Ingredients

• 2 teaspoons oil
• ½ cup finely chopped onions
• 1 lb. ground beef (chicken or turkey!)
• 2-3 tablespoons taco seasoning (homemade or store-bought)
• 5-6 large “burrito” sized flour tortillas
• 5-6 small “street taco” sized flour tortillas
• ⅓ cup cheese sauce (homemade or store-bought)
• 5-6 tostada shells (or ~ 5 Doritos per wrap)
• ½ cup sour cream
• ~2 cups shredded lettuce
• 1 cup chopped tomatoes
• ⅓ cup chopped cilantro
• 1 ¼ cups shredded cheese (such as Mexican blend)
• Oil or cooking spray

Directions

• GROUND BEEF: Heat the oil in a large skillet over medium-high heat. Add the onions and saute them for 4 minutes or until translucent. Add the ground beef and crumble. When the ground beef is about halfway cooked, season with taco seasoning and stir to combine. Add ½ cup of water if you used my homemade seasoning (follow packet directions if you used store-bought) and stir. Let the ground beef simmer on low heat for 7-8 minutes or until the sauce thickens and coats the ground beef and is no longer watery. Allow the ground beef to cool before attempting to make Crunchwraps (about 15 minutes.) You can also refrigerate the meat at this point and use it the following day.
• BUILD: If this is the first time you’re making a Crunchwrap supreme, remember, less is more! Use fewer toppings on the first one until you get the hang of folding them! Place a large “burrito” sized tortilla on a clean surface. Add a scant ½ cup of ground beef, followed by a dollop of cheese sauce. Then, place a tostada on top. Spread a small dollop of sour cream over the tostada, sprinkle with roughly ⅓ cup of shredded lettuce, a few chopped tomatoes, a sprinkle of cilantro, and 2 scant tablespoons of shredded cheese. Place the small taco-sized flour tortilla over the stack. Fold the edges of the burrito-sized tortilla towards the center.
• COOK: If you have a panini press with a grill plate use that! If not, heat a small drizzle of oil in a nonstick skillet over medium-low heat. Place the prepared Crunchwrap, seam side down, using two hands to gently lay it in the skillet, start moving your fingers back as you lay it in the pan so the pan takes over for your fingers and so the edges don’t lift. This is the hardest part so take your time here! The first one won’t turn out perfect the way first pancakes usually don’t. It does take a little bit of practice but not over stuffing the Crunchwrap is key! Cook the Crunchwrap until golden; roughly 2-3 minutes per side. Cut the Crunchwrap and serve with tons of hot sauce!

From Marzia at Little Spice Jar, shared via Instagram.

Ingredients

• 300g chicken breast
• 1 egg, beaten
• A pinch of salt
• A pinch of pepper
• Some soft (cake) flour
• Some vegetable oil
• Lettuce, for serving
• Parsley, for serving

Nanban (Vinaigrette) Sauce

• 2 tablespoons sugar
• 3 tablespoons vinegar
• 3 tablespoons soy sauce

Tartar Sauce

• 2 boiled eggs, chopped
• 1/4 onion, diced
• 3 tablespoons mayonnaise
• 1/2 teaspoon lemon juice
• A pinch of salt
• A pinch of pepper

Directions

• Pierce the chicken skin with a fork. Using the back of a knife, pound the breast to an even thickness.
• Salt and pepper the breast, coat with soft flour and run it through the beaten egg.
• Heat 1cm of oil in a medium skillet to 170C and add the chicken. Don't touch it until one side is golden, about 5 minutes, then flip. Remove when the other side is brown and crispy; drain the oil.
• Wipe the skillet clean. Add the nanban sauce ingredients and bring to a boil over medium heat. Return the chicken and simmer, coating it all over.
• Make the tartar sauce: mix all the ingredients well in a bowl.
• Place the chicken over lettuce on a plate, top with plenty of tartar sauce and sprinkle with parsley.

A lighter, pan-fried (not deep-fried) take. From Tasty Japan on Instagram.

Ingredients

• 6 bone-in, skin-on chicken thighs (or any cut you like)
• Tiny drizzle of olive oil (about 1/2 tablespoon)
• Pinch of salt
• Pinch of pepper (optional)
• 3 heaping tablespoons sun-dried tomato pesto (or any pesto you like)

Directions

• Place the chicken thighs in a baking dish. Season with a pinch of salt (and pepper if using) and add a tiny drizzle of olive oil.
• Add the sun-dried tomato pesto and, with clean hands, give the chicken a good massage so it is coated all over.
• Bake at about 400°F for 45 minutes to 1 hour, until cooked through and the skin is crisp and juicy.

Only 2 real ingredients plus pantry staples, and about 2 minutes to throw together. Oven temperature is a standard suggestion (not stated in the reel). From The Modern Nonna on Instagram; full printable recipe at themodernnonna.com.