crunchwrap

<p>Just like the Crunchwrap Supreme from Taco Bell - layers of taco meat, pepper jack queso, tostada, lettuce, tomato, sour cream, salsa, and hot sauce. SO YUM.</p>

Crunchwrap Supreme

olive oil

onion,

garlic,

beef

butter

flour

milk

Pepperjack cheese

flour “burrito” tortillas

something crunchy: tostadas work really well, but tortilla chips

lettuce, tomato, cilantro

sour cream

salsa

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.

Oh my gosh.. I actually just made my own version of crunchwraps for the Super Bowl last night, and then I got this recipe in my email this morning! Super excited to try again with this homemade queso... EVERYONE needs to know how to make these!

PS. Important to note - lay seam side down in the pan first!

Being a UK resident I have no Taco Bell or Taco John experiences, but I'm gonna have a DIY Crunchwrap reeeeealllyyyy soon! These look amazing! Pinned.

I've been making homemade cruchwraps for years and they are the best! Such a good dish for a crowd, too, since everyone can customize it to their liking. I credit taco bell for the inspiration but homemade version knock the fast food version out of the park!

I love how you made a verb out of crunch wrap, I totally get it.  This looks amazing and so clever.  Easy too which makes it a weeknight thing.  Thanks for this recipe!

Five stars because:

1. Homemade queso.

2. Got to send this text to my (perplexed) husband: "Honey, let's pick up some tortillas on our way home. We're going to crunchwrap tonight."

3. I'm going to try a breakfast version. So scrambled eggs + Doritos = legit excuse to eat Doritos for breakfast? :-P

I have never heard of Taco Johns! (West-coaster, here). I did eat at Taco Bell as a kid-- and my attempts to eat there as an adult were not pleasant. Stick with the homemade version! That queso sounds amazing!

will save this for my day off my no-bread or tortilla, or cheese, or sour cream diet, love all of these flavors and can't wait, thank you!

Would love to see a video of the process!

These are amazing! I legit love taco Bell crunchwraps, but I don't get them often anymore. These taste just like them. I'm obsessed. The question is fabulous too, worth the extra step. Perfect taco Tuesday

I just made these! Pretty good and I figured out a way to get them seam side down without them falling apart. It was tricky. They were also very filling.  I wasn’t expecting that. I used dairy free pepper jack cheese instead of the con queso. I would try them again. Might go with chicken net time. 
I make grilled stuffed burritos and I feel like they were just about the same. Thx for the inspiration!

https://www.youtube.com/watch?v=_rZhmqtZmWo

Crunchwrap Supreme! Just like Taco Bell. Layers of taco meat, queso, tostada, lettuce, tomato, salsa, hot sauce, and sour cream.

Full Recipe: https://pinchofyum.com/crunchwrap

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Kind of a copy cat Taco Bell crunch wrap, but with a much easier folding technique!

Taco Crunchwrap

large burrito (10 inch) size tortilla

tbsp fat free refried beans

taco beef

tbsp reduced fat shredded cheese

tbsp nacho cheese dip

tbsp non fat greek yogurt (I prefer Fage. You also can use sour cream.)

bite size tortilla chips (I use

tbsp finely chopped onions and lettuce

tbsp favorite salsa (or a couple finely chopped cherry tomatos work too!)

cooking spray ((i prefer to use Avocado oil cooking spray))

Make a cut into the middle of the tortilla and only go to the middle. (Pictures in blog post will describe this best, once you see it, you won&#039;t forget it!)

Look at the tortilla and divide the ingredients into four quadrants. On the left half spread the cheese dip then pile on the broken tortilla chips in one quadrant and ground beef in the other quadrant. On the remaining spread nonfat greek yogurt in one of the quadrants then add lettuce, onion, salsa (or tomatoes). In the last quadrant spread the refriend beans then add the shredded cheese on top.

Fold: First fold the bottom left quadrant up over the upper left quadrant then fold that over onto the upper right quadrant then fold all of those back down onto the bottom right quadrant. The end of result will look like a triangle. I know this might not make sense in written form so if you haven&#039;t seen the tortilla folding method yet please check out the step by step photos on my blog post above. It will make much better sense. Once you do it once you won&#039;t forget it!

You don&#039;t have to heat this up, but I would especially if your filling ingredients aren&#039;t warmed up. I do prefer it warmed up. Air Fryer: Spray each side lightly with a little bit of cooking spray then place in the air fryer and heat until lightly golden brown at 350 degrees for about 5-6 minutes. Skillet: Heat skillet over medium heat and spray each side of the wrap lightly with cooking spray. Heat each side for 2-3 minutes or until lightly golden brown.

This copycat Taco Bell recipe makes the best DIY Crunchwrap Supreme at home! Seriously SO good. Layered with ground taco meat, queso, creamy jalapeno quesadilla sauce, tostadas, sour cream, and salsa.

Homemade Crunchwrap Supreme Recipe

10” flour tortillas

6” flour tortillas

tostadas

Copycat Taco Bell Quesadilla Sauce

Stretchy Queso Dip

Ground Turkey Taco Meat

cherry tomatoes (quartered)

head romaine lettuce (shredded, washed, and dried)

Tablespoons diced fresh cilantro

Easy Pico de Gallo (optional -

Magic Green Sauce (optional

Creamy Avocado Yogurt Dip (optional -

The trick with these is to not overfill...

The trick with these is to not overfill them. It can be tempting to add too much of each topping, which will make it hard for them to close. Err on the side of caution with the first one, and feel your way from there.

Lay out one of the large tortillas. Layer...

Lay out one of the large tortillas. Layer the ingredients as follows: Copycat Taco Bell Quesadilla Sauce, then layer some Ground Turkey Taco Meat, next spread over some Stretchy Queso Dip, top with a tostada, spread over some sour cream, salsa, tomatoes, lettuce, cilantro, and finally the small flour tortilla.

Tuck and fold the edges of the large...

Tuck and fold the edges of the large tortilla, working your way around the circle so that the folds overlap each other.

Pre-heat a medium skillet over medium heat. Add...

Pre-heat a medium skillet over medium heat. Add oil to the pan. Place the crunchwrap seam side down.

Saute for a few minutes on each side,...

Saute for a few minutes on each side, or until golden brown on both sides. I find that it helps to lightly push down on the crunchwrap while it’s sauteing the seam side. It helps it get a better sear to hold the seams together.

Eat as is, or top with Easy Pico...

Eat as is, or top with Easy Pico de Gallo, super delicious Creamy Green Sauce, or incredibly simple Creamy Avocado Yogurt Dip.

Vegetarian Crunchwrap Supreme is the meatless and tastier version of Taco bell’s famous creation, crunchwrap supreme. Its a hexagon like shaped grilled wrap loaded with Mexican flavors. It is crunchy, chewy, soft and super delicious!! You are going to love this promise!! 

Vegetarian Crunchwrap Supreme

tbsp cooking oil

garlic

black beans

salsa (using store-bought.)

tsp cumin seeds powder

tsp Red chilli powder (or paprika)

salt and black pepper

avocados

jalapeños

lemon

cilantro leaves

pepper powder (adjust

salt (adjust

large tortillas (burrito size, 10inch or larger.)

tortillas (taco size, 4-5 inch or smaller.)

Black beans filling (recipe included below)

Queso (using store bought)

Avocado cream (as needed, homemade

tomato

red onions

green onions

cilantro (chopped)

lettuce

cheese

jalapeños (optional and

In a cooking pan heat oil and once hot add the minced garlic, sauce for a couple of seconds and add the drained and rinsed canned beans followed by spices cumin powder, red chili powder or paprika, salt and pepper. Mix well and cook for a min.

Stir in your favorite kind of salsa and mix well. Using the back of your spoon mash the beans a few times. This will make the beans filling creamy and thick. This bean filling should be dry consistency. So cook on medium low until all liquid has dried out.

This filling will make 4 crunchwraps. You can make the black beans filling ahead of time (a day or two in advance) and refrigerate.

To make black bean (meatless) filling:

Add all ingredients listed for making crema to a blender and blending until smooth and thick. You can make this ahead and refrigerate. There may be slight discoloration (expected due to oxidization of avocado), just mix and use.

To make avocado cream:

Take your large tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional.

In the centre of your tortilla, spread 1 portion of black bean filling about the size of the tostada.

Layer the queso on top of the black beans followed by cheese and tostada.

Next layer on the avocado crema (or guacamole or mashed avocados and sour-cream).

Add the toppings lettuce, tomatoes, onions, green onions, pickled jalapeños and finally add cheese.

Place the smaller tortilla on the cheese and now we are ready to fold/close the wrap.

To build the Crunchwrap:

This may look tricky at first but gets easier with each one you make. Fold the bigger tortilla over the small as shown. It may not join in the centre (expected) which is why we are using the smaller tortilla as a seal.  Keep folding overlapping some of the tortilla over the previous fold.

Keep folding until its formed a hexagon like shape (about 6-7 folds).  Press gently so they hold shape. The wrap folds may not stick at this point which is ok since it will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.

To fold the Crunchwrap:

Heat a skillet on medium heat and brush with some oil. Carefully transfer the crunchwrap seam side down on the hot griddle. Cook for 1-2 mins until it golden brown and bottom is crispy and edges sealed. Now flip and cook the other side in same manner.

Make the remaining crunchwrap in similar manner.

