Introduction:
The Crunchwrap Supreme is a popular menu item from Taco Bell, known for its innovative design that combines a warm tortilla, savory fillings, and a satisfying crunch. The wrap features layers of seasoned beef, cheese, lettuce, tomatoes, sour cream, and crispy tortilla chips, all neatly folded and grilled to perfection. Making it at home allows you to customize the ingredients to your liking, ensuring a fresh and delicious meal that can easily be adapted to suit different dietary preferences.
The History of Crunchwrap Supreme:
The Crunchwrap Supreme was introduced by Taco Bell in 2005 as part of their effort to innovate and offer unique food items. It was designed to be a portable meal, merging the concepts of a burrito, taco, and tostada. The ingenious layered structure allows for various fillings while maintaining a delightful crunch with every bite. Over the years, it has gained a cult following and inspired many home cooks to recreate it.
Ingredients Breakdown:
For the Crunchwrap:
- Large Flour Tortillas (2): The base of the wrap. You can use whole wheat or gluten-free tortillas as a substitute.
- Small Corn or Flour Tortilla (1): This smaller tortilla is placed in the center to hold the fillings and add crunch.
- Ground Beef (1 lb): The main protein. Ground turkey or chicken can also be used for a lighter option.
- Taco Seasoning (1 packet or homemade): Adds flavor to the beef. Homemade seasoning can include chili powder, cumin, garlic powder, onion powder, paprika, and salt.
- Shredded Cheddar Cheese (1 cup): Provides creaminess and a cheesy flavor.
- Sour Cream (1/2 cup): For added creaminess. Greek yogurt can be used as a lighter alternative.
- Shredded Lettuce (1 cup): Adds freshness and crunch.
- Diced Tomatoes (1/2 cup): For a juicy and flavorful addition.
- Tortilla Chips (1 cup, crushed): Adds the desired crunch to the wrap.
- Olive Oil or Cooking Spray: For grilling the wraps.
Optional Add-Ins:
- Black Beans (1/2 cup, drained and rinsed): For additional protein and fiber.
- Jalapeños (sliced): For a spicy kick.
- Guacamole (1/2 cup): For added creaminess and flavor.
- Hot Sauce: To drizzle on top before folding.
Step-by-Step Recipe:
Step 1: Prepare the Beef Filling
- Cook the beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon (about 5-7 minutes).
- Add seasoning: Drain any excess fat. Stir in the taco seasoning and a splash of water (about 1/4 cup). Simmer for 5 minutes, until the beef is coated and flavorful. Set aside.
Step 2: Assemble the Crunchwraps
- Lay out the tortillas: Place a large flour tortilla on a flat surface.
- Add fillings: In the center of the tortilla, layer the cooked beef, cheese, a dollop of sour cream, shredded lettuce, diced tomatoes, and a handful of crushed tortilla chips.
- Add the smaller tortilla: Place the small tortilla on top of the fillings. This will help keep the fillings contained and add an extra crunch.
Step 3: Fold the Crunchwrap
- Fold the wrap: Carefully fold the edges of the large tortilla over the filling, pleating as you go to form a circular shape. Ensure all the filling is tucked in and the center is covered.
- Secure the fold: If needed, you can use a toothpick to secure the folds temporarily.
Step 4: Grill the Crunchwraps
- Heat the skillet: In a large skillet, heat a small amount of olive oil or cooking spray over medium heat.
- Cook the Crunchwrap: Place the folded Crunchwrap seam-side down in the skillet. Cook for 3-4 minutes until golden brown and crispy. Carefully flip and cook the other side for an additional 3-4 minutes.
- Remove and keep warm: Once both sides are golden and crispy, remove the Crunchwrap from the skillet and keep warm in a towel. Repeat the process with remaining tortillas and filling.
Tips for the Perfect Crunchwrap Supreme:
- Don’t overfill: Overfilling can make it difficult to fold and may lead to spills while cooking.
- Customize your fillings: Feel free to mix and match ingredients based on your preferences, such as adding grilled chicken, steak, or sautéed vegetables.
- Keep it warm: If making multiple wraps, keep finished wraps warm in the oven at a low temperature while you finish cooking the rest.
- Use a non-stick skillet: This will help achieve a perfect golden crust without sticking.
Variations and Customizations:
- Vegetarian Option: Substitute the ground beef with black beans, lentils, or grilled vegetables for a plant-based twist.
- Spicy Crunchwrap: Add jalapeños or use spicy taco seasoning for an extra kick.
- Breakfast Crunchwrap: Use scrambled eggs, breakfast sausage, and hash browns for a morning version.
- Cheesy Crunchwrap: Add additional types of cheese like pepper jack or nacho cheese sauce for more flavor.
- Baked Crunchwrap: Instead of pan-frying, place assembled Crunchwraps on a baking sheet and bake at 400°F (200°C) for about 10-12 minutes for a healthier version.
Health Considerations and Nutritional Value:
- Lower Calories: Use lean ground turkey or chicken, low-fat cheese, and whole grain tortillas to reduce calories.
- Add Veggies: Incorporate more vegetables, such as bell peppers, corn, or spinach, to increase fiber and nutrients.
- Control Sodium: Use homemade taco seasoning to control the salt content or opt for low-sodium options.
FAQ:
- Can I make these ahead of time?
- Yes! You can prepare the fillings and assemble the Crunchwraps ahead of time. Store them in the fridge and grill just before serving.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for the best texture.
- Can I freeze Crunchwraps?
- Yes, assemble the Crunchwraps and freeze before grilling. When ready to eat, thaw in the refrigerator overnight and cook as directed.
- What can I serve with Crunchwraps?
- Serve with sides like Mexican rice, refried beans, or a fresh salad. You can also provide additional toppings like guacamole, salsa, or hot sauce.
crunch wrap supreme
Wrap seasoned beef, nacho cheese, and toppings in a tortilla, then pan-fry until golden for a delicious homemade Crunchwrap.
Ingredients
- 5 large 10-inch flour tortillas
- 1 lb lean ground beef
- ⅓ cup water
- 1 oz taco seasoning 1 packet, about 2 tbsp
- ⅔ cup nacho cheese sauce
- 4 tostada shells or 2 cups tortilla chips
- ⅔ cup sour cream
- 1 cup shredded iceberg lettuce
- 1 cup diced fresh tomatoes
- 2 cups shredded Mexican cheese blend
Instructions
- In a large skillet, cook the ground beef over medium-high heat until no pink remains. Drain excess fat.
- Add ⅓ cup water and taco seasoning, stirring and simmering uncovered for 5 minutes or until thickened.
- Meanwhile, cut one of the flour tortillas into quarters to create a smaller round piece.
- Microwave the remaining four tortillas on a plate covered with a damp paper towel for 20-30 seconds until warm.
- Place ¼ cup of ground beef in the center of each large tortilla. Add nacho cheese sauce, a tostada shell (or tortilla chips), sour cream, lettuce, tomato, and shredded cheese blend on top.
- Center the quartered tortilla on top and fold the larger tortilla around it to seal.
- In a skillet, heat 1 tbsp of vegetable oil over medium heat. In batches, place the folded tortillas seam-side down, cooking for about 3-4 minutes until golden. Flip and cook the other side.
Notes
Notes:
- Keep hot fillings on one side of the tostada shell and cold fillings on the other. Center the lettuce to avoid cooking it.
- Substitute ground beef with any ground meat or shredded chicken.
- If you lack tostada shells, use tortilla chips, breaking off sharp edges to prevent tearing the tortilla.
- Heating tortillas prevents cracking.
- Lightly oil a griddle to cook multiple Crunchwraps at once.