Homemaking, Recipes

Homemade Crunchwrap Supremes

Last night my husband and I tried a copycat recipe for Taco Bell’s Crunchwrap Supreme. They were sooooooo delicious! Much better than the original! It’s officially a dinner staple in our house!

I posted this photo of my DIY Crunchwrap on both Instagram and Facebook. I ended up getting several requests for the recipe!

Since I flipped through a few Pinterest recipes and added a few changes myself, I though I’d post my creation instead of just referring people to someone else’s.

The great thing about this kind of recipe is that you can adjust it anyway you want. You can use real meat or make it vegetarian or vegan! You can add any kind of condiments or leave anything out. My husband’s wrap and mine look a bit different. He likes refried beans and I don’t. I like plenty of sour cream and he won’t touch the stuff with a ten-foot pole.

Now I have to say something at the front end. When it comes to general cooking, I don’t really measure much so I’m afraid this will be an ingredients list and a few easy instructions. But you can’t really mess up so have fun with it and experiment with stuff you like! Ready? Here we go!

 

INGREDIENTS:

Large Burrito Tortillas (I used X-Large and that gave me room to stuff them quite well! But regular large tortillas should work as long as you don’t fill it too much!)

Tostada Shells

Ground meat (I used Morningstar Grillers Crumbles but you can use any ground veggie meat or real beef or turkey)

Taco Seasoning

Queso or Nacho Cheese (Cashew Cheese for a vegan alternative)

Refried Beans 

Rice 

Sour Cream

Onion, chopped

Tomatoes, diced

Iceberg Lettuce, chopped

Shredded Cheese, Mexican blend

Cilantro

 

PREPARATION:

1. Cook your meat and set aside. I sautéed some chopped onion in some olive oil and then added my veggie meat. I seasoned it with some garlic powder and then added taco seasoning. Like I said before, I don’t measure so depending on how much you make, just eyeball it! (Hint: If you’re a strict measure cook and worried about messing it up, just remember, add seasoning little by little. You can always add more but you can’t take away!)

2. Warm up your refried beans, and queso and set aside. I’m not a huge refried beans person and Steven loves them so he took charge. He adds a little water so they’re easier to spread then heats them on the stove. Easy peasy. I put some queso in a bowl and heated it in the microwave. Done!

3. Prep your tortillas. Fancy way of saying pop a couple in the microwave for about 20-30 seconds.

4. Assemble. This is the fun part! Lay your warm tortilla out on a flat surface and start layering! Remember, you can add or leave out whatever you want. This is how I assembled ours. There are three layers:

FIRST LAYER: 

Queso | Meat | Rice

SECOND LAYER:

Tostada Shell

THIRD LAYER:

Sour Cream | Refried Beans | Lettuce | Cilantro | Tomatoes | Shredded Cheese

 

5. Fold. Fold up the bottom of the tortilla and then work your way around the wrap, folding as you go. Don’t fold too tightly or your tortilla will rip but hold the edges firmly so they stay together.

6. Cook. Lightly oil and heat a pan. Place Crunchwrap folded side down in pan and cook on medium-low for a few minutes. Keep your eye on it, checking every so often so it doesn’t burn. You want the bottom to be golden brown and crisp. Flip over and cook the other side the same way.

7. Serve! I like mine sliced in half. Steven bit right into his and ate his with salsa verde. You can serve with a side like rice or sautéed bell peppers and onions but honestly, one by itself was filling enough!

Let me know if you enjoyed this recipe and if/how you customized yours!

Happy Eating!

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  • Bravo! We used to make all sorts of veggie variants of this while working at Taco Bell. Your added touch of cilantro is not something we had, and what makes homemade so much better. Keep it up!