Taco Bell’s Crunchwrap Supreme is right up there with the Coke freestyle machine — the pinnacle and proof to the power of human ingenuity and genius.
And they are one hell of a hangover cure. And road trip snack. And just genuine cheat day comfort food. What’s not to love?
I tried my own hand at making a crunchwrap — and like all good recipes — there’s definitely room for innovation. For example, I bucked tradition and swapped the nacho cheese with freshly shredded, snow powdery queso fresco. And instead of a boring old tostada, I went with a cheesy, crunchy layer of Doritos. That part alone leaves the door open for a lot of testing. I stood at the grocery store for a good ten minutes (Kristin was not happy) trying to decide on a flavor. Classic Nacho Cheese? Spicy Sweet Chili? Blazing Buffalo and Ranch? Or Poppin Jalapeno?! Talk about your analysis paralysis. I compromised and went with the spicy nacho cheese. I mean, I don’t think you can really go wrong here.
As for making the crunchwrap, I was intimidated at first. How do I take all the delicious ingredients and fold them into a perfectly shaped heptagon of goodness? Well, thankfully, there’s the internet and countless videos of people teaching you important life lessons, such as folding a crunchwrap supreme. Here’s a good one.
Time you Need
- Prep: 20 minutes
- Cooking: 10-15 minutes
- Yields: 4-5
What You Need
- Taco meat seasoning of choice (Highly recommended to get the classic Taco Bell meat seasoning)
- 4-5 burrito size flour tortillas
- Bag of Doritos (flavor of choice)
- 1 cup of light sour cream
- 1/2 cup of fire roasted tomatoes (optional)
- 1 cup of freshly shredded queso fresco or 1 cup of melted nacho cheese
- 1 cup of shredded Mexican cheese blend
- 2 cups of shredded lettuce
- 1 cup of diced white onion
- Olive oil (for cooking the ground beef/turkey)
- *Optional: Any additional seasonings, spices, or hot sauce you want to flavor the taco meat with
What You Do
- In a skillet over medium-high heat, add about a tbsp of olive oil and the ground beef. Break up and crumble the ground beef and cook until no longer pink.
- Drain grease and — following the instructions on the taco seasoning packet — mix that in and cook.
- If you are using nacho cheese, heat over a stovetop or microwave. If using a block of queso, shred into a fine powder and set to the side.
- Warm tortillas in microwave to make them easier to work with. Microwave them for ~20-25 seconds.
- Starting with one tortilla, lay it down over a flat working surface. Spread the nacho cheese or crumbled queso in the center. Then place about ~1/2 cup of taco meat over the cheese.
- Next, add your layer of Doritos.
- Then spread a small, thin layer of sour cream, followed by hearty handfuls of fire roasted tomatoes, shredded lettuce, and onions.
- Follow that up with a dusting of the shredded Mexican cheese blend.
- Now for the tricky part — folding the crunchwrap. Take the edge of the tortilla and fold up toward the center of the fillings. Repeat around the edges — trying to keep things as tight as possible with ripping the tortilla. Continue until you circle around back to the beginning. Flip the tortilla so the seam is down and keeps everything in place.
- Repeat the steps for the other three crunchwraps.
- Heat a skillet over medium heat and spray with non-stick spray.
- Add one crunchwrap at a time, seam side down.
- Cook for about 3-4 minutes, then flip and cook for another 3-4 minutes (or until each side is golden brown).
- Repeat and cook the rest of the crunchwraps and enjoy!