Christmas Crunchwrap Supreme

How could a Crunchwrap Supreme get any better? How about using turkey, stuffing it with all of our favourite Christmas goodies!

Done in 30 minutes

Serves 3

Dish by Ori Goldberg

Ingredients

all you'll need:

2 roasted chicken breasts (preferably left overs)

1brown onion, diced

1 cupchicken stock

3corn tortilla

200g sage and onion sausage stuffing

sour cream

1 tbspcranberry sauce

1 lime, juiced

half a head oficeberg lettuce, shredded

3tomatoes, diced

3 large flour tortilla

3 small flour tortilla

6 slices oflow moisture mozzarella (optional)

The Crunchwrap Supreme is just pure genius, and would take a genius to make it better... or a team of geniuses! We've taken all of our favourite Christmas goodies, combined it with the classic ingredients in a Crunchwrap supreme, and made the the ultimate Christmas snack!

Method

This is the perfect left over Christmas snack! In a pan on medium heat, add a teaspoon of oil, and your diced onions, and cook until translucent and starting to brown.

Take some left over chicken (I prefer the breast for this), and shred with two folks. Add the chicken to your onions, and fry for a couple minutes before adding stock and continuing to cook until most of the stock has cooked off. Place this aside.

Make sure you use corn tortillas that are smaller than your wrapping tortillas, and press your sausage stuffing all over. Shallow fry tortilla side down, basting whilst it cooks, until the tortilla is crispy and the stuffing is cooked. Place on a rack to cool.

Mix together your sour cream, cranberry sauce and lime, along with a pinch of salt to make a festive crema, and place in the fridge until ready to serve.

Place your large tortilla down on your chopping board, and spoon on your chicken and onion. Spread out and onto this, add your crispy studding tortilla. Spoon on some crema, and load on your salads.

Place your smaller flour tortilla on top of your pile of ingredients, and start to fold over your large tortilla, crimping the sides as you go (check out our video on Facebook to see how we did this!)

Cook, folded side down, in a dry pan over medium heat, until the base has become slightly crispy, and has browned. Flip and cook until hot all the way through.

Dip into more of that cranberry sauce crema, and enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!