Mini Crunchwrap Supremes are marinated chicken and steak, packed in a homemade tortilla and grilled to perfection!
PREP TIME:2HOURS HOURS
COOK TIME:1HOUR HOUR
MARINATE:4HOURS HOURS
TOTAL TIME:7HOURS HOURS
COURSE:APPETIZER, MAIN COURSE
CUISINE:AMERICAN
SERVINGS:8 PEOPLE
INGREDIENTS
TORTILLAS
- ▢2.5 Cups AP Flour
- ▢1 Tsp salt
- ▢1 Tsp Baking Powder
- ▢4 Tbsp Lard
- ▢1 Cup Warm Water
GUACAMOLE
- ▢2 Avocados
- ▢¼ Red Onion
- ▢1 Jalapeno
- ▢3 Limes
- ▢1 Tsp Salt
- ▢1 Tsp Pepper
- ▢1 Tsp Garlic
- ▢1 Tsp Chili Powder
PICO
- ▢4 Roma Tomatoes
- ▢½ Red Onion
- ▢1 Jalapeno
- ▢2 Limes
- ▢1 Tsp Salt
- ▢1 Tsp Pepper
- ▢1 Tsp Garlic
MARINADE
- ▢2 oz Tequila
- ▢2 oz evoo
- ▢2 oz Lime Juice
- ▢2 Tbsp Smoked Chipotle Mezcal Rub
CRUNCH WRAPS
- ▢16 8 ” Tortillas
- ▢½ Lb Flat Iron Steak
- ▢½ Lb Chicken Breast
- ▢8 oz Shredded Cheddar Cheese
- ▢Tortilla Chips
- ▢Lettuce
- ▢2 Roma Tomato
- ▢Sour Cream
INSTRUCTIONS
TORTILLAS
- Mix Flour, salt, and baking power in a bowl. Drop in tallow and mix with hands until evenly distribute. Add water to bowl and mix until a shaggy mass forms. Dump out on clean counter top and knead with lightly flowered hands until the dough comes together.
- Divide dough into 16 evenly shaped balls. Coat with 1 Tsp of evoo and with cover plastic wrap on counter top. Let rest for 30 min.
- Using a tortilla press or rolling pin, press out dough rounds into thin circles. It’s important to get them as thin as possible. They should be about 8″ in diameter.
- Once all dough rounds are pressed out, heat a large cast iron skillet over medium high heat. Keep the pan dry, no oil. Cook each tortilla for 30-60 sec per side, until lightly browned and tasty looking. Can be made a day ahead and stored in the fridge.
GUACAMOLE
- Combine avocados, diced red onion, diced jalapeno, lime juice, salt, pepper, garlic, and chili powder in a large bowl. Mash with a fork until desired smoothness is achieved.
- Cover tightly with cling wrap and can be stored in fridge overnight. Just make sure the cling wrap is in contact with the guacamole, to avoid oxidation.
PICO DE GALLO
- Dice tomatoes, red onion, and jalapeno. Combine in a bowl with lime juice and seasoning, mix well. Cover and let rest in fridge overnight.
CRUNCH WRAPS
- The night before, mix together marinade ingredients. Divide marinade into 2 gallon storge bags. Place chicken in one bag and steak in the other. Avoid cross contamination.
- Heat grill to high heat and cook meats to desired doneness. Steak to 130 degrees internal for medium rare. Chicken to 165 degrees.
- Lay out tortillas to start building crunch wraps. Layer as follows: cheese, protein, cheese, tortilla chips, lettuce, tomato, and sour cream. Starting from one side, fold stuffed tortilla on itself. Place seam side down, so it doesn’t open.
- Heat a large skillet on grill over medium high heat. Toast crunch wraps seam side down until golden brown and seam is sealed. Flip and toast other side. Attempt to not eat a crunch wrap directly off the grill.
- Serve with toppings and enjoy!
