Why It’s Trending

The Crunchwrap Supreme, inspired by Taco Bell, remains a fan favorite due to its portable, hexagonal shape and customizable fillings. Its versatility allows for creative twists like vegan, breakfast, or double beef versions, making it a hit for home cooks looking to recreate fast-food classics with a personal touch.

Ingredients (Serves 4)

Regular Crunchwrap Supreme

  • Ground Beef: 1 lb (450g), lean
  • Taco Seasoning: 1 packet (1 oz) or 2 tbsp homemade (chili powder, cumin, paprika, garlic powder, onion powder)
  • Water: 1/4 cup (for taco meat)
  • Flour Tortillas: 4 large (10-12 inch), plus 4 small (6-inch) for extra support
  • Nacho Cheese: 1 cup (or cheddar cheese sauce)
  • Lettuce: 1 cup, shredded (romaine or iceberg)
  • Tomatoes: 1 cup, diced
  • Sour Cream: 1/2 cup
  • Shredded Cheese: 1 cup (cheddar or Mexican blend)
  • Tostada Shells: 4 (or crushed tortilla chips)
  • Cooking Oil: 2 tbsp (for frying beef and sealing wraps)

Vegan Crunchwrap Supreme

  • Plant-Based Ground Meat: 1 lb (450g, e.g., Beyond Meat or Impossible Foods)
  • Taco Seasoning: 1 packet (1 oz) or 2 tbsp homemade (ensure vegan-friendly)
  • Water: 1/4 cup
  • Flour Tortillas: 4 large (10-12 inch), plus 4 small (6-inch), check for vegan certification
  • Vegan Nacho Cheese: 1 cup (cashew-based or store-bought)
  • Lettuce: 1 cup, shredded
  • Tomatoes: 1 cup, diced
  • Vegan Sour Cream: 1/2 cup (cashew or soy-based)
  • Vegan Shredded Cheese: 1 cup (e.g., Daiya or Violife)
  • Tostada Shells: 4 (ensure vegan, or use crushed tortilla chips)
  • Cooking Oil: 2 tbsp (neutral oil like avocado or grapeseed)

Equipment

  • Large skillet
  • Spatula
  • Cutting board and knife
  • Large plate or tray for assembling
  • Non-stick pan or griddle for toasting wraps

Instructions

Step 1: Prepare the Filling

  • Regular: Heat 1 tbsp oil in a skillet over medium heat. Add ground beef and cook, breaking it apart, until browned (5-7 minutes). Drain excess fat. Add taco seasoning and 1/4 cup water, stir, and simmer for 3-4 minutes until thickened. Set aside.
  • Vegan: Heat 1 tbsp oil in a skillet over medium heat. Add plant-based ground meat and cook according to package instructions (about 5-6 minutes). Add taco seasoning and 1/4 cup water, stir, and simmer for 3-4 minutes. Set aside.

Step 2: Prep Ingredients

  • Dice tomatoes and shred lettuce.
  • Warm nacho cheese (or vegan alternative) in a microwave-safe bowl for 30-60 seconds until smooth.
  • Ensure tortillas are soft and pliable (microwave for 10-15 seconds if needed).

Step 3: Assemble the Crunchwrap

  1. Lay a large tortilla flat on a clean surface.
  2. Place a small tortilla in the center for extra support (optional but prevents tearing).
  3. Add 1/4 of the cooked meat (regular or vegan) in the center, forming a rough circle smaller than the tostada shell.
  4. Spread 2 tbsp nacho cheese (or vegan cheese) over the meat.
  5. Place a tostada shell on top of the cheese.
  6. Spread 2 tbsp sour cream (or vegan sour cream) on the tostada.
  7. Sprinkle 1/4 cup shredded lettuce, 1/4 cup diced tomatoes, and 1/4 cup shredded cheese (or vegan cheese).
  8. Fold the edges of the large tortilla inward, creating a hexagon shape. Start at one side and fold each section tightly over the filling, overlapping as you go.

Step 4: Cook the Crunchwrap

  • Heat 1 tsp oil in a non-stick pan or griddle over medium heat.
  • Place the Crunchwrap seam-side down and cook for 2-3 minutes until golden and crispy.
  • Flip carefully and cook the other side for 1-2 minutes.
  • Repeat for remaining Crunchwraps.

Step 5: Serve

  • Cut in half for easier eating, if desired.
  • Serve immediately with optional sides like salsa, guacamole, or hot sauce.

Tips & Variations

  • Vegan: Double-check that all ingredients (tortillas, tostadas, cheese, sour cream) are vegan-certified.
  • Double Beef: For regular version, use 1.5 lbs ground beef and increase taco seasoning to 3 tbsp.
  • Breakfast Twist: Swap meat for scrambled eggs (or tofu scramble for vegan), add bacon or vegan bacon, and include hashbrowns or fried potatoes.
  • Storage: Assemble but don’t cook, wrap tightly in foil, and refrigerate for up to 2 days. Cook when ready to serve.
  • Freezing: Wrap uncooked Crunchwraps in foil and freeze for up to 1 month. Thaw in fridge before cooking.

Nutritional Information (Approximate, Per Crunchwrap)

  • Regular: 650 kcal, 35g fat, 45g carbs, 30g protein
  • Vegan: 600 kcal, 30g fat, 50g carbs, 25g protein (varies by brand)

Enjoy your homemade Taco Bell-inspired Crunchwrap Supreme, tailored to your dietary preferences!