GET THE RECIPE HERE.
Once you make your own crunchwrap, there's no going back to buying one from Taco Bell. As is the case with most things, the homemade kind is way better. The tortilla gets (and stays) crispier, the cheese is better and the meat is less scary. And those perfectly pleated tortilla folds? Well they may look scary, but in actuality, they're very easy to master.
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Because crunchwrapping is so easy, we highly encourage you to play around with the fillings. While the classic combo (ground beef, Mexican cheese blend, nacho cheese sauce, shredded lettuce, tomatoes) will forever be a favorite, there's no limit to what you can stuff inside. Scrambled eggs and hashbrowns? Yes. Chicken parm? Duh. Buffalo Chicken? OBVIOUSLY.
Buff chick might be our favorite variation yet. In the filling: shredded chicken, buffalo sauce (Frank's with melted butter), chives, shredded lettuce, celery, cheddar, and blue cheese. To make the pleats, simply load a large burrito-sized flour tortilla with all of the above, then fold the edges of the tortilla towards the center until you have six pleats and a hexagon shape.
Got leftover chicken? Amazing — use it here.
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