I have a confession. I don't think I've ever had a crunch wrap from Taco Bell. I have another confession. I've eaten at Taco Bell only twice and it was years ago. Not having eaten somewhere hasn't stopped me from from making something famous before. The crunch wrap craze started at the beginning of the COVID-19 pandemic. I first saw Joshua Weissman make one. Next thing I knew professional chefs were recreating this fast food icon. Would we be making this before COVID-19? I'm not sure but let's face it the pandemic has caused a lot of us to make things we normally wouldn't. Sour dough starter anyone? Bored and isolated, I added the crunch wrap to a list of popular food items I'd like to try. I was faced with a problem though. The crunch wrap isn't a waist watcher's best friend. We're looking at carbs, carbs, carbs, which I see as a rare indulgence.
Then last week happened. Diane Morrisey made a sheet pan version of the crunch wrap and I decided it was time to take tie on my apron, roll up my sleeves and make this thing healthish rather than unhealthy.
It look some research but I finally nabbed a terrific from scratch fajita spice blend and found an easier way to add crunch to this beauty. Instead of making a tostada as the "crunch" interior, use corn tortilla chips! Fajita filling was chosen to reduce the amount of calorie laden accoutrements needed in other versions. There we have it, a star was born.
In case you aren't familiar the crunch wrap shape is made by laying down a tortilla, adding filling to the center, then a tostada layer, then toppings, then a smaller tortilla tops the whole thing off. The edges of the bottom tortilla are brought up and folded over the smaller tortilla. Finally it's inverted and toasted until crisp.
One bite in and I understood the hype. The domed shape allows every bite to be a perfect one. You get some of the cheese, meat, tomato, sour cream and avocado. Can we stop right there? If you aren't game for making crunch wraps but you like fajitas, please give the sheet pan fajitas recipe below a try. They're super easy to make and are knock your socks off good.
NOTES:
Per serving [tortillas not included]: 217 cals/8g fat/11g carb/6g sugar/27g protein
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes [I used 1/4 teaspoon and it wasn't spicy at all]
Kosher salt
1/2 pound chicken tenderloins, pounded thin
1 small red pepper, chopped
1 small green pepper, chopped
1 small onion, thinly sliced
2-3 garlic cloves, coarsely chopped
Olive oil cooking spray
4 Tortillas, 80 cals each
Combine oil through red pepper flakes in a dish large enough to hold chicken. Sprinkle both sides chicken with Kosher salt. Add chicken to dish, toss to coat. Cover and marinate 4 hours, turning halfway through. Once chicken is marinated, preheat oven to 425 degrees. Add peppers, onion and garlic to a roasting pan lined with parchment. Spray with cooking spray and toss. Discard marinade from chicken. Add chicken to top of peppers. Roast 10-13 minutes, flipping halfway through and roast until chicken is cooked through and peppers are crisp tender. Let chicken rest 5 minutes, then slice. Serve with tortillas
Recipe adapted from Taste of Home
CRUNCH WRAP
Makes 2 servings
Per crunch wrap: 432 cals/19g fat/46g carbs/40g protein/7g sugar
You'll need 1/2 the chicken from above and 1/2 the pepper mixture, chopped.
4 flour tortillas, fajita size
1/4 avocado, thinly sliced
2 cherry tomatoes, chopped
2 teaspoons light sour cream
8 no-salt added organic corn tortilla chips
1/4 cup reduced fat cheddar cheese
Heat a cast iron skillet over medium-low heat. Meanwhile, warm tortillas in the microwave. Make 2, 4 inch circles from 2 of the tortillas. Set aside. To make crunch wrap, set tortilla down. Sprinkle 1/2 tablespoon of cheese in center of tortilla. Add some chicken and pepper mixture, sprinkle with 1/2 tablespoon of cheese, top with 4 corn tortilla chips. Add 2 slices of avocado, a 1/4 of the chopped tomatoes and 1 teaspoon of sour cream. Lay the circle on top. Then fold edges up over the circle. Secure with toothpicks if you want. Invert onto skillet and toast until golden brown, 3 minutes. Flip and toast on other side until golden brown. Slice in half and serve!
