(upbeat pop music)
(Brie laughs)
- Hello, YouTube, I'm Brie Larson.
- Oh, I'm Josh (laughs).
I'm sorry, was I- (both laughing)
- So, are we not saying last names?
- Well, I'm thinking like,
it starts off however you intro your channel.
"I'm with Josh.
"He's a Chef on YouTube, blah, blah, blah."
And then, I can jump on and be like,
"Hello, we're gonna make a Crunchwrap Supreme."
- Okay, sounds good (laughs).
Okay.
Hello, YouTube.
I'm Brie, and I'm here with Josh,
and I'm hungry.
So, I wanna make Crunchwrap Supreme.
Josh says there's a way that we can make a homemade version
that's vegetarian, but you can also make it meaty
if you'd like, that is also kind of healthy.
And I'm like, what?
So, here we are for your pleasure.
- Yeah, okay.
So, Crunchwrap Supreme, shockingly easy.
You put it, you put it in a tortilla, put a little tostada,
(hands slapping) slap it together a little bit,
goes in the pan.
And once the cheese is melted, it's good to go.
Do you have everything with you, by chance?
- I think so, except I was yesterday years old
when I figured out, I think, that gar-pow was garlic powder.
I thought this was some very exotic ingredient
that I couldn't find anywhere.
- That's my, that is my bad.
I forgot to lengthen that word.
Gar-pow, you know- (Brie laughs)
- I really like it, gar-pow!
(comic punch) I love it.
I want a shirt, "Gar-pow."
Okay, so we're gonna make spicy cream, crema.
How do you say it?
Crema!
- Spicy crema.
I've got my, I've got my mise right here.
I'll bring it on over here.
- Okay, I think I have all of the things.
- So, we're gonna start with half a cup of your sour cream,
and that's gonna go directly into your mixing bowl.
Two teaspoons of gar-pow!
- Couple teaspoons gar-pow. (comic punch)
- Sweet paprika, smoked paprika...
- Okay, how much did you say that, some tsps?
- Two teaspoons, two tsps.
Next will be one and a half teaspoons, I believe,
of chipotle powder.
So, I believe, I don't know if I corrected this
on your ingredient list, does it say jalapeno salsa
or hot sauce?
- It said jalapeno salsa,
which it was very specific and also somehow vague.
(Josh laughs)
- How did I send this and not double check this?
(Brie laughs)
So, jalapeno salsa, hot sauce.
Really, the whole point of that
is it should just be something that is a little spicy,
something with a little kick, you know?
And whatever that is, two teaspoons, three teaspoons,
however spicy you like it.
- Okay, so the thing is is I have all the hot sauces
from when I did "Hot Ones",
and I was like, "Okay, that's every spice level possible."
So, I thought I could just ask you, and then-
- Hm, which one, well, which one's your favorite?
That's always the first and most important thing.
(bowl clacks)
- [Brie] Oh, I liked this one, chipotle and habanero.
- Ooh, mm. - It's not super spicy though.
This one was the third spiciest.
- So, taste. - Ooh, ooh, mine's spicy,
but mine tastes good.
- Good, okay, so that's pretty much, that's the crema.
We're done with that.
So, always clean up your workstation first.
You know, we gotta have a nice, smooth workflow,
as they say, in restaurants.
Okay, so next, a little bit simpler.
This one is just, you're gonna need a head of iceberg
or a fri-case, fricassee.
Fricassee, fri-kay-zee?
- Yeah, they didn't have any fricassee
or any frizay or anything.
But they did have these, these, which are really beautiful.
- That's very nice.
- Yes. - I would recommend slicing it
as thin as you can.
Sharper the knife, the better.
So, we'll go down, and then across this
(knives chopping) nice and thin.
- Oh.
- You know, things always get more voluminous
when you slice them.
Have you ever noticed that?
Like, one head of cabbage is way more
than anybody needs? - Yes.
I tend to overbuy my lettuce.
- I feel like everybody overbuys lettuce,
and it also goes bad so fast.
- It really does.
It really does.
That's why I have to replant, but I grew,
I was growing a whole bunch of lettuce in the backyard,
and it was amazing, 'cause you just,
it never wilts 'cause it's just alive.
- So, moving on, we've got our lettuce chopped,
or leaves of some sort of leaf.
I also have a small bunch here of fresh cilantro.
- On it.
- Typically, people would just chop as it is now,
but you can see how sort of loose this is, right?
It's like just, it's just not gonna chop very finely.
If you grab it and sort of bundle it together,
and slowly begin rolling it up a little.
- Oh!
- And then chop it together, nice and fine.
- Genius! (knives chopping)
- So, I've got a, you can do a lemon, or an orange, or both,
or any citrus you've got.
I've got this lemon.
And just grate that directly in there.
(lemons grating) - Mm!
