Upgrade the fast-food crunchwrap with fajita meat, then make a bunch and turn the boring taco bar into a crunchwrap bar with all the toppings! It’s the ultimate party food for the big game, a summer party, or just for your picky family!
Cliff Notes: Use your favorite fajita spice blend to season skirt steak and chicken breast. Roast at 400° on top of a pan full of fajita veggies for 20 minutes or until the meat is cooked. Remove the meat and continue cooking the veggies until caramelized. Chop meat into small pieces and set aside. For the cheese sauce, heat a 12 oz. can of evaporated milk to a simmer. Mix 1/2 Tablespoon of cornstarch into 2 ounces grated medium cheddar cheese, then add it to the evaporated milk along with 4 ounces grated sharp cheddar, and 2 ounces grated American cheese, stirring between each addition. Heat to a low boil, stirring occasionally, until thickened. Add hot sauce to taste. Fry corn tortillas until crispy, sprinkle with salt and set aside. Assemble crunch wraps: On top of a flour tortilla, place about chopped meat, then a big spoonful of cheese sauce, then a crispy corn tortilla, then a smaller flour “street taco” tortilla, then sprinkle with grated cheddar and fold the edges of the bottom tortilla up over the fillings. Cook in a lightly oiled skillet until crispy and golden brown; flip and cook until the top is also crispy. To serve, cut in half and provide toppings for your guests to add to the pocked formed between the crunchy corn tortilla and the small flour tortilla.
Make It Your Own:
– Fill with any meat of your choice, or make vegetarian using beans or rice
– Make a pizza crunchwrap by adding pizza meats and cheeses, and providing various topping options
– Make a breakfast crunchwrap by adding bacon or sausage, scrambled eggs, and cheese, then various topping options
Simplify It:
– Instead of making your own spice blend, buy a pre-made spice mis
– Use a store-bought, jarred queso cheese sauce
– Purchase corn tostadas or use tortilla chips instead of frying corn tortillas
There you are, staring at a blank page, a bit of panic creeping in … tomorrow you’re going to have a house full of people for the big game, and you have no idea what to serve. You want something new, something fun, and most of all, something delicious.
Enter the Crunchwrap Bar! It’s just like a taco bar, but WAAAAY cooler, and LOTS more fun!
I decided to fill with fajita beef and chicken, but feel free to use seasoned ground beef or turkey, or make a vegetarian option with beans and rice. The toppings are almost as limitless as your imagination … stick with traditional taco toppings like lettuce, sour cream, and hot sauce; or go crazy and caramelize onions and peppers. But whatever options you come up with, be sure to let me know … I’m always looking for delicious ideas to try!
Fajita Meat Crunchwraps for a Crowd
Ingredients
- Prepare:
- 1 recipe of Fajita Beef, chopped (see recipe notes for link)
- 1 recipe of Fajita Chicken, chopped (see recipe notes for link)
- 1 recipe of Queso Sauce (see recipe notes for link)
- 10 Flour Tortillas “soft taco” size
- 10 Corn Tortillas “street taco” size, fried crisp and lightly salted
- 10 Flour Tortillas “street taco” size
- 4 ounces grated Cheddar Cheese
- Toppings of your choice, such as lettuce, tomatoes, sour cream, onions, hot sauce, etc.
Instructions
- Prepare all ingredients.
- Heat a small skillet over medium heat and lightly oil with vegetable oil.
- Build the crunchwrap on a plate or board: Lay down one “soft taco” size flour tortilla.
- In the center, add 1/3 cup of chopped fajita beef or chicken.
- Add a large spoonful of queso sauce on top of the meat.
- Add a crispy fried corn tortilla on top of the queso sauce.
- Add a “street taco” sized flour tortilla on top of the corn tortilla.
- Add grated cheddar on top of the small flour tortilla.
- Fold the edges of the bottom flour tortilla up to enclose the fillings; carefully lay it, with the folded side down in the skillet and cook until the cheese is melted and the bottom of the tortilla is browned and crispy. Flip to crisp the other side.
- Remove from pan, and repeat until all the crunchwraps are made.
- Slice in half, and serve with a variety of toppings to add into the pocket between the corn and flour tortillas of the crunchwrap.
- Be sure to watch the video [https://youtu.be/6IiwX569tPQ] for assembly instructions.
Notes
Video: [https://youtu.be/6IiwX569tPQ]
Beef Fajita Recipe:
Fajita Beef
Ingredients
- FOR THE SPICE RUB:
- 2 Tablespoons Black Peppercorns
- 1 Tablespoon Kosher salt
- 2 teaspoons Chili powder
- 2 teaspoons Garlic powder
- 2 teaspoon cumin
- 1 teaspoon oregano
- ———————
- FOR THE FAJITAS:
- 1 pound Beef skirt steak, flat iron steak, or flank steak
- 1 large Onion, sliced
- 2 Bell peppers, sliced
- 6 cloves garlic, peeled
- 3 Tablespoons Olive Oil
Instructions
- Preheat oven to 400°.
- Grind peppercorns in a spice or coffee grinder until coarsely ground. Add remaining spices and continue grinding until well blended.
- Rub spice mix generously over the beef. Place sliced onions, peppers, and garlic cloves on a large sheet pan. Drizzle with olive oil, then sprinkle with the spice rub. Lay the beef on top of the vegetables and roast in the oven for about 10 minutes until the beef is medium-rare. Remove beef from oven and set aside to rest. Return the vegetables to the oven and continue cooking until well caramelized.
- Slice the beef in 1/2″ slices, against the grain. Serve in tortillas with caramelized veggies and toppings of your choice.
Chicken Fajita Recipe:
Fajita Chicken
Ingredients
- FOR THE SPICE RUB:
- 1 Tablespoon Black peppercorns
- 1 Tablespoon Kosher Salt
- 2 teaspoons Garlic Powder
- 2 teaspoons Cumin
- 2 teaspoons Oregano
- 1 teaspoon Chili powder
- ———————
- FOR THE CHICKEN FAJITAS:
- 1 – 1 1/2 pounds Chicken breast, skinless and boneless
- 1 large Onion
- 2 Bell Peppers
- 5-6 cloves Garlic, peeled
- 3-4 Tablepoons Olive Oil
Instructions
- Grind peppercorns in a spice or coffee grinder until coarsely ground. Add remaining spices and continue grinding until well blended.
- Rub spice mix generously over the chicken breast. Place sliced onions, peppers, and garlic cloves on a large sheet pan. Drizzle with olive oil, then sprinkle with the spice rub. Lay the chicken on top of the vegetables and roast in the oven for about 20 minutes, or until the chicken is cooked through. Remove chicken from oven and set aside to rest. Return the vegetables to the oven and continue cooking until well caramelized.
- Slice the chicken in 1/2″ slices, against the grain. Serve in tortillas with caramelized veggies and toppings of your choice.
Queso Sauce Recipe:
Queso Cheese Sauce
Ingredients
- 1 12-ounce can Evaporated milk
- 1 Tablespoon Cream cheese
- Pinch Salt
- 1/2 teaspoon Garlic Powder
- 4 ounces Sharp Cheddar, grated
- 2 ounces Medium Cheddar, grated
- 2 ounces American Cheese, grated
- 1/2 Tablespoon Corn Starch
- Hot sauce to taste
Instructions
- Heat evaporated milk in a small saucepan until just simmering. While it’s heating, toss the cornstarch with the grated cheese (this helps prevent the cornstarch from causing lumps). Add the cheeses, stirring between each addition. Continue heating the sauce to a slow boil, stirring occasionally, and boil for 1 minute.
- Add hot sauce to taste, and serve warm.