At the point when I'm longing for a Crunchwrap
Supreme, I don't go to Taco Bell, I remain at home. Indeed, I can gladly say my
thin veggie lover crunchwrap preeminent is way better.
Obviously, I needed to go to Taco Bell to make sense
of what was inside, yet in addition how they twofold wrap their creation. To be
completely forthright, I was somewhat netted out. Taco Bell's Crunchwrap
Supreme formula is essentially a hybrid of their Tostado and a Burrito Supreme.
Also, its flame broiled flour tortilla is collapsed
into a hexagon loaded up with prepared ground hamburger, a tostada shell, nacho
cheddar sauce, diminished fat harsh cream, diced tomatoes, and destroyed
lettuce.
Ingredients
- 1 15 ounce can black beans, rinsed and drained
- 4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)
- 1 cup Skinny Nacho “Cheese” Sauce
- 1 cup cooked brown rice
- 2 jalapeños
- 2 Avocados, pit removed, and cut into bite sized pieces
- 1 yellow onion, diced
- 1 cup grape tomatoes, diced
Instructions
- Prepare all vegetables
- Lay one tortilla on a plate surface
- Place a 1/4 cup of cooked brown rice in the middle
- Place 1/4 of the can of black beans on top of the rice
- Continues with 1/4 of the remaining ingredients.
- Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.
- Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.
- Heat a Non-Stick Pan for Oil-Free Cooking to medium low
- Place tortilla folded side down first; this will seal the folds
- Cook for about 7 minutes; check to make sure golden brown before flipping over
- Gently flip crunch wrap over
- Cook another 7 minutes, checking to make sure it is golden brown.
- Make remaining 3 (I use different pans to have them all done at once).
- Serve with salsa or guacamole or BOTH!
- I cut in half to share 🙂
source : Blog