- Mix all your lettuce, your herb salad, essentially,
we'll call it, together.
And that, that's, well that's actually it.
- So, I've done that.
We've gotten...
So look at that, in not that much time, folks,
we've got two layers of a Crunchwrap Supreme.
- It's time to tackle the last piece of the filling,
which is we're actually gonna cook now.
- Oh! - We've got our zucchini.
We got our mushrooms.
We gotta prepare these.
Brie, you have a zucchini, right?
I don't see one.
- I do.
I didn't, hold on.
I didn't grab it, hold on.
(chill vibe music)
- We'll wait.
No, it's fine.
- I forgot to get a zucchini.
I want to try and find one that's, oh,
(upbeat rock music)
ridiculous looking.
It's like, oh, can I even pick this up?
- It's like playing the violin.
Listen. (knife softly chops)
(Brie sighs) (leaves rustle)
(upbeat rock music) (Brie grunts)
- Okay.
I have come back, and like I said, I don't think
are zucchinis are the same. - Oh my God!
(soprano choir music)
- This isn't even the biggest one.
This one was just the easiest one for me to grab.
- Brie Larson's zucchini versus my zucchini.
(crickets chirp) - Who would win?
Come on.
It's not even a question.
- Alright, so slice it into, well, I would say rounds.
Yeah, you might- - (laughs) I can't,
we can't do it in rounds.
Let's even just- - You might wanna break that,
you might wanna break that buddy boy down.
Maybe, maybe cut it in...
That's, Brie, that's like half,
that that's like half the size of your face.
- (laughs) I know.
- You got, okay, so maybe cut it in half?
Or you know what?
Actually, I kind of like the idea of giant medallions.
- Giant medallion, let's do some giant medallions.
How thick are you going?
- A third of an inch, half inch, that's fine.
- Cool, okay, so you got zucchini, got your mushroom.
Four cloves of garlic, peeled.
- Four cloves of garlic, peeled.
- Mm. - Okay, so with your garlic,
once you've gotten it, just slice it,
and you're gonna slice it about as thinly as you can.
- I actually got my knife in Japan, so it's pretty good.
- Oh, okay, okay.
What kind of, do you know what kind it is?
- It was from a guy like, by the fish market
who just like hand makes them right there, so I don't know.
- Oh, you got a real one then.
You got a real solid one wood-
- Yeah, I went to the,
I went to the oldest sushi restaurant in Tokyo,
and the Chef there took me to a place.
- It has to be difficult like traveling,
and then, are you on like a diet when you go and do that?
And what is that like, you know,
when you're around all these like great food cultures?
You're obviously like a,
I don't know that I would use the word foodie,
'cause I feel like that word is overused.
But you enjoy food, you appreciate it, you respect it.
How do you, how do you do that?
How do you cope with that?
- Well, it all kind of depends.
So, for certain things, like say like "Captain Marvel",
I was, I mean, I was paleo, I guess, while I was training.
But then, once I started filming,
I was burning way too many calories to stick to anything.
It was just like, I'd go home
and crush two boxes of mozzarella sticks.
Like, I did not give a darn.
I've learned to just be pretty flexible, and as you know,
I mean, we're making a vegetarian version of this,
I try and stay as plant-based as possible,
but like also I have zero label on myself at all.
It's not my vibe.
- I respect that.
I think that's the healthiest way
that you can approach that.
'Cause it's really easy to just get into the flow
of being in a diet, and being like,
"Well, I can't eat that."
When you, it may be the only time
you get a chance to eat whatever it is in front of you
or whatever somebody orders.
And I think that's a really healthy way to approach it.
And I feel like a lot of people struggle with that, so.
We need a pan.
I heard you have a cast iron skillet maybe, 12 inch?
- I don't, I have a non-stick.
- Oh, that's exactly what I asked for it.
That's perfect, cool.
- [Brie] Mm-hm, medium high.
- Yep, and then go ahead and toss in
two and a half to three tablespoons of any oil you want
that can handle the heat.
I would recommend avocado oil or...
- I happen to have that. - There you go.
Looking good. - Yeah, looking good.
- Cool.
Okay, so now, we're gonna add in our mushrooms.
And we're just gonna let those go,
and leave that on a medium high.
We're gonna brown it just like you would steak or meat,
or any sort of protein.
Guys, this is where you would add
any sort of protein, right?
So, if you're gonna do a steak, seer your steak medium rare,
please, folks?
I prefer it that way, but of course, cook to your design.
- Yes, but it can be anything.
It can be chicken, or it could be duck.
It could be broccoli.
It's your world, live your dreams!
- What would you name your zucchini?
I feel like for a giant zucchini, it needs to be something,
something almost like polite sounding,
like Frank. - Like Bernard.
Bernard. - Bernard the zucchini.
