How To Make A Crunchwrap Food
HOW TO MAKE A CRUNCHWRAP
Want to learn how to make a crunchwrap at home? Take a look at this easy crunchwrap supreme recipe. Natural ingredients, on the table in no time and tasty!
Provided by Mireille
Yield 4
Number Of Ingredients 15
Steps:
- Preheat a skillet to medium-hot and brown the ground beef into a crumble. Drain excess fat
- Finely chop the onion and mince the garlic. Add to the ground meat and stir continuously until the onion is soft and translucent
- Add the taco seasoning mix and stir it through the beef. Add water and the tomato puree stir again and reduce the heat to a low simmer
- Place flour tortillas on a plate covered by a wet paper towel and warm in the microwave for about 20 seconds
- Lay a big tortilla on a cutting board. Spread a couple of tablespoons of nacho dip in the middle of the tortilla
- Put 2 to 3 tablespoons taco meat on top of the nacho dip. Add the crunchy tostada shell on the taco meat
- Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese
- Add a small tortilla on top of the cheese
- Fold the crunchwrap and start with the bottom of the tortilla. Fold the edge up to the center of the fillings. Repeat folding as tight as possible, as you work your way around the tortilla
- Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, into the skillet. Cook for 2-3 minutes
- Flip and cook the other side for another 2-3 minutes or until golden brown.
- Repeat for the remaining crunchwraps and eat immediately.
Nutrition Facts : Calories 673; Fat
GIANT CRUNCHWRAP RECIPE BY TASTY
This Giant Crunchwrap recipe is sure to be a showstopper on your next camping adventure. Make it your own and customize it with your own fillings!
Provided by Katie Aubin
Categories Dinner
Time 53m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5-6 minutes.
- Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5-6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
- Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
- Cook over a fire or open grill for 18-20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5-7 minutes, or until golden brown on the other side.
- Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 68 grams, Fat 46 grams, Fiber 5 grams, Protein 46 grams, Sugar 7 grams
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- Beef directions: Mix together all the ingredients except the meat. Stir the spice mix well to make sure that all spices have been blended well. Crumble the ground beef into a large skillet (preferably nonstick) and brown, stirring well.
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- Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.
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