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Indian-style Crunchwrap Supreme
SERVES: 2
TIME: 35 MINS
I was craving Taco Bell so this happened 🤤
Ingredients
2 large tortillas (burrito size)
2 small tostadas or crispy taco shells snapped in half
2 small tortillas (or cut large tortillas down to the same size as your tostada)
1/2 cup spicy cheddar cheese
1 cup shredded romaine or iceberg
½ cup diced tomatoes
1/4 cup thinly sliced red onion or pickled onions
CHICKEN
1 chicken breast
1 Tbsp olive or avocado oil
1 clove garlic, grated
1 tsp Laxmi garam masala
½ tsp smoked paprika
½ tsp garlic powder
¼ tsp kashmiri chili powder
¼ tsp kosher salt
juice of ½ a lemon
SPICED YOGURT
½ cup Greek yogurt
¼ tsp Laxmi garam masala
½ tsp garlic powder
½ tsp kosher salt
Juice of ½ lime
GREEN CHUTNEY
Instructions
Make the green chutney: Add all chutney ingredients to a blender. Blend until smooth.
Cook the chicken: Dice the chicken breast into small bite-size pieces. Heat oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant. Add chicken, garam masala, smoked paprika, garlic powder, salt, and lemon juice. Cook 6–8 minutes, stirring occasionally, until cooked through and lightly golden. Remove from heat.
Make the yogurt sauce: In a small bowl, mix Greek yogurt, garam masala, garlic powder, salt, and lime juice until smooth. Set aside.
Prep to wrap: Warm large tortillas slightly so they’re pliable. Have all the other components ready to go!
Assemble the Crunchwraps: Lay a tortilla flat. In the center, layer in this order: Spicy cheddar, chicken, green chutney, tostada (or taco shell halves), spiced yogurt, lettuce, tomatoes, and onion. Lastly, top with the small tortilla. Fold the tortilla edges up and over the center, pleating as you go to fully seal.
Toast until crispy: Heat a skillet over medium with a light drizzle of oil. Place Crunchwrap seam-side down first. Cook 2–3 minutes per side until golden and crispy.
Serve: Slice in half and serve hot with extra green chutney or yogurt sauce for dipping. Enjoy!