Have you ever had the Crunchwrap Supreme at Taco Bell? I don’t eat there very often, but on those rare occasions, I always get the Crunchwrap Supreme. This homemade version doesn’t taste exactly like the fast food chain’s, but it’s close enough to satisfy that late night fast food craving.
The concept behind this is pretty simple. It’s just the execution that gets a little tricky. In other words, folding a tortilla into a somewhat octagonal shape, spraying it with cooking spray, and laying it seam-side down on to the griddle (or skillet) will probably take more than 2 hands. And since you only have 2 hands, you’ll probably need some help with that step.
Here are some things that I learned after making these. First, go easy on the beans. They will make your crunchwrap less crunchy and more mushy. Also, cook these on high heat. That will get the outside nice and crispy without overheating the insides. You want your lettuce and tomatoes to stay cool and fresh and your Tostito chips to not get soggy.
Source: Adapted from Foodie Friends Friday
1 lb lean ground beef
1 packet taco seasoning
5 Burrito Grande flour tortillas
flat Tostito’s chips
tomatoes, seeded and chopped
fiesta blend shredded cheese
Brown the ground beef and add the taco seasoning with water as directed on package. Once done, set aside to let cool.
Lay the tortilla flat and spread a layer of beans in the middle of the tortilla. Add a dash of hot sauce. Place the chips on top of the beans. Layer the sour cream on the chips. Top with 1/4 of ground beef. Then put cheese, tomatoes, and lettuce on top.
Carefully begin making several folds into the flour tortilla in order to completely wrap the contents. If needed, take a piece of scrap tortilla and place it in the center to close any gap. Spray outside of tortilla with cooking spray.
Quickly place it topside down onto a griddle or skillet on high heat. Allow to cook until it is golden and remains sealed. Flip and cook the other side until golden. Repeat with remaining 3 crunchwraps.