I had long heard about the beloved Crunchwrap but never tried one until I was out and about the other day without my kids and it was lunchtime! We try to eat mostly vegetarian meals (I have a vegetarian daughter and anothe with a beef and pork allergy, so it’s just easier and we like it), so I asked if they could leave off the meat and they said they had a black bean one. To be honest, it was surprisingly delightful and I decided to try it at home! We have a Honduran foster daughter, so I always have homemade beans on hand and almost always have curtido, which is a fermented cabbage, onion, carrot slaw. Recipes for both those yummies to come.
I made several the traditional way with beans and cheese, lettuce, tomato, sour cream, diced onions, avocado and salsa, and then I decided to try a few Pupusa-style, and put central american refried red beans and cheese (in this case feta because my daughter consumes it by the pound), some cholula, some sour cream, curtido, tomatoes, diced onions, and avocado. The latter was my favorite, though, the lettuce and tomato on the first was delicious and fresh and the options for this are ENDLESS! Suggested fillings could include:
Hamburger style: Bottom layer–Seasoned Ground Beef+cheddar cheese, and a spread of ketchup, mustard, and mayo Top Layer–lettuce, tomato, pickle, bacon, whatever your heart desires. A fried egg even! That’s my hubbys burger preference.
Italian style: Bottom layer–Italian Meats+a spread of mustard+provolone Top Layer–Lettuce, tomato, Giardiniera, a drizzle of italian vinaigrette, pepperoncini
Korean BBQ style: Bottom Layer–Rice+Bulgogi+Gochujang Top Layer–Kimchi and pickled veggies and maybe a fried egg
Traditional style, either Vegetarian or with ground beef or other seasoned meat: Bottom Layer–Beef, chicken, pork, beans or a combo of all+ whatever type of cheese you like Top Layer–Lettuce, tomato, guacamole or avocado, diced onion, salsa, sour cream, whatever you want! ooooh….pickled jalapenos. Mmmmm! or pickled red onions. I’ll give you a recipe for that soon. I eat them on just about everything. They’re my jam.
Central American Pupusa Style: Bottom Layer–Central American Red Beans+ Queso cotija, feta, queso fresco, or mozarella+salsa or cholula Top Layer–Any combo or avocado or guacamole, curtido, tomato, diced onions, cabbage, lime juice, pickled red onions.
BBQ chicken Style: Bottom Layer–Chopped chicken+BBQ sauce+whatever cheese you please Top Layer: Whatever toppings you want! Lettuce, tomato, pickles, hot peppers. Yum.
Fish/Shrimp Taco Style: Bottom Layer–Crispy or grilled fish or shrimp + limey sour cream Top Layer: Cabbage, a squeeze of lime, tomatoes, salsa.
Anyway–you get the drift! Get creative. It’s a wrap type thing, it’s crunchy, its fun, it has the perfect SATVOR (Surface area to flavor ratio–thanks Dan Pashman 😉 since each ingredient is spread through each bite! You can use whole wheat or low carb tortialls, go vegetarian or vegan too, or load it with meat! Here is the assembly process for your viewing pleasure. Have a crunchwrap party and let each person choose their own fillings! I promise, you won’t regret it!
Layer on a corn tostada and put you top layer on! Try and keep you fillings are dry as possible so it doesn’t get soggy, but a little moisture is OK.
