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They said we were crazy, and they might just be right. They said this dish was too over-the-top. We said that if you never go over the top, you'll never see what's on the other side. This dish takes a delicious classic take of Indian cuisine and turns it into 1 am munchie food. That being said, it's still delicious, and it's worth making; ESPECIALLY if you already have some butter chicken leftover from the day before. I don't know that I'd go through the trouble to make a Crunchwrap from scratch, but if I already made butter chicken yesterday, you can be sure that some of the leftovers are making it into one today. What's that? Don't know how to make butter chicken? No worries, head over to our recipe here.
Our butter chicken recipe left you here: with a pan full of tender chicken in a rich, spicy sauce kicked up with our Bravado Spice Ancho Masala Scorpion-Reaper Hot Sauce. And really, that wouldn't have been a bad place to stop. Serve with some basmati rice and warm naans and call it a day. But that's not who you are, not if you're still here reading how to make a butter chicken Crunchwrap. You're a rare breed of a culinary explorer who dares to go where naan has never gone before (or perhaps where naan SHOULD have gone before).
Some people in the world think of flour tortillas as sandwich wraps: to be served and eaten cold, and those people are wrong. You ALWAYS heat and at least slightly toast your tortillas, regardless of size and type (corn tortillas can also be steamed). This one is no exception. Regarding the beans you use, you can use refried beans (canned is fine, just add a little water to make them spreadable) but we found some pre-packaged Madras style lentils in a tomato sauce at the grocery store in the international aisle. Really any bean will do in a pinch. You want a bit of that creaminess.
Why do we add the veggies? Are we suddenly going to make the dish healthy with a bit of shredded iceberg lettuce? Absolutely not. The veggies are mostly there for texture, though the tomatoes add some freshness and the onions add some sharpness.
You can make your own tostadas by just frying some corn tortillas in a bit of oil until they're crisp if you want, but there are plenty of great options already out there. You could also make the butter chicken Crunchwrap with baked tostadas but be careful as they can break easily. We added about a tablespoon of cheese and 4-5 pieces of warm Butter Chicken on top to help it melt a bit. You don't want to overstuff your Crunchwrap, or it will make it difficult to close and even more challenging to eat.
Our Butter Chicken recipe already has some Ancho Masala Scorpion-Reaper Hot Sauce in it, but if you're using some leftover takeout, we HIGHLY recommend punching it up with the hot sauce. Trust us. It's just better. You don't need much. If you're adding it directly to the wrap, add a couple of drops. The Ancho Masala hot sauce is our hottest sauce yet, and a little goes a long way.
This recipe is ridiculous, and so are we for coming up with it. We hope you enjoy it!
1/4 c - Bravado Spice Butter Chicken
1 - Large, burrito sized flour tortilla
1 Tbsp - Shredded iceberg lettuce
1 Tbsp - Diced tomato
1 Tbsp - Cooked lentils, or refried beans
1 Tbsp - Shredded Mexican style cheese
1 - Tostada
Heat the flour tortilla over medium heat on a griddle or a large pan until it has just started to brown.
Flip the tortilla and, working quickly so the other side doesn't burn, spread about a tablespoon of cooked lentils or refried beans in the center. Try to keep it about the same diameter as your tostada. Then add the shredded lettuce, tomatoes, and onions.
Place the tostada over the veggies and sprinkle about a tablespoon of shredded cheese on top of it. Then spread just enough Butter Chicken pieces over on the tostada to cover it. It should be somewhere between 2 tablespoons and 1/4 cup.
Take one edge of the flour tortilla and bring it as close to the middle of the Crunchwrap and then then hold it there as you bring rotate the wrap a bit and bring that edge to the center. You should end up with about 5-6 edges on your Crunchwrap.
Flip the Butter Chicken Crunchwrap and toast for another 30-45 seconds then serve immediately.
Calories 550, Fat 21 grams, Cholesterol 25 milligrams, Carbs 71 grams, Protein 18 grams