There's a reason that Taco Bell's Crunch Wrap supreme is one of America's favorite fast-food go-to's. It's cheesy, spicy, savory, crunchy and cool and it's so big that just one of these handheld Mexican creations will fill you up for hours.
But since fast food can sometimes leave you feeling pretty blah, this quick and easy recipe lets you take control of the ingredients and doesn't leave any mystery to what you're really eating.
As for the nacho cheese sauce that comes in Taco Bell's version, this recipe calls for American cheese and sriracha which, when melted, combines to create a spicy, velvety cheese sauce without any hassle of actually making one yourself.
This recipe is also great for vegetarians because they can swap out the beef for black beans or pulled jack fruit. And if you don't eat beef, swap it out for ground turkey and chicken for a healthier spin on this classic fast food delight.
- 1 pound ground beef
- 1 packet taco seasoning
- 4 flour tortilla (extra large)
- 10 slices American cheese
- 1 1/2 tablespoons sriracha
- 4 tostadas
- 1 large tomato (finely diced)
- 3/4 cup iceberg lettuce (shredded)
- 6 tablespoons sour cream
- 4-6 tablespoons oil
Begin by adding ground beef to a medium sized pan and turn the heat to medium-high. As the beef cooks, break it up into a crumble-like consistency until it's browned and cooked through. Drain out the excess grease and add your taco seasoning and water according to the package. Cook until it's all the way absorbed and remove from heat.
Take 1 of the large flour tortillas and place 2 1/2 slices of American cheese in the middle of it. Add a drizzle of sriracha and then top with 1/4 of the taco beef. Add one of the tostadas on top and smear it with 2 tbsp of sour cream. Add 1/4 of the chopped tomatoes and 1/4 cup of lettuce.
Carefully pull one side of the flour tortilla up and to the middle. Hold it there and continue doing this all the way around the tortilla shell until it's all enclosed.
Heat and a large skillet to medium and drizzle a little bit of cooking oil inside. Carefully place the folded crunch wrap, seam side down, and cook until the exterior is golden brown and the the seams are pressed together.
Lift up the crunch wrap, drizzle a little more oil, and carefully flip it and repeat until remaining side is golden brown. Remove from heat and set aside. Continue this routine with the remaining tortilla shells.