Homemade Crunchwrap Supreme

Any Taco Bell lovers out there? I’m from MA where we don’t have Del Taco, so the next best thing was Taco Bell for fast food. Do you feel gross when you buy fast food if it isn’t In-n-Out? Me too. Here’s a guilt-free recipe for homemade crunch wrap supremes! Easy, cheap and delicious. Also, handheld. Here’s how to make your own:

What You’ll Need:
An Open Mind
A Non-Stick Pan or Cast-Iron
1/2 White Onion
Large flour torillas
Corn Tostadas
Tostitos Queso Dip
2 lbs of Lean Ground Taco Turkey
Iceberg Lettuce
2-3 Roma Tomatoes
Sour Cream
Canola or Vegetable Oil
Delicious Hot Sauce

Now we’re ready to get started. This is such an easy recipe because you’re basically just adding a bunch of stuff and folding it all together and throwing it in the cast iron the get a good crunch on the outside. Though, practice makes perfect. My first couple of wraps were a little bit of a disaster, but now I’m a pro. I’m not just saying this, the pictures are of my best one yet. It was deliciously crispy and as full as I could have gotten it without break it aka perfect.

First – chop up half an onion and add it to a heated skillet. Once they’re a little brown you start browing your turkey meat. I like to choose turkey over beef because it’s less greasy which is nice for something handheld. You don’t want grease rolling down your hand and getting all over the place. Ralph’s has taco seasoned ground turkey, which I’m sure you can get at all different markets. It’s nice to not have to buy an extra ingredient and it’s already perfectly seasoned. Once the meat is done put it into a bowl and off to your crunch wrap making station aka the cutting board for me.

Chop your iceberg lettuce, it adds a great crunch in addition to the tostada, and dice your juicy Roma tomatoes – put those to the side as well. I’d suggest just throwing them in a Tupperware because you probably won’t use all of it and it’ll already be ready to put in the fridge!

Clean out the pan you just used, or grab another if you have it. Oil it up with a 2-3 tablespoon of oil. You don’t need a lot, but if you don’t have enough the edges will end up coming apart and when you flip it will become a mess. Depending on how many you make, you may have to re-oil. Heat the oil on medium, you don’t want it spitting at you, but you don’t want it to not fry up the edges. You feel me?

Next comes the fun part. Slap down a tortilla shell on the cutting board, ladle on some queso drip in the middle and spread it out. Be gentle! Take your tostada and break it up into a smaller circle, you want to make sure the tortilla can fold over every part of it. If you just put it down in the center you won’t be able to close the tortilla shell and make sure there are no sharp points or the shell will rip!

Spoon on some of the cooked turkey, maybe about half a cup, I’d eyeball. You’ll learn after your first one what you need to do the next time. It’s a quick learning curve. Dollop on some sour cream (the more the better honestly) and add a generous amount of your chopped lettuce then some tomato to your liking.

To top it off add another small scoop of queso. It’s going to be like your tostada glue in the best way possible. Break up another tostada the way you did before and start folding the tortilla over it. You’re going to fold in a circular motion 5 or 6 times, so take your time.

After you’ve got a tight fold and are confident it’s not going to break apart in the hot oil place it fold side down onto the pan. I push down with a spatula because I can’t control myself and have no patience. Once you’ve got a good golden brown on the fold and it’s not falling apart when you’re lifting you can flip it over to get that even golden crunch on both sides.

Set up a few paper towels to catch the oil and rest those babies while you make a couple more. You’ll never be in that drive-thru again. Your body, your ego and your wallet will thank you.


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