CRUNCH WRAP, Taco Bell Copycat Recipe

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Heat a large skillet over medium-high heat.

Add a little cooking oil and diced onion to the skillet, cooking for 2-3 minutes until softened.

Add 1 and 1/2 lbs of ground beef to the skillet, breaking it up and cooking until browned and no longer pink.

Use paper towels to soak up excess grease from the skillet.

Add 4 tablespoons of taco seasoning and 1/4 cup of water to the beef, stirring to combine.

Add a little black pepper and salt to taste, then turn off the heat and let it sit.

Heat salsa con queso cheese sauce in the microwave for 1 minute.

Slice 1 tomato into small dices and shred 1/4 head of iceberg lettuce finely.

Chop some olives if using whole ones.

Warm burrito size flour tortillas in the microwave for 20 seconds, covered with a damp paper towel.

Lay a tortilla on a plate and add 2 tablespoons of cheese sauce in the center.

Add 1/2 cup of the seasoned beef mixture on top of the cheese sauce.

Place a tostada shell on top of the beef mixture and add 1 tablespoon of sour cream, spreading it carefully.

Top with shredded lettuce, diced tomatoes, and chopped olives as desired, then sprinkle with Mexican cheese blend.

Fold the edges of the tortilla towards the center to enclose the filling, creating a hexagonal shape.

Preheat a griddle or frying pan over medium heat and spray with non-stick cooking spray.

Place the folded crunch wrap seam-side down on the griddle and cook for 2-3 minutes until golden brown.

Flip the crunch wrap and cook the other side for another 2-3 minutes until golden brown.

Remove the crunch wrap from the heat and let it cool slightly before slicing in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens