Crunchwrap supremes are my second favorite menu item after mexican pizza from Taco Bell. Although some may argue that most veggie options at TacoBell tastes the same, I feel crunchwrap has the best of all in it. It has crunch from the taco, softness from the beans, freshness from the salsa, creaminess from the cheese and sour cream and tanginess from the sauces. It is like a perfect combination of flavors and texture.
I really enjoy eating these crunchwraps and they are one of my regular orders at Taco Bell. So it was natural that I would take a dig at these wraps and make my own “desi” version.
Although not a huge fan of fusion foods (they can be amazing, don’t get me wrong!), I absolutely love the desi twist in these mexican crunchwraps. Not just me, this twist is approved by my family.
These desi crunchwraps are like a regular affair in our house. Especially when I have semi-ripe mangoes in the house. Yes, you read it correctly. The mango salsa that goes with these wraps lifts the entire flavor profile of this dish. I was never a big fan of using ripe mangoes in a savory dish until I had mango salsa. This sweet and spicy and sour salsa changed my perspective about the mango and savory combination. Don’t believe me, try these desi crunchwraps with mango salsa for yourself. And you will find out how perfect of a combination they are. The sweet and spicy salsa beautifully compliments the desi flavors of the crunchwrap.
These crunchwraps do not require much preparation.They are made from pantry staples and can be quickly made on days you don’t feel like cooking but want to eat something different. They are filling but not heavy. I mostly make them for dinner and serve them with nachos. Do try them and let me know if they are your new favorite fusion food or not.
Serves 2 | Prep time: 5-7 minutes | Cook time: 10-15 minutes
Ingredients
- 2 cups diced potatoes
- 2 tbsp oil
- 1/3 cup finely chopped onions
- salt as per taste
- 1/4 tsp red chili powder
- 1/2 tsp cumin-coriander powder
- 1/4 tsp garam masala
- 1/4 tsp turmeric powder
- 1/2 tsp aamchur powder(dry mango powder)
- 2 tbsp water
- 5 flour burrito tortillas
- 2 cups shredded cheese(your choice)
- butter to fold wraps and grill
Ingredients for Mango Salsa:
- 1 cups chopped mexican mango
- 1/2 cup chopped red onions
- 1/2 cup chopped tomatoes
- 1 tbsp finely chopped jalapenos(remove seeds)
- 1 tbsp lime juice
- 2 tbsp finely chopped cilantro
- 1/2 tsp chaat masala
- Salt as per taste
Steps to make stuffing on gas stove:
- In a pan take oil and put on medium heat. Once the oil is hot add potatoes and onions and let them cook for 15 mins. Do not cover while cooking, we want crispy potatoes.
- Once potatoes are cooked enough but not mushy, around 90% cooked add red chilli powder,garam masala, turmeric, cumin-coriander powder, amchur powder along with 2 tbsp of water. Water will make sure that masala’s don’t get burnt.
- Mix everything well making sure all the masala is coated around potatoes and let it cook for another 5 min.
- Once potatoes are cooked perfectly and are crispy, put them aside in a bowl and let them cool.
Steps to make stuffing using air fryer:
- Pre heat air fryer at 375 F.
- In a pan add potatoes and onions.
- Now add oil, red chilli powder, garam masala, turmeric, cumin-coriander powder, amchur powder. Mix everything well, making sure potatoes are coated well with the spices.
- Now spread the potatoes on baking sheet, and air fry them at 375 F for 15 minutes or until they are golden brown and crispy. Give a quick stir halfway.
- Once potatoes are cooked perfectly and are crispy, put them aside in a bowl and let them cool.
Steps to make mango salsa:
- Mix all the ingredients for mango salsa, cover and refrigerate for 30-40 min. It helps to bring out all the juices and makes salsa delicious
Steps to Assembling wraps:
- On the large tortilla spread some grated cheese, top it off with the crispy potatoes, mango salsa along with lil bit of salsa juice and some more cheese.
- Fold left and right side of the wrap, apply butter to seal it. Now fold from upwards and downwards and again apply butter on the complete wrap.
- Remember crust to crust is a must while applying butter. Grill on both sides until it’s golden brown.
- Cut in half and enjoy with guacamole, spicy salsa!
