Crunchwrap Supreme (Taco Style): Your Favorite Fast Food, Elevated at Home!
Craving that iconic crunch and explosion of flavors from a Crunchwrap Supreme, but with a fresh, homemade twist? Look no further! This Crunchwrap Supreme (Taco Style) recipe delivers all the golden, crispy goodness you love, packed with perfectly seasoned ground beef, melty cheese, fresh lettuce, juicy tomatoes, and that essential crispy tostada layer. It’s a fun, satisfying, and utterly delicious way to bring your favorite fast-food creation into your own kitchen, allowing for customization and a superior taste!
Why You’ll Love This Homemade Crunchwrap
- Ultimate Texture Play: The combination of soft tortilla, crispy tostada, and tender filling is incredibly satisfying.
- Flavor Powerhouse: Savory seasoned beef meets fresh veggies, tangy sour cream, and zesty taco sauce.
- Highly Customizable: Load it up with your favorite fillings, cheeses, and sauces.
- Fun to Make: A rewarding cooking project that’s easier than it looks, and great for family participation.
- Better Than Drive-Thru: Fresher ingredients and more control over the flavors mean a superior Crunchwrap experience.
What You’ll Need
Gather these ingredients to craft your magnificent Crunchwrap Supreme:
Ingredients:
Meat:
- 1 pound lean ground beef
- 1/2 cup minced onion (yellow or white)
- 1 packet taco seasoning (or 2 tablespoons homemade taco seasoning)
- 1/2 cup water
Taco Style Toppings & Sauces:
- 1/2 cup sour cream (full-fat or light)
- 1/4 cup mayonnaise (optional, but adds creaminess to sauce)
- 2 tablespoons taco sauce (mild, medium, or hot)
- 1 teaspoon lime juice (freshly squeezed)
- 1 large head of iceberg lettuce, shredded
- 2 medium Roma tomatoes, diced
- 1 cup shredded Colby Jack or Mexican blend cheese
Tortillas & Tostadas:
- 4 large (10-inch) flour tortillas (burrito size)
- 4 small (6-inch) flour tortillas (taco size)
- 4 flat corn tostada shells
- 1 tablespoon olive oil or cooking spray (for cooking)
Directions: Assemble Your Supreme Creation!
1. Cook the Taco Meat:
In a large skillet, brown the ground beef over medium-high heat, breaking it up as it cooks. Drain any excess grease. Add the minced onion to the skillet with the beef and cook for 3-5 minutes, until softened. Stir in the taco seasoning and 1/2 cup water. Bring to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the liquid has mostly evaporated and the beef is well-seasoned. Set aside.
2. Prepare the Creamy Taco Sauce:
In a small bowl, whisk together the sour cream, mayonnaise (if using), taco sauce, and lime juice until smooth and well combined. This will be your “taco style” sauce for spreading.
3. Warm the Tortillas:
Warm both the large and small flour tortillas briefly in the microwave (about 10-15 seconds each) or in a dry skillet over low heat. This makes them pliable and easier to fold without cracking.
4. Assemble the Crunchwrap:
Heat a large non-stick skillet or griddle over medium heat (you’ll use this for cooking the assembled Crunchwraps).
Lay one large flour tortilla flat on a clean surface. Spread a generous spoonful of the creamy taco sauce in the center of the large tortilla. Spoon about 1/4 of the taco meat mixture over the sauce, leaving a border around the edge. Sprinkle about 1/4 cup of the shredded cheese over the meat. Place one tostada shell directly on top of the cheese and meat layer. This is the “crunch” layer! Spread a thin layer of creamy taco sauce on top of the tostada shell. Layer about 1/4 of the shredded lettuce and diced tomatoes on top of the tostada. Place one small flour tortilla directly on top of the lettuce and tomatoes. This helps contain the fillings when folding.
5. Fold and Seal the Crunchwrap:
Carefully begin to fold the edges of the large tortilla up and over the small tortilla, working your way around the circle. Overlap the folds, pressing down gently to secure. You’ll create a hexagonal shape. If needed, you can dab a tiny bit of water on the last fold to help it stick.
6. Cook the Crunchwrap:
Lightly brush the hot skillet with olive oil or spray with cooking spray. Carefully place the assembled Crunchwrap, fold-side down, onto the hot skillet. Cook for 3-5 minutes, or until golden brown and crispy. Carefully flip the Crunchwrap over and cook for another 3-5 minutes, or until the second side is golden brown and crispy, and the cheese inside is fully melted. Repeat with the remaining Crunchwraps.
7. Slice and Serve:
Transfer the cooked Crunchwraps to a cutting board. Let them rest for a minute. Slice each Crunchwrap in half and serve immediately. Prepare for a delicious and satisfying crunch!
Tips for Crunchwrap Supreme Success
- Day-Old Meat: If you have leftover taco meat, this recipe is perfect for using it up!
- Warm Tortillas: Don’t skip warming the tortillas; it’s essential for flexible folding.
- Don’t Overfill: While tempting, too much filling can make folding difficult and lead to a messy Crunchwrap.
- Customize Your Fillings: Add refried beans, hot sauce, pickled jalapeños, black olives, or even a dollop of guacamole to the layers.
- Secure the Folds: Press firmly when folding the large tortilla over. A little water on the edge of the last fold can help it stick.
- Cook Until Golden: The key to a great Crunchwrap is that golden, crispy exterior on both sides. Don’t rush this step.
Get ready to impress yourself and your family with this incredible Homemade Crunchwrap Supreme (Taco Style)! It’s a fun, flavorful, and incredibly satisfying meal that brings fast-food favorites right to your kitchen.