Homemade Crunchwraps are easy to make and taste so much better than Taco Bell. I said it, and I won’t take it back! Don’t believe me? Then give them a try! Your body and taste buds will thank me later because the quality of meat and ingredients is so much better at home.
My parents were great cooks, and for the most part, we ate home-cooked meals most weeknights growing up. When sports and other activities started to pile up, there was of course the easy option of fast food. If I could pick the option, I always loved Taco Bell, and of course, their delicious Crunchwrap Supreme.
Knowing what we all know now about the terrible ingredients in fast food, our household tries to avoid eating it as much as we can (especially for the kiddos). I was talking to my wife the other night, and Taco Bell randomly worked its way into the conversation. Since the kids are always listening, my son said, “I want to try Taco Bell and a crunchwrap.” So instead of turning on the car and running to order some, I went to the grocery store and got the ingredients to make them at home!
This is my long-winded reasoning for why I made them at home and didn’t just order Taco Bell (lol). As always, I will now walk through a few of the key ingredients and cooking tips to help you crush this meal and be the dinner-time hero:
- Taco Meat – This one is pretty self-explanatory, but brown your ground beef (I prefer an 80/20 or 85/15 mix) and add the water and taco seasoning packet. (We love the ones from Thrive).
- Cheese – I got a little flak for this one. Taco Bell uses cheese sauce, I used shredded cheese. Honestly, it is your call, but I really liked the freshly grated cheddar, and it melted right up!
- Sour Cream / Crema – The other difference you will notice is that I didn’t add sour cream to the inside. It was a preference thing, as I don’t like mine warmed up as much as I like it cold. Do whatever you want! I also chose a crema, which is a thinner sour cream, and I mixed it with Sriracha and Lime!
- Tortillas – If you plan on making a lot of these, I recommend buying two sizes of soft-shell tortillas. I cut mine because I was only making a few and didn’t want 25 extra ‘taco-sized’ tortillas lying around and going to waste.
See below for full measurements and cooking instructions!
Equipment
- Pan
Ingredients
- 1 lb ground beef
- Taco seasoning
- Diced tomato
- Lettuce
- Shredded cheddar
- 2 flour tortillas one burrito size, one taco size
- Taco sauce
- 2 Tbsp. oil
- 1 tostada
For the crema:
- 1/2 cup sour cream
- 1 Tbsp. Sriracha
- 1/4 of a lime squeezed
Instructions
- Cook your ground beef and follow the necessary steps for the taco seasoning.
- Remove and set aside, wiping out the pan with a paper towel if needed.
- Mix the crema ingredients together, dice the tomato, chop the lettuce, and shred the cheddar cheese.
- If you only have the large flour tortilla, trace the tostada with a knife to cut out a smaller one.
- Lay down a full-sized tortilla and spread some taco sauce.
- Add on your preferred amount of cooked taco meat, and then the tostada.
- Spread more taco sauce or some of the crema.
- Top with cheese, tomato, and lettuce. Then add the smaller tortilla and fold up the edges to make a wrap (see video).
- Heat the oil in a pan and fry until golden brown on each side!
- Drizzle with crema or guac, or salsa. Pretty much anything you want!
- Enjoy!
