![]() ![]() Many times I use the chicken from this crockpot chicken fajita recipe.This traditional copycat crunchwrap has all the main components of the iconic Taco Bell offering: seasoned minced beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell! Ground beef can be substituted with any ground meat or even pulled chicken. I personally like to omit it because with the crisp of the tortilla, I just don’t think it’s necessary. You’re more than welcome to add it or a handful of crispy tortilla chips in the center of the filling ingredients. If you’re a huge Crunchwrap Supreme fan, I’m sure you noticed that I didn’t add the crispy taco shell layer with a flat crunchy tostada shell that is traditional to Taco Bell’s recipe. And be sure to also season the meat with plenty of salt and pepper too. I use cumin and chili powder as the main flavor enhancers, about 1 tablespoon or so of each for one pound of ground beef or turkey, and then add 1/4 to 1/2 teaspoon or so of each of the others. I like to use a combination of cumin, chili powder, paprika, onion powder, garlic powder, and dried oregano. If you don’t have a packet of taco seasoning on hand, make your own with several common spices, instead. Once cooked, you can cut it in half, if you’d like and enjoy! This is the way I like to cook it best! Place in air fryer, seam side down, and cook at 375✯ for about 10 minutes. Alternatively, the Crunchwrap can be cooked in an air fryer. Once the bottom is golden-brown, after about 5 minutes, flip it and continue to cook until the top is golden and crispy. Carefully, transfer the folded wrap to the hot pan, folded side down. Gently wrap up the tortilla, from five points on the wrap. Add ground beef on top of the lettuce, followed by the cooked peppers and onions, guacamole, cheese and a sprinkle of salt and pepper to taste. Keep all of the filling ingredients contained just to the very center of the wrap. In the center of the wrap add the shredded lettuce. ![]() Use a knife to spread the Laughing Cow cheese wedge over the surface of the wrap. To make the wrap, heat a clean nonstick skillet to medium-high heat. Use the same pan (or a new one) to cook the ground meat with taco seasoning mix according to package instructions on the taco seasoning packet. For maximum flavor, I like to cook them until they look a bit charred. Sauté the peppers and onion until caramelized and softened. Spray a large skillet with cooking spray and heat on medium heat. CRUNCH WRAP SUPREME HOW TOThere’s no need for fast food, when homemade Crunchwrap Supremes are so simple to make and way tastier! Here’s how to make and assemble them:įor the printable recipe, scroll down to the recipe card below. CRUNCH WRAP SUPREME FREEFeel free to get creative and use any favorites! My go-to add-ins are a Laughing Cow spreadable cheese wedge, finely shredded lettuce, cheese dip (or nacho cheese sauce) and guacamole or sliced avocado. That way they are flexible enough to fold over the filling. This is not sponsored, I just REALLY love them! If you don’t want to order the Cut Da Carb tortillas, just be sure to use large burrito-size flour tortillas. CRUNCH WRAP SUPREME PLUSI highly recommend trying Cut Da Carb wraps for this recipe! They are large enough to hold all of the filling, they’re low calorie and low carb, plus they get perfectly crispy when cooked. Scroll down and see the “tips” section for my homemade taco seasoning. Use any favorite taco seasoning or make your own. I like to use lean ground beef, but you can use ground turkey, ground chicken, or a vegetarian meat substitute or tofu. I typically use red bell peppers and another color. ![]() You can use any color of bell peppers or a combination of two types. I love the flavor that sautéed bell peppers and onion adds to this wrap. We’re making a healthier version of Taco Bell’s Crunchwrap by using lean ground meat and lightening up some of the other layers (without sacrificing taste). ![]()
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