![]() ![]() The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own crunchwrap, no drive thru needed. This may not be important to anyone but those who photograph what they eat… ha!Īnyway, I rip iceberg lettuce leaves into the size and shape of the rest of the ingredients – about three inches round or so. I learned early on that larger pieces of lettuce leaves piled on each other works as a barrier to keep layers separate. Tip two - In early days of making the vegan Crunchwrap recipe, I would shred the iceberg lettuce. Then comes the corn tortilla layer – I have been known to use crunchy tortilla chips instead, if I do not have corn tortillas or just want more crunch! I like to add the meat / beans first, then the cheese sauce or grated vegan cheese. Crunchwrap Supreme is a delicious dish served at Taco Bell that features seasoned ground beef, laced with a nacho cheese sauce, along with lettuce, tomatoes, and sour cream all wrapped in a flour tortilla. ![]() To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Open the lid and spices like cumin, cayenne, salt, pepper, and oregano. Top with lettuce, tomato and shredded Mexican cheese. Tip one - add the fillings in the center of the large tortilla, leaving enough room to fold the tortilla completely closed all around. Lower the heat to low and cook covered for a minute. ![]() Wrap by folding the edges in a clockwise circle.Ĭook on both sides, starting with fold-side down, until brown and crispy.There really is no wrong way to assemble these, and they really could not be easier – but since I have been making this Vegan Crunchwrap Supreme recipe since 2013, I do have a few tips. Chop your lettuce and tomatoes to desired consistency and set sour cream and toppings. Layer with beef/cheese mixture, a little sour cream and salsa, tostada or tortilla chips, lettuce, tomatoes and fresh cilantro. Instructions Dice your half onion and jalapenos, and mince your garlic. Lay a large/XL tortilla wrap on a flat surface. Spread 2 tablespoons of sour cream over each shell, and top with cup. Add the shredded cheese, give a stir and transfer to a separate bowl. Drizzle 2 tablespoons of cheese sauce over the beef, and place a tostada shell on top. Sprinkle some shredded cheese and Fritos corn chips over the beef. Then add the taco seasoning and mix well. Sprinkle 1/4 cup of ground beef over the sour cream. Add the ground beef and cook until browned. Cook for 3 minutes to seal, and then flip and heat for an additional 3 minutes, or until browned. Sauté onion, jalapeño and garlic in a little olive oil on medium heat. Heat a medium skillet over medium-high heat and place crunch wrap on the skillet, with the folded side down. The real star of this recipe is the crunchiness that. Shredded cheese (mozzarella, asiago, cheddar, etc.)Īt first glance, the ingredient list may seem a little long and intimidating, but it’s really not that complicated! And actually pretty fun to make! Follow the simple steps below! InstructionsĬhop up the vegetables and shred the cheese. Then its wrapped up in a flour tortilla and air fried to get the crisp that the Crunchwrap is named for. ![]()
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