The thing about a crunchwrap is that it doesn’t need to be bossy in the flavor department. I found the basic-taco-salad-ness of the flavors to be deliciously nostalgic and yummy, and besides, the main event here is the way it’s all structured. Its form. Its layers. Its texture. That is what will have you daydreaming at 3pm. The juicy drips, the gooey-ness, the crunch. Feels like peak humanity, tastes like sheer joy.
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Ingredients In This Crunchwrap Supreme
Let us convince you of how delicious this is going to be. Here’s what’s going inside a crispy tostada:
- taco meat
- taco seasoning (just a blend of chili powder, cumin, smoked paprika, garlic powder, onion powder, red pepper flakes, black pepper, and kosher salt usually)
- YOUR OWN HOMEMADE pepperjack queso
- lettuce
- tomato
- salsa
- sour cream
- hot sauce
How To Make Homemade Crunchwrap Supremes
- Sauté up your beef with the onions, garlic, and seasoning in a large skillet.
- Make your homemade queso by whisking together the butter, flour, milk, and cheese in a small pan.
- LAYER TIME! Layer your meat mixture, queso, crunchy fillings, sour cream, hot sauce, other veg fillings in the tortilla. Fold the tortilla edges in. Cook for a few minutes in a hot skillet seam-side down, flip the crunchwrap, and remove it from the skillet once it’s a beautiful golden brown.
- That’s it! Top with a thwap of guacamole and live your life!
Crunchwrap has become a verb in my life. “Should we Crunchwrap that?” is a real sentence that I say. I have Crunchwrapped sweet potato, black beans, taco meat, queso, Hot Cheetos (do it), tortilla chips, avocado, and more. I am proudly becoming a Crunchwrap Master.
Anything you would put in a taco salad? Crunchwrap the heck outta that.
How This Crunchy Goodness Compares To The Taco Bell Crunchwrap Supreme
We should probably pay tribute to the fact that the Crunchwrap is a Taco Bell thing, right?
Okay, in all honesty, I’ve only eaten at Taco Bell once, and since it was past midnight, I don’t remember much, and really, isn’t that everyone’s Taco Bell experience? So in full disclosure, I’ve never eaten a true Taco Bell Crunchwrap which, it’s just, I know. I have a late night Bell run in my very near future.
I’m more of a Taco John’s girl myself (Potato Oles all tha wayyyy) but today we need to focus on what really matters.
You. Dinnertime. The Crunchwrap. The drippy, cheesy, hangry-face Crunchwrap.
Ingredients
Spicy Ground Beef
- 1 tablespoon olive oil
- half an onion, minced
- 3 cloves garlic, minced
- 1 lb. ground beef
- 2 tablespoons taco seasoning (add about 1 teaspoon salt if it’s unsalted)
Pepperjack Cheese Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup milk
- 8 ounces shredded Pepperjack cheese
Crunchwrap Extras (customize to your heart’s desire):
- large flour “burrito” tortillas
- something crunchy: tostadas work really well, but tortilla chips or, dare I say, Doritos (!!) would work, too
- lettuce, tomato, cilantro
- sour cream
- salsa
Instructions
- Spicy Ground Beef: Heat the oil over medium heat in a large nonstick skillet. Add onion, garlic, and beef. Cook / break apart until the beef is browned all the way through. Add taco seasoning and salt.
- Queso: Melt the butter in a small saucepan. Add the flour and whisk until smooth. Let the flour cook for a minute or two, then slowly add in the milk, whisking after each addition. When the sauce is smooth, remove from heat. Stir in the cheese. Season to taste.
- Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: beef, queso, crunchy stuff, sour cream, salsa / hot sauce, tomato, lettuce, cilantro. Fold the edges of the tortilla in. Place in a hot oiled skillet. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! I like a little mashed avocado and hot sauce on top.
