Recreating Taco Bell's Crunchwrap Supreme

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.

Heat a pan over medium high heat and add a bit of oil.

Add ground beef to the pan, spreading it out to get crispy.

Chop onion into small, even pieces.

Chop jalapeno to the same size as onion, saving the juice.

Check on the beef for browning, then add onion and jalapeno to the pan.

Season with salt and stir to break up beef and soften onion.

Add spices: smoked paprika, garlic powder, ground cumin, chili powder, and black pepper, stirring to combine.

Deglaze the pan with jalapeno juice and a little water, cooking until liquid reduces and bubbles form.

Set the beef mixture aside once done.

Fry corn tortillas in a pan with oil until crispy, pressing down to keep flat, and sprinkle with salt after frying.

Grate cheddar cheese and unwrap American cheese slices.

Melt butter in a small pot over medium heat, then add flour to make a roux.

Whisk in milk gradually until smooth, then add American cheese in pieces to melt.

Add cheddar cheese gradually, whisking until fully melted and sauce thickens.

Chop jalapeno, garlic, and cilantro for the sauce.

Peel and chop one avocado, saving half for later.

Juice 4 limes into a blender, add sour cream, cumin, sugar, cilantro, garlic, jalapeno, and salt.

Blend until smooth, then add avocado and blend again until fully mixed. Transfer to a bowl and refrigerate.

Grate Colby-Jack cheese into long strands for the crunchwrap.

Chop Roma tomatoes for toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens