Plat
Mini Crunchwrap Supremes
40 minPour 6Nutri-Score D€€
D
40 min
40 minMini Crunchwrap Supremes
recette de
Shannon McKinstrie
@shannonmckinstrie
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
ground beef (browned)Viandes500 g
taco seasoningÉpices20 g
small flour tortillasBoulangerie6 morceaux- small corn tortillasBoulangerie6 morceaux
cheddar cheese (shredded)Produits laitiers150 g
sour creamProduits laitiers120 g
lettuce (shredded)Fruits et légumes100 g- tomatoes (diced)Fruits et légumes2 morceaux
onion (finely diced)Fruits et légumes1 morceau- jalapeño (finely diced)Fruits et légumes1 morceau
- cilantro (chopped)Fruits et légumes15 g
lime (juiced)Fruits et légumes1 morceau- vegetable oil (for toasting)Épicerie30 ml
saltÉpices3 g
par portion
Nutrition
408kcal
- Glucides
- 32 g
- Protéines
- 22 g
- Lipides
- 22 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
Spatule
pas à pas
Préparation
- Étape 1
Make the pico de gallo
- Dice the tomatoes, onion and jalapeño and chop the cilantro.
- Combine in a bowl with the lime juice and salt, then mix well.
- Étape 2
Cook the beef
- Brown the ground beef in a frying pan over medium heat, breaking it up.
- Stir in the taco seasoning and a splash of water and cook until thickened.
- Étape 3
Warm the tortillas
- Warm the flour and corn tortillas briefly in a dry pan so they fold without cracking.
- Étape 4
Assemble the mini crunchwraps
- Spread sour cream on a flour tortilla and top with beef, cheddar, lettuce and pico de gallo.
- Place a corn tortilla on top and fold the edges of the flour tortilla over it to seal.
- Étape 5
Toast the crunchwraps
- Heat a little oil in the pan and toast each crunchwrap seam-side down until golden and crisp.
- Flip and toast the other side, then serve hot.