Homemade Crunchwrap Supremes Recipe

If you’re a fan of that ultimate Tex-Mex comfort food from a certain popular fast-food chain, then you’re going to love this homemade version of the Crunchwrap Supreme! Picture it: layers of seasoned beef, gooey nacho cheese, crunchy tostada shells, and fresh toppings, all wrapped up in a golden, crispy tortilla. Not only are these Crunchwraps insanely delicious, but they’re also a fun, hands-on meal to make at home. Plus, when you make them yourself, you can tweak each layer to your heart’s content. Trust me, it’s worth the effort!

I remember the first time I attempted to make Crunchwrap Supremes at home. It was a spontaneous idea, sparked by a craving on a Friday night. I didn’t have all the exact ingredients, but I improvised, used what I had, and they turned out pretty amazing! There’s something so satisfying about cooking your favorite takeout dishes in your own kitchen. With this recipe, I’ll guide you step-by-step to creating these beauties, sharing a few tips and tricks I learned along the way. Let’s get crunching!

this RECIPE

A bit of Crunchwrap Supreme history

The Crunchwrap Supreme debuted at Taco Bell in 2005, quickly becoming one of their iconic menu items. It was introduced as a portable, handheld way to enjoy the flavors of a classic taco, with the added benefit of a tostada shell for crunch. Over the years, the Crunchwrap Supreme has developed something of a cult following, inspiring countless copycat recipes. And while the original is pretty straightforward, there’s something magical about customizing it at home to make it even better. With fresh ingredients and a few tweaks, you’ll find that your homemade version can easily rival – if not surpass – the drive-thru version!

Let’s talk ingredients: the must-haves and the “what if I’m out?”

• Ground beef: The base of the Crunchwrap’s filling, ground beef brings savory richness to each bite. For a healthier option, I usually go with lean ground beef, but ground turkey or even a plant-based meat alternative works great if you’re looking to change it up.
• Taco seasoning: This is what gives the meat that classic Tex-Mex flavor. You can use a store-bought packet or make your own blend with spices like cumin, chili powder, paprika, and garlic powder.
• Large flour tortillas: These will form the outer “wrap” of the Crunchwrap. I recommend burrito-sized tortillas to fully enclose the fillings. If you can only find smaller ones, you may need to adjust your fillings a bit.
• Tostada shells: Here’s where the crunch comes in! The tostada shell creates that satisfying crispy layer inside. If you don’t have tostada shells, you can use tortilla chips, though they won’t provide quite the same crunch.
• Nacho cheese sauce: Warm, gooey, and oh-so-essential! This cheese sauce coats the tostada shell, adding creaminess and binding everything together. A good melty cheese (like cheddar) can be used in a pinch.
• Sour cream: Adds a cool, tangy contrast to the rich beef and cheese. You could swap this with Greek yogurt if you want a lighter option.
• Lettuce and tomatoes: These add freshness and color, balancing the richness of the other ingredients. Romaine or iceberg lettuce works best here, as it holds up well against the heat.

Essential kitchen tools to make your Crunchwrap journey easy

• Large skillet: You’ll need this to brown the ground beef and to toast each Crunchwrap to crispy perfection. A non-stick skillet works great, but a cast iron skillet gives a beautiful, even golden color.
• Spatula: Use this to press down on the Crunchwraps while cooking, ensuring they get that perfect golden brown crust.
• Tongs: Helpful for flipping the Crunchwraps without spilling all those precious fillings.
• Grill press (optional): If you have one, it makes pressing the Crunchwraps a breeze. If not, just use the back of a spatula with a bit of extra pressure.

Step-by-step: my foolproof method (and some tips!)

1. Cook the beef: Start by browning the ground beef in a large skillet over medium-high heat until it’s fully cooked. Drain any excess grease (if there’s any) to avoid a soggy Crunchwrap. Sprinkle in the taco seasoning and ¼ cup water, stirring until everything is well combined. Set it aside.
2. Set up your assembly station: Lay out the large burrito-sized tortillas on a clean work surface. Divide the ground beef mixture equally between the four tortillas, placing the meat in the center of each one.
3. Layer it up: Place a tostada shell directly on top of each scoop of beef. Now, carefully spread about ¼ cup of nacho cheese sauce on top of each tostada shell. This layer helps keep everything together and adds that signature melty goodness.
4. Add the toppings: Next, spread ¼ cup of sour cream over the nacho cheese layer. Then sprinkle on some shredded lettuce and diced tomatoes. These fresh ingredients are key to balancing the richness of the cheese and beef.
5. Top it off with a small tortilla: Place a smaller street taco-sized tortilla over the lettuce and tomatoes. This acts as a little “lid” to help you wrap everything up neatly.
6. Fold and toast: Fold the edges of the large tortilla up and over the smaller tortilla in the center. It should resemble a hexagon once fully folded. Heat a non-stick skillet over medium heat and spray lightly with olive oil. Place the folded Crunchwrap, seam side down, in the pan. Press down with a spatula or grill press for about 3 minutes, or until golden and crispy. Flip and cook the other side for another 2-3 minutes.
7. Repeat and enjoy: Repeat the process with the remaining Crunchwraps. Once they’re all golden and crisp, they’re ready to serve!

