A very T-bell inspired Thanksgiving.
Looking for some inspiration for all those leftovers? Or maybe you’re just not up for serving up the whole spread this Thanksgiving. No problem!
Because the Thanksgiving Crunchwrap is the perfect handheld way to enjoy the classic flavors of turkey-day in every bite.
Much like last year’s Thanksgiving burger, the crunchwrap is a whole new way to experience the best parts of Thanksgiving. And that is the food of course.
It starts with a layer of leftover mashed potatoes spread over a big old burrito tortilla. From there, it’s topped with turkey, a spicy chipotle cranberry sauce, stuffing, some smoked gouda, and sour cream and onion chips for that extra crunch. Fold it up, toast it in a skillet, and before you know it, you have all of Thanksgiving wrapped in your hand and ready to dip in a side of gravy.
Time You Need
- 15 minutes prep
- 35-40 minutes cooking
- Yields: 4 servings
What You Need
- 4 Large Tortillas
- 1 cup of mashed potatoes
- 1 pound of ground turkey (or ~2 cups of shredded leftover turkey)
- ~1 tsp of ranch seasoning, or more for added flavor
- 1 cup of chipotle cherry cranberry sauce (recipe here)
- 1 cup of stuffing
- 1 cup of shredded gouda or white cheddar
- ~1-2 cups of sour cream and onion potato chips
- Gravy, for serving on the side
- Olive oil
- 1/2 cup of water
What You Do
- If using ground turkey, start by heating oil on a large skillet over medium heat. Then add ground turkey. Cook the ground turkey until fully cooked and no longer pink, about ~5 minutes.
- Once cooked, add in water and ranch seasoning, and mix well. Reduce heat and let simmer for about 10 minutes, until most of the liquid is absorbed. For added flavor, mix in a tbsp or two of gravy to the turkey.
- Once done, remove from skillet and set to the side.
- If using leftover turkey, shred into small pieces and start here.
- Next, lay out one tortilla and spread about a ¼ cup of mashed potatoes in the center, then top with a ~½ cup of turkey. Then, in order, add a ¼ cup of cranberry sauce, stuffing, and cheese. Finally, add a handful of sour cream and onion chips (just enough to cover the fillings).
- Now for the tricky part — folding the crunchwrap. Take the edge of the tortilla and fold up toward the center of the fillings. Repeat around the edges — trying to keep things as tight as possible with ripping the tortilla. Continue until you circle around back to the beginning. Flip the tortilla so the seam is down and keeps everything in place (here’s a helpful video to show you how just in case). Repeat the steps 4-5 for the rest of the crunchwraps.
- Next, in a medium, nonstick skillet, heat a small layer of olive oil. Working one at a time, add a crunchwrap and cook for about 5 minutes, or until the bottom begins to brown. Flip, and cook for another 5 minutes. Repeat for the rest of the crunchwraps until done.
- Serve with warm gravy and enjoy!