HEALTHIER CRUNCHWRAP SUPREME
Method
Healthier Crunchwrap Supreme Method:
Preheat the oven to 375 °F (with convection).
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.
Bake the tortillas until crisp and lightly browned, 15-17 minutes.
Allow the crispy tortillas to cool before assembling.
To assemble the crunchwraps, add about ¼ - ⅓ cup of the Seasoned Beef to the center of a large flour tortilla. Drizzle the 1-2 tablespoons of 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.
Fold the excess flour tortilla over the filling using a series of pleats.
Preheat a large skillet or cast iron pan with about 1 teaspoon of 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.
Repeat the assembly and cooking process with the remaining ingredients.
Optionally, serve with Yogurt Jalapeño Sauce and/or Yogurt Crema.
Seasoned Beef Method:
Combine all of the spices in a small bowl. Whisk to combine and reserve.
Heat in the oil in a large skillet. Add the ground meat and cook until well browned, 4-5 minutes.
Add the tomato paste, beef bouillon base, and reserved spice mixture. Stir to combine and cook the mixture for 3-4 minutes.
Allow the beef mixture to cool to room temperature.
Homemade Queso Method:
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.
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.
Season the sauce to taste with salt and pepper.
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.
Yogurt Crema Method:
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.
Healthier Refried Beans Method:
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.
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.
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.
Allow the refried beans to cool before serving.
Yogurt Jalapeno Sauce Method:
Remove the stems from the jalapenos, then slice them lengthwise into strips with ¼” thick.
Transfer the sliced peppers and garlic to a heat-safe sealable container.
Combine the vinegar, water, sugar and salt in a small saucepot. Heat the mixture over medium heat until all of the sugar has dissolved.
Pour the hot pickle brine over the jalapenos and garlic. Allow the mixture to cool to room temperature uncovered.
Once cooled, seal the container and refrigerate for up to 3 months before using.
Finely chop about ¼ cup of the pickled jalapenos.
Combine the remaining ingredients in a medium bowl. Whisk to combine, then fold in the chopped pickled jalapenos.
Reserve in the refrigerator until ready to use, up to 5 days.
Sliced Poblanos Method:
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.
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.
Peel the skin from the peppers, then slice as desired. Reserve until ready to use.
Ingredients
Healthier Crunchwrap Supreme Ingredients:
Small (4 ½-inch) corn tortillas
As needed neutral oil
As needed kosher salt
Seasoned Beef (see recipe below)
Large (10-inch) whole 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)
Seasoned Beef Ingredients:
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
Homemade Queso Ingredients:
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
Yogurt Crema Ingredients:
1 Cup icelandic or greek yogurt
Juice of ½ lime
To taste kosher salt
Healthier Refried Beans Ingredients:
2 Tbsp light olive oil
½ white or yellow onion, diced
2 garlic cloves, minced
½ tsp cumin
¼ tsp chili powder
¼ tsp smoked paprika
1 (15.5 oz) can black beans
As needed kosher salt
If needed water
Yogurt Jalapeno Sauce Ingredients:
4 jalapeños
2 smashed garlic cloves
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
Juice of ½ 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
Sliced Poblanos Ingredients:
2 poblano peppers