Giant Crunchwrap Recipe By Tasty

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SHEET PAN CRUNCH-WRAP RECIPE BY TASTY



Sheet Pan Crunch-Wrap Recipe by Tasty image

Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa

Provided by Julie Klink

Categories     Dinner

Yield 14 servings

Number Of Ingredients 36

1 tablespoon olive oil
1 onion, diced
1 red bell pepper, diced
2 cups cooked chicken, shredded
1 taco seasoning, 1 packet
1 tablespoon fresh cilantro, chopped
½ lime, juiced
1 tablespoon olive oil
½ onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
½ lime, juiced
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon pepper
½ teaspoon salt
1 tablespoon olive oil
1 onion, diced
1 lb ground beef
1 tomato, diced
½ lime, juiced
1 tablespoon fresh cilantro, chopped
1 taco seasoning, 1 packet
1 tablespoon butter
1 onion, diced
1 tomato, diced
6 eggs
½ teaspoon salt
½ teaspoon pepper
8 burrito flour tortillas
3 cups shredded cheddar cheese
3 cups shredded monterey jack cheese
1 lb bacon, cooked and chopped
5 corn tostadas
sour cream, to serve
salsa, to serve

Steps:

  • Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
  • Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
  • Generously spray a sheet tray with cooking oil spray.
  • Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
  • Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
  • Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
  • Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
  • Place the tostadas over the fillings.
  • Sprinkle the rest of the cheese over the tostadas.
  • Place the last flour tortilla over the cheese.
  • Fold over the tortillas so they cover up the fillings and touch the center tortilla.
  • Preheat oven to 375˚F (190˚C).
  • Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
  • Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
  • Flip the crunch-wrap onto a cutting board.
  • Slice and serve with salsa and sour cream.
  • Enjoy!

Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams

GIANT CRUNCHY TACO WRAP



Giant Crunchy Taco Wrap image

We took a fast-food favorite and made it way (way!) bigger. And since it's stuffed with delicious layers of beef, cheese, crunch and sour cream, you'll be glad it's large enough to share.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

1 pound ground beef
One 1-ounce package taco seasoning
1 cup jarred cheese sauce
Seven 12-inch flour tortillas
4 tostada rounds
1 cup sour cream
1/2 head iceberg lettuce, shredded (about 4 cups)
1 plum tomato, diced
Canola oil, for brushing
Hot sauce, for serving, optional

Steps:

  • Put a rimmed baking sheet in the oven and preheat the oven to 450 degrees F.
  • Cook the ground beef with the taco seasoning according to the package instructions on the taco seasoning. Set aside until ready to use.
  • Meanwhile, in a microwave-safe bowl, heat the cheese sauce in the microwave in 30-second intervals until warm and pourable.
  • On a work surface, lay out 5 flour tortillas in a circle, overlapping slightly. Add a tortilla to the middle, on top of the others. Spread the ground beef evenly over the center tortilla. Pour the cheese onto the beef (it's okay if it's not completely covered). Cover the cheese with a layer of 4 tostada rounds. Press them down, breaking them a little, to make a flat layer. Spread the sour cream in an even layer over the tostadas. Sprinkle the lettuce over the top of the sour cream, then sprinkle with the tomatoes. Add the final tortilla over the tomato. Fold the sides of the tortillas up and over to wrap around the layers. The top should be covered in overlapping folds. Press the wrap down so that it is even and not domed. Brush the top with canola oil.
  • Remove the rimmed baking sheet from the oven. Brush the baking sheet with canola oil, then carefully transfer the wrap to the baking sheet meat-side down. Bake immediately until the top is golden brown, 4 to 5 minutes.
  • Invert the crunch wrap onto a serving platter or cutting board. Cut into wedges and serve with hot sauce if using.

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