Goodbye Thanksgiving leftovers sandwich and hello Crunchwrap supreme 🤩 this was so good and a great way to mix it up. There are no real measurements here, so measure with your heart, but I added some measurements for guidance.
Serves: 1
Prep time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes
Ingredients
1 flour tortilla
1 corn tortilla
3 Tbsp mashed potatoes
¼ cup roasted Brussels sprouts
1 Tbsp cranberry sauce
4 oz turkey
2 Tbsp gravy
Process
Put the corn tortilla on an oiled skillet over medium heat and cook it for around 3 minutes, or until crispy. Flip and let the other side get crispy. Remove from heat.
Lay a large flour tortilla out flat. Put the corn tortilla on it for reference of how much of a border to leave uncovered from food. Remove the corn tortilla and layer on the mashed potatoes, turkey, and gravy directly onto the flour tortilla
Add the crispy corn tortilla on top of the mashed potatoes, Turkey, and gravy. Spread cranberry sauce directly onto the crispy corn tortilla. Then add the Brussels sprouts.
Wrap the Crunchwrap supreme by folding the border onto the center of the wrap (check out our socials for a video of how to do this). If it doesn’t fully cover the center, cut up another tortilla and put it on top of the Brussels so that no veggies peep through the tortilla
Heat two cast iron skillets over high heat (if you only have 1 that’s fine too). Once the pans are hot, add the Crunchwrap to 1 skillet while putting the other skillet on top, applying some pressure. Please use oven mitts. Hold it there for 2-3 minutes, or until golden. If you only have 1 skillet, use a spatula to apply pressure on the Crunchwrap and then carefully flip it after 2-3 minutes to get the other side crispy
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