It’s time for something non-sweet. After all the cakes and sweet treats around Mother’s Day, I had to switch things up a bit. Not happening very often around here, I have to admit ;) Since it’s “Cinco de Mayo” I thought something “Mexican-inspired” could be nice today – so how about some super delicious Cruchwraps Supreme!? Anyone?
If you have been in the US you probably know the fast-food chain called “Taco Bell”. I know and love them from the time I lived in Florida. Unfortunately, or maybe “luckily” there are no stores here in Germany. If we had one here in Berlin, I would probably go there too often ;) I can still remember the slogan from back then when a little Chihuahua was telling me “Yo quiero Taco Bell” (YouTube link) in every second ad ;P
Anyway. I didn’t want to tell you about my time with Mickey Mouse. It’s all about these delicious Crunchwraps Supreme today. I don’t know exactly how long the Crunchwraps have been on T.B.’s menu – probably for several years. They are quite popular I heard. And a bit fatty and high in calories. That’s what makes them so delicious! It’s probably really better we can’t get hold of them here in Germany ;P Compared to the original my version here is “almost healthy” (just kidding!) ;)
Recipes for Crunchwraps like these here can be found all over the internet these days. Countless recipes. Sometimes pretty close to the original with lots of ground meat and nacho cheese sauce, sometimes with nachos to get the “crunch” instead of tostadas – even vegan versions that sounded really delicious. If you do some googling, I’m sure you’ll find many of these recipes.
My little “coronary artery killer wraps” here are quite “harmless” compared to the original ones, but of course, still not a really healthy meal option, to be honest. You might want to do some extra rounds with the doggo or do some extra laps in the swimming pool. I did not go overboard with the fillings though. I guess you can see that in the pictures. That’s why they are quite thin compared to other Crunchwraps you can find – a bit of meat, a bit of cheese, and more salad and tomatoes than usual – does that sound healthy-ish now? ;P
Well… just so you know – you can get rid of some additional calories/fat if you prepare the tostadas differently. I fried them in oil for this recipe here, but you can totally get them crunchy in the oven without fat. Good for your belly or better said to avoid a big belly ;)
BTW – I recommend making your own refried beans – it’s super easy and you always know what’s in it. No surprises. I make them once a month and freeze leftover beans to use them in other recipes.
In case you need more Mexican inspired recipes – take a look here:
INGREDIENTS / ZUTATEN
For the taco seasoning:
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red chili flakes
1/4 tsp. dried oregano
1/2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. ground pepper
1 tsp. salt
For the tostadas:
some vegetable oil for frying
6 small corn tortillas
1-2 tsp. taco seasoning
For the meat filling:
1-2 tbsp. olive oil
1 medium onion, chopped
16 oz. (450g) ground beef
1 tbsp. tomato paste
1/4 cup (60ml) water
1 tbsp. taco seasoning
1/4 tsp. salt
To assemble the crunch wraps:
6 large (burrito size) wheat flour tortillas
6 small wheat flour tortillas
2 spring onions, chopped
4-5 fried Pimientos de Padrón, chopped
5.3 oz. (150g) cheddar, shredded
1/3 cup (80g) sour cream
1 can (14 oz./400g) refried beans*
1 lettuce heart, shredded
3 tomatoes, diced
salt, pepper, taco seasoning
some olive oil for frying
Für das Taco Seasoning:
1 EL Chilipulver
1/4 TL Knoblauchpulver
1/4 TL Zwiebelpulver
1/4 TL rote Chiliflocken
1/4 TL getrockneter Oregano
1/2 TL geräuchertes Paprikapulver
1 1/2 TL gemahlener Kreuzkümmel
1 TL gemahlener Pfeffer
1 TL Salz
Für die Tostadas:
etwas Pflanzenöl zum Anbraten
6 kleine Maistortillas
1-2 TL Taco Seasoning
Für die Hackfleischfüllung:
1-2 EL Olivenöl
1 mittelgroße Zwiebel, gewürfelt
450g Rinderhackfleisch
1 EL Tomatenmark
60ml Wasser
1 EL Taco Seasoning
1/4 TL Salz
Für den Zusammenbau der Wraps:
6 große Weizen Tortilla Wraps (XXL)
6 kleine Weizen Tortilla Wraps
2 Frühlingszwiebeln, gehackt
4-5 gebratene Pimientos de Padrón, gehackt
150g Cheddar, gerieben
80g Schmand
1 Dose (ca. 400g) Refried Beans*
1 Salatherz, zerkleinert
3 Tomaten, gewürfelt
Salz, Pfeffer, Taco Seasoning
etwas Olivenöl zum Anbraten
DIRECTIONS / ZUBEREITUNG
2. Add some vegetable oil to a large frying pan and heat up – it should be enough so the tortillas can take a little “swim”. Add one tortilla at a time and fry from both sides until nicely browned and crunchy. Take out of the pan and place on a piece of kitchen paper to drain. While still hot, sprinkle with some of the taco seasoning. Set aside.
