HOMEMADE CRUNCHWRAP SUPREME RECIPE
Make Taco Bell's famous Crunchwrap Supreme at home with this easy recipe.
Provided by Jessica Pinney
Categories Dinner
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
- Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
- Warm up the nacho cheese sauce in the microwave and set aside.
- Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
- Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
- Place ½ cup of taco meat on top of the nacho cheese.
- Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
- To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
- Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
- Flip over and cook the other side for another 2-3 min or until golden brown.
- Cook the rest of your crunchwraps and eat immediately.
Nutrition Facts : Calories 387 calories
HOMEMADE CRUNCH WRAP SUPREME
A complete copycat version from Taco Bell! Except completely homemade and made so much more healthier! Get your fix now!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside. Heat tortillas according to package instructions. Heat nacho cheese according to package instructions. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer. Serve immediately.
CRUNCHWRAP SUPREMES
Steps:
- In a large skillet, brown ground beef and onions until no longer pink. Drain grease and return to pan.
- Add taco seasoning and cook according to package directions.
- In a small pan, heat refried beans until warm.
- Preheat a large non stick frying pan (this will be used to cook the tortillas once they are filled).
- Place ¼ cup of shredded lettuce and a handful of diced tomatoes on top of each tortilla followed by a hard tostada shell.
- Add sour cream to each hard tostada shell then add a spoonful of refried beans, cheese and taco meat on top.
- Place a ¼ piece of the 5th tortilla in the center on top of the taco meat and start folding the edges of the bottom tortilla towards the middle making sure all the ingredients are covered with the tortilla.
- Place folded tortilla into the frying pan and cook until both sides are lightly browned.
- Serve with guacamole, queso, sour cream and rice, if desired.
CRUNCHWRAP SUPREMES (HOMEMADE AND HEALTHY!)
A creation of my own made last minute to feed superbowl guests. Top with any of the suggestions below or whatever you think up to customize to your own liking
Provided by sofie-a-toast
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Spray a large skillet with cooking spray. Add garlic, onions, tomato, cumin, and chili powder. Cook on medium heat until onion is tender. Add marinara sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
- Warm your tortillas in the microwave to make it soft enough to bend. Place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. Spoon 1/6 of the bean/tomato mixture over the cheese. Place the tostada shell on top. Then cover the shell with all of your favorite toppings.
- Wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
- With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown.
- Carefully flip it over once the edges are sealed and lightly brown the bottom side.
- Repeat on remaining tortillas.
Nutrition Facts : Calories 375.9, Fat 16.7, SaturatedFat 9, Cholesterol 40.6, Sodium 610.8, Carbohydrate 38.9, Fiber 7.9, Sugar 6.7, Protein 18.4
HOMEMADE CRUNCHWRAP SUPREME RECIPE
A warm, crispy, copycat Taco Bell crunchwrap supreme that's WAY tastier than what you'll get at the drive-thru! How to make a crunchwrap supreme at home in under an hour.
Provided by Alyssia Sheikh
Categories Lunch Lunch & Dinner Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
- Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
- Once cooked, set aside.
- Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that's the same size as the tostada.
- Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
- (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
- To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that's about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
- Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
- Spread sour cream on a tostada, then place the tostada on top of the meat.
- Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
- Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
- After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create "pleats" that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
- Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
- Repeat assembly process with remaining crunchwraps.
- Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
- Spray the wrap lightly with cooking spray or add a little oil to the pan.
- Add each crunchwrap to the griddle-seam-side down-pressing with a spatula to seal and flatten. (Do your best to make sure they're relatively flat and touching the griddle!)
- Cook 3-5 minutes on each side, until golden brown.
Nutrition Facts : ServingSize 1 crunchwrap, Calories 794 kcal, Carbohydrate 66 g, Protein 37 g, Fat 41 g, Fiber 5 g, Sugar 7 g
HEALTHIER HOMEMADE CRUNCHWRAP SUPREME
Taking everyone's favorite fast food and making it healthier...and at home too...plus all the fixings!
Provided by Tieghan Gerard
Time 45m
Number Of Ingredients 21
Steps:
- 1. Preheat the oven to 400° F.2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.3. Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor. 4. To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps. 5. Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!
Nutrition Facts : Calories 412 kcal, ServingSize 1 serving
HOMEMADE CRUNCHWRAP SUPREME
Homemade Crunchwrap Supreme - Make the all-time favorite Taco bell copycat Crunchwrap Supreme recipe! Freshly homemade, healthier, and bulkier than the original! Guarantee to satisfy even picky eaters!
Provided by Julia | The Yummy Bowl
Categories Main Course
Time 15m
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat, set aside.
- Crunchwrap Assembly. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
- Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
- Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
- Then, once you've layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that.
- Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!
Nutrition Facts : Calories 350 kcal, ServingSize 1 serving
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- In a large nonstick skillet over medium heat, add the pound of ground beef with the taco seasoning and tomato paste. Cook, while breaking down the meat into fine bits.
- Add the stock to the meat mixture and continue breaking it down into fine pieces. It will almost resemble sloppy joe meat. Slightly saucy from the stock but fine pieces of ground beef. Set aside once browned. This shouldn't take more than 5 minutes.
- Now, let's make smaller cuts of the flour tortilla by using 2 of the large ones. Either do this by using a 4-inch cookie cutter or by cutting around the tostada to create the perfect shape and size. Set those aside.
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- Take one of the flour tortillas and carefully rip it into quarters, you will use these pieces when assembling the crunch wrap.
- Place a scoop of the cooked ground beef in the middle of the flour tortilla, leaving plenty of room around the sides to fold the tortilla in.
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- Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.
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- Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! I like a little mashed avocado and hot sauce on top.
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