homemade crunch wrap supreme recipe from cooking with cocktail rings

Homemade Crunch Wrap Supreme 

I have always prided myself on not eating fast food. I was never someone who really craved greasy, fried food or a stop at the drive through for a burger when I was growing up and tried to maintain that attitude through college. Then I met my husband, and he introduced me to Taco Bell. I still try to avoid fast food but every so often we make a late night Uber stop at the Taco Bell drive through near our house, get couple of crunch wrap supremes and eat them in bed. 

I wanted to write a recipe that gives the same effect with a lot less guilt, not to mention wanting to know everything that is going into the wrap. This recipe layers spicy ground beef, nacho cheese, Monterey Jack, cheddar, tomato, lettuce and sour cream. It is all topped off with a crispy corn tortilla then pressed in a pan until the outside is toasted to golden brown perfection. This combination is everything you want a Taco Bell’s crunch wrap to be with fresh ingredients piled together. 

While the OG version includes sour cream in the crunch wrap, in my recipe it’s optional. I prefer to serve it on the side along with a little guacamole – as you would a quesadilla. 



For the spicy ground beef: 

1 pound (85/15) ground beef 

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder 

½ teaspoon paprika 

½ teaspoon kosher salt 

¼ teaspoon cumin

¼ teaspoon coriander 

¼ teaspoon cayenne 


For the nacho cheese sauce: 

2 tablespoon unsalted butter

3 tablespoons all-purpose flour 

1½ cups whole milk

½ cup shredded sharp cheddar cheese 

½ cup shredded pepper Jack

¼ teaspoon crushed red pepper 


For assembly: 

4 large flour tortillas

4 small corn tostada shells

½ cup sour cream (optional) 

1 heart of romaine lettuce, shredded 

2 medium Roma tomato, cored and diced 

1 cup shredded sharp cheddar cheese 

1 cup shredded Monterey jack cheese 

4 small flour tortillas

2 tablespoons vegetable oil 



For the spicy ground beef: 

Pat the beef dry with paper towels. Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes. Add the chili powder, paprika, salt, cumin, coriander and cayenne as well as 1/3 cup water. Stir to combine and remove from heat. 


For the nacho cheese sauce: 

Heat a medium saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and cook, stirring constantly until the mixture is a pale brown, about 30 seconds. Whisk in the milk and bring to a simmer, whisking occasionally until the mixture thickens, about 10 minutes. Slowly stir in the Cheddar, pepper jack cheese and red pepper until completely melted. 


For assembly: 

Heat a large nonstick skillet over medium-low heat. 

Working one at a time, lay one of the large tortillas down on a clean workspace. Add about ½ cup of the ground beef into the center of the tortilla (keeping the meat into an area the size of the smaller tortillas) then top with about ¼ cup of the nacho cheese sauce. 

Top with one of the tostada shells. Top with sour cream (if using), some of the lettuce, tomato, Cheddar and Monterey jack cheese. Add one of the smaller flour tortillas on top. 

To fold the crunch wrap, start by gathering the top edge up and over the center and the fillings. Continue to work your way around the tortilla continuing to fold, keeping everything as tight as possible. 

Lightly grease the pan with some of the vegetable oil. Place the crunch wrap seam-side down in the pan. Use a cast iron press or a brick wrapped in aluminum foil to weight the crunch wrap down in the pan. Cook until the tortilla is golden brown, for 2 to 3 minutes. Flip and continue cooking until the other side is golden brown, about an additional 2 to 3 minutes. Serve immediately. 


Makes 4 crunch wraps. 



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