3. Peel and chop the onion. Heat up a large pot with some olive oil, add the chopped onions and fry until soft and glossy. Add the ground beef and fry until nicely browned and crisp. Add the tomato paste and continue cooking for a minute, so the tomato paste can develop some roasting flavors. Deglaze with the water, add the taco seasoning, and salt and mix everything to combine. Let cook for a moment until the sauce has thickened and then remove from the heat and set aside.
4. Warm the large tortillas in the microwave (several seconds only) so they get a bit softer. To assemble the crunch wraps place a large tortilla on a plate or cutting board, add some meat filling on top, sprinkle with some chopped spring onions, chopped pimientos, and some shredded cheese. Add some drops of sour cream on top. Place a fried tostada on the meat filling, spread some refried beans on the tostada, add some shredded lettuce, diced tomatoes, and some more cheese. Season with some salt, pepper, and some more taco seasoning if you like. To finish the wrap place a small tortilla on the filling, brush with some water, and fold the edges of the large tortilla over the filling, press down to keep everything together. If the crunchwrap keeps unfolding, place the lid of a pot or something similar on top. Repeat with the remaining tortillas.
5. Heat up a frying pan with some olive oil. Place a crunchwrap with the open side (the side with the folds) facing down in the pan and fry over medium-high heat for several minutes until nicely browned, then flip and repeat until evenly browned and crisp. Cut each crunchwrap in half and serve warm with salsa or your favorite hot sauce.
2. Etwas Pflanzenöl in einer großen Bratpfanne erhitzen – es sollte genug sein, damit die Tortillas ein wenig “schwimmen” können. Die Tortillas nacheinander ins Fett geben und von beiden Seiten anbraten, bis sie gebräunt und knusprig sind. Die frittierten Tortillas dann auf ein Stück Küchenpapier zum Abtropfen legen. Solange die Tostadas noch heiß sind, mit etwas Taco Seasoning bestreuen und dann zur Seite stellen.
3. Die Zwiebel für die Hackfleischfüllung schälen und hacken. Einen großen Topf mit etwas Olivenöl erhitzen, die gehackte Zwiebel hinzufügen und glasig andünsten. Das Rinderhack dazugeben und anbraten, bis es schön braun und knusprig ist. Das Tomatenmark hinzugeben, verrühren und eine Minute anbraten, damit das es Röstaromen entwickeln kann. Mit dem Wasser ablöschen, das Taco-Gewürz und das Salz hinzufügen und alles miteinander vermengen. Einen Moment kochen lassen, bis die Soße eindickt, dann vom Herd ziehen und zur Seite stellen.
4. Die großen Tortillas in der Mikrowelle erwärmen (nur einige Sekunden), damit sie etwas weicher werden. Für den Zusammenbau der Crunchwraps einen großen Tortilla auf einen Teller oder ein Schneidebrett legen, etwas Fleischfüllung darauf verteilen, mit einigen gehackten Frühlingszwiebeln, gehackten Pimientos und etwas geriebenem Käse bestreuen, dann etwas Schmand darüber träufeln. Eine frittierte Tostada auf die Fleischfüllung auflegen, eine kleine Portion Refried Beans darauf verstreichen, Salat, Tomaten und noch mehr Käse darauf verteilen. Mit Salz, Pfeffer und Taco Seasoning würzen. Einen der kleineren Tortillas dann auf die Füllung legen, mit etwas Wasser bepinseln und die Ränder des großen Tortillas darüberschlagen, um den Crunchwrap zu versiegeln. Gut zusammendrücken, damit der Wrap zusammenhält. Sollte sich der Wrap auffalten, einfach ein Brett oder einen Topf daraufsetzen. Mit den restlichen Tortillas wiederholen.