Then last week happened. Diane Morrisey made a sheet pan version of the crunch wrap and I decided it was time to take tie on my apron, roll up my sleeves and make this thing healthish rather than unhealthy.
It look some research but I finally nabbed a terrific from scratch fajita spice blend and found an easier way to add crunch to this beauty. Instead of making a tostada as the "crunch" interior, use corn tortilla chips! Fajita filling was chosen to reduce the amount of calorie laden accoutrements needed in other versions. There we have it, a star was born.
In case you aren't familiar the crunch wrap shape is made by laying down a tortilla, adding filling to the center, then a tostada layer, then toppings, then a smaller tortilla tops the whole thing off. The edges of the bottom tortilla are brought up and folded over the smaller tortilla. Finally it's inverted and toasted until crisp.
One bite in and I understood the hype. The domed shape allows every bite to be a perfect one. You get some of the cheese, meat, tomato, sour cream and avocado. Can we stop right there? If you aren't game for making crunch wraps but you like fajitas, please give the sheet pan fajitas recipe below a try. They're super easy to make and are knock your socks off good.
NOTES:
- There's no need to make a crunch wrap if you aren't feeling it. The filling is great for traditional fajitas.
- The chicken breast can be grilled and the pepper mixture stir fried in a cast iron skillet with some oil on medium heat if sheet pan dinners aren't your thing.
- If making 4 servings, use 1 pound of chicken, 2 red peppers, 2 green peppers, medium onion and 4 garlic cloves.
Per serving [tortillas not included]: 217 cals/8g fat/11g carb/6g sugar/27g protein
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 teaspoons dried Mexican oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/4-1/2 teaspoon crushed red pepper flakes [I used 1/4 teaspoon and it wasn't spicy at all]
Kosher salt
1/2 pound chicken tenderloins, pounded thin
1 small red pepper, chopped
1 small green pepper, chopped
1 small onion, thinly sliced
2-3 garlic cloves, coarsely chopped
Olive oil cooking spray
4 Tortillas, 80 cals each
Combine oil through red pepper flakes in a dish large enough to hold chicken. Sprinkle both sides chicken with Kosher salt. Add chicken to dish, toss to coat. Cover and marinate 4 hours, turning halfway through. Once chicken is marinated, preheat oven to 425 degrees. Add peppers, onion and garlic to a roasting pan lined with parchment. Spray with cooking spray and toss. Discard marinade from chicken. Add chicken to top of peppers. Roast 10-13 minutes, flipping halfway through and roast until chicken is cooked through and peppers are crisp tender. Let chicken rest 5 minutes, then slice. Serve with tortillas
Recipe adapted from Taste of Home
CRUNCH WRAP
- Tip - don't be afraid to secure this with toothpicks. Make sure toothpicks lay flat to ensure maximum contact with the skillet when browning. See photo above to see how I did this. Remember to remove them prior to serving. Once toasted it will hold its shape.
- These reheat well. Just air fry or bake until warmed through. Mine took 5-8 minutes at 375 in the air fryer.
- Have leftover fajitas? Make a salad for lunch with them the next day.
Makes 2 servings
Per crunch wrap: 432 cals/19g fat/46g carbs/40g protein/7g sugar
You'll need 1/2 the chicken from above and 1/2 the pepper mixture, chopped.
4 flour tortillas, fajita size
1/4 avocado, thinly sliced
2 cherry tomatoes, chopped
2 teaspoons light sour cream
8 no-salt added organic corn tortilla chips
1/4 cup reduced fat cheddar cheese
Heat a cast iron skillet over medium-low heat. Meanwhile, warm tortillas in the microwave. Make 2, 4 inch circles from 2 of the tortillas. Set aside. To make crunch wrap, set tortilla down. Sprinkle 1/2 tablespoon of cheese in center of tortilla. Add some chicken and pepper mixture, sprinkle with 1/2 tablespoon of cheese, top with 4 corn tortilla chips. Add 2 slices of avocado, a 1/4 of the chopped tomatoes and 1 teaspoon of sour cream. Lay the circle on top. Then fold edges up over the circle. Secure with toothpicks if you want. Invert onto skillet and toast until golden brown, 3 minutes. Flip and toast on other side until golden brown. Slice in half and serve!
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