Homemade Crunchwrap Supreme
Here is one of my husband’s favorite lunch recipes – the Crunchwrap Supreme can easily fit into a sandwich container to be reheated at work. And somehow, everything you make at home tastes so much better than the fast food equivalent.
Food prep tip:
To easily make shredded lettuce, take your iceberg lettuce leaf and roll it up like a cigar. Then, make thin slices.
The stack:
- Burrito shell
- ½ c. ground beef
- Liquid cheese
- Tostada
- Sour cream
- Lettuce, tomato, cheese
- Small taco shell
The wrap:
Many people have a hard time folding burritos or wrapping presents. When you wrap your crunchwrap, treat it like a Christmas present. Slowly fold pieces over in a circle.
Homemade Crunchwrap Supreme
Copycat Taco Bell Crunchwrap Supreme
Servings: 6
Calories: 617kcal
Cost: $16
Ingredients
- 1 lb ground beef
- 1 packet Taco Seasoning mix
- 1 15-oz can nacho cheese sauce
- 6 burrito shells
- 6 tostada shells
- 1 c sour cream
- 2 c shredded lettuce
- 1 tomato, diced
- 1 c colby jack or cheddar jack cheese, shredded
Instructions
- Cook ground beef and drain any fat, crumbling the meat well.
- Add Taco seasoning and 1 c. water to the ground beef. Bring to a boil, then reduce heat and simmer on low for 20 minutes. There should be no water mixture left in the pan, and the meat should be soft and moist.
- Warm the nacho cheese sauce & the burrito shells. You can warm the tostada shells in the oven if you want a little extra crunch.Pop them into a warm oven on a baking sheet for 2 – 3 minutes.
- While your meat is simmering, shred your cheese & lettuce and dice your tomato.
Assembly
- Lay one flour burrito shell flat and put ½ c. of meat in the middle. Drizzle 2 T of cheese on the meat. Top with one tostada shell. Spread a thin layer of sour cream on top of the tostada, about 2 – 3 Tbsp. Top with lettuce, tomato and cheese.
- Using the rim of a small bowl, try to cut a tostada-shaped circle out of an extra burrito shell so that you can make at least two (it's okay if it's not a complete circle, or if there's an inch missing from the edge of one of your home made mini-shells).
- Fold the bottom of the flour tortilla up and over the center, working your way around. Place the cut tortilla into the top center of your crunchwrap.
- Repeat Assembly steps 1-3 until you have your crunchwraps all assembled.
- Spray a non-stick skillet with cooking spray, or lightly oil and preheat to medium. Place your crunchwrap seam-side down into the pan. Cook about 3 minutes until golden-brown and flip. Cook the flat side until golden brown. Repeat with the remaining crunchwraps.
Notes
| % Daily Value* | |
| Total Fat 30.5g | 39% |
| Saturated Fat 15.3g | 77% |
| Cholesterol 80mg | 27% |
| Sodium 951mg | 41% |
| Total Carbohydrate 56.2g | 20% |
| Dietary Fiber 6.3g | 22% |
| Total Sugars 0.4g | |
| Protein 26.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 203mg | 16% |
| Iron 4mg | 20% |
| Potassium 290mg | 6% |
