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Step 1. Place a rack in lowest position in oven and preheat to 400°. Whisk ¼ cup whole milk, 1 Tbsp. cornstarch, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl until.
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Pull the edges of the large tortilla up, so they wrap around the smaller one, sealing in the filling. Place the wrap seam-side down in a preheated skillet. Cook it on one side over medium heat until it's golden brown. Flip it over and cook it on the other side until browned.
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How to make a Copycat Crunchwrap Supreme. First, make the meat mixture. Then drain the grease from the pan. Next, heat the tortillas in the microwave as well as the nacho cheese sauce. Assemble the crunch wrap by layering a tortilla with meat, nacho cheese, a tostada, sour cream, lettuce, tomatoes, shredded cheese, and then top with a tortilla.
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Cook The Crunchwrap. Heat a skillet to medium heat and spray cooking spray or brush a bit of olive oil in the skillet. Place the crunchwrap supreme, seam-side down, in the skillet. Cook the wrap for 2 to 3 minutes before you flip it over and bake the other side for another 2-3 min or until golden brown.
If you like the Crunchwrap Supreme from a local fast food chain, then
Preheat the oven to 400°F. Next, rub both sides of the corn tortillas with the remaining 2 tablespoons of olive oil. Arrange on a large, parchment-lined sheet pan and bake for 7 minutes. Flip each tortilla over and bake for an additional 3-5 minutes until golden and crispy. Remove and sprinkle lightly with salt.
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Cook the chicken: Melt the butter in an oven-safe skillet over medium heat. Season the chicken breasts with the smoked paprika, garlic powder, 1 teaspoon kosher salt & ground black pepper as desired. Place the chicken in the skillet, browning for 2-3 minutes per side. Transfer the skillet to the oven.
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Once hot, add a teaspoon of vegetable oil and the Crunchwrap Supreme, seam side-down. Use a spatula to gently press it down to help seal the seams. Cook for about 2 minutes until golden brown. Carefully flip it and cook the other side until golden brown, about 2 minutes. Assemble and cook the remaining 3 wraps following steps 3 to 5.
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Add a handful of Shredded cheese on top of that. Add the smaller cut of the flour tortilla on top of the cheese which should be in the center of the tortilla. Now, tightly fold the large tortilla's edges toward the center creating pleats. Quickly, place the crunch wrap into a lightly oiled skillet seam side down.
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Lay a giant flour tortilla on a flat surface. Place a scoop of seasoned beef into the middle and spoon on some warm nacho cheese. Place a tostada on top and layer on sour cream, then shredded lettuce, tomatoes, and shredded cheese. Fold. Fold the sides of the flour tortilla up and over the filling, making a hexagon. Grill.
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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.
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Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown.
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In a skillet, cook the ground beef with the taco seasoning packets. Drain excess fat and set aside to cool slightly. In a large sheet pan, brush the bottom and sides with 1 tbsp. of melted butter. Use 8 of the flour tortillas (6 around the sides and 2 for the middle) to place into the sheet pan.
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How to Make Homemade Crunchwrap Supreme: There are a few steps to making a crunchwrap but they are all very easy and simple to do. Step 1 - Prepare Ground Beef - First, make sure the ground beef is cooked and seasoned with taco seasoning. Step 2 - Warm Cheese - While this is simmering, warm up the nacho cheese and just set aside.
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Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.
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Use half of the beef mixture ingredients. Make the egg mixture: Sauté 1 medium diced onion and 1 bell pepper in a large skillet over medium heat with 2 tbsp of olive oil. Season with salt and pepper. Cook for about 5 minutes. Add 10 large eggs that have been beaten to the skillet. Season again with salt and pepper.
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Break the ground beef up into small pieces and cook for 3-4 minutes. Add in the taco seasoning and beef broth. Mix the ingredients into the beef, reduce the heat to low and let simmer for 4-5 minutes. To assemble your crunchwrap lay a tortilla on a flat surface. Drizzle 2 tablespoons of queso in the center of the tortilla.
