One of my kiddos is crazy about Taco Bell’s Crunch Wrap Supremes. So crazy about them that I felt the need to get one to see what all the fuss was about. I have to admit, it was super delicious so I decided to come up with a homemade version which has quickly become a family favorite... and the kid that started it all thinks they're even better than the original. Decide for yourself.
To make these, you'll need 12-inch mega burrito-sized soft flour tortillas and 6-inch crispy corn tostadas. I was able to find both at a local Hispanic grocery store.
To assemble these delicious crunch wraps, have ready 12-inch "mega" burrito size soft flour tortillas…
6-inch crispy corn tostadas…
Yummy salsa con queso (cheese sauce with salsa)…
And seasoned taco meat.
Start by spreading the salsa con queso in the center of the flour tortilla.
Top with taco meat.
Cover the meat with a crispy corn tostada.
Now schmear on a little sour cream.
Add shredded lettuce.
And lastly, a healthy dose of diced tomatoes.
Now we fold.
And fold and fold, for a grand total of 6 folds.
Until it looks like this. Hungry yet?
Toast the crunch wrap in a hot skillet, folded side down.
I like to weigh down the drunch wrap with another skillet. When sufficiently toasted, flip and toast the other side.
Copycat Taco Bell Crunch Wraps
8 mega burrito size soft flour tortilla (12-inch diameter)
1 cup Tostitos jarred Salsa con Queso (medium)
1 pound seasoned taco meat (recipe below)
8 crispy corn tostada (6-inch diameter)
1 cup sour cream
1 cup shredded iceberg lettuce
1 cup diced roma tomatoes
Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.
Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes.
Now it's time to fold the crunch wrap - starting at the 12 o'clock position, grab the flour tortilla at the perimeter and fold it over until it reaches the center of the tomato layer; repeat at the 2, 4, 6, 8, and 10 o'clock positions until you've gone around the entire perimeter of the tortilla and have a total of 6 folds - all the contents should be enclosed inside a hexagon shaped package.
Heat a large cast iron skillet and spritz it with a little nonstick cooking spray.
Toast the crunch wrap, folded side down, in the cast iron skillet, weighing it down with another cast iron skillet.
When the first side is toasted well, flip it over and toast the second side. Serve hot.
Note: Sometimes I add a little extra cheese on top of the tomato layer. The hubs really likes them that way.
Seasoned Taco Meat
1 pound of ground beef, cooked and drained
1/4 cup taco seasoning mix (or use the recipe below)
3/4 cup water
Add taco seasoning mix and water to 1 pound of cooked and drained ground beef; heat until it bubbles, then reduce heat to low simmer for 10 minutes.
Taco Seasoning Mix
makes approx 1/4 cup - enough to season 1 pound of cooked ground beef
1 tablespoon all purpose flour
1 tablespoon cornstarch
1 tablespoon dried onion flakes
1 teaspoon beef bouillon granules or beef soup base
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon onion salt
1/4 teaspoon Cayenne pepper
1/4 teaspoon granulated sugar
Combine together and mix well.