Homemade Crunchwrap Supreme

 

 

I have a confession.

Even though I hate fast food (more specifically the big name franchises), I am a complete sucker for Taco Bell’s Crunchwrap Supreme. For some reason, this one particular item on the Taco Bell menu is elevated above the rest of their nasty pseudo-Tex Mex fare, and draws me in like a starving college student. Yes, it has the exact same ingredients as every single other thing on the Bell’s menu. But with its combination of flour tortilla, seasoned meat, nacho cheese sauce, lettuce, tomatoes and sour cream all perfectly wrapped and grilled in a beautifully portable flying saucer, the Crunchwrap Supreme is addictive crackfood.

Luckily, my husband also loves these Crunchwrap Supremes, and doesn’t judge me. I married a great man.

So the moment I discovered these homemade Crunchwrap Supremes, my mind was officially blown. I was on a culinary mission to make our own Crunchwrap Supremes immediately. A few hours, and one trip to the grocery store later, we were enjoying homemade Crunchwraps in the comfort of our living room. No driving through traffic, no sitting in a lame drive-thru line with other self-loathing fast-fooders, no wondering what questionable ingredients are being ingested. It was bliss.

A few key things to know when you make these. First, you might be tempted to use real cheese. Do NOT listen to that urge. You must use nacho cheese or salsa con queso dip, to truly attain the right goopy cheesy goodness of an authentic Crunchwrap. Second, if you can get corn tostadas, use those rather than a bunch of tortilla chips. Tostadas are large circular, toasted tortilla chips that look like unfolded taco shells.

Okay, enough yammering. Go make yourself one of these, and thank me later.

Homemade Crunchwrap Supreme

Adapted from Full Bellies Make Happy Kids

print this recipe

4 large burrito style flour tortillas
1 lb ground beef
1 packet taco seasoning (or homemade taco seasoning…very easy!)
sour cream
nacho cheese or salsa con queso dip
4 crunchy corn tostadas
tomatoes, diced
lettuce, shredded

Brown beef in a skillet over medium-high heat. Add taco seasoning until mixed well. Microwave each tortillas one at a time (because they cool off quickly) until soft and warm, about 10-15 seconds; this will make wrapping easier. Lay out the flour tortilla. Spread some nacho cheese in the center of the tortilla. Spoon some of the ground beef on top. Place the corn tostada on top of the beef. Spread a layer of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce. Starting with one side of the tortilla, fold the edge towards the center. Continue doing this around the tortilla until all of the tortilla is folded over, and the filling is enclosed. If your filling isn’t entirely enclosed and you have an open area, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again. On a skillet over medium-high heat, carefully place the Crunchwrap seam-side down. Press down with a spatula, and cook for 2-3 minutes until the bottom is nice and brown. Flip it over and cook for another 2-3 minutes. Makes 4 Crunchwraps.

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