Crunchwrap Variations
Made These?
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Truth be told, I think I enjoy road trips mostly because it means I get to enjoy one of my favorite pit stop orders: Taco Bell’s iconic Crunchwrap Supreme. My love for Crunchwraps knows no bounds, so much so that I’ve tasked myself with mastering the art of the Crunchwrap and filling it with all kinds of flavor combinations, which include, yes, Thanksgiving Crunchwraps. But nothing beats the original. And as it turns out, nailing this fast-food copycat is pretty simple, no drive-thru required—think of it as the same process as making a supremely loaded grilled cheese. Flavor-wise, Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so I do too: My version comes loaded with seasoned ground beef with nacho cheese, plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell—it’s not a Crunchwrap without the crunch!
What People Are Saying:
“My kids loved these! I added a thin layer of refried beans on the tostada shell before the sour cream. Would definitely make these again!” - chr6914
“I am a mid 70s gray-haired old man who enjoys cooking for himself. This recipe is a godsend. One of these Crunchwraps will get me through breakfast, with an egg on the side, AND dinner, with rice and beans on the side. They also freeze well, and half a C-Wrap in your fanny pack on a hike or in your glove box on a road trip is a perfect fit.” - OliveFlame
In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook the mixture, breaking up the meat with a wooden spoon, until no longer pink, which will take about 6 minutes. Once cooked through, remove the meat into a bowl and set aside, then drain the fat and wipe the skillet clean.
Stack 4 of the large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. These will form the bottom “pleat” of your Crunchwrap.
Now, it’s time to build the Crunchwraps. Add a scoop of ground beef to the center of the remaining four large flour tortillas, leaving a generous border for folding. Next, drizzle the nacho cheese sauce over each tortilla, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheese.
Place the smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. Quickly invert the Crunchwraps so the pleats are on the bottom and they stay together.
In the same skillet over medium heat, heat up the vegetable oil. Add your Crunchwrap seam-side down and cook until the tortilla is golden, which will take about 3 minutes per side. Repeat this process with the remaining Crunchwraps until all are toasty and golden brown. Be sure to crack open a Baja Blast alongside your Crunchwrap to really complete this copycat meal, sans drive-thru.
Full list of ingredients and instructions can be found in the recipe below.
Much like the drive-thru versions, Crunchwrap Supremes are best right after they come out of the skillet. If you’d like to make them ahead, cook and cool the Crunchwraps completely and seal in an airtight container in the fridge for up to 2 days. If you’d like to freeze them, individually wrap your Crunchwraps in foil, then place in a freezer-safe plastic bag in the freezer, where they’ll keep for up to 1 month.
ground beef
chili powder
ground cumin
ground paprika
Kosher salt
Freshly ground black pepper
large flour tortillas
nacho cheese sauce
tostada shells
sour cream
shredded lettuce
chopped tomatoes
shredded cheddar
shredded Monterey Jack
vegetable oil
Let us know how it went in the comments below!
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