- Am I putting slices of Bernard
in my pan? - (laughs) Bernard is going
in the pan, unfortunately.
- Oh no. - He's lived a full life, and-
- Why did we give him a name?
Now I feel terrible! (Bernard sizzling)
So, I did, I did the whole, I did the whole wheat dough.
- So, mine is just the regular flour.
Beautiful, that looks extraordinary.
Plop that bad boy down, pop, like so.
(dough thuds)
Grab one little segment, but basically what I'm doing
is I'm quarter turning, rolling, quarter turning, rolling,
and that will help you get a nice, even shape.
(plastic crinkling) - So, for everyone at home
who decides they wanna make a Crunchwrap Supreme,
but realizes that they don't have tostadas,
I'm gonna take my crunchy taco shells,
and we're repurposing them, because we don't waste
(slow motion echo) food!
- So, first step, get yourself a tortilla, place that down.
- Wait, I just wanna point out,
look at my heart-shaped tortilla.
- That is so, how did it they get
so perfectly heart-shaped? - It's actually very hot.
(Brie laughs)
It was too hot.
- You're gonna take some of your,
your crema.
The flavor should be nice and married in there.
Just take a little bit of that and put as much as you want
in a nice little sort of center area.
So, go ahead and put on your vegetables.
I would say like roughly a quarter of this mixture.
- I'll also point out to the vegans out there,
obviously, you can use a vegan cheese.
It's your world.
- Does vegan cheese melt, too?
- Yeah.
- I feel like I should probably know this and I don't.
I feel bad about it. - I'm gonna,
I'm gonna send you all of my favorite vegan cheeses.
There's one company that I'm obsessed with.
- Okay, so you have your cheese.
Great.
Now, you're gonna use your chips, I'm gonna use my tostadas.
That's gonna go down.
I would try to keep that as centralized as possible.
You can kind of see how mine's in a nice little circle.
We're ready, we're pre-shaping, that's what we're doing.
We're gonna hit that with our nice herb salad
on top of that.
And be careful not to get,
it's okay if you break the chip a little of this,
'cause I like to flatten it out so it's not too tall.
Alright, smells good.
And then, last, we can hit it with our tomato.
So, just essentially imagine, I would say,
you're gonna cut out a little circle
about two inches in diameter roughly.
This is just to cover, this is just to cover the top
when you wrap it.
- Got it.
I'm gonna just use scissors. - (beep) disgrace!
- Gonna fold one side up and over.
- Uh-huh? - And then,
you're gonna grab that little edge here,
you see that edge?
- Yeah? - And then, also fold that in,
and you'll see how you created that iconic crease.
- Oh gosh. - Pick this bad boy up,
here he is looking beautiful, and stunning, and lovely.
And I would recommend carefully turning him over
so the creases face down into the pan
so we griddle those and seal them first.
You can put it up- - I'm just afraid
to let it go.
I know it's, I'm gonna plop it in the pan
and it all gonna fall out.
- You can do it, I believe in you.
You can do this.
- (gasps) Yes!
- It's in there? - Okay, but I did burn
the tip of my thumb, but that's okay.
It was so worth it. - Woo!
(pan sizzles) (chill vibe music)
- I made a Crunchwrap Supreme. (Josh laughing)
- It looks great!
Wait, hang on, mines still in the pan.
- Alright, here's mine.
We're looking, I don't know if you can see that.
It's looking crunchy. - Mm!
- [Josh] Okay, first bite, let us commence.
(both crunching)
- Mm, mine's bomb!
- The texture, the spice, the crunch.
We've got fragrance.
We've got richness with the mushroom.
You don't even need meat in this, honestly.
- Uh-uh, it tastes really good the way it is.
- So, what did you learn out of this experience?
What do you think is, what's your piece for this one?
- Okay, my piece is that it's really easy
to make a tortilla, and I can totally do it again.
And I think it's like, a nice added extra step
that feels personal.
I feel like very invested in this tortilla.
(Josh laughs)
- The heart!
A round of applause
for the heart. - I really am.
Like, I'm connected to this tortilla.
This is not a normal tortilla.
What did you learn from this one?
- Honestly, I learned,
well, I made a Crunchwrap many a times,
but what I have learned is that you, Brie Larson,
are an excellent cook and an excellent pupil.
You're skilled, you didn't need me for this.
I could've given you this written recipe,
and you would've (hands slapping)
slapped and snapped it together.
- Thank you so much for doing this.
- Of course.
- And making my Crunchwrap Supreme dreams come true.
- Of course, Brie.
Thank you so much for having me.
This was a blast.
You killed it.
Guys, thank you guys for having me.
Brie, next time maybe we'll see you on my channel, huh?
- Yes!
Wait, absolutely!
- Bye! - Bye!
(chill vibe music)