Taco Bell Crunchwrap Supreme Recipe with Lauren

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.

Dice the tomato and thinly slice the lettuce.

Make taco seasoning by mixing chili powder, cumin, paprika, garlic powder, sugar, corn starch, salt, and cayenne. Set aside.

Heat 1 tablespoon of oil in a pan over medium-high heat.

Add ground beef to the pan and cook for 2-3 minutes until it loses its pinkness.

Reduce heat to medium and drain some of the fat from the pan, leaving 1-2 tablespoons.

Add the taco seasoning mix, tomato paste, and a little water to the beef. Cook for 4-5 minutes until it thickens slightly.

Make cheese sauce by melting 2 tablespoons of butter in a pan, then whisk in 2 tablespoons of flour for 2-3 minutes to form a roux.

Add milk in two batches to the roux, whisking constantly. Cook for 6-8 minutes until thickened.

Remove from heat and add cheese, salt, and chili powder to the sauce, mixing until fully combined. Adjust consistency with more milk if needed.

Assemble the crunchwrap by placing a quarter of the ground beef in the center of a tortilla, followed by about 1/4 cup of cheese sauce, a tostada, 2 tablespoons of sour cream, hot sauce, diced tomatoes, and lettuce.

Fold the edges of the tortilla towards the center to form a pentagon shape.

Dry fry the crunchwrap seam side down over medium-high heat for 1-2 minutes, then flip and cook for another 1-2 minutes until golden brown.

Cut into the crunchwrap to check if it's cooked through and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens