Description
Make an authentic homemade version of the Taco Bell Crunchwrap Supreme with this detailed recipe, focusing on the correct layering and toasting for the signature crunch.
Ingredients
Scale
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning mix
- 1/2 cup water
- 8 large flour tortillas (about 10 inches)
- 8 small flour tortillas (about 6 inches)
- 1 cup nacho cheese sauce (store-bought or homemade)
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1/2 cup reduced-fat sour cream
- 1/2 cup crushed tortilla chips (for crunch)
- 1 tablespoon vegetable oil
Instructions
- Brown the ground beef in a skillet over medium heat. Drain off any excess grease.
- Add the taco seasoning mix and water to the beef. Stir well and simmer for 5 to 7 minutes, or until the liquid is mostly absorbed. Set aside.
- Warm the large flour tortillas briefly in the microwave or a dry skillet to make them pliable.
- Place one large tortilla on a clean, flat surface.
- Spread a thin layer of nacho cheese sauce in the center of the large tortilla, leaving a 2-inch border clear.
- Place one small tortilla directly over the cheese sauce.
- Spoon one-eighth of the seasoned ground beef mixture onto the center of the small tortilla.
- Sprinkle a layer of crushed tortilla chips over the meat.
- Top the chips with shredded lettuce, diced tomatoes, and a spoonful of sour cream.
- Fold the edges of the large tortilla inward over the center ingredients, creating a hexagonal shape. Press firmly to seal the edges together.
- Heat the vegetable oil in a large, non-stick skillet over medium heat.
- Place the folded wrap seam-side down in the hot skillet. Cook for 2 to 3 minutes until the bottom is golden brown and sealed.
- Carefully flip the wrap and cook the other side for another 2 to 3 minutes until golden brown and crispy.
- Repeat the assembly and cooking process for the remaining wraps.
Notes
- Use a good quality, thick nacho cheese sauce for the best flavor mimicry.
- Toasting the wrap in a dry skillet without oil works, but using a small amount of oil helps achieve a more uniform golden-brown color.
- Keep the layers centered; this is key to successfully folding the hexagonal shape.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet Cooking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 wrap
- Calories: 550
- Sugar: 6
- Sodium: 850
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0.5
- Carbohydrates: 50
- Fiber: 4
- Protein: 25
- Cholesterol: 75