Even as a child, I was never a big fan of fast food, especially the kind that used nought percent real ingredients. However, I did occasionally indulge in one guilty pleasure (before I turned vegetarian): a TacoBell Crunchwrap Supreme. It was the cure-all for various states: cheesy, creamy, crunchy, and soft, all at the same time. I haven’t eaten one in over eight years and got a random craving while in England the other day. I tried to think of how I could make it veggie, realizing that the ingredients I’d use would make it taste infinitely lighter, fresher, and better. Throwing together all of J’s favorite ingredients, I came up with this little number- you can also mix and play around with the ingredients to suit your own tastes.
Just as a fair forewarning, these things are very filling…and addictive. We both went to bed with inflated bellies and stomachaches, but also had satisfied smiles on our faces. Enjoy!
Prep time: 5-7 minutes
Cook time: 5 minutes
- 4 large tortilla wraps
- 3 small tomatoes finely diced
- 3-4 spring onions, finely diced
- 1 medium bag of chili doritos -OR- 2 small corn tortillas (hard)
- 1 c sharp cheddar, grated
- 1 c Monterey Jack, grated
- 2 heaping tbsp sour cream
- 1 400 g can refried beans, kidney beans, or black beans (before draining)
- 1 ripe avocado
- 1/2 c shredded greens (iceburg lettuce or rocket for a sharper taste)
- 1 small can of jalepenos in juice
- 1.5 tbsp olive oil
- 1 freshly squeezed lime
- 1 tbsp fresh cilantro, finely chopped
- a few dashes of your favorite hot sauce to finish
Peel the avocado and take out the pit. Add the avocado, oil, cilantro, and lime juice to a blender and pulse until smooth; you can also make it with a mortar and pestle.
Heat beans in a small pot over medium low heat. If you have refried beans, heat them until warm and set aside. With kidney/black beans, cook them thoroughly until you can mash them into a paste easily. Then set aside.
Next, heat a large pan over medium heat.
Place a tortilla wrap on a plate in front of you. Spread a dollop of bean paste evenly across the central area of the wrap, then sprinkle cheese over the top. Top with spring onions, spreading evenly. Next, place your corn tortilla or chips in a single even layer over the top, taking care to leave at least a one margin of wrap around the central ingredients. Sprinkle the lettuce, tomatoes, and jalepenos on top.
Grab a second wrap and cut off the edges, forming a pentagon shape. Spread a dollop of the guacamole on the smaller wrap, followed by a dollop of sour cream. Toss some hot sauce on top, as well, or use it as a dipping sauce at the end. Place the small wrap sauce side down directly on top of the pile of ingredients. Lastly, fold the outer margin of the larger tortilla wrap inward, like a pinwheel. You will then have several folds to press and hold down.
Hold the hot pan upside down over top of the wrap. Holding the underside of the plate, slide it out over the edge of the counter, flipping it into pan folded-side down. Dry grill the folded side until lightly browned (2 to 2.5 minutes). The folded edges should now be securely attached to the smaller tortilla. Flip the crunch wrap and cook the other side until crisp. Cut down the center to share.
Yields 2 crunchwraps