Taco Bell has dubbed their’s “Supreme”, so I’m calling mine “Almighty”.
These are so addicting. It’s everything you love about burritos and tacos, with the flavor and crunch. Also, bonus: you can eat it with one hand.
I’ve made these for groups before, because they are really fun to build and customize. People love build-your-own stuff, and then you don’t have to fret as a host wondering if everyone will like what you’re serving, because they can pick and choose what to include in.
You can really put whatever you like inside them. My fiancé loves refried beans in his. I love avocado in mine. The soy chorizo adds another layer of protein and a little kick, and the fresh lettuce and veggies brings a brightness to every bite. Of course we love to put hot sauce on ours as we eat as well!
First, prep all filling ingredients: drain beans (or make refried beans), chop up veggies (or buy/make pico), cut up avocado (or make guacamole). You can get creative with the fillings, just remember you don’t want too much liquid.
Next: crisp up the corn tortillas. Just put a very small amount (1/2 tsp) of oil in a pan over medium heat and let them get crispy. If I’m feeling healthier, I will use spray or brush oil on the tortilla, but they don’t crisp up quite as much (still good!).
Then, layer the ingredients on the flour tortilla: soy chorizo, beans, avocado/guacamole, tomatoes, onion, jalapeño, cilantro, lettuce. Taco bell likes to use the corn tortilla in-between the meat and veggie layers, but I like to put mine on the top because: 1) it stays crispier, and 2) it helps to hold in the fillings.
Below is a video showing the folding technique. Keep one hand on top of the crunch wrap to hold the top as you create the folds. The thing to remember is to have the pan/griddle hot and ready, because you’ll want to throw them on as you fold them. They don’t stay folded well off-heat until they are cooked.
Place them on the grill fold-side-down. If you have a griddle like mine, it will cook both sides at once and compress it well for you, but you can also just do these in a pan, apply a little pressure to the top with a spatula, and flip them halfway through.
- 6 Burrito-sized flour tortillas
- 6 Corn tortillas
- Vegetable or avocado oil for frying
Filling Ingredients, Optional and Not Limited To:
- Soy chorizo
- 29-oz can pinto beans (or refried beans)
- Avocado, chopped (or guacamole)
- Tomatoes, chopped
- Red Onion, diced
- Jalapeño, diced
- Cilantro, diced
- Lettuce, shredded
- Prepare mise en place: dice filling ingredients, get out all other filling ingredients, drain beans or prepare refried beans. Essentially have all fillings ready so assembly will be easy.
- Crisp up corn tortillas:
- Heat 1/2 tsp oil in a pan
- Once hot add tortilla and let it cook until it starts to brown and crisp.
- Flip over (adding more oil to pan if needed), and crisp other side.
- Place on a paper towel when done.
- Repeat process until all tortillas are crisp.
- Compile the wraps:
- Heat up pan or griddle to med-high heat.
- Layer filling ingredients on the flour tortilla: soy chorizo, beans, avocado/guacamole, tomatoes, onion, jalapeño, cilantro, lettuce.
- Place crisp corn tortilla over filling ingredients and fold the edges of the flour tortilla over the corn tortilla.
- Put crunch wrap on the pan/griddle, folded side down. Cook until it begins to brown (apply light pressure & flip if using pan).
- Allow to cool a few minutes before eating.