4 Way Crunch Bombs

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INGREDIENTS

Buffalo chicken:

  • 2 chicken breasts, cooked and shredded
  • 150g cream cheese
  • 80ml hot sauce
  • 25g butter, softened
  • 60g grated cheddar
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp chopped chives
  • 4 large tortilla wraps
  • 40g mozzarella, grated

Philly cheesesteak:

  • 2 steaks, sliced and browned in a saucepan
  • 2 onion, sliced and fried until soft and caramelised
  • 2 green pepper, fried until soft
  • 125g mushrooms, sliced and cooked
  • 1 tsp salt
  • 1 tsp pepper
  • 4 large tortilla wraps
  • 4 slices of provolone

Pepperoni pizza:

  • 1 onion, chopped and fried until soft and caramelised
  • 1 green pepper, chopped and fried until soft
  • 540g passata, reduced in a saucepan until thick and concentrated
  • 4 mini pepperoni, sliced and fried until crisp
  • 1 tsp salt
  • 1 tsp pepper
  • 24 pieces of pepperoni
  • 1 tbsp basil leaves, torn
  • 4 large tortilla wraps
  • 40g mozzarella

Cheesy chicken bacon:

  • 2 chicken breasts, cooked shredded
  • 4 rashers of bacon, finely chopped and fried until crisp
  • 1 onion, sliced and fried until soft and caramelised
  • 150g cream cheese
  • 1/2 tsp garlic powder
  • 60g cheddar, grated
  • 40g parmesan, grated
  • 100g spinach, wilted and well drained
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 large tortilla wraps
  • 40g mozzarella

These crunch bombs are the ultimate party snack - which one will you choose?

Directions

Buffalo chicken:

  1. Heat the oven to 180.
  2. Combine the chicken, cream cheese, hot sauce, butter, cheddar, garlic powder, salt and chives in a large bowl.
  3. Lay a tortilla wrap on a work surface. In the centre, sprinkle a quarter of the cheese and dollop a generous tablespoon of the chicken mixture on top.
  4. Fold in the edges to create a little parcel, then place folded side down on a baking tray. Repeat for the remaining 3 parcels, then bake in the oven for 15 mins. Serve whilst still hot and lovely.

Philly cheesesteak:

  1. Heat the oven to 180.
  2. Combine the steak with the onions, mushrooms and peppers in a large bowl. Season with the salt and pepper.
  3. Place a tortilla wrap on your work surface and lay a slice of provolone in the centre. Pile on the steak and vegetable mixture.
  4. Fold in the edges to create a little parcel, then place folded see down on a baking tray. Repeat this process for the remaining tortillas, then bake for 15 mins. Eat immediately. 

Pepperoni pizza:

  1. Heat the oven to 180.
  2. Combine the onion, peppers, passata, mini pepperoni, salt and pepper in a large bowl.
  3. Layer 6 pieces of pepperoni on the base of a tortilla wrap, then sprinkle with mozzarella. Top with a generous tablespoon of the sauce. Fold up the sides and place on a baking tray folded side down. Repeat for the remaining tortilla wraps.
  4. Bake for 15 mins until the outside is crisp. Eat eat eat!

Cheesy chicken bacon:

  1. Heat the oven to 180.
  2. Combine the chicken, bacon, onion, cream cheese, garlic powder, cheddar and spinach in a bowl. Season with salt and pepper.
  3. Sprinkle the base of the tortilla with a quarter of the mozzarella, then top with a generous tablespoon of the chicken mixture. Wrap up the edges and place on a baking tray. Repeat for the remaining tortilla wraps.
  4. Bake for 15 mins and serve whilst hot and oozing with cheese.