crunchwrap supreme
TOTAL TIME: 30 minutes
SERVES: 4
Protein
1 lb ground turkey
Milk & Dairy
2 cups shredded cheddar
1/2 cup sour cream
Pantry
6 XL flour tortillas
4 small corn taco shells
3/4 cup evaporated milk
3 tbsp salsa
1 tsp cornstarch
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika
1 tsp chipotle chili powder
1/2 tsp pepper
1 cup beef broth
5 tbsp olive oil
Produce
1/2 white onion
4 cloves garlic
1 large tomato
1/2 head iceberg lettuce
pre-recipe prep
Thinly slice your lettuce
Chop tomatoes into small cubes
Dice onion
Mince garlic
Grate your cheese
Make your taco seasoning. Add all taco seasoning ingredients to a small bowl and mix well. Set aside.
Make your tostadas. Preheat oven to 400. Place corn tortillas on a baking sheet, drizzle with 2 tbsp olive oil and rub in on both sides. Sprinkle with salt and cook for about 10 minutes until hard.
Make your meat mixture. To a large frying pan over medium heat, add 2 tbsp olive oil. Once warm, add onions with a pinch of salt and cook 3-4 minutes until translucent. Add garlic and cook for 30 seconds. Add meat and break it up into small pieces. Cook for another 3-4 minutes. When meat is about halfway done, add taco seasoning and beef broth and cook until meat has fully cooked and the sauce is quite thick (imagine taco bells saucy meat). Once cooked set aside.
Make your cheese sauce. Make a cornstarch slurry - add cornstarch to a small bowl with a tiny bit of water to make a paste. Mix well. To a small pan, add 3/4 cup evaporated milk and warm over medium heat. Once it just begins to simmer (about 3 minutes in) add in your cornstarch slurry and cook for 1 minute until thickened. Once milk is simmering again, add a third of the cheese and stir until melted. Repeat until you've used all your cheese. Then add salsa and a pinch of salt and keep over low heat until ready to use.
Assemble. Take 2 of your flour tortillas and cut 2 circles out of each of them about the same size as your tostadas, these will go on the top of your crunchwrap to hold everything in.
Use your other 4 tortillas for your crunchwraps. Layer meat, cheese sauce, tostada, sour cream, lettuce and tomato. Top with your cut out circle and fold your large tortilla over top.
Heat a large frying pan over medium high heat, add a splash of oil and place your crunch wrap, folded side down and cook until browned, flip and repeat (about 1 minute per side).
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!