Kitchen Adventure: Home Made Crunchwraps (Mexigons? WTF?)

For my latest kitchen experiment I attempted to make one of my restaurant favorites, the Crunchwrap Supreme. (Did you know the first considered name was the Mexigon? Glad that fell through.) This is a vegetarian and slightly healthier version for those of you looking for something tasty and healthy.

Ingredients:
-large tortillas
-tostados
-plain Greek yogurt
-refried beans
-shredded cheese
-pico de gallo
-shredded lettuce

Directions:

-Lay out tortilla and spread pre-heated beans in the center.

-sprinkle cheese over beans

 -Place tostado over cheese and beans

-Cover tostado with yogurt
-Place lettuce and pico de gallo over yogurt

 -Fold tortilla edges over top

 

-This trial was cooked using table-top George Foreman Grill. Wrap turned 90 degrees (not flipped) half-way through cooking. Total cook time ~ 5 minutes.

-ENJOY!

Kitchen Adventure: Husband's Birthday

So recently my husband celebrated his birthday. Normally this would mean going out to a nice dinner at a location of his choice. This year, however, because we both had early morning obligations, I volunteered to cook him something special.

After scouring the internet for several hours, I happened upon two perfect recipes. For the appetizer I prepared Cheesy Creamy Roasted Onions (recipe found here).

For the main course, Spinach and Ricotta Dumpling over tomato and basil marinara sauce (recipe found here).

So my versions aren't nearly as photogenic but they certainly were delicious so I consider this Kitchen Adventure to be a success.

Thank you - Mom, What's for Dinner? and Amuse your Bouche Blogs for sharing these recipes.