Homemade Crunchwrap Supreme Recipes
CRUNCHWRAP SUPREME (SKILLET RECIPE)
Enjoy this delicious and tasty Homemade Crunchwrap Supreme Recipe at home. No need to head to the drive-thru when you can make this easy crunchwrap recipe.
Provided by Eating on a Dime
Categories Main Course
Time 20m
Number Of Ingredients 10
Steps:
- In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, stir in the taco seasoning and the water.
- Warm up the nacho cheese sauce in the microwave and set aside.
- Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
- Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
- Place ½ cup of taco meat on top of the nacho cheese.
- Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded pepper jack cheese.
- To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
- Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
- Flip over and cook the other side for another 2-3 min or until golden brown.
- Cook the rest of your crunchwraps and eat immediately.
Nutrition Facts : Calories 601 kcal, Carbohydrate 44 g, Protein 25 g, Fat 36 g, SaturatedFat 16 g, Cholesterol 90 mg, Sodium 739 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
HOMEMADE CRUNCHWRAP SUPREME RECIPE
Make Taco Bell's famous Crunchwrap Supreme at home with this easy recipe.
Provided by Jessica Pinney
Categories Dinner
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
- Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
- Warm up the nacho cheese sauce in the microwave and set aside.
- Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
- Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
- Place ½ cup of taco meat on top of the nacho cheese.
- Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
- To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
- Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
- Flip over and cook the other side for another 2-3 min or until golden brown.
- Cook the rest of your crunchwraps and eat immediately.
Nutrition Facts : Calories 387 calories
CRUNCHWRAP SUPREMES (HOMEMADE AND HEALTHY!)
A creation of my own made last minute to feed superbowl guests. Top with any of the suggestions below or whatever you think up to customize to your own liking
Provided by sofie-a-toast
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Spray a large skillet with cooking spray. Add garlic, onions, tomato, cumin, and chili powder. Cook on medium heat until onion is tender. Add marinara sauce and cook 5 minutes more. Stir in beans, cilantro, salt and pepper.
- Warm your tortillas in the microwave to make it soft enough to bend. Place 1/6th of the cheese in the center of the tortilla, covering it about the size of the tostada shell. Spoon 1/6 of the bean/tomato mixture over the cheese. Place the tostada shell on top. Then cover the shell with all of your favorite toppings.
- Wrap the edges of the tortilla up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it).
- With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown.
- Carefully flip it over once the edges are sealed and lightly brown the bottom side.
- Repeat on remaining tortillas.
Nutrition Facts : Calories 375.9, Fat 16.7, SaturatedFat 9, Cholesterol 40.6, Sodium 610.8, Carbohydrate 38.9, Fiber 7.9, Sugar 6.7, Protein 18.4
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