Crunchwrap Supreme

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

How To Make A Crunchwrap Supreme

INGREDIENTS

• Ground Beef: In a traditional Crunchwrap Supreme, ground beef is the starring protein on the bill. But feel free to tweak to your own preferences—refried beans, ground turkey, or your favorite ground meat alternative would also be great here.
• Spices: Earthy cumin, some heat from chili powder, and peppery-sweet paprika are what I use to nail that signature seasoned beef filling flavor.
• Flour Tortillas: Large, pliable flour tortillas are the flexible wrapper that’ll keep all those many layers of fillings safe and sound. Try to get the largest you can find at the store, that way you can make the smaller tortilla rounds for that all-important bottom pleat.
• Nacho Cheese Sauce: While I’m especially partial to our homemade nacho cheese sauce, feel free to opt for your favorite store-bought nacho cheese for drizzling in your Crunchwrap.
• Tostada Shells: A Crunchwrap simply wouldn’t be a Crunchwrap without the crunchy tostada center—it also helps to keep the meltier elements (nacho cheese sauce, sour cream, more cheese) from affecting that crispy outer tortilla.
• The Filling: In keeping with the classic Taco Bell version, I went with all the original fillings—cheese (shredded cheddar and Monterey Jack), sour cream, shredded iceberg lettuce, and chopped tomatoes. If you’re feeling fancy, a layer of guacamole is an incredible addition too.
• Vegetable Oil: One of the most useful neutral oils on the block, vegetable oil will make sure you can perfectly crisp up your Crunchwrap without it sticking to the pan (the horror!)
  

STEP-BY-STEP INSTRUCTIONS

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.

Recipe Tips

• Don’t overload your Crunchwrap: While it’s super tempting to keep loading on the toppings, keep in mind that if you load up the Crunchwrap too much, it might be difficult to cook without spilling
  
• Tortilla tips: If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap.
• Big spatula energy: Use a big spatula and flip with care—you don’t want the insides of your Crunchwrap flying all over the kitchen.
• Switch up the filling: Try refried beans or seasoned black beans in place of ground beef for a vegetarian version. I’d suggest warming both of those before layering them in the tortilla. You could also throw in some seasoned rice, pickled jalapeños, onions, or avocado—basically anything that you’d want in a taco bowl or burrito works here.

Storage

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.