Cook for 2-4 minutes, or until the sauce thickens. Stir in taco seasoning (4 tablespoons) (note 3) and water (2/3 cup). Drain excess fat from the pan (note 6), then return pan to heat. The avocado rests nicely atop several layers of iceberg lettuce leaves (more crunch! I love crunch!), and then it is folded and you are literally minutes away from enjoying your own crunchwrap, no drive thru needed. Add ground beef (1 pound), breaking up with the back of your spoon into small pieces as it cooks. Flip each tortilla over and bake for an additional 3-5 minutes until golden and crispy. Prep: 20 minutes Cook: 10 minutes Total: 30 minutes A complete copycat version from Taco Bell Except completely homemade and made so much more healthier Get your fix now 4. Arrange on a large, parchment-lined sheet pan and bake for 7 minutes. This may not be important to anyone but those who photograph what they eat… ha!Īnyway, I rip iceberg lettuce leaves into the size and shape of the rest of the ingredients – about three inches round or so. Next, rub both sides of the corn tortillas with the remaining 2 tablespoons of olive oil. I learned early on that larger pieces of lettuce leaves piled on each other works as a barrier to keep layers separate. Tip two - In early days of making the vegan Crunchwrap recipe, I would shred the iceberg lettuce. Then comes the corn tortilla layer – I have been known to use crunchy tortilla chips instead, if I do not have corn tortillas or just want more crunch! I like to add the meat / beans first, then the cheese sauce or grated vegan cheese. Tip one - add the fillings in the center of the large tortilla, leaving enough room to fold the tortilla completely closed all around. How to Make a Crunch Wrap Supreme at Home Take the burrito sized tortilla and in the center add some nacho cheese. There really is no wrong way to assemble these, and they really could not be easier – but since I have been making this Vegan Crunchwrap Supreme recipe since 2013, I do have a few tips.
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