Crunch Wrap Supreme
Happy Valentine's Day! Nothing says I love you like Taco Bell and when I go to Taco Bell, my go-to choice is the crunch wrap supreme....they are just so freakin good. My wife came across a homemade version, so we decided to take a crack at making them and they are awesome! You can also lighten this recipe up a little bit by substituting ground chicken, using light sour cream, and switching to a whole grain wrap. Also in this post I am giving you a recipe for a taco seasoning that works well for a 1 lbs portion of ground meat. I'm not going to lie, I rarely make my own, I find it more convenient buying just a packet at a time and I don't see much of a flavor difference between homemade taco seasoning and store bought ready to go. I would assume that making your a large batch of your own taco season is more cost effective per ounce, but I haven't done the math on this yet....would be interested to see that though if somebody has it! Really simple recipe though that we tend to use as a weeknight Mexican night. Give it a try and let me know what you think in the comments below!
Taco Seasoning
Prep time: 10m | Total time: 10min | Yield: 1 batch
Ingredients
-
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 tsp cornstarch
- 2 tsp kosher salt
- 1 1/2 tsp hot smoked paprika
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
Cooking Directions
- Put all the ingredients in a small container and shake to combine. Use immediately with 1 lbs of ground meet with 2/3 cup liquid or store in an airtight container for up to 1 month.
Crunch Wrap Supreme
Prep time: 10m | Cook time: 20min | Total time: 30min | Yield: 4 servings
Ingredients
-
- 2 Tbsp canola oil, divided
- 1 lbs ground beef
- 1 serving taco seasoning below (or store bought)
- 2/3 cup water
- 4 large tortilla wraps
- 1/2 cup nacho cheese sauce
- 4 tostada
- 1/2 cup sour cream
- 1/2 cup shredded cheddar jack cheese
- 2 cups shredded iceberg lettuce
- 1 tomato, diced
Cooking Directions
- In a large saute pan heat remaining 1 Tbsp of canolo oil in a large saute pan. Add ground beef and cook until beef has browned, making sure that you crumble the beef as you cook. Drain off excess fat. Add in the prepared taco seasoning with 2/3 cup water. Simmer until sauce has thickened.
- Wrap 4 of the tortillas in a paper towel and microwave for 20 seconds until they are pliable. With the remaining tortilla use a 4" cookie cutter to create 4 small tortilla circles. If you don't have the cookie cutter, just cut out 4 circles roughly 4" in diameter.
- Working one at a time, put taco meat in the center of each tortilla. Top with nacho cheese sauce and a tostada shell. Lightly press down on the tostada shell so that the compact the meat. Spread an even amount of sour cream on top of the tostada and top with shredded cheese, lettuce and diced tomato. Place one of the small tortilla circles you cut out on top.
- Fold the edge up so that it overlaps the tortilla cirle. Continue working around the tortilla, folding up the edge as tight as possible. Repeat this process with remaining crunch wraps.
- Heat the remaining tablespoon of canola oil in a large saute pan. Working in batchs, place crunch wrap seam-side down and cook until golden brown, about 2 min (Watch the temperature of your pan, the tortillas burn really quickly). Flip and cook the other side until golden brown, another 1-2 min. Repeat with remaining crunch wraps. Serve immediately
Other recipes you will like...
Chicken Fajita Quesadilla
This is one of the Pepple Household's go-to meals. These Chicken Fajita Quesadillas are delicious, easy, quick, and best of all, cheap! Not only do Lee and I love them, but our son Adam has grown very fond of them as well...but lets be serious, he really is all about the cheese and quesadilla part. There really isn't to much to say about this one, it's just one of those goodies that doesn't take a lot of effort that everybody needs in their arsenal. So, put this recipe in yours and give it a try. Don't forget to let me know what you think in the comments!
Chicken Fajita Quesadilla
Prep time: 10m | Cook time: 30min | Total time: 40min | Yield: 4 servings
Ingredients
-
- 1 Lbs. Chicken, sliced
- 1 red pepper, seeded and sliced
- 1 jalapeno, seeded and sliced
- 1 package Old El Paso fajita mix
- 2 Cups shredded cheddar cheese, divided
- 4 flour tortilla, 12"
- canola oil, as needed
Cooking Directions
- Heat a large saute pan over medium heat, add in a tablespoon of canola oil and brown the sliced chicken. Add in the sliced red pepper and jalapeno. Cook until softened. Add in the fajita seasoning and 1/2 cup of water. Stir and cook until thickened. Remove from heat.
- Heat a large saute pan over medium heat. Add in a tablespoon of canola oil. Lay tortilla down in pan, on one half of the tortilla add 1/4 cup of shredded cheddar, 1/4 portion of chicken, 1/4 portion of peppers, and fold the other half of the tortilla. Cook tortilla until golden brown, about 2 minutes, flip over and brown the other side. Repeat process with remaining tortillas. Cut, serve, and enjoy!
Veggie Pizza w/ Balsamic Reduction
The sacrifices I make for this blog....time for a story. Everybody just has those days that everything is going absolutely fine, no problems, just a normal day. I come home and start making dinner, this beautiful veggie pizza with a balsamic reduction...it's so good. There is nothing hard about this recipe, everything was going great! Then out of nowhere, I accidentally hit my small sauce pan full of boiling, hot, balsamic vinegar. Of course, since the pan is a smaller one and doesn't have very good balance, it falls off the burner and 2/3 of this molten hot liquid goes all over my hand, leg, and kitchen! It did NOT feel good at all and since my balsamic reduction has brown sugar in it....it was stickier than crap! Luckily I didn't get burned too bad and luckily it hadn't reduced enough yet to be a syrup.
So, the pizza, like I said, this is a really simple recipe that just has a ton of great flavors. Any time I make a pizza I always go with my New York Style Pizza Dough or my Whole Wheat Pizza Dough . Of course you can use your favorite pizza dough, but I'm telling you once you try those dough's, they will become your favorite! Of course I will never make a pizza ever again with out my trusty Baking Steel and if you don't have one you need to click on that link and buy one right now because you will NOT regret it. On to the recipe!
Veggie Pizza w/ Balsamic Reduction
Prep time: 15m | Cook time: 30m | Total time: 45m | Yield: 1 pizza
Ingredients
-
- 1 pizza dough, homemade or store bought
- 1 red pepper, julienned
- 1 jalapeno, seeded and cut into circles
- 1/2 red onion, julienned
- 1 can sliced black olives, 2.25oz
- 1 cup balasmic vinegar
- 1/4 cup brown sugar
- 1 cup mozzarella
- 1/2 - 3/4 cup pizza sauce
Cooking Directions
- Preheat oven and baking steel to the highest temperature your oven will go (550F in my case).
- Heat a large saute pan over medium heat, add in a tablespoon of olive oil. Then add your veggies in and saute until softened, about 5 min. Season with salt, pepper, and a little ancho chili powder (optional).
- Add the balsamic vinegar and brown sugar to a small sauce pan, bring to a boil and then lower heat to medium. Let reduce to 1/3 cup, about 10 min.
- Flour a pizza peel and then stretch pizza dough into a circle on pizza peel. Before adding topping give the dough a few shakes to get it moving. Add on sauce, cheese, and veggies. Slide pizza onto baking steel and bake for about 5 min or until crust is golden brown and cheese is bubbling. Drizzle some of the Balsamic Reduction on top, cut, and serve.