Making The Taco Bell Crunchwrap Supreme At Home | But Better

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: low-fat sour cream

Greek yogurt is higher in protein and lower in fat.

In a bowl, combine 2.5 cups all-purpose flour, 1 teaspoon baking powder, and 2 teaspoons kosher salt. Mix until thoroughly combined.

Add 0.5 cup of pork fat (bacon fat) and blend using two forks until you get nice little crumbles.

Add 2/3 cup of hot water and mix until a dough forms. Knead until completely smooth and all dry bits are incorporated.

Cover the dough with plastic wrap and let it rest for 30 minutes to an hour.

Preheat the oven to 450 degrees Fahrenheit. In a 10-inch oven-safe pan, spread out 1 bunch of parsley, 2 bulbs of garlic (sliced in half), and some orange or lemon slices. Drizzle with olive oil.

Season 2 skin-on bone-in chicken breasts generously with salt and pepper, then place them in the pan. Roast in the oven for 30 to 40 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.

Once the tortilla dough has rested, divide it into 5 to 6 large balls. Flour the work surface and roll each ball out to about 12 inches in diameter.

Heat a 12-inch cast-iron pan or large Kamal over medium-high heat. Cook each rolled-out tortilla until it bubbles up and gets a medium char, about 30 seconds per side. Remove and set aside.

For tostadas, heat oil in a shallow pan to 350 degrees Fahrenheit. Fry corn tortillas for 2 to 3 minutes, flipping occasionally until they look nice and crispy. Transfer to a wire rack and season with salt.

In a medium bowl, combine 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 tablespoons jalapeno salsa, 2 teaspoons garlic powder, 1.5 teaspoons Chipotle powder, 2 teaspoons Spanish sweet paprika, the juice of 1 lemon, and salt to taste. Mix until combined to create spicy crema.

Slice iceberg lettuce super thin and place in a bowl. Add 1/2 bunch of roughly chopped cilantro and the zest of 1 orange. Toss together to create an herb salad.

Dice heirloom tomatoes and season them generously. Let them sit in a bowl for 5 minutes before using.

To assemble, start with a warm tortilla, cut the roasted chicken into bite-size pieces, and add a layer of tostada. Drizzle spicy crema on top, followed by shredded cheese.

Top with the herb salad and seasoned tomatoes. Add a patch of extra tortilla in the center, then fold the sides of the tortilla up and crimp to seal.

Transfer the wrapped Crunchwrap to a pan over medium heat and toast until crispy, about 2 to 3 minutes per side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens