Crunchwrap Supreme
This Crunchwrap Supreme is loaded with all the fillings and even better than the Taco Bell Crunchwrap! Seasoned meat, nacho cheese, sour cream, salsa, lettuce, tomato, avocados, jalapeños, more cheese, all wrapped up in a pan seared tortilla! Watch how easy this Crunchwrap Supreme recipe comes together with video and step by step images.
Ingredients
Meat Mixture:
- 1 tablespoon olive oil
- 1 onion large and diced
- 1 lb Ground Beef or lamb
- 1/2 teaspoon chilli powder
- 1/4 teaspoon each salt and pepper
- 1 teaspoon oregano
- 1/8 teaspoon cumin
- 3 garlic cloves minced
- 2 tablespoons cilantro
- 2 tablespoons scallions
Tortillas and Filling
- 1 bag large 10 inch tortillas
- 1 bag small 5 inch tortilla
- Nacho cheese sauce
- 4 cups shredded cheese
- 6 to stados
- 1 cup salsa
- 1 cup guacamole
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup sour cream
- 2 jalapenos
- 2 scallions minced
- 1/3 cup cilantro minced
Instructions
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In a medium hot skillet, cook the onion with olive oil until it softens and turns translucent.
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Add in the ground beef or lamb and spices, garlic and cook well breaking down the lamb pieces so it cook evenly.
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Continue cooking until the temperature registers 175 degrees at least.
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Finish off with cilantro and scallions and then turn off the eat and allow the meat to cool.
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Start the layering process using the large tortillas at the bottom.
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See images for step by step layering ingredients.
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Always add the ingredient right in the middle of the tortilla and avoid spreading it to the edges at all. Start with nacho cheese sauce layer
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Then the cooked meat
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Shredded cheese goes over the meat
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Add a layer of tostada or tortilla chips over the cheese
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A spread of sour cream goes over that.
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the veggies are now piled over that starting with lettuce, tomatoes, avocadoes, cilantro and scallions
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Add the salsa over the veggies
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Now more cheese to top up the layers
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Finish off with a final layer of the smaller size tortilla
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Now begin the folding process using images for step by step
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You'll be creating pleats by folding over the sides of the tortilla one at a time
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Always keep a hand over the folded side and conetinue the folding process
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Turn over the tortilla and continue more folding while holding down the folded sides already and continue
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Continue until you have 5-6 sides folded up
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Spray cooking spray on a skillet over medium heat and place the wrap seam side down.
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Cook for 2 minutes and then flip and cook for another 2 minutes until ready.
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Cut in half and enjoy!
Recipe Video
Recipe Notes
Homemade Crunchwrap Supreme Tips
- Use ground American Lamb for this tasty wrap. American lamb is superior to any other lamb as it's local, fresh and raised with a high industry standard. On top of all, it tastes absolutely better than any other!
- You can skip the seasoning step of the meat by buying taco seasoning from the store and simply mix that in the lamb with the onions and cook until the temperature of the meat is 175 degrees F at least.
- When buying tortilla for this recipe, make sure you buy the large size 9 to 10 inch for wrapping. And a smaller one about 5 inch for the top. There has to be a significant difference in sizes so that the wrap holds its shape well.
- The inside crunch layer is made using a tostado, otherwise you can use your favorite crunchy tortilla chips.
- When it comes to layering, make sure you follow the steps as this is optimal cheese distribution. That way as you're cooking it, the layers hold themselves well as the cheese begins to melt.
- When layering, make sure you only use the center/middle part of the tortilla to layer on. Avoid spreading the filling to the sides because it will be harder to wrap up later.
- When folding, follow the steps and always make sure you have your fingers pressing down on the edges already folded in.
- Sear the wrap with the seam side down ALWAYS so that the shape stays intact right away.