Homemade Crunchwrap Supreme

This Taco Bell classic is amazingly easy (and fun!) to recreate at home.

No need to Door Dash when you can have the perfect crunchwrap, as personalized as you’d like, at home.

Inspired by the Half Baked Harvest Recipe

What You’ll Need

• 1lb ground beef or ground chorizo

• 1 large tomato, diced

• 1 ½  cup shredded lettuce

• 1 ½ cup freshly grated mild cheddar

• Sour cream

• Nacho cheese, mild or spicy

• Corn tostadas, one per crunchwrap

• Large tortillas, two per crunchwrap

How to Make It:

1. Brown beef or chorizo in a skillet, removing to bowl when done

2. Gather other ingredients. The assembly portion of the recipe is the one tricky part, so having everything on hand and read to go cuts out future headaches

3. Lay out 2 or 3 stacked tortillas. Put a corn tostada in the center of the stack and trace its outline with a knife. 

4. Cut along the trace line so you end up with three flour tortillas the exact size of the tostadas. Set aside

5. Lay out a flour tortilla

6. Place a few spoonfuls (about a ¼ cup) of meat in the center, topping with nacho cheese

7. Next, place a tostada on top of the meat, covering the top with a generous layer of sour cream

8. Layer shredded lettuce and diced tomato into sour cream, on top of tostada

9. Add a layer of shredded cheese on top of lettuce and tomato

10. Finally, top with circular tortilla topper

11. Warm a lightly-oiled skillet to medium/medium-high

12. NOW THE TRICKY PART! Fold the larger tortilla upwards, onto itself, until you’ve made your way around the tortilla topper

13. Place the crunchwrap into the warmed skillet FOLDED SIDE DOWN

14. Flip after three minutes to brown the other side and cook another three minutes

15. Remove from heat and serve immediately