5. Eine Pfanne mit etwas Olivenöl erhitzen und einen Crunchwrap mit der offenen Seite (die mit den Falten) nach Unten in die Pfanne legen. Einige Minuten bei mittlerer Hitze anbraten, bis diese Seite schön gebräunt und knusprig ist und dann umdrehen und die andere Seite ebenfalls anbraten. Die fertigen Crunchwraps halbieren und dann noch warm z.B. mit Salsa oder mit einer anderen Sauce zum Dippen servieren.
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Here is a version of the recipe you can print easily.
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Crunchwrap Supreme with Refried Beans
- Prep Time: 00:25
- Cook Time: 00:15
- Total Time: 01:00
- Yield: 6 1x
- Category: Lunch
- Cuisine: International
Description
Delicious crunchwraps are not that difficult to make at home ;)
Ingredients
For the taco seasoning:
1 tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. red chili flakes
1/4 tsp. dried oregano
1/2 tsp. smoked paprika
1 1/2 tsp. ground cumin
1 tsp. ground pepper
1 tsp. salt
For the tostadas:
some vegetable oil for frying
6 small corn tortillas
1–2 tsp. taco seasoning
For the meat filling:
1–2 tbsp. olive oil
1 medium onion, chopped
16 oz. (450g) ground beef
1 tbsp. tomato paste
1/4 cup (60ml) water
1 tbsp. taco seasoning
1/4 tsp. salt
To assemble the crunch wraps:
6 large (burrito size) wheat flour tortillas
6 small wheat flour tortillas
2 spring onions, chopped
4–5 fried Pimientos de Padrón, chopped
5.3 oz. (150g) cheddar, shredded
1/3 cup (80g) sour cream
1 can (14 oz./400g) refried beans*
1 lettuce heart, shredded
3 tomatoes, diced
salt, pepper, taco seasoning
some olive oil for frying
Instructions
1. For the taco seasoning mix the spices in a small bowl and set aside.
2. Add some vegetable oil to a large frying pan and heat up – it should be enough so the tortillas can take a little “swim”. Add one tortilla at a time and fry from both sides until nicely browned and crunchy. Take out of the pan and place on a piece of kitchen paper to drain. While still hot, sprinkle with some of the taco seasoning. Set aside.
3. Peel and chop the onion. Heat up a large pot with some olive oil, add the chopped onions and fry until soft and glossy. Add the ground beef and fry until nicely browned and crisp. Add the tomato paste and continue cooking for a minute, so the tomato paste can develop some roasting flavors. Deglaze with the water, add the taco seasoning, and salt and mix everything to combine. Let cook for a moment until the sauce has thickened and then remove from the heat and set aside.
4. Warm the large tortillas in the microwave (several seconds only) so they get a bit softer. To assemble the crunch wraps place a large tortilla on a plate or cutting board, add some meat filling on top, sprinkle with some chopped spring onions, chopped pimientos, and some shredded cheese. Add some drops of sour cream on top. Place a fried tostada on the meat filling, spread some refried beans on the tostada, add some shredded lettuce, diced tomatoes, and some more cheese. Season with some salt, pepper, and some more taco seasoning if you like. To finish the wrap place a small tortilla on the filling, brush with some water, and fold the edges of the large tortilla over the filling, press down to keep everything together. If the crunchwrap keeps unfolding, place the lid of a pot or something similar on top. Repeat with the remaining tortillas.
5. Heat up a frying pan with some olive oil. Place a crunchwrap with the open side (the side with the folds) facing down in the pan and fry over medium-high heat for several minutes until nicely browned, then flip and repeat until evenly browned and crisp. Cut each crunchwrap in half and serve warm with salsa or your favorite hot sauce.
Notes
Enjoy cooking!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
