BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

HEALTHIER CRUNCHWRAP SUPREME

cook:

30 min

Picture for HEALTHIER CRUNCHWRAP SUPREME

989,466 views  

2 servings

US

original

metric

INGREDIENTS

For the Healthier Crunchwrap Supreme

For the Healthier Crunchwrap Supreme

Small (4  inch) corn tortillas

0.5 Small (4 inch) corn tortillas

As needed neutral oil

As needed neutral oil

As needed kosher salt

As needed kosher salt

Seasoned Beef (see recipe below)

Seasoned Beef (see recipe below)

Large (10  inch) wheat/flax seed tortillas

whole Large (10 inch) wheat/flax seed tortillas

Homemade Queso (see recipes below)

Homemade Queso (see recipes below)

Tomatoes, diced

Tomatoes, diced

Romaine lettuce, chopped

Romaine lettuce, chopped

Yogurt Crema (see recipe below)

Yogurt Crema (see recipe below)

Optional: Healthier Refried Beans (see recipe below)

Optional: Healthier Refried Beans (see recipe below)

Optional: Yogurt Jalapeño Sauce (see recipe below)

Optional: Yogurt Jalapeño Sauce (see recipe below)

Optional: Sliced Poblano Peppers (see recipe below)

Optional: Sliced Poblano Peppers (see recipe below)

For the Seasoned Beef

For the Seasoned Beef

kosher salt

2 tsp kosher salt

chili powder

1 tsp chili powder

all purpose flour

1 tsp all purpose flour

sugar

½ tsp sugar

paprika

½ tsp paprika

cumin

½ tsp cumin

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

ground lean beef

12 oz ground lean beef

tomato paste

1 ½ tbsp tomato paste

beef bouillon base

¾ tsp beef bouillon base

For the Homemade Queso

For the Homemade Queso

unsalted butter, melted

3 tbsp unsalted butter, melted

all purpose flour

3 tbsp all purpose flour

whole milk

1 cup whole milk

monterey jack cheese

8 oz monterey jack cheese

cumin

½ tsp cumin

ancho chili powder

¼ tsp ancho chili powder

cayenne pepper

⅛ tsp cayenne pepper

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Yogurt Crema

For the Yogurt Crema

icelandic or greek yogurt

1 cup icelandic or greek yogurt

Juice of  lime

0.5 Juice of lime

To taste kosher salt

To taste kosher salt

For the Healthier Refried Beans

For the Healthier Refried Beans

light olive oil

2 tbsp light olive oil

white or yellow onion, diced

0.5 white or yellow onion, diced

garlic cloves, minced

2 garlic cloves, minced

cumin

½ tsp cumin

chili powder

¼ tsp chili powder

smoked paprika

¼ tsp smoked paprika

(15.5 oz) black beans

1 can (15.5 oz) black beans

As needed kosher salt

As needed kosher salt

If needed water

If needed water

For the Yogurt Jalapeno Sauce

For the Yogurt Jalapeno Sauce

jalapeños

4 jalapeños

smashed garlic

2 cloves smashed garlic

white vinegar

1 cup white vinegar

water

1 cup water

sugar

¼ cup sugar

kosher salt

1 ½ tbsp kosher salt

icelandic or greek yogurt

1 cup icelandic or greek yogurt

pickled jalapenos, diced

¼ cup pickled jalapenos, diced

jalapeno pickle brine

1 tbsp jalapeno pickle brine

Juice of  lime

0.5 Juice of lime

ancho chili powder

1 tsp ancho chili powder

cumin

½ tsp cumin

sweet paprika

½ tsp sweet paprika

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

cayenne pepper

⅛ tsp cayenne pepper

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

For the Sliced Poblanos

For the Sliced Poblanos

poblano peppers

2 poblano peppers

DIRECTIONS

1.

For the Healthier Crunchwrap Supreme

1.

Preheat the oven to 375 °F (with convection).

2.

Brush the corn tortillas in neutral oil, then transfer them to a wire rack placed in a rimmed baking sheet. Lightly sprinkle the tortillas with kosher salt.

Small (4  inch) corn tortillas

0.5 Small (4 inch) corn tortillas

As needed neutral oil

As needed neutral oil

As needed kosher salt

As needed kosher salt

3.

Bake the tortillas until crisp and lightly browned, 15-17 minutes.

4.

Allow the crispy tortillas to cool before assembling.

5.

To assemble the crunchwraps, add about ¼ - ⅓ cup of the Seasoned Beef to the center of a large flour tortilla. Drizzle the Homemade Queso over the beef, then top with one of the crispy corn tortillas, tomatoes, lettuce, Yogurt Crema and optionally, Healthier Refried Beans, Yogurt Jalapeño Sauce, and/or Roasted Poblano Peppers.

Seasoned Beef (see recipe below)

Seasoned Beef (see recipe below)

Large (10  inch) wheat/flax seed tortillas

whole Large (10 inch) wheat/flax seed tortillas

Homemade Queso (see recipes below)

1 ½ tbsp Homemade Queso (see recipes below)

Tomatoes, diced

Tomatoes, diced

Romaine lettuce, chopped

Romaine lettuce, chopped

Yogurt Crema (see recipe below)

Yogurt Crema (see recipe below)

Optional: Healthier Refried Beans (see recipe below)

Optional: Healthier Refried Beans (see recipe below)

Optional: Yogurt Jalapeño Sauce (see recipe below)

Optional: Yogurt Jalapeño Sauce (see recipe below)

Optional: Sliced Poblano Peppers (see recipe below)

Optional: Sliced Poblano Peppers (see recipe below)

6.

Fold the excess flour tortilla over the filling using a series of pleats.

