The @tacobell Crunchwrap Supreme®️ is my guilty pleasure, so naturally I had to make one myself. It’s been years since I’ve had one, and I really missed the crunchy, cheesy layers. The combo of melted cheese and nacho cheese sauce, the sour cream, the fresh cut tomatoes and shredded lettuce, and the best part the MEAT. I used grass fed beef, @tillamook shredded cheese, my own queso, shredded romaine, diced Roma tomatoes, a Los Pericos tostada for that signature crunch, and wrapped it all up in a Cabo Loco Gordita flour tortilla. The result was this mouth watering goodness. A multilayered crunchy burrito - so simple, and yet sophisticated. Whoever came up with this for sure had the munchies. I really want to bring this trend back.
Prep Time: 20 minutes
Cook Time:40 minutes
4 10 inch tortillas
1 lb grass-fed ground beef
1 taco seasoning packet or 1/4 cup homemade taco seasoning
3 small Roma tomatoes, diced
2 cups shredded romaine
2 cups cheese sauce /or store bought nacho cheese
2 cups sour cream
1 cup Mexican cheese blend
The Cheese Sauce:
2 tbsp butter
2 tbsp all purpose flour
1 cup of milk
1/4 tsp kosher salt
8 oz grated sharp cheddar
Dash of cayenne
Dash of ground white pepper
Brown the ground beef on high heat. Add the taco seasoning and a 1/4 cup of water to help combine.
While beef is browning, begin making the cheese sauce in a small sauce pot.
To make the sauce, first melt butter the small sauce pan, then slowly add 2 tbsp of flour whisking both together creating a roux.
Slowly cook the roux until it becomes a blonde/white color.
In your sauce pot, warm the cup of milk, bringing it to a simmer while whisking in the roux. Continue whisking, keeping the pot at a simmer.
Once the sauce begins to thicken, start to whisk in the grated cheese. When the cheese is fully melted and incorporated, remove from heat.
To build the crunch wrap, start by grabbing a 10 inch tortilla. Scoop some of the ground beef onto the center and form a circle.
Add a dollop of cheese sauce on the ground beef. Place a tostada on top.
Add a dollop of sour cream on top of the tostada, then the layer of lettuce, followed by the tomatoes, and cheese blend.
Take another 10 inch tortilla and make a tostada size cut out of it. Place the cut out on top of the cheese blend.
To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings.
Repeat with the remaining tortillas, meat, and fillings.
In a 10 inch (or larger) frying pan, warm a small amount of oil on medium-medium low heat. Carefully place the folded side of your Crunchwrap down into the pan, making sure it stays folded.
Sear until golden-brown on both sides and remove from heat. Repeat with remaining crunch wraps.