Serve them hot and crispy with your favorite dipping sauce just on its own or with a side of roasted veggies, salad, tortilla chips or Mexican rice and beans too.

To cook the Crunchwrap:

A vegetarian spin on Taco Bells&#039; classic wrap with lentils and guacamole.

tostada shells

flour tortillas

lentils

chili powder

cumin

garlic powder

oniion powder

avocado

Tablespoon minced cilantro

cheddar cheese

shedded lettuce

roma tomato (diced)

onion

Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado.  Season the avocado with sea salt and mix in the cilantro.

Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside.  Discard the rest.

Heat a skillet to medium heat and add the lentils.  Add the spices along with 1/4 cup of water and mix well.  Let the lentils cook until the water has reduced.

Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla.  Top with shredded cheese and sour cream then place a tostada over top.  Gently press down to flatten.  Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.

Place the cut circle tortillas on top of the filling and press gently to flatten.  Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.

Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned.  Flip and continue the second side until the same.

A tasty plant based update on the classic drive through favorite. Super easy and quick to make,

Vegan Crunchwrap

regular size gluten free tortilla

tablespoons refried pinto beans

(or Spicy Vegan Meat Crumbles)

vegan cheese

corn tortilla

iceberg lettuce leaves

guacamole avocado

Preheat oven to 325 °F or prepare your air...

Preheat oven to 325 °F or prepare your air fryer.

Assemble each crunch wrap by stacking in this...

Assemble each crunch wrap by stacking in this order:

large regular tortilla

beans or meat

grated cheese or cheese sauce

small corn tortilla

whole iceberg lettuce leaves

guacamole or avocado slices

fold, turn, fold, turn, fold, turn...

more cheese to 'seal' closed

In the air fryer: Cook the Taco Crunch Wrap...

In the air fryer: Cook the Taco Crunch Wrap for 6 minutes at 350°F. 

Bake at 325 °F for 5-8 minutes, until...

Bake at 325 °F for 5-8 minutes, until warmed through and slightly crispy. Serve with dairy free sour cream and guacamole for dipping.

*Guacamole = mashed avocado, lemon juice, sea salt

https://mediavine-res.cloudinary.com/video/upload/vjdym8pxqq2ycfmq70ct.mp4

the Taco Crunch Wrap is a tasty plant based update on the classic drive through favorite. super easy and quick to make, pop several in the oven for lunch, or a late night snack!

Taco Crunch Wrap

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, plant-based ground, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket. 

Vegan Crunchwrap Supreme

vegan queso ((or use store-bought))

coconut oil

oz plant-based ground

tsp taco seasoning

large 10-inch tortillas

tortillas

tortilla chips

tomatoes

iceberg lettuce (thinly chopped)

avocados (mashed)

olive oil (for drizzling)

If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).

Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven&#39;t already for building.

Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado. *(See images in the blog post under, &quot;How to Make a Crunchwrap Supreme,&quot; for a visual, if helpful).

Top with the small tortilla and fold in the edges of the large tortilla over to close. *(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).

Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.

Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

https://www.youtube.com/watch?v=7-5RHs9HSFA

The Vegan Crunchwrap Supreme that convinced my husband to stop eating meat! This copy cat Taco Bell Vegan Crunchwrap Supreme is better than the real deal.  

A special Mitch in the Kitch episode where my husband joins me on Vegan Afternoon with Two Spoons to make this easy and delish Vegan Crunchwrap Supreme recipe. 

Vegan Afternoon with Two Spoons - Season 3 Episode 3 

GET THE RECIPE: 
Vegan Crunchwrap Supreme: https://www.twospoons.ca/vegan-crunchwrap-supreme/


#vegan #crunchwrap #supreme #recipe #copycat #queso #vegancrunchwrap #vegancrunchwrapsupreme #tacobell #veganfastfood #comfortfood #cooking #vegancooking #twospoons #vegantacobellrecipe #tacobellathome #mexican 

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CHAPTERS:
00:00 Introduction
01:09 Make the queso 
03:12 Make the plant-based ground
05:18 Chop the veggies
07:37 Make the crunchwrap
13:03 Taste test

This Vegan Crunchwrap Supreme turned my husband vegan! - Two Spoons

This recipe for macro-friendly buffalo tuna is healthy, filling, and can be enjoyed in so many ways. Enjoy!

Top 8 crunchwrap recipes from across the web

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Crunchwrap Supreme

Homemade Crunchwrap Supreme Recipe

Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme

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Top 8 crunchwrap recipes from across the web

The most viewed crunchwrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchwrap Supreme

Homemade Crunchwrap Supreme Recipe

Vegetarian Crunchwrap Supreme

Vegetarian Crunchwrap Supreme

Vegan Crunchwrap

Vegan Crunchwrap Supreme

Macro-Friendly Buffalo Tuna

The most viewed crunchwrap recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine