We all know Crunch Wraps are one of the best things on the Taco Bell menu. They have everything you want in a Taco Bell meal - questionable meat, something crunchy, lots of cheese, and a sprinkling of lettuce so there's an element of health. It's cheap, convenient, and delicious but can be even better when made at home.
If you're interested in the breakfast version of this recipe check that out also on my blog!
As with all homemade recipes this can be customizable with whatever your heart desires but you really can't go wrong with the traditional toppings.
Servings: 4 Crunchwraps
Time: About 45 minutes
INGREDIENTS:
1 lb. ground beef
1 package of taco seasoning
1 1/2 cups of cheese sauce (I recommend using this recipe from Serious Eats - it's super easy and delicious!)
4 tostada shells
Sour cream
2 cups lettuce, shredded
1/2 of a medium white onion, diced small
1/2 cup of tomato, diced small
4 large tortillas (the biggest ones you can find)
4 small tortillas
Special Hardware:
2 large skillets
Large metal spatula
Oven mitt
DIRECTIONS:
Brown the ground beef. Once cooked drain the fat and add the taco seasoning and cook according to the package directions.
While the meat is cooking, make the cheese sauce according to the directions.
While things are working on the stove - shred the lettuce and dice the onion and tomatoes.
Begin to heat a large skillet over medium heat.
Once everything is prepped you are ready to assemble the wraps! I would recommend setting up your work station as a sort of assembly line starting with the meat and cheese sauce, then the tostadas and sour cream, and finally your veggies.
Spoon approximately a quarter of the meat in the center of a large tortilla and top with a heaping spoonful of the cheese sauce.
Next, spread a heaping spoonful of sour cream over one side of a tostada. This will act as a sticky landing spot for your veggies.
Place the tostada on top of your meat and cheese layers.
Layer on a handful (approximately a 1/2 cup) of lettuce along with a quarter of your onions and tomatoes.
Lastly, place the small tortilla on top of the whole pile. This will ensure that there isn't a gap at the top making sure that none of the filling falls out.
Fold the edges of the large tortilla up and over the smaller tortilla. If the tortilla starts to crack, it's okay but you may want to wet the edges with a small amount of water to prevent anymore cracking.
Spray some non-stick spray into your heated pan and VERY CAREFULLY place your folded Crunchwrap, folded side down, into the pan. You will use your fingers to make sure the thing doesn't fall apart as you lower it into the pan but be careful to not burn yourself.
Place a heavy object (like another pan or large can) on top of the wrap and let cook for about 2 minutes.
After 2 minutes, using an oven mitt, remove the top pan and flip the wrap over. If the edges aren't sealed then keep heating until they are (it might take another minute or so). Allow to cook for about another minute.
I would recommend assembling the other Crunchwraps while one is cooking. I wouldn't just assemble them all at the beginning because the meat might create a weak spot in the tortilla if left sitting for too long.
Repeat the process until all Crunchwraps are browned and enjoy!
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