Variations and adaptations to try!

• Vegetarian option: Substitute the ground beef with black beans, seasoned with taco seasoning. You could also try a mix of beans and sautéed bell peppers for extra flavor.
• Vegan Crunchwrap: Use plant-based ground meat or crumbled tofu with taco seasoning. Replace the nacho cheese sauce with a vegan cheese sauce, and use dairy-free sour cream.
• Spicy Crunchwrap: Add sliced jalapeños or a sprinkle of hot sauce to the layers for a kick of heat. You can also use a spicy taco seasoning for the beef.
• Healthier swap: For a lighter version, use ground turkey or chicken, swap the nacho cheese sauce with shredded low-fat cheese, and opt for whole-wheat tortillas.
• Breakfast Crunchwrap: Replace the ground beef with scrambled eggs and add cooked breakfast potatoes. Try a drizzle of salsa instead of nacho cheese sauce!

Serving ideas: make it a meal!

When serving Crunchwrap Supremes, I like to keep the sides simple. A light salad with fresh greens, avocado, and a lime vinaigrette complements the richness of the Crunchwraps perfectly. You can also serve them with a side of chips and guacamole or a fresh pico de gallo for an extra punch of flavor. If you’re going for a complete Tex-Mex spread, add a side of Mexican rice or refried beans.

Drink pairings to keep things refreshing

A refreshing beverage really rounds out the meal, and there are some great options that pair wonderfully with a Crunchwrap Supreme. My favorite? A tall glass of horchata! Its sweet, creamy, cinnamon flavor contrasts beautifully with the savory crunch. Agua frescas like hibiscus or tamarind are also fantastic – they’re light, fruity, and refreshing. If you’re in the mood for something fizzy, a lime and mint soda or sparkling lemonade is also a great choice!

Storing and reheating tips for leftovers

If you somehow end up with leftover Crunchwraps, they store pretty well! Wrap each one individually in foil and pop them in the fridge for up to two days. To reheat, unwrap the foil and place the Crunchwrap in a skillet over medium heat, pressing down with a spatula to keep it flat. This helps it stay crispy, which the microwave just can’t achieve! Flip it after a couple of minutes to heat both sides evenly. Alternatively, you can reheat it in an air fryer at 350°F for about 3-4 minutes.

Adjusting the recipe for different serving sizes

This recipe makes four Crunchwraps, but it’s easy to adjust for more or fewer people. If you’re only cooking for one, simply divide the ingredients by four. For a crowd, multiply as needed, but keep in mind that making too many at once can be tricky to handle in a small kitchen. When scaling up, it helps to have an extra pan or two to toast multiple Crunchwraps at once!

Troubleshooting tips: keep your Crunchwraps crisp and intact

• Problem: The wrap isn’t staying closed.
  • Solution: Make sure your fillings aren’t piled too high and that you’re pressing down firmly when toasting. If needed, secure the folds with a toothpick as it toasts.
• Problem: The tortilla tears during folding.
  • Solution: Slightly warm your tortilla in the microwave for a few seconds before folding – this makes it more pliable.

FAQs

Q: Can I make this ahead of time?
A: Yes, you can prep the fillings ahead, but I’d recommend folding and toasting them fresh for the best texture.

Q: Can I use a different type of cheese?
A: Absolutely! Shredded cheddar or a Mexican cheese blend works well, though you’ll miss out on that nacho cheese sauce creaminess.

Q: Are Crunchwraps gluten-free?
A: Not as written, but you can use gluten-free tortillas and tostada shells to make them gluten-free.

Q: What if I don’t have a tostada shell?
A: You can use tortilla chips in a pinch – they won’t be as sturdy, but they’ll add crunch.

Q: Can I freeze Crunchwraps?
A: Yes! Wrap each Crunchwrap tightly in plastic wrap and freeze. To reheat, thaw in the fridge and then toast in a skillet.

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