Craving a crunchy and cheesy delight? Look no further! This homemade crunchwrap supreme recipe is here to satisfy your taste buds. It’s even tastier than the famous Taco Bell crunchwrap! Imagine a warm, grilled tortilla wrapped around a crunchy tostada and filled with all your favorite taco ingredients. It’s a heavenly combination that you can easily make at home. Let’s dive into this flavorful recipe and learn how to fold a crunchwrap for the perfect seal.
What is a Crunchwrap Supreme?
The Taco Bell Crunchwrap Supreme is a unique creation that resembles a flat, hexagon-shaped burrito with a crunchy tostada nestled inside. Originally introduced in 2005, it remains a popular menu item to this day. I used to indulge in loads of crunchwraps when I frequented Taco Bell. But now, I can proudly say that this homemade version is even tastier!
Are Crunchwrap Supremes healthy?
The term “healthy” can mean different things to different people. Instead, let’s ask ourselves: how does a crunchwrap supreme fit into our lifestyle? How do we feel about enjoying a burrito? Yes, both the Taco Bell crunchwrap supreme and this homemade version are calorie-dense meals. However, with this homemade recipe, you’re also providing your body with essential fuel it needs!
Personally, I believe in reducing stress around food and embracing Food Freedom. I enjoy eating what I love while providing my body with the necessary nutrients. For me, this homemade crunchwrap supreme recipe serves as a hearty and satisfying meal that I genuinely love to cook and eat!
What’s in a Crunchwrap Supreme?
Traditionally, a Taco Bell Crunchwrap Supreme includes ground beef (or chicken/steak), nacho cheese sauce, a crunchy corn tostada shell, lettuce, tomatoes, and sour cream, all wrapped in a flour tortilla. In this homemade crunchwrap supreme recipe, I’ve stuck to these classic ingredients. However, feel free to customize the fillings according to your preferences!
Taco Bell Crunchwrap Supreme Ingredients
- Flour tortillas
- Ground beef, turkey, or chicken
- Nacho cheese sauce
- Tostada shells
- Sour cream
- Lettuce
- Tomatoes
- Cheese
Substitution Notes:
- Tortillas: You’ll need large, burrito-size (10-inch) flour tortillas for this recipe. They should be big enough to wrap around the tostada and fillings. Whole wheat or gluten-free tortillas don’t hold up as well and tend to tear.
- Meat: You can use any ground meat you like – beef, turkey, chicken, pork. For a breakfast twist, try breakfast sausage and scrambled eggs. If you prefer a vegan option, substitute black beans for the meat.
- Nacho Cheese: While I enjoy using processed, canned nacho cheese sauce, you can replace it with a less-processed alternative, homemade cheese sauce, or omit it altogether.
- Tostada Shells: The round corn tostada shells are a must for that perfect crunch in the middle. Look for them in the “Mexican” or “Ethnic” food aisle at the grocery store. If you can’t find tostadas, you can use corn tortilla chips as an alternative.
- Sour Cream: If you’re not a fan, either omit the sour cream or substitute it with plain Greek yogurt.
- Veggies: Feel free to use any veggies or other fillings you like!
- Cheese: I recommend using a shredded Mexican cheese blend, but any type of cheese you enjoy will work. Cheddar, Monterey/Pepper Jack – the choice is yours!
How to Make a Crunchwrap Supreme at Home
The process of making a crunchwrap supreme is simple and straightforward:
- Cook your choice of ground meat with onion and taco seasoning.
- Cut 4 tortillas into smaller circles, about the same size as your corn tostada shells. Save the tortilla scraps for mini quesadillas or baked bunuelos chips.
- Lay the large tortillas flat and assemble each crunchwrap supreme. Spread nacho cheese sauce, layer meat, tostada, sour cream, lettuce, tomato, and shredded cheese. Place a small tortilla circle on top as the final layer.
- Fold and pleat the edges of the large tortilla to create a sealed crunchwrap. Refer to the detailed instructions below.
- Lightly spray each crunchwrap with cooking spray and cook them on a griddle or skillet until golden brown.
How to Fold a Crunchwrap
- Layer the fillings and place the small tortilla circle on top.
- Start folding up one edge of the large tortilla towards the center.
- Press the side of the tortilla down flat, then fold it up again to create a “pleat.”
- Continue to press, fold, and pleat the tortilla until the crunchwrap is assembled.
- Place the homemade crunchwrap supreme seam-side down on the griddle to seal over the heat.
Make sure to check out my Copycat Taco Bell Crunchwrap video, where I show you how to make a crunchwrap supreme step by step!
Homemade Crunchwrap Supreme Recipe
Enjoy a warm, crispy, and flavorful crunchwrap supreme that’s even better than the one from the drive-thru! With just under an hour of your time, you can make this deliciousness at home.
Ingredients
- A drizzle of oil
- ½ cup chopped onion
- 1 lb ground meat (beef, turkey, chicken)
- 2 tsp taco seasoning
- 8 large flour tortillas (10-inch, burrito size)
- ¼ cup nacho cheese sauce
- 4 corn tostada shells
- ½ cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded cheese (cheddar, Mexican blend, Monterey Jack, or a mix!)
- Cooking spray
Instructions
Cook Meat
- Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
- Add ground meat and cook until well done. Begin by browning larger chunks, then gradually break them into ground crumbles. Season with taco seasoning to taste.
- Once cooked, set aside.
Cut Tortillas
- Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, creating a smaller tortilla that matches its size.
- Repeat the process 3 more times to have 4 small tortilla rounds and 4 intact large tortillas. Save the tortilla scraps for mini quesadillas or baked bunuelos chips!
Assemble & Fold Crunchwraps
- Lay a large tortilla flat and spread about 1 tbsp of nacho cheese sauce in the center.
- Add a scoop of meat mixture (approximately 3-4 oz or ¼ of the mixture) on top of the nacho cheese.
- Spread sour cream on a tostada, then place it on top of the meat.
- Top with shredded lettuce, tomato, and shredded cheese. Ensure the cheese is close to the top for optimal melting.
- Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward towards the center.
- Fold up one edge, press the side of the tortilla down flat, and create “pleats” to hold the crunchwrap together.
- Rest the prepared crunchwrap supreme seam-side down to ensure it stays sealed while assembling the rest.
- Repeat the assembly process with the remaining crunchwraps.
Cook Crunchwraps
- Preheat a griddle to 350°F (180°C) or use a skillet over medium-high heat.
- Lightly spray each wrap with cooking spray or add a little oil to the pan.
- Place each crunchwrap on the griddle, seam-side down, and press with a spatula to seal and flatten.
- Cook for 3-5 minutes on each side until golden brown.
Notes
Nutrition information provided for crunchwrap supreme with ground beef.
Enjoy your homemade crunchwrap supreme, and savor every flavorful bite! Remember, you can customize the fillings to suit your taste preferences. Feel free to experiment and make it your own. Let me know how this recipe turns out for you. Bon appétit!
