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Taco Bell is one of my husband’s favorite places to eat. Yes, we know it’s not real Mexican food, and it is not the healthiest option, but that doesn’t change that’s it’s tasty!
One of our favorite things to get there is the Crunchwrap. So we thought we’d try to make it at home. It seemed simple enough and it was! The result turned out delicious, simple, and had the potential to be healthier (that’s not the route we went with but it could be).
The Crunchwrap is like a burrito but it’s layered and inside is a tostada shell, the wrap ends up having a disc shape. It then gets grilled to hold it shut. This actually makes it easy to eat and less messy. Making it at home is so easy, we’ll probably add it to our menu more often. Our kids love it too.
Making the Crunchwrap
I don’t know that I will put together a recipe in the same way I usually do but, I’ll tell you about each layer and different possibilities I’ve imagined for them. I also made a video that shows the process. Check it out below and on Youtube. (Did you know we have a YouTube channel?)
1. Large flour tortilla- you really want a large tortilla for the base because it needs to be able to fold up
around the top of the Crunchwrap to secure everything in place.
2. Main protein- we used cooked ground beef, but I imagine beans (refried or otherwise) would be
delicious too! I can also see a breakfast version with egg or potato. You’ll want to spread it into a
circular shape that will fit underneath the tostada shell.
3. Nacho Cheese- I love the Fritos Jalepeño Cheddar dip. My tip is to spread this on the bottom of the
tostada, rather than try to put it on the meat directly. This cheese is too spicy for our kids so we just
used regular shredded cheese for them on this layer. I can also see guacamole being delicious right
4. Tostada Shell- this is where the crunch comes from for the Crunchwrap.
5. Sour cream- again spread this onto the top of the tostada shelf. This is another layer that would be
delicious as guacamole. This is also a great place to add hot sauce!
6. Vegetables and herbs- Lettuce, diced tomatoes, onion, cilantro, diced peppers. Take or leave
whatever veggies you wish.
7. Shredded Cheese- a final layer of shredded cheese is added.
8. A small circle of flour tortilla- this may not be needed if your base tortilla is large enough to
completely close over the top. Mine weren’t, so this circle helped to keep things secure in my
Crunchwrap as I “grilled” it.
To fold the wrap take the bottom tortilla and fold it over the top. Pleat it around the edge until the whole tortilla is up around the edge.
Carefully place it plated side down on a hot pan or griddle over medium to medium high heat. Let it cook about 3-5 minutes until it’s browned. Flip and repeat.
Now your Crunchwrap is ready to enjoy.
I’d love to know if you make it and what variations you try! Let us know in the comments below.
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Being quarantined has led me to going through old recipe books and remembering some good food that I had nearly forgotten. This recipe for Sweet and Sour Curry Meatballs was one a friend had shared with me in college. I've made it here and there over the years and each time I think to myself that I should make it more often. It is relatively simple to make and my husband loves sweet and sour. It isn't a hot curry, you just get the warm flavor. There are never any leftovers! I guess that hardest thing is to remember to keep the sweet and sour sauce on hand! If you have any in your pantry during this time of isolation, you may want to give this recipe a try!
On Instagram I asked all of you a few days ago to tell me what you have in your pantry, and I would come up with a recipe for you. This delicious, flavorful chicken fajita casserole is the result of that experiment.
I love casseroles for their versatility. If there is any ingredient here you don't have, swap it out for something you do have!
For example, this Chicken Fajita Casserole obviously has chicken in it. It also has chicken broth and cream of chicken soup.
To make the recipe vegetarian, swap out the chicken for mushroom, or eggplant, or tofu.
Use vegetable broth, and cream of mushroom soup instead!
Boom, tasty, and vegetarian.
If you're vegan, you can use your favorite creamy base. Perhaps cashew butter?
If you don't have rice, but you have quinoa instead, use quinoa instead! Although with quinoa I would recommend rinsing and cooking it before adding it to the recipe.
My husband really loved this Chicken Fajita Casserole, and we happily have leftovers to enjoy for the next couple days!
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What have I been doing while staying at home during this Corona Virus disaster? Baking and Cooking! So far I've baked a big batch of Sprouted Wheat Bread, I've made Corned Beef for St. Patrick's Day and an Avocado Key Lime Pie for dessert (twice)! Since we had corned beef left over, and because I was baking bread, my mind started working and I thought about Bier Rocks. If you haven't ever heard of them, they are a free form beef hand pie basically. They usually have beef, cabbage and onions in them. The dough is a bread dough. I got to thinking that a Reuben style Bier Rock would be really good, sans the rye bread, but with sprouted wheat bread instead! So, I tried it and they are delicious! Here is how I did it.
When I made my sprouted wheat bread dough, I saved one loaf's worth of dough and wrapped it in waxed paper and plastic wrap in the fridge until the next day. Then, I gathered my ingredients:
OOPS. I forgot to show you the fillings. I placed a slice of cheese, the corned beef and then some potato bits and a cabbage slice in the center of the square. Next, wrap the dough all around the filling, pinching it to prevent leaking. Place on a well greased cookie sheet to rise for about 1/2 an hour.
As you can tell, Bier Rocks are very free form. But that is okay. They are easy to hold and eat without a mess, which is one of their beautiful qualities. They transport well and taste delicious.
This recipe is a great way to use up your St. Patrick's Day leftovers!
If you are like me and don't have little ones at home to care for and home school, how are you filling your time of social distancing? I have many home projects to get to, so this time alone can be put to good use.
Stay healthy everyone! Wash your hands and don't let these trying times get you down! Stay busy, check on your loved ones and keep praying!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!