![]() Make sure you've got all your other ingredients prepped and ready to go.Add taco seasoning and recommended amount of water (check package directions).Add ground beef, and cook crumbling with a spatula until cooked through.Heat a large sauté pan over medium heat.If you're feeding a crowd, you can make these crunchwrap supremes on a pancake griddle or large cast iron griddle! That way you can make a few at a time.If you have picky eaters, it's nice to get them involved with making dinner so they can add exactly what they want to their crunchwrap supreme! This is a really fun recipe to get your kids involved with! Everything is going to get all wrapped up inside the flour tortilla so no worries if it looks a little messy.Add hot sauce if you like things a little spicy! Use this recipe as a blueprint and make it your own. You could also use rotisserie chicken in place of the beef! Switch up the diced tomatoes for salsa. Switch up the ingredients in your crunchwrap to suit your taste! If you want to make it vegetarian, skip the ground beef and sub with black beans or refried beans.Instead, I find it's best to use fajita size flour tortillas - they're already *almost* the perfect size and then you can save those leftover burrito size tortillas for my oven-baked quesadillas and use the leftover fajita size tortillas for my easy sheet pan fajita recipe! Most crunchwrap supreme recipes require you to cut some of the larger burrito flour tortillas down to a smaller circle so that they can fill in the gap once the crunchwrap is folded.Serve with your favorite salsa, sour cream, and cheese dip, and enjoy! Tips Heat your pan of choice over medium heat and place crunchwrap seam side down in the pan. You can assemble all 6 crunchwrap supremes in an assembly line format - this is a great time to get the kids involved!Ĭook crunchwrap supremes on a cast iron griddle or individually in a large saute pan or large skillet. Top cheese with a fajita size flour tortilla that's been cut down to the size of the tostada.įold burrito size tortilla over the fajita size tortilla pleating it as you fold until it's sealed. Top the sour cream with lettuce and tomato. Spread sour cream across the crispy tostada shell and place it, sour cream side up, on top of the cheese. Lay a large tortilla flat and top with taco meat and then drizzle with cheese sauce. Shredded Cheese - I like to use a shredded Mexican blend for these crunch wraps, but you could use cheddar, pepper jack, or even Monterey jack cheeses.Īssemble crunchwraps by dividing ingredients between the 6 large flour tortillas.Sour Cream - Stick with full-fat sour cream for the best texture and flavor.Any type of tomato will work for this recipe. Lettuce and Tomatoes - I usually have mixed greens but iceberg lettuce works great too.Also, in a pinch, I've used tortilla chips in place of the crispy tostada shell and it worked great! I find that the tostada shells that come in a box are more likely to make it all the way home without breaking as opposed to the shells that come in a bag. You'll find these at the grocery store near the other taco shells. Tostada Shells - Tostada shells are flat, crispy corn tortillas. ![]() You can also use whole wheat tortillas if you prefer. Those cute little street taco size flour tortillas would work well in place of the fajita size tortillas too.
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