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#Crunch wrap recipe at home how to#

And hey, if you’re feeling adventurous, you can even try recreating Taco Bell’s breakfast crunchwrap using this recipe as a guide. These homemade crunchwraps are perfect for lunch or dinner. This copycat Taco Bell crunchwrap supreme tastes just like the real deal – especially if you have some Fire sauce packets on hand to enjoy it with! Even though it’s more work than hitting up the drive through, making a crunchwrap at home means you can use fresh, high-quality ingredients for the best flavor and none of the mystery. Why You’ll Love Making This Taco Bell Crunchwrap Recipe At Home

Toasting the folded side first will help seal the crunchwrap, so that you can easily flip it and toast the other side without worrying if it’ll fall apart. Once you’re done folding the crunchwrap, just slip your thumbs underneath it (so you can keep holding the folds together with your fingers) and flip it over onto the pan. The key to keeping your crunchwrap together is to immediately transfer it to a griddle for toasting, seam side down.

Repeat Step 2 on the other side to close the crunchwrap completely.

You should be able to push the tortilla at a slight angle with both thumbs, letting one side fold in just before the other, so the tortilla lays flat in the center. Push the tortilla in towards the center, letting it crease naturally in the space between your thumbs.

Then, hold the folds in place with your fingers while sliding your thumbs under the near side of the tortilla.

First, take opposite sides of the tortilla and fold them in to meet in the center.

#Crunch wrap recipe at home how to#

Here’s a simple explanation for how to fold a crunchwrap that won’t fall apart: Our method for folding a crunchwrap isn’t quite the same as Taco Bell’s (we’re not sure how they magically fