11/28/2023 0 Comments Crunch wrap supreme recipe![]() ![]() Using a knife, cut a circle shape around the hard shell taco. It will make sense later! Break a hard shell taco in half and place in the center of one of your tortillas (Or just use a tostada). ![]() Essentially, you want to make a small circle out of a second gluten-free tortilla that will be used on top of everything once we've assembled it all. One normal sized gluten-free tortilla, one hard shell gluten-free corn taco broken in half (or one tostada shell), and then the third, you'll create using the steps listed below. How To Make Gluten-Free Crunchwrap Supremesįirst, you'll need your 3 tortilla pieces. Brown your meat, add the seasoning and water to simmer, and that's all the real cooking this recipe requires.įinally, you'll need any toppings you'd like, such as tomatoes, sour cream, cheese, and lettuce. I prefer ground turkey or ground beef, and this easy homemade taco seasoning is gluten-free and with way less sodium than the packets. You will also need your favorite taco meat and seasoning. ![]() *Make sure you buy at least 2 packages of whatever soft tortillas you buy, because you will need more of the soft shell tortillas than the hard shell tacos. Siete also has a grain-free hard taco shells if you can't digest corn. You can also use Old El Paso Corn Tostada Shells (essentially, a flat hard corn tortilla) to make this even simpler, because then you won't have to break the hard corn taco shell into two. Siete's products are wonderful if you can't digest grains! I find both of these at my local Stop & Shop or Whole Foods.įor the hard shell tortillas, I use hard taco shells like Old El Paso Corn Taco Shells, available at most supermarkets. You can also make this gluten-free crunchwrap supreme into a GRAIN-FREE crunchwrap supreme, too! Ingredients You Will Needįirst, you'll need two different types of tortillas: hard shell, and soft.įor the soft tortillas, I recommend Mission gluten-free tortillas, or Siete Foods tortillas ( almond or cassava are both tasty) grain-free hard taco shells. In my desire to recreate my go-to late night snack from college, I've finally replicated it a version that tastes like I remember. But since they can't guarantee that anything is gluten-free in their kitchens, I avoid it at all costs. Serve immediately.Taco Bell used to be my FAVORITE. Carefully turn crunchwrap over cook 1 to 2 minutes or until browned. Place crunchwrap, folded-side down, in skillet cook 1 to 2 minutes or until browned. Heat 12-inch nonstick skillet over medium-high heat.Flip crunchwrap over, to maintain fold, and repeat with remaining tortillas. Continue folding the rest of the tortilla, making pleats in tortilla while working around (making 7 or 8 pleats). Fold top of bottom tortilla up and over filling toward center. Place wedge in center of each crunchwrap to cover fillings. Cut remaining flour tortilla into 4 equal wedges.Top each taco shell with 2 tablespoons creamy queso sauce, 2 tablespoons sour cream, 1/4 cup lettuce and 2 tablespoons tomatoes. Break crunchy taco shells in half, and place one on top of each tortilla, with straight sides in the middle, forming a circle on top of the meat.Place 1/2 cup hot meat mixture in center of each tortilla. Place 4 tortillas on large work surface.Reduce heat simmer uncovered 3 to 4 minutes, stirring frequently, until thickened. Stir in taco seasoning mix and water heat to boiling. In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, breaking up and stirring, until thoroughly cooked drain. ![]()
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