Tag: food

Chicken Taco Crunch Wraps

The best thing about tacos is that they’re so versatile! This is a fun variation that makes a very hearty, portable meal. This recipe is similar to the Crunchwrap Supremes you find at Taco Bell but with some changes to the ingredients. All ingredients are optional and flexible based on your personal taste.

  • Prep time: approx. 2-3 minutes per wrap
  • Cook time: approx. 6-10 minutes per wrap
  • Makes about 4 large wraps

Ingredients:

  • 3 cans of canned chicken breast
  • 1 8oz. brick of cream cheese (room temp)
  • About 4 cups shredded Mexican cheese blend
  • Small can green chilies
  • About 1/4 cup taco seasoning
  • Tostada shells (at least one for each wrap you plan to make)
  • Large flour burrito tortillas (the largest you can find)
  • Shredded lettuce
  • Pico de Gallo (or just tomatoes)
  • Sour Cream
  • Refried beans (optional)
Most of the ingredients you’ll need to make delicious Crunch Wraps. Not pictured: lettuce, taco seasoning, optional beans.

Instructions:

  1. Open and drain water from canned chicken. Place all canned chicken in a large bowl with cream cheese and about 2 cups shredded Mexican cheese. (Cream cheese can be warmed in the microwave for about 30 seconds to make mixing easier).
  2. Begin mixing ingredients with large spoon or spatula. This can also be done in a stand mixer to make things a lot easier.
  3. Mix in green chilies and taco seasoning with chicken mixture. Stir until all ingredients are evenly mixed.
  4. Create a work station with an assembly line for burrito tortilla > (opt beans) > chicken mixture > tostada shell > lettuce > pico > sour cream > shredded cheese > (opt tortilla circle).
  5. Place a burrito tortilla on a plate or cutting board.
  6. In the center of the burrito tortilla, (spread optional beans in a thin layer first) place about a cup of the chicken mixture- flatten and shape it to be about the size of the tostada shells.
  7. Place 1 tostada shell on top of chicken mixture.
  8. Place about 1 handful (or 1/2 cup) of shredded lettuce on top of tostada shell.
  9. Top lettuce with 1-2 Tablespoons of pico de gallo and 1-2 Tablespoons of sour cream.
  10. Top ingredients with about 1/4 cup shredded cheese (this will melt and work to seal the wrap during grilling).
  11. Fold one edge of the burrito tortilla up and over ingredients reaching for the middle on top of all the ingredients. *If it seems like your burrito tortilla will not reach to meet all edges in the middle, you can cut out circles from extra burrito tortillas using a cereal bowl to trace around with a sharp knife. These circles can then be used directly on top of the wrap ingredients before wrapping the burrito tortilla.* Continue to fold up the edges going around the wrap in one direction. You will end up with a wrap that is shaped like an octagon or something close to it. You can place a small salad plate on top of the wrap to keep it folded. See video below for example.
  12. Warm a large frying pan or a griddle or grill to medium heat. Oil or butter the warming surface.
  13. Carefully place wrap fold side down on your heated surface.
  14. Place a heat-resistant plate on top of the wrap as it is grilling to ensure it makes the most contact with the hot surface as possible.
  15. Heat the wrap for about 3-5 minutes depending on how hot your surface is. Use a spatula to tip up the edge of the wrap as it is cooking to check for doneness.
  16. Once desired doneness level is reached, carefully flip wrap over to other side and repeat grilling process. 3-5 minutes.
  17. Serve hot and enjoy!
Build a tower of deliciousness, one ingredient at a time.

Crock-Pot Chili

This chili is a recipe I have been making for years now. It changes a little each time depending on how many of each item we have laying around. I don’t like to waste food, so I find ways to incorporate unclaimed items into my recipes. The recipe below is the most common version that I make. There are many options for changes or substitutions that I will note below the recipe. Look for the * symbol for specific notes. It’s an easy recipe. The most time consuming part is cutting up the vegetables.

  • Prep time: approx. 30 minutes
  • Cook time: on low 6-8hrs, on high 4hrs
Most of the main ingredients for Crock-Pot Chili
  • 1 lb ground turkey*
  • About 1 lb cubed steak*
  • 1 medium yellow onion*
  • 1 red pepper
  • 1 green pepper
  • 1 jalapeño pepper (optional for spice)*
  • 1 can black beans (15 oz.)
  • 1 can kidney beans (15 oz.)
  • 2 -15 oz. cans of diced tomatoes
  • 1- 15 oz. can tomato sauce
  • 1 small can of tomato paste
  • 16 oz. chicken broth*
  • 3 cloves of garlic or 3 tsp minced garlic
  • 3 Tbsp honey
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 Tbsp cinnamon
  • 1 Tbsp Himalayan Pink Salt*
  • 2 bay leaves
The spices used in the Crock-Pot Chili recipe
  1. On medium heat, brown and crumble ground turkey in a frying pan (using a little oil to grease the pan).
  2. Trim fat from cubed steak and cut steak down to small pieces- about 1″ cubed or smaller.
  3. Using high heat and an oiled frying pan, sear (brown) each side of the steak pieces but try not to cook them all the way through. The Crock-Pot will do the rest of the cooking and this will keep the steak pieces tender.
  4. Cut onion, red and green pepper, and optional jalapeño into small pieces.
  5. Add all ingredients (except the bay leaves) to the Crock-Pot. With a large spoon, stir ingredients until evenly mixed.
  6. Tuck the bay leaves into the chili alongside the inside of the pot.
  7. Cook in the Crock-Pot on Low for 6-8 hours or on High for 4 hours. Stir ingredients occasionally but it’s not necessary.

Notes:

*This recipe calls for ground turkey but you can substitute ground beef or even take it out entirely for a vegetarian option.

*This meat is also not necessary for the option of a vegetarian chili.

*I typically use a sweeter yellow onion but any type will do. White onions are also a good option but typically yield a stronger onion-taste.

*The jalapeño is totally optional but is a great addition if you like a little bit of spice. Some jalapeños are spicier than others. Sometimes you can find mild jalapeños. You can add these but they usually won’t be spicy enough to notice in the chili. One “hot” jalapeño is a good amount of spice for this recipe. But feel free to add as much or as little as you want!

*For the chicken broth, I usually use scoops of condensed broth paste dissolved in hot water but you can also use bouillon cubes dissolved or already prepared broth from a package instead. It’s all a matter of choice and convenience.

*Himalayan pink salt has less sodium than table salt. If you have to substitute table salt, make sure to only add a teaspoon or two and possibly just add more to taste after it cooks.

Nutrition:

  • Servings: there are about 15 servings measured with a regular sized ladle.
  • 1 serving is approximately 178 Calories; 1.8g Fat; 0.2g Sat. Fat; 14.7mg Cholest.; 465mg Sodium; 24.7g Carbs; 5.5g Fiber; 8.1g Sugar; 18.5g Protein.
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