Tuesday, July 23, 2013

Homemade Crunchwrap Supreme

This has been sitting in my Pinterest Dinner folder forever. I finally decided to make it because I thought Jesse would like it...I was wrong. He hated it. Heath loved it though!

I used to love Taco Bell. I haven't eaten it in about 4 or 5 months though because, well...it's Taco Bell. Once I turned 30, it just no longer sat right, and pretty much always made me sick. No matter how many times I try and sneak in a beef nacho cheese chalupa with sour cream, my body notices and and makes me feel like crap.

Oh, the joys of getting older.

This homemade version is much better. Not the healthiest thing out there with the nacho cheese and sour cream, but I'm willing to bet it's better than what you'd get going through the drive-through.

As you'll see in step #6, if your burrito wrapper isn't big enough to completely close around the filling (and it won't be), just cut a small circle from another wrapper and place it in the middle over-top the filling, then fold the edges of the tortilla up over that. Worked perfectly for me. I also recommend using a griddle if you've got one. I was able to brown two at the same time whereas in a skillet I would have had to do one at a time.

Ok, guys, I'm gonna go lay down for a bit. It was a rough day at the gym. I got extremely over-heated and damn-near passed out. She made me sit out of the last 10 minutes of class. Now I just feel all shaky and weak. Think I'll go make another cup of tea to get some more sugar in me, then just veg on the couch for an hour or so.


'Homemade Crunchwrap Supreme'
Source: Adapted from Culinary Couture


6 large flour tortillas
1 bag tortilla chips
1 pound ground beef
1 package taco seasoning
sour cream
nacho cheese sauce
shredded lettuce
diced tomatoes


1. Brown ground beef in a skillet, then add taco seasoning...prepare according to package directions. Set aside.

2. Fill a large zip-lock bag half-way with tortilla chips and lightly crush.

3. Heat a griddle or large skillet on medium heat.

4. Meanwhile, microwave the flour tortillas for about 10 seconds to warm them up; this will make wrapping easier.

5. Lay out each flour tortilla and spoon some of the seasoned beef into the center. Top with about a tablespoon of nacho cheese, crushed tortilla chips, a dollop of sour cream, diced tomatoes and finally some shredded lettuce.

6. Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.

7. Carefully place the Crunchwrap, seam-side DOWN, on the heated griddle or skillet. Press with a spatula and cook on medium heat for about 3 minutes, or until the bottom is golden brown. Flip it over and cook for another 3 minutes until golden.


1 Year Ago Today:


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife

1 comment:

  1. Sorry you're not feeling well!! Hope you're better fast.


All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife