Thanksgiving Crunchwrap Supreme — Not sure what to do with all of those Thanksgiving leftovers? Turn them into Thanksgiving Crunchwraps! A soft flour tortilla and crunchy corn tostada base is piled high with your favorite Thanksgiving leftovers including turkey, mashed potatoes, stuffing, and more before sealing them, toasting, and dunking them in gravy. Leftovers never tasted so good!
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Course: Thanksgiving
Cuisine: American
Servings: 4
Calories: 1856kcal
Author: Averie Sunshine
Ingredients
5largeburrito-size, flour tortillas (do not use small taco sized tortillas nor corn tortillas)
1cupleftover mashed potatoes or mashed sweet potatoes
¾cupleftover cooked cut green beans or green bean casserole; divided
4corn tostadas
1 ½cupsleftover roasted turkeyshredded; divided
½cupleftover cranberry sauce; divided
1cupleftover stuffing; divided
4sliced provolone cheeseSwiss, Munster, Monterey Jack, or Gouda may be substituted
1cupleftover gravywarmed for dipping; divided
Instructions
Place 1 large tortilla on a cutting board and cut into four equal pieces; and set aside. You will use these as filler pieces later because without placing them on top of the mound of filling ingredients, your crunchwrap won't close all the way. Optionally, you can trim off the edges of each of the 4 filler pieces, so that they're pentagon-shaped, if you're so inclined. Refer to the blog post photos. This isn't necessary, but if you don't want excess tortilla, you can do it.
Assembly - With the remaining 4 tortillas, you will build the crunchwraps. Assembling one at a time, start by laying a single tortilla on a flat surface.
In the center, place ¼ cup mashed potatoes.
Next add ¼ cup green beans over the top.
Add 1 tostada over the top.
The over the top of the tostada, add ¼ cup shredded turkey, ¼ cup cranberry sauce, ¼ cup stuffing.
And top it with a slice of provolone cheese.
Place one of the reserved flour tortilla filler pieces over the top.
Folding - Start with one side of the bottom tortilla and gently fold it inwards. Repeat as you continue to fold around each side, tucking each side over the other until a star-like shape is formed on top.
Place fold side down on a flat surface or plate until ready to fry.
Repeat - Repeat steps 2 through 10 to create three more crunchwraps.
Frying - In a nonstick skillet over medium heat, heat a thin layer of oil such as vegetable or canola oil.
Cook one crunchwrap at a time, placing the fold side down onto the hot oiled skillet. Cook for 3 to 5 minutes on each side, or until the tortilla is as golden brown and crunchy as desired; repeat with the remaining 3 folded up crunchwraps until they've all been fried. Tip - Depending on the size of your skillet, yo may be able to fry two at a time, but better to not overcrowd them if it's questionable.
Serving - Slice in half if desired, and serve with warmed gravy for dipping. Crunchwraps are meant to be enjoyed warm, fresh, and hot. I do not recommend refrigerating or freezing leftovers. After all the point is to actually consume your Thanksgiving leftovers and not create more!
Notes
Nutrition Stats - While these are certainly not diet food, I do not believe that the nutrition stats are at all correct! However, the stats are computer generated, and if it's important to you, you'll need to manually add up the stats for each ingredient, and then divided by 4 servings. Realistically, I think that a value in the range of 450 calories per crunchwrap is what they should be (essentially 1/4 of the total stats) but of course, the only way to know for sure is to calculate by hand.