CRUNCHY TACO WRAP
Steps:
- On a griddle over medium heat, lightly toast the flour tortillas for 10 seconds on each side.
- Lay the tortillas out on a work surface. Put 1/2 cup shredded cheese into the center of one and spread slightly. Top the cheese with 1/2 cup Mexican rice and spread slightly. Crumble 3 slices of bacon on top of the rice. Spread 1/4 cup of the pico de gallo over the top. Place a fried tortilla, broken up into pieces, over the pico, then add 1/4 cup sour cream. Layer one-quarter of the avocado slices onto the stack. Top with some salsa. Wrap the flour tortilla around the stack in 5 upward folds. Repeat this process to make 4 wraps.
- Place a large nonstick skillet over medium-high heat. Add 2 tablespoons of the butter and heat until melted. Place a wrap seam-side down in the skillet and toast until golden brown, about 2 minutes. Gently flip the wrap over and cook for 2 minutes more. Repeat with the remaining butter and wraps. Cut the wraps in half and serve with more salsa.
- Preheat the oven to 400 degrees F.
- Toss together the oil, tomatoes, garlic, chipotles, jalapeno and onions in a large bowl. Transfer to a rimmed baking sheet and roast until the vegetables turn dark brown with a few black burnt spots, 15 to 20 minutes.
- Transfer to a food processor or blender, add the lemon juice, salt and sugar and let cool slightly. Puree until a homogeneous salsa forms.
GIANT CRUNCHY TACO WRAP
We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
- Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
- Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
- On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
- Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
- Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.
SHEET PAN CRUNCH-WRAP RECIPE BY TASTY
Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa
Provided by Julie Klink
Categories Dinner
Yield 14 servings
Number Of Ingredients 36
Steps:
- Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
- Generously spray a sheet tray with cooking oil spray.
- Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
- Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
- Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
- Place the tostadas over the fillings.
- Sprinkle the rest of the cheese over the tostadas.
- Place the last flour tortilla over the cheese.
- Fold over the tortillas so they cover up the fillings and touch the center tortilla.
- Preheat oven to 375˚F (190˚C).
- Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
- Flip the crunch-wrap onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams
CRUNCHY MEATLESS TACO WRAPS
This recipe is sponsored by Target. These crunchy taco wraps are bursting with flavor and protein thanks to plant-based ground meat. The folding method is inspired by the viral TikTok method, and there's a medley of textures, from crunchy chips to chewy tortillas. The brightness from the chopped salad kit and salsa verde helps to tie all the flavors together for this weeknight delight!
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the plant-based ground meat and cook, breaking into crumbles using a wooden spoon, until lightly browned, 3 to 4 minutes. Add the taco seasoning and sprinkle with salt and pepper. Cook until browned and fragrant, 1 minute. Transfer to a medium bowl and wipe out the skillet with a paper towel.
- Put the lettuce from the salad kit in another medium bowl.
- Put any toppings included in the salad kit, such as tortilla strips and pepitas, in another medium bowl. Add enough tortilla chips to measure 1 cup total and toss to combine.
- Place 1 large tortilla on a cutting board. Starting from the bottom of the tortilla, cut a vertical slit halfway up the tortilla. In the first quadrant of the tortilla on the lower left side, place 1/3 cup of the plant-based ground meat. Working clockwise, in the second quadrant on the upper left side, add 1/4 cup of the cheese. In the third quadrant on the upper right side, add a quarter of the lettuce. In the fourth quadrant on the lower right side, add 1/4 cup of the tortilla chip mixture.
- Starting with the first quadrant with the plant-based meat, fold the quadrant upwards on top of the second quadrant with the cheese. Fold the second quadrant to the right on top of the chopped lettuce, and finally, fold the third quadrant down on top of the crushed tortilla chips to form a triangle-shaped taco wrap. Repeat this process with the remaining 3 tortillas and toppings.
- Heat 2 teaspoons oil in the skillet over medium heat. Add 2 taco wraps and press down with the back of a nonstick spatula. Cook until golden brown, about 2 minutes per side. Repeat with the remaining 2 teaspoons oil and 2 taco wraps. Remove to a cutting board, cut in half if desired and serve with salsa verde and sour cream.
TACO BELL STYLE CRUNCH WRAP SUPREME
This is a copycat recipe of Taco Bell's Crunch Wrap Supreme that is so outrageous, you have to try it.
Provided by Member 610488
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large skillet over medium-high heat, brown the ground beef until halfway cooked. Use the spoon only to break the ground beef into chunks.
- Remove the semi-cooked meat from the skillet and add to a food processor. Pulse until the meat is a finely ground consistency. Drain the pan of the grease that has already cooked out of the meat.
- Add the meat back to the skillet and bring it to medium heat. Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar.
- Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat. Simmer uncovered until the meat is cooked through (10 minutes).
- While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl. Quickly zap in the microwave until it is liquid hot. Keep warm.
- When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip. Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top.
- Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
- Heat another medium skillet over high heat and grease with some cooking spray. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). While one is frying, make another wrap. Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce.
QUICK TACO WRAPS
I was running late one night, so I shopped in my own fridge and came up with ingredients that became taco wraps. Everybody at the table was a happy camper. -Katie Mitschelen, La Porte, Indiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.
Nutrition Facts : Calories 533 calories, Fat 28g fat (13g saturated fat), Cholesterol 51mg cholesterol, Sodium 1538mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 8g fiber), Protein 14g protein.
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- Look at the tortilla and divide the ingredients into four quadrants. On the left half spread the cheese dip then pile on the broken tortilla chips in one quadrant and ground beef in the other quadrant. On the remaining spread nonfat greek yogurt in one of the quadrants then add lettuce, onion, salsa (or tomatoes). In the last quadrant spread the refriend beans then add the shredded cheese on top.
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