Taco Bell Crunchwrap Supremevegetarian Version Recipes

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COPYCAT TACO BELL CRUNCH WRAP SUPREME



Copycat Taco Bell Crunch Wrap Supreme image

This Copycat Taco Bell Crunchwrap Supreme recipe is easy, delicious, and so much better than the original! Each is filled with taco meat, nacho cheese, sour cream, lettuce, tomatoes, shredded cheese, and a tostada to give its signature crunch!

Provided by Jess Jankowski

Categories     main dish

Time 30m

Number Of Ingredients 16

1 pound lean ground beef
1 small yellow onion (minced)
2 large garlic cloves (minced)
2 Tablespoons taco seasoning (or 1 packet)
¼ cup water
6 burrito-size flour tortillas
6 taco-size flour tortillas
6 tostada shells
½ cup Nacho cheese sauce
1 cup sour cream
2 cups shredded lettuce
1 cup tomatoes (diced)
2 cups Mexican cheese blend (grated)
Salsa (optional)
Pico de gallo (optional)
Cilantro (optional)

Steps:

  • In a large skillet, cook ground beef and onions over medium-high heat until no pink remains in the meat and the onions are translucent.
  • Drain the grease from the pan.
  • Add garlic, taco seasoning, and water and cook for 4-5 minutes or until the liquid has almost evaporated.
  • Heat tortillas in the microwave for 10-20 seconds to make more pliable.
  • Heat nacho cheese sauce according to the jar's directions.
  • Lay a burrito-size flour tortilla on a clean work surface.
  • Layer with taco meat, and then nacho cheese.
  • Add a tostada on top, and then cover with a layer of sour cream, lettuce, tomatoes, and shredded cheese.
  • Top with a taco-size flour tortilla.
  • Fold up the edges of the large tortilla.
  • Spray a large skillet with cooking spray and heat over medium heat.
  • Place the wrap seam side down in the skillet and cook for 1-2 minutes or until golden brown.
  • Flip wrap over and continue cooking until golden brown, about 1 minute.
  • Repeat with remaining tortillas and fillings.
  • Serve immediately with toppings of your choice.

Nutrition Facts : ServingSize 1 crunchwrap, Calories 635 kcal, Carbohydrate 50 g, Protein 33 g, Fat 34 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 1100 mg, Fiber 4 g, Sugar 8 g

TACO-BELL CRUNCHWRAP SUPREME(VEGETARIAN VERSION)



Taco-Bell Crunchwrap Supreme(Vegetarian Version) image

For those of you who have never had a crunchwrap yourselves, here is a description straight from Taco-Bell's website: "A warm, soft, flour tortilla filled with seasoned beef (or beans), warm nacho cheese sauce, a crunchy tostada shell, reduced fat sour cream, lettuce and tomatoes and then wrapped up and grilled for maximum portability." This is a vegetarian version that is so yummy! If you want to make a normal style crunchwrap, simply substitute the beans for beef in this recipe. I also chose to use real cheddar instead of nacho cheese. The computer wouldn't let me say tostada shells, so I put it in parenthesis. From Stuff That's Useful. Go to http://stuffthatsuseful.blogspot.com/2011/06/recipe-taco-bell-crunchwrap-supreme.html for step by step pictures.

Provided by Sharon123

Categories     Cheese

Time 30m

Yield 2 crunchwraps

Number Of Ingredients 7

2 flour tortillas (12 inch or larger)
2 pre-made tostadas (shells-5-inch standard)
3/4 cup refried beans
1/2 cup finely shredded cheddar cheese (or nacho cheese)
1/2 cup finely chopped romaine lettuce (thin strips)
1/4 cup diced tomato (1/4-inch pieces, use a firm tomato and drain any juice)
1/4 cup sour cream (normal or reduced fat)

Steps:

  • Set-up & Tips:.
  • Your tortilla needs to be about two inches more than twice the diameter of your tostada shell. For example, for a 5 inch (normal) tostada shell, you should use a 12 inch tortilla. As all I had were 8 inch tortillas when I made these, I cut my tostada shells down to 3 inches using a sharp knife. As a result, I had sort-of "mini crunchwraps", so don't judge the size of your crunchwrap based on my pictures.
  • As the cheese needs to go nearest to the outside, and beans don't spread well on cheese, it works best to spread the beans on the tostada shell rather than the tortilla. Pre-heating the beans will also make them easier to spread, and help to melt the cheese (just zap them in the microwave quickly).
  • If you plan to use beef, invert the instructions below, and sprinkle the cheese then the meat onto the center of the tortilla first instead.
  • If you really want to do everything properly, add 1/2 Tbsp water to your sour cream, and put it into a condiment squeeze bottle for easy application.
  • WARM the tortilla for about 15 seconds in the microwave right before using it, so that it doesn't crack when you fold it.
  • Assembly:.
  • Spread a little over 1/4 cup of beans on your tostada shell, so that you get an even layer to the edges, just under 1/2" thick.
  • Sprinkle about 1/4 cup of cheese over the beans, again to the very edges of the shell.
  • Place a warmed flour tortilla centered over the tostada shell, and reaching under and supporting the shell, invert the whole assembly.
  • Squeeze or spread a thin layer of sour cream over the exposed tostada shell.
  • Spread about 1/4 cup lettuce over the sour cream.
  • Spread 1/8 cup tomatoes over the lettuce.
  • Folding:.
  • Now comes the tricky part. This may be a little difficult at first, but you'll get the hang of it pretty quickly(see description to go to website for step by step photos).
  • Fold one side of the tortilla as far as it will go over the other ingredients.
  • Using your fingers, make the next fold just like the last, while tucking the extra tortilla under the fold.
  • Continue folding like this until you reach the very end, where there is a single triangular flap left.
  • Fold the final flap closed.
  • Cooking:.
  • Using a folded piece of paper towel, lightly grease a 12 inch skillet (cast iron works great).
  • Preheat skillet to power level 5 (medium high on a normal stove), until oil begins to bead.
  • Turn to power level 3 (high side of medium), and place folded crunchwrap right-side up in pan.
  • Using a smaller skillet (or other heavy food-safe object), press crunchwrap firmly into the pan. Turn as soon as it becomes evenly brown (about 30 seconds or longer).
  • Use smaller skillet again to press other side into pan until nicely brown (again about 30 seconds or longer). You might want to quickly re-oil the pan before doing this.
  • Remove, let cool, and enjoy!

Nutrition Facts : Calories 350.2, Fat 18.5, SaturatedFat 10.2, Cholesterol 44.6, Sodium 792, Carbohydrate 31.5, Fiber 6, Sugar 2.9, Protein 15.3

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