poltengineer.blogg.se - Crunch wrap supremes

In the first quadrant next to the cut, add 1 tbsp.

Now let’s wrap it up! Warm your flour tortilla in a pan or in the microwave, then slice it halfway down the middle.

In a small bowl, toss 1 cup of shredded cheese in the corn starch, then add to the evaporated milk and combine until its silky smooth, simmering to get a creamy consistency.

Add 1 cup of evaporated milk to the same pan and scrape up all that taco seasoning with a plastic whisk or spatula.

Brown your ground beef in a nonstick skillet over medium high heat, then add taco seasoning and 1/4 cup water and cook until all the moisture has evaporated.

Go wild with your imagination to create your perfect Crunchwrap Supreme! I’ve also tried making it with spicy Doritos for the crunch and have added avocado for extra creaminess.

You could use storebought queso for ease, and also try swapping the ground beef for ground turkey or even plant-based meat and use dairy-free cheese to make this vegetarian or vegan. You’ll repurpose the leftover taco seasoning stuck to the pan to season the nacho cheese, which is made from just evaporated milk and shredded cheese coated in a little cornstarch. I used my beautiful new gold-handled Food52 x Greenpan nonstick skillet, but you could also put this into a sandwich press if you have one or use a cast iron griddle.Īnother hack within this recipe is using the same skillet (I used my Le Creuset Braiser) that you cook your taco-seasoned meat in to make your nacho cheese. Having the shredded cheese on the last quadrant also helps to seal the entire thing together, since you will sear that side of the wrap first until golden brown before flipping over to sear the other side. Instead, put your warm ingredients like ground meat and cheese on the outside so they heat through. The key to using this technique for the Crunchwrap or any wrap is to put your cold ingredients in the first 2 quadrants that you fold, that way they stay on the inside of the wrap and away from heat. The wrap hack eliminates all of that struggle with the benefit of giving you a perfect bite of stacked ingredients every time.

I’ve made the Crunchwrap Supreme at home before, and one of my biggest issues is that you either need giant 12 inch burrito tortillas, which aren’t as readily available at the supermarket, or you need to cut a smaller circle out of a 2nd tortilla if you’re using 10 inch or smaller tortillas so that the ingredients don’t spill out when you fold your hexagon. I first tried it by making a more classic sandwich wrap, the tuna melt, but immediately had the idea of using this technique on my all-time favorite fast food item from Taco Bell. It’s probably the most genius food trend to come out of quarantine, where you slice halfway down a tortilla, add your chosen fillings so they each take their own quadrant on either side of the slit, then fold the wrap onto itself until you have it all packaged into a triangular shape. It’s a WRAP because this is the easiest way to make a Crunchwrap Supreme! Unless you live under a rock, you’ve probably seen this #WrapHack / #TortillaTrend that has taken over Tik Tok and Instagram.