7.

Preheat a large skillet or cast iron pan with about oil over medium heat. Add the assembled crunchwrap to the skillet folded-side down and cook for 2-3 minutes per side to heat through the filling and to crisp the exterior of the tortilla.

As needed neutral oil

1 tsp As needed neutral oil

8.

Repeat the assembly and cooking process with the remaining ingredients.

9.

Optionally, serve with Yogurt Jalapeño Sauce and/or Yogurt Crema.

10.

For the Seasoned Beef

1.

Combine all of the spices in a small bowl. Whisk to combine and reserve.

kosher salt

2 tsp kosher salt

chili powder

1 tsp chili powder

all purpose flour

1 tsp all purpose flour

sugar

½ tsp sugar

paprika

½ tsp paprika

cumin

½ tsp cumin

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

2.

Heat in the oil in a large skillet. Add the ground meat and cook until well browned, 4-5 minutes.

ground lean beef

12 oz ground lean beef

3.

Add the tomato paste, beef bouillon base, and reserved spice mixture. Stir to combine and cook the mixture for 3-4 minutes.

tomato paste

1 ½ tbsp tomato paste

beef bouillon base

¾ tsp beef bouillon base

4.

Allow the beef mixture to cool to room temperature.

5.

For the Homemade Queso

1.

Combine the butter, milk, and flour in the base of a high-powered blender. Blend the mixture for 5 minutes. Be careful as the mixture will become quite hot in the blender.

unsalted butter, melted

3 tbsp unsalted butter, melted

all purpose flour

3 tbsp all purpose flour

whole milk

1 cup whole milk

2.

Add the cheese, cumin, ancho chili powder, and cayenne powder to the blender, then blend for 1 additional minute. The cheese will melt as a result of the heated sauce.

cumin

½ tsp cumin

ancho chili powder

¼ tsp ancho chili powder

cayenne pepper

⅛ tsp cayenne pepper

3.

Season the sauce to taste with salt and pepper.

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

4.

Reserve until ready to use for up to 4 hours or refrigerate for up to 5 days. Reheat in the microwave before using, if necessary.

5.

For the Yogurt Crema

1.

Combine all of the ingredients in a small bowl. Whisk to combine, then reserve in the refrigerator until ready to use, up to 5 days.

icelandic or greek yogurt

1 cup icelandic or greek yogurt

Juice of  lime

0.5 Juice of lime

To taste kosher salt

To taste kosher salt

2.

For the Healthier Refried Beans

1.

In a high-sided skillet, preheat the olive oil over medium-high heat. Add the onion and cook until tender 3-4 minutes. Add the garlic, cumin, chili powder, and smoked paprika , then stir to combine and cook the mixture for 1 minute longer.

light olive oil

2 tbsp light olive oil

white or yellow onion, diced

0.5 white or yellow onion, diced

garlic cloves, minced

2 garlic cloves, minced

cumin

½ tsp cumin

chili powder

¼ tsp chili powder

smoked paprika

¼ tsp smoked paprika

2.

Add the beans and the bean liquid to the skillet. Cook for 3-5 minutes while stirring the mixture will a wooden spoon until the most of the liquid has evaporated.

(15.5 oz) black beans

1 can (15.5 oz) black beans

3.

Mash the beans with a potato masher until a chunky mashed-potato consistency is reached. Season to taste with more salt. If the mixture gets too thick, add water as necessary.

As needed kosher salt

As needed kosher salt

If needed water

If needed water

4.

Allow the refried beans to cool before serving.

5.

For the Yogurt Jalapeno Sauce

1.

Remove the stems from the jalapenos, then slice them lengthwise into strips with ¼” thick.

jalapeños

4 jalapeños

2.

Transfer the sliced peppers and garlic to a heat-safe sealable container.

smashed garlic

2 cloves smashed garlic

3.

Combine the vinegar, water, sugar and salt in a small saucepot. Heat the mixture over medium heat until all of the sugar has dissolved.

white vinegar

1 cup white vinegar

water

1 cup water

sugar

¼ cup sugar

kosher salt

1 ½ tbsp kosher salt

4.

Pour the hot pickle brine over the jalapenos and garlic. Allow the mixture to cool to room temperature uncovered.

5.

Once cooled, seal the container and refrigerate for up to 3 months before using.

6.

Finely chop about the pickled jalapenos.

pickled jalapenos, diced

¼ cup pickled jalapenos, diced

7.

Combine the remaining ingredients in a medium bowl. Whisk to combine, then fold in the chopped pickled jalapenos.

icelandic or greek yogurt

1 cup icelandic or greek yogurt

jalapeno pickle brine

1 tbsp jalapeno pickle brine

Juice of  lime

0.5 Juice of lime

ancho chili powder

1 tsp ancho chili powder

cumin

½ tsp cumin

sweet paprika

½ tsp sweet paprika

onion powder

½ tsp onion powder

garlic powder

¼ tsp garlic powder

cayenne pepper

⅛ tsp cayenne pepper

To taste kosher salt

To taste kosher salt

To taste freshly ground black pepper

To taste freshly ground black pepper

8.

Reserve in the refrigerator until ready to use, up to 5 days.

9.

For the Sliced Poblanos

1.

Place the peppers directly onto the range grates. Turn the burner to high and cook the peppers until well charred, about 45 seconds - 1 minutes per side.

poblano peppers

2 poblano peppers

2.

Remove the peppers from stovetop and place them in a large metal bowl. Cover the bowl in aluminum foil or a large plate. Allow the peppers to cool for 10 minutes.

3.

Peel the skin from the peppers, then slice as desired. Reserve until ready to use.

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.