Taco Bell’s Homemade Cruchwrap Supreme Recipe

Author: Nyckole Holguin

PREP TIME:

10 minutes

COOK TIME:

20 minutes

TOTAL TIME:

30 minutes

YIELD:

4 Wraps

How to make Taco Bell’s CrunchWrap Supreme at home with a few easy ingredients that you can quickly pick up at your local grocery store.The best part is that you can get more for your dollar making the crunch wrap supreme at home. Making your own crunch wrap, you can do some alteration,such as adding jalapenos or taking away some ingredients like diced tomatoes. You can make the crunch wrap personal to you but be careful to not overstuff the wrap. I made the crunch wrap supremes for my whole family and we came to the conclusion that it is way better than the original from Taco Bell.

The Ingredients:

  • 1 pound of taco meat
  • A bag of grande burrito size flour tortillas
  • A bag of store bought tostada shells
  • A tub of sour cream
  • lettuce
  • 1 tomato
  • A bag of shredded cheese
  • 1 can of nacho cheese

Instructions:

First, heat a large frying pan over medium-high heat until hot. Add 1 pound of ground beef and pour 1 cup of water. Break up any large chunks with a wooden spoon, and stir occasionally. Let the ground beef cook for 20 minutes.

Second, while the ground beef cooks, chop some lettuces into shreds and dice the tomatoes. To completely cover the crunch wrap, I got another large tortilla, placed a tostada shell on top, and used a knife to cut around the tostada shell, so I could have a smaller tortilla to place it in the center. (Also, to save up on time, you can buy a bag of smaller flour tortillas.) Then heat up another skillet in medium heat to lightly toast the tortillas. The easiest way to heat up your nacho cheese sauce is in the microwave for 30 seconds in a microwave bowl.

Furthermore, During the last 5 minutes, sprinkle your choice of taco seasoning into the ground beef. I used the Old El Paso Original, the packet has the right measurement to season a pound of ground beef. Mix the seasoning into the ground beef and let it cook for the last 5 minutes.

Then, lay one flour tortilla on a flat surface. Spread nacho cheese in the center of the tortilla, place ½ cups of taco meat on top of the nacho cheese, and then add your shredded lettuce. Add the store bought tostada shell, spread sour cream, place tomato dices, and shredded cheese on top. Get your smaller tortilla and place it on the center to fully cover it. To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edges up over the center. Continue working your way around, folding the flour tortilla over the center fillings.

Lastly, on medium heat, spray a large, non-stick skillet with cooking spray. Place one crunch wrap seam-side down onto the skillet. In my own experience making the crunch wrap, I found the flipping the crunch wrap the most difficult because everything came spilling out, so be careful when toasting each side. Let it cook for 2 or 3 minutes, or until golden brown. Repeat the process with all crunch wrap supremes. Lastly, enjoy your delicious homemade crunchwrap supreme with your family, friends, or with yourself.