Napoleon’s Crunch Wrap Extreme Recipe

By: Andrea Alden

Napoleon’s CrunchWrap Extreme Recipe is probably not what you would call a traditional Cinco De Mayo recipe, however, if you are craving some delicious fast food, this will definitely be your go-to copycat recipe. Get the perfect bite, everything in one mouthful, delicious and cheesy, meaty, crunchy, and savory with a hint of sweet. It is the ultimate food. To make it even better, this recipe has taken the ingredients in the 4-Ingredient-Challenge and made this typical fast-food staple into a gourmet grilled concoction that even Gordon Ramsey would be impressed by – and it’s even easy to make!

Prep Time

30 min

Cook Time

20 min

Yield

Difficulty

Easy

Napoleon’s Crunch Wrap Extreme Recipe

Ingredients

Method

Photos

Ingredients

2 steaks *boneless blade steak, flat iron, skirt, flank, NY strip, ribeye, etc.
Your favorite taco seasoning
6 extra-large flour tortillas
4 tostadas
2 cups (227 g) shredded cheese
2 cups (47 g) shredded iceberg lettuce
½ cup (240 g) queso-style cheese
1 red onion sliced thin

*The boneless blade steak is a great cut, however, it features a strip of connective tissue running down the middle. This can be butchered out and a section cut off turns into the flat iron steak, which is more expensive than the boneless blade. While many say this cut is great for grilling, it isn’t, unless you remove that connective tissue first.

Fried Poblano:

2 poblano peppers, sliced into ribbons
2 cups (473 ml) whole milk
1½ cups (192 g) all-purpose flour
1 tsp. (7 g) paprika
2 tsp. (3 g) onion and/or garlic powder
Salt and pepper to taste
3 cups (710 ml) canola or vegetable oil

Grilled Corn Guacamole Cream:

2 ripe avocados
1 lime, juiced
2 ears corn, grilled until tender
2 cloves garlic, minced
1 cup (240 g) sour cream

Method

First thing to do is to sear the corn over direct, high heat, turning until charred and tender. Remove and allow to cool. While cooling, slice and pit the avocado, add to a nonreactive bowl, season with salt to taste, add garlic and lime juice, then mash. Slice corn off of the cob and add it to the avocado. Stir in the sour cream. Place in fridge until needed.
Prepare the poblano peppers. Slice them thin, placing them into a bowl. Cover with milk for a few minutes while you prepare the flour and oil. Season the steaks with taco seasoning.
Preheat the barbecue to high, around 500°F (260°C). If you have a side burner, place a deep pot or the stainless steel grill wok over and light the burner, setting it to medium. Fill the wok with 2 to 3 cups of oil. If you don’t have a side burner, you can do this part on the stovetop.
In a bowl or tray, combine the flour, onion, and garlic powder. Dredge the poblano peppers in the flour.
Sear the steak over direct heat. Sear the steaks for 1 to 3 minutes per side until grill marks form. The steaks can then be moved to indirect heat or the warming rack until an internal temperature of 130 to 140°F (54°C to 60°C) is reached. Remove the steak and allow it to rest.
While the steaks are searing, fry the poblano in batches until golden and crispy (unless doing on a stovetop, then do them while resting the steaks). Place onto the barbecue to drain and keep warm.
Once the steaks and fried poblanos are ready it’s time to assemble. Place a Cast iron frying pan or griddle onto the cooking grids (they’re still hot so be careful). Turn the burners down to medium.
Slice the steak. Assemble your Crunchwrap by placing a layer of queso cheese, the frizzled poblanos, a layer of sliced steak, the tostada, the avocado cream, lettuce, onion, and finally, using a large circle cutter or the tostada as a template, a small tortilla. Fold the sides of the large tortilla over the little one. Repeat with new tortillas until the ingredients are gone.
Bring the Crunchwrap Extremes out to the barbecue. Spray with cooking spray or use butter or oil and fry the wraps, seam side down, until crisp and golden. Flip and fry the top as well. Serve with salsa, extra queso, extra guac, or whatever else your heart desires.

Napoleon’s CrunchWrap Extreme Recipe has all of the flavors and textures that make every bite a joyously delicious one. Not exactly the fast-food ground beef concoction that you can buy, but this one is loaded with unique and delightful flavors that will make the CrunchWrap Extreme your new taco-type favorite. What is your favorite copycat recipe that you can make on the barbecue? Share your barbecue fast food recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats, #4IngredientChallenge and #NapoleonGrill.

Happy Grilling!

Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.