Time: 30 minutes
Feeds: 2 people
Ingredients:
- 1 lb ground chicken
- 1 packet McCormick’s taco seasoning
- 3 burrito size tortillas
- 2 tostada shells
- 1 can refried beans
- 8 oz Mexican blend cheese
- Sour cream, if desired
- Tostitos Jalapeno Cheddar cheese dip, if desired
- Shredded iceberg lettuce, if desired
- Diced tomatoes, if desired
Directions: In a medium saute pan, cook the ground chicken until browned. Once cooked through, add the packet of taco seasoning as well as the 3/4 cup water as called for on the packet. Simmer for 3-4 minutes until the sauce has reduced slightly. Set aside for assembly.
With your tortillas, 2 of them are going to stay whole and be the outer wrappings for the Crunchwraps. With the other one, fold it in half and cut out 2 good sized circles which will be used to patch where the other tortilla doesn’t cover everything all the way when assembling.
Next you should put the refried beans in a bowl and get those heated up in the microwave so they’re ready for assembly. Prepare the tortillas by microwaving for 30 seconds with a wet paper towel on top to get it pliable. Only microwave the tortilla when you’re ready to use it. Before moving on to assembly, heat a skillet or electric griddle on medium – you’ll use the pan or griddle to seal up the edges of the Crunchwrap.
Assembling on a plate, start with a layer of refried beans, followed by a sprinkle of cheese and then some of the seasoned ground chicken. Next, top with the tostada shell for the crunchy middle. At this point, if you don’t want the other toppings that are usually on the other side of a Crunchwrap, repeat the layers you did before. Otherwise, add one more layer of refried beans and then add a dollop each of sour cream and cheese dip, spreading them out so they’re in an even layer. Next you can add the lettuce and tomatoes if you want them.
Once you’re satisfied with the fillings, top with the small tortilla circle you cut out of the extra tortilla and start folding the other tortilla up over the edges, being careful not to pull too tightly and create rips. Put the Crunchwrap seam side down on the griddle and leave it be for 3-5 so that the edges seal together. Flip once and cook on the other side, letting it brown and get a little crispy. Once it’s cooked to your liking, transfer to a plate and let cool slightly before digging in.