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HEALTHIER CRUNCHWRAP SUPREME
cook:
30 min
1,099,120 views
2 servings
US
original
metric
INGREDIENTS
For the Healthier Crunchwrap Supreme
0.5 Small (4 inch) corn tortillas
As needed neutral oil
As needed kosher salt
Seasoned Beef (see recipe below)
whole Large (10 inch) wheat/flax seed tortillas
Homemade Queso (see recipes below)
Tomatoes, diced
Romaine lettuce, chopped
Yogurt Crema (see recipe below)
Optional: Healthier Refried Beans (see recipe below)
Optional: Yogurt Jalapeño Sauce (see recipe below)
Optional: Sliced Poblano Peppers (see recipe below)
For the Seasoned Beef
2 tsp kosher salt
1 tsp chili powder
1 tsp all purpose flour
½ tsp sugar
½ tsp paprika
½ tsp cumin
½ tsp onion powder
¼ tsp garlic powder
12 oz ground lean beef
1 ½ tbsp tomato paste
¾ tsp beef bouillon base
For the Homemade Queso
3 tbsp unsalted butter, melted
3 tbsp all purpose flour
1 cup whole milk
8 oz monterey jack cheese
½ tsp cumin
¼ tsp ancho chili powder
⅛ tsp cayenne pepper
To taste kosher salt
To taste freshly ground black pepper
For the Yogurt Crema
1 cup icelandic or greek yogurt
0.5 Juice of lime
To taste kosher salt
For the Healthier Refried Beans
2 tbsp light olive oil
0.5 white or yellow onion, diced
2 garlic cloves, minced
½ tsp cumin
¼ tsp chili powder
¼ tsp smoked paprika
1 can (15.5 oz) black beans
As needed kosher salt
If needed water
For the Yogurt Jalapeno Sauce
4 jalapeños
2 cloves smashed garlic
1 cup white vinegar
1 cup water
¼ cup sugar
1 ½ tbsp kosher salt
1 cup icelandic or greek yogurt
¼ cup pickled jalapenos, diced
1 tbsp jalapeno pickle brine
0.5 Juice of lime
1 tsp ancho chili powder
½ tsp cumin
½ tsp sweet paprika
½ tsp onion powder
¼ tsp garlic powder
⅛ tsp cayenne pepper
To taste kosher salt
To taste freshly ground black pepper
For the Sliced Poblanos
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.
0.5 Small (4 inch) corn tortillas
As needed neutral oil
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)
whole Large (10 inch) wheat/flax seed tortillas
1 ½ tbsp Homemade Queso (see recipes below)
Tomatoes, diced
Romaine lettuce, chopped
Yogurt Crema (see recipe below)
Optional: Healthier Refried Beans (see recipe below)
Optional: Yogurt Jalapeño Sauce (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.
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.
2 tsp kosher salt
1 tsp chili powder
1 tsp all purpose flour
½ tsp sugar
½ tsp paprika
½ tsp cumin
½ tsp onion 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.
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.
1 ½ tbsp tomato paste
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.
3 tbsp unsalted butter, melted
3 tbsp all purpose flour
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.
½ tsp cumin
¼ tsp ancho chili powder
⅛ tsp cayenne pepper
3.
Season the sauce to taste with salt and pepper.
To taste kosher salt
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.
1 cup icelandic or greek yogurt
0.5 Juice of lime
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.
2 tbsp light olive oil
0.5 white or yellow onion, diced
2 garlic cloves, minced
½ tsp cumin
¼ tsp chili powder
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.
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
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.
4 jalapeños
2.
Transfer the sliced peppers and garlic to a heat-safe sealable container.
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.
1 cup white vinegar
1 cup water
¼ cup sugar
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.
¼ cup pickled jalapenos, diced
7.
Combine the remaining ingredients in a medium bowl. Whisk to combine, then fold in the chopped pickled jalapenos.
1 cup icelandic or greek yogurt
1 tbsp jalapeno pickle brine
0.5 Juice of lime
1 tsp ancho chili powder
½ tsp cumin
½ tsp sweet paprika
½ tsp onion powder
¼ tsp garlic powder
⅛ tsp cayenne pepper
To taste kosher salt
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.
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.
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