Homemade Crunchwrap Supreme
Go ahead and “stack” these Crunchwraps into your belly!
Homemade Crunchwrap Supreme
Today, we are talking about making the beautiful Homemade Crunchwrap Supreme in your very own home. These guys almost sell themselves – if you’re a fan of Taco Bell (like me!) you know exactly the gooey, meaty perfection that is a solid go-to for most people. Crunchwraps are a quesadilla/taco concept made portable. And filled with traditional Mexican flavors. It’s folded together into something like a hot pocket to make it easy to pick up and eat.
You can really fill these Crunchwrap Supremes with whatever you’d like to have.
For our Crunchwrap Supreme, we add layers of ground chicken, veggies, a little, plain Greek yogurt, TWO KINDS OF CHEESE, and the kicker for a little crunch – some Doritos. The most important part of successfully making these at home is to make sure you get a big enough tortilla that you can fold it into its classic circular shape! Once it’s all folded, a little time on the pan to melt the cheese and set the tortilla and you’re ready for dinner. It comes together in just under 30 mins and I’m not sure why you haven’t started making them already!
You can see a short clip of the cooking process on my Youtube channel below!
If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.
Homemade Crunchwrap Supreme
Equipment
- 1 Skillet
Ingredients
For the Crunchwraps:
- 1 lbs Ground Chicken
- 15 oz Diced Tomatoes (canned)
- 6 Burrito-Size Tortilla Shells
- 2 tbsp Taco Seasoning
Interior Ingredients:
- Baby Spinach
- Salsa
- Plain Greek Yogurt
- Doritos
- Shredded Cheese
- Queso
Instructions
For the Crunchwraps:
- First, we'll start by sautéing the ground chicken. Cook through, breaking the meat into small chunks.
- When the meat is cooked, add taco seasoning and canned tomatoes. Mix well to incorporate evenly and allow to cook down for about 5 minutes. The tomatoes should cook nicely and provide a light, thick sauce.
- Remove the meat from the pan and wilt the baby spinach. We're just looking for the spinach to cook down so that it doesn't take up too much room in the Crunchwraps.
- Next, we'll start to form our Crunchwrap - the key here is not to overstuff the tortilla so it doesn't break during the folding process. Keep the ingredients light so they all sit in a small circle in the center of the tortilla.
- Layering - Lay a tortilla down and add meat, baby spinach, salsa, a dollop of yogurt, Doritos, queso, and shredded cheese.
- And fold! Start by bringing up a section of the tortilla so that it somewhat tightly covers half the layered ingredients. Next fold a portion to the right, towards the center, overlapping the shell as needed. Your final wrap should have the tortilla completely covering your interior ingredients.
- Next, to a medium-hot pan, lay the Crunchwrap, folded side down, and allow it to brown. Flip and brown the other side.
- Serve hot with some fire sauce : D
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