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Crunchwrap Supreme
Hoofdgerecht

Crunchwrap Supreme

1 uVoor 10Nutri-Score D€€
van @iramsfoodstory364 imports1 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

10 personen
  • ground beefVlees900 g
  • salt (to taste)Kruiden en specerijen5 g
  • garlic powderKruiden en specerijen8 g
  • onion powderKruiden en specerijen7 g
  • smoked paprikaKruiden en specerijen7 g
  • cumin powderKruiden en specerijen6 g
  • black pepper powderKruiden en specerijen2 g
  • tomato pasteVoorraadkast30 g
  • white onion (diced)Groente en fruit1 stuk
  • garlic (freshly minced)Groente en fruit3 stukken
  • jalapeño (diced)Groente en fruit1 stuk
  • oil (for cooking)Voorraadkast30 ml
  • large flour tortillasBakkerij10 stukken
  • tostadas corn tortillas (or nacho chips)Bakkerij10 stukken
  • mini flour tortillasBakkerij10 stukken
  • lettuce (sliced)Groente en fruit70 g
  • tomato (diced)Groente en fruit150 g
  • red onion (diced)Groente en fruit120 g
  • sour creamZuivel120 g
  • guacamoleVers200 g
  • salsaVoorraadkast240 g
  • cheddar cheese (shredded)Zuivel100 g
  • Monterey Jack cheese (shredded)Zuivel100 g
  • oil (for cooking the wraps)Voorraadkast30 ml

per portie

Voedingswaarden

589kcal

Koolhydraten
48 g
Eiwitten
25 g
Vetten
33 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Spatel

stap voor stap

Bereiding

  1. Sauté the aromatics

    • Heat the oil in a large skillet over medium-high heat.
    • Add the diced white onion and minced garlic and cook until the onion is translucent.
    Stap 1

  2. Brown the beef

    • Add the ground beef and cook, breaking it up with a spoon, until browned.
    Stap 2

  3. Season the taco meat

    • Add the garlic powder, onion powder, smoked paprika, cumin, black pepper, salt, jalapeño and tomato paste.
    • Stir well and cook until the flavors combine and the meat is cooked through.
    Stap 3

  4. Layer the filling

    • Spoon the taco meat onto a large tortilla.
    • Top with a tostada (or nacho chips), lettuce, tomato, red onion, sour cream, guacamole, salsa, cheddar and Monterey Jack.
    • Place a mini tortilla on top of the filling.
    Stap 4

  5. Fold the Crunchwrap

    • Fold the edges of the large tortilla toward the center, creating pleats.
    • Invert the Crunchwrap so the pleats are on the bottom, securing the filling.
    • Fold gently to avoid tearing the tortilla.
    Stap 5

  6. Toast the Crunchwrap

    • Heat oil in a skillet over medium heat.
    • Cook the Crunchwrap seam-side down until golden, pressing down lightly for even browning.
    • Flip and cook the other side.
    Stap 6

  7. Repeat and serve

    • Repeat with the remaining Crunchwraps.
    • Serve immediately.
    Stap 7
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