The Best Crunchwrap Supreme Recipe

This Crunchwrap Supreme is a Taco Bell inspired food. My husband and kids love them very much so I wanted to create this well-loved meal at home in a cleaner and healthier way. They are fantastically similar to Taco Bell’s Crunchwrap, but have a fresher and homier taste! I was glad to see it become a huge hit in my house because the requests for this tasty homemade Crunchwrap increased. My kids say that homemade taste even better, so they came up with a name for this post.

As usual, this is a large recipe, which is unavoidable for my family size. If you make this recipe and have leftovers, it’s not a scary thing. Just refrigerate all the ingredients separately, cover with plastic food wrap, and it reheats well for a good lunch the next day.

Even though you get your order fast at Taco Bell, I would not call this recipe a “fast food,” when made at home. It involves multiple steps in prep, cooking and assembling before you get to the yummy final product. It is totally worth it, though. Tastes just like Taco Bell’s, but prepared in a way that you know you can trust, makes it much more delicious and enjoyable. If you like Mexican food, you will love this treat as well. Enjoy!

Ingredients:

10 extra-large 12.5 inch (32 cm) – flour tortilla

10 – Crunchy Tostadas

2 lbs. (907 g) – ground beef (See how to grind meat at home HERE)

1 tsp. (5 ml) – sea salt
½ tsp. (2.5 ml) – garlic salt
¼ tsp. (1.25 ml) – black ground pepper
1.5 cups (375 ml) – water
½ cup (100 g) – Taco Seasoning
2 tbsp. (30 ml) – olive oil for sauteing the meat

Cheese Ingredients:

2 tbsp. (30 g) – unsalted butter
2 tbsp. (30 ml) – organic all-purpose flour
1 cup (237 ml) – whole organic milk
½ tsp. (5 ml) – sea salt
¼ tsp. (2.5 ml) – Cane Pepper (to taste)
8 oz. (227 g) – Cheddar Cheese

¼ – head lettuce
4 – tomatoes on the vine
3 cups (690 g) – sour cream

Meat Instructions:

1. Pour water into a small bowl and add taco seasoning. Mix until well combined. Set aside until ready for use.

2. Grind meat (see instructions HERE). Place ground beef in a large pan and add olive oil. Brown meat on high temperature, mixing constantly. Reduce heat to medium. Add regular and garlic salt. Mix in and sauté for a couple more minutes. Increase the temperature to high and add taco seasoning mix. Sauté on high for 5 minutes, mixing constantly until the liquid evaporates and meat sizzles. Turn the burner off and allow the meat to cook to well done. Cover with a lid to keep hot.

3. While the meat is sautéing, heat tostadas in the oven at 350 F (180 C) for 10 minutes. Remove from the oven and set aside until ready for use.

4. Dice tomatoes and shred lettuce then set aside until ready for use.

Cheese Instructions:

Cheese recipe adopted from HERE.

Melt butter in a small pot on medium heat. Stir in flour and mix until combined. Add milk and spices and bring to a boil. Reduce heat to low and add shredded cheese. Stir until all cheese melts. Set aside and keep warm until ready for use. (If reheating cheese the next day add a little more milk to the pot and reheat on the stove top over low heat.)

Assembling Instructions:

1. Heat extra-large flour tortilla on a large skillet for 30 seconds on each side. Place tortilla on a large plate. Add ¾ cup meat, 2 tbsp. melted cheese and then place tostada over the cheese.

2. Then drizzle some sour cream, sprinkle diced tomatoes and shredded lettuce.

3. Fold a tortilla flap over the top, then fold the rest of the edges up and over the left fold towards the center.

4. Place crunchwrap in a heated (to medium) skillet, with the seam-side down and heat it for 2 minutes. Carefully flip the crunchwrap over and heat for another 1 to 2 minute or until golden brown.

Serve immediately.

5 from 6 votes

Print

The Best Crunchwrap Supreme Recipe

Prep Time

45 mins

Cook Time

30 mins

Total Time

1 hr 15 mins

 

Course: Lunch

Servings: 10 Crunchwraps

Author: Valya at Valya's Taste of Home

Ingredients

• 10 extra-large 12.5 inch 32 cm - flour tortilla
• 10 – Crunchy Tostadas
• 2 lbs. 907 g – ground beef (See how to grind meat at home HERE)
• 1 tsp. 5 ml – sea salt
• ½ tsp. 2.5 ml – garlic salt
• ¼ tsp. 1.25 ml – black ground pepper
• 1.5 cups 375 ml – water
• ½ cup 100 g – Taco Seasoning
• 2 tbsp. 30 ml - olive oil for sauteing the meat
• Cheese Ingredients:
• 2 tbsp. 30 g – unsalted butter
• 2 tbsp. 30 ml – organic all-purpose flour
• 1 cup 237 ml – whole organic milk
• ½ tsp. 5 ml – sea salt
• ¼ tsp. 2.5 ml – Cane Pepper (to taste)
• 8 oz. 227 g – Cheddar Cheese
• ¼ - head lettuce
• 4 – tomatoes on the vine
• 3 cups 690 g – sour cream

Instructions

1. Pour water into a small bowl and add taco seasoning. Mix until well combined. Set aside until ready for use.
2. Grind meat (see instructions HERE). Place ground beef in a large pan and add olive oil. Brown meat on high temperature, mixing constantly. Reduce heat to medium. Add regular and garlic salt. Mix in and sauté for a couple more minutes. Increase the temperature to high and add taco seasoning mix. Sauté on high for 5 minutes, mixing constantly until the liquid evaporates and meat sizzles. Turn the burner off and allow the meat to cook to well done. Cover with a lid to keep hot.
3. While the meat is sautéing, heat tostadas in the oven at 350 F (180 C) for 10 minutes. Remove from the oven and set aside until ready for use.
4. Dice tomatoes and shred lettuce then set aside until ready for use.
5. Cheese Instructions:
6. Cheese recipe adopted from HERE.
7. Melt butter in a small pot on medium heat. Stir in flour and mix until combined. Add milk and spices and bring to a boil. Reduce heat to low and add shredded cheese. Stir until all cheese melts. Set aside and keep warm until ready for use. (If reheating cheese the next day add a little more milk to the pot and reheat on the stove top over low heat.)
8. Assembling Instructions:
9. Heat extra-large flour tortilla on a large skillet for 30 seconds on each side. Place tortilla on a large plate. Add ¾ cup meat, 2 tbsp. melted cheese and then place tostada over the cheese.
10. Then drizzle some sour cream, sprinkle diced tomatoes and shredded lettuce.
11. Fold a tortilla flap over the top, then fold the rest of the edges up and over the left fold towards the center.
12. Place crunchwrap in a heated (to medium) skillet, with the seam-side down and heat it for 2 minutes. Carefully flip the crunchwrap over and heat for another 1 to 2 minute or until golden brown.
13. Serve immediately and enjoy!

If you make this The Best Crunchwrap Supreme Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations! ?

Check this delicious Mexican recipe out as well:
NACHO SALAD RECIPE
SOFT BREAKFAST TACO

Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. Thank you for your support!)

PIN ME!

Love What You See? Please Share!