Crunchwrap Supreme
Loaded with seasoned ground meat, gooey cheese, fresh veggies, sour cream, and of course, a big crunchy tostada! This homemade version of the famous Taco Bell item will have your friends and family raving!
I will admit, I’m not some life-long Taco Bell fan that decided to pay tribute to their favourite fast food restaurant. I think I may have eaten Taco Bell.. twice...? but that’s not because I don’t like it, just because it was never my or my family’s first choice when choosing something quick. But I saw Crunchwraps floating around the internet and so I thought I just had to try them, and well, I think I understand the hype around them now!
This recipe was created in collaboration with our friends at Eureka - one of our favourite camping brands out there!
Ingredient List
large/XL burrito wraps
tostadas or a handful of tortilla chips
taco meat
onion
garlic
jalapeño
shredded cheese (mozzarella, asiago, cheddar, etc.)
lettuce
tomato
cilantro (optional)
sour cream (optional)
salsa (optional)
At first glance, the ingredient list may seem a little long and intimidating, but it’s really not that complicated! And actually pretty fun to make! Follow the simple steps below!
Instructions
Chop up the vegetables and shred the cheese.
Sauté onion, jalapeño and garlic in a little olive oil on medium heat. Add the ground beef and cook until browned. Then add the taco seasoning and mix well. Add the shredded cheese, give a stir and transfer to a separate bowl.
Lay a large/XL tortilla wrap on a flat surface. Layer with beef/cheese mixture, a little sour cream and salsa, tostada or tortilla chips, lettuce, tomatoes and fresh cilantro. Wrap by folding the edges in a clockwise circle.
Cook on both sides, starting with fold-side down, until brown and crispy. Cut and serve!
Can I overfill the Crunchwrap?
Well, yes, I learned that from experience. But don’t fret, there’s a couple things you can do to avoid this/do in case this happens.
Reduce the filling amount, if necessary. It depends on whether you’re using a large or XL wrap, but I tend to aim for about 1/3 - 1/2 cup of meat filling per wrap.
If the tostada is preventing you from being able to fully fold the wrap closed, break off a small piece to reduce the width. You can also use tortilla chips in place of tostadas.
If you go to close the wrap and your wrap doesn’t quite close all the way in the middle, that’s okay! Just be careful to fry with the folded/open side down first so that it can seal shut and prevent the filling from spilling out.
Use a bigger wrap!
You can always experiment with different fillings and really make it your own. Let me know your favourite Crunchwrap fillings below! I’m always looking for new, fun flavours to try!
More Lunch/Dinner Ideas
Crunchwrap Supreme
Ingredients
- 4-6 large/XL burrito wraps
- 4-6 tostadas or a handful of tortilla chips
- 500g lean ground beef
- 1 package taco seasoning or 2 tsp homemade taco seasoning
- half an onion, diced
- 2 cloves garlic, diced
- half a jalapeño, diced
- 1 cup shredded cheese (mozzarella, asiago, cheddar, etc.)
- handful shredded lettuce
- 1 tomato, diced
- cilantro (optional)
- sour cream (optional)
- salsa (optional)
Instructions
- Chop up the vegetables and shred the cheese.
- Sauté onion, jalapeño and garlic in a little olive oil on medium heat. Add the ground beef and cook until browned. Then add the taco seasoning and mix well. Add the shredded cheese, give a stir and transfer to a separate bowl.
- Lay a large/XL tortilla wrap on a flat surface. Layer with beef/cheese mixture, a little sour cream and salsa, tostada or tortilla chips, lettuce, tomatoes and fresh cilantro. Wrap by folding the edges in a clockwise circle.
- Cook on both sides, starting with fold-side down, until brown and crispy. Cut and serve!
