Homemade Beef CrunchWraps

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Fry the breakfast sausage in a large skillet at medium high heat. Stir in the garlic powder and onion powder. Break up the pieces as you cook it until there is no pink left. When the sausage is fully cooked remove it from the skillet and drain out all but about 1 Tablespoon of the fat. Turn the heat down to medium.

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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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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.

Homemade Beef CrunchWraps

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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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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Top each pile of beef with a crispy tostada shell. Step Three: Carefully spread about 1/4 cup of nacho cheese sauce to the top of each tostada and spread 1/4 cup of sour cream on top of that. Then, top each one with shredded lettuce and tomatoes. Step Four: Place a taco sized tortilla overtop the lettuce and tomatoes.

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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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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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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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Continue cooking until the temperature registers 175 degrees at least. Finish off with cilantro and scallions and then turn off the eat and allow the meat to cool. Start the layering process using the large tortillas at the bottom. See images for step by step layering ingredients.

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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.

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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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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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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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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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Directions. Step 1 In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink.