 |
| I just had lunch, and I was eyeing the leftovers. |
I was watching food videos late one night - as one does, and I came across a video by Joshua Weissman, who, by the way, is one of my favourite food bloggers that you need to check out.
In the video I watched, he made a Taco Bell Crunchwrap Supreme; now, whether I was craving a midnight snack or it genuinely looked good, I knew I wanted to try it. I literally ended up coming up with my own recipe and making it the next day, only I had no Tacobell to compare mine to, lol.
This was super easy to make, which is excellent for those quick meals on busy days. I actually shot a quick Tiktok making this, which you can check out here.
In the method down below, I share the step-by-step pictures assembling it; however, you can find just the method without the images right after.
TikTok
@spicyfusionkitchen Crunchwrap Supreme ❤️ #tiktokfood #fyp #recipe #crunchwrapSupreme #food #foodblog ♬ Dynamite - BTS
INGREDIENTS
CHICKEN MARINADE
4 - 5 Chicken Breasts
1/4 tsp Salt
1 tsp Pepper
1/2 tsp Onion Powder
1 - 2 Tbsp Chilli Garlic Sauce
1 1/2 tsp Chicken Spice
1 tsp Freshly Crushed Garlic
1 Tbsp Red Chilli Paste [adjust depending on your heat preference]
1/2 - 1 tsp Cayenne Pepper [adjust depending on your heat preference]
1/2 tsp Cumin Powder
1 Tbsp Lemon Juice
1 Tbsp Olive Oil
EXTRA INGREDIENTS
2 Cups Shredded Lettuce
1/2 Cup Cherry Tomatoes or 1 Large Chopped Tomato
1 1/2 Cups Mexican Crema - [Click here for my recipe]
1 - 2 Cups Grated Cheese
1 Bag Tortilla Chips or 5 - 6 Tostada Shells
5 - 6 Tortillas (Medium to Large Size)
METHOD WITH STEP-BY-STEP PICTURES
1. Prep your chicken breasts by cutting them into strips before marinating them in the salt, pepper, chili garlic sauce, onion powder, garlic, red chili paste, cayenne pepper, cumin powder, and lemon juice.
2. Heat up your olive oil in your pot or pan; before adding in your marinated chicken, leave it brown on each side for a few seconds before adding 1/3 cup water and leaving it to cook on a low-medium temperature for 15 - 20 minutes till done.
3. While your chicken is cooking, you can prep the rest of the ingredients, so it'll be ready to use when you're ready to assemble your crunchwrap once your chicken is cooked. Preparing your salad, cheese, and tortilla chips or tostada shells ready. Don't forget to make your Mexican Crema, which I suggest making a bit more and making the sauce runnier, so it's easy to squeeze (pop the sauce in a squeeze bottle).
4. I used frozen ready-made tortillas, so I just heated them on a pan for a few seconds before I started assembling the crunchwrap supreme. Again like I mentioned in the ingredients list, I suggest using medium to large-sized tortillas. This is because it gets wrapped over the filling in the middle, if it's small, you may not be able to have a lot of filling, or it may easily unravel (you can see down below).
5. Place your empty tortilla on a flat surface and fill the cooked meat in the middle in a circle; remember to leave enough leftover tortilla around the edge so it can easily fold in the end.
6. Once you've layered your chicken, squeeze some on the Mexican crema over top.
7. Next, add some cheese - be generous.
8. Add your tortilla chips on top of the cheese, you could use a Tostada shell, but I couldn't get my hands on any, so I used tortilla chips.
9. Next, top with your shredded salad and some more Mexican crema.
10. Finally, add a layer of tortilla chips or a tostada shell.
11. I suggest you assemble all the wraps first before wrapping them up. At a medium temperature, heat up your non-stick pan. While your pan is heating up, it's time to tightly fold the crunchwrap supreme. Tightly fold over the access of the tortilla over, making sure it covers the tortilla chips or tostada shell in a pleated form.
12. Next, quickly flip it over on the pleated side and place it on the hot pan, pleated side on the pan. Be sure to be careful; it can unravel quickly; you have to move quickly and with a firm hand.
13. Press down on the crunchwrap supreme with a spatula and let it cook for 2 - 3 minutes (5 minutes maximum), till the pleated side has browned and becomes crispy. This will ensure it won't unravel once served.
14. Slowly flip the crunchwrap supreme over and let the other side cook for another 2 - 3 minutes (5 minutes max).
15. Once cooked, plate your crunchwrap supreme, slice in half, and serve with a side of more Mexican crema as a dip.
METHOD WITHOUT PICTURES
- Prep your chicken breasts by cutting them into strips before marinating them in the salt, pepper, paprika, garlic, red chili paste, cayenne powder, cumin, and lemon juice.
- Heat up your olive oil in your pot or pan; before adding in your marinated chicken, leave it brown on each side for a few seconds before adding 1/3 cup water and leaving it to cook on a low-medium temperature 15 - 20 minutes till done.
- While your chicken is cooking, you can prep the rest of the ingredients so it'll be ready to use when you're ready to assemble your crunchwrap once your chicken is cooked. Prepping your salad, cheese, and tortilla chips or tostada shells ready. Don't forget to make your Mexican crema, which I suggest making a bit more and making the sauce runnier, so it's easy to squeeze (pop the sauce in a squeeze bottle).
- I used frozen ready-made tortillas, so I just heated them on a pan for a few seconds before I started assembling the crunchwrap supreme. Again like I mentioned in the ingredients list, I suggest using medium to large-sized tortillas. This is because it gets wrapped over the filling in the middle, if it's small, you may not be able to have a lot of filling, or it may easily unravel (you can see down below).
- Place your empty tortilla on a flat surface and fill the cooked meat in the middle in a circle; remember to leave enough excess tortilla around the edge so it can easily fold in the end.
- Once you've layered your chicken, squeeze some on the Mexican Crema over top.
- Next, add some cheese - be generous.
- Add your tortilla chips on top of the cheese, you could use a Tostada shell, but I couldn't get my hands on any, so I used tortilla chips.
- Next, top with your shredded salad and some more Mexican crema.
- Finally, add a layer of tortilla chips or a tostada shell.
- I suggest you assemble all the wraps first before wrapping them up. At a medium temperature, heat up your non-stick pan. While your pan is heating up, it's time to tightly fold the crunchwrap supreme. Tightly fold over the access of the tortilla over, making sure it covers the tortilla chips or tostada shell in a pleated form.
- Next, quickly flip it over on the pleated side and place it on the hot pan, pleated side on the pan. Be sure to be careful; it can unravel quickly; you have to move quickly and with a firm hand.
- Press down on the crunchwrap supreme with a spatula and let it cook for 2 - 3 minutes (5 minutes maximum), till the pleated side has browned and becomes crispy. This will ensure it won't unravel once served.
- Slowly flip the crunchwrap supreme over and let the other side cook for another 2 - 3 minutes (5 minutes max).
- Once cooked, plate your crunchwrap supreme, slice in half, and serve with a side of more Mexican crema as a dip.
PIN IT
It is so easy to pin a recipe you like right onto your Pinterest boards.
Simply click on the picture, and it will automatically open up to your Pinterest
where you can save the image and recipe link to any board.
I hope you give this Crunchwrap Supreme recipe a try,
it's super easy and quick to make, definitely a lifesaver recipe.
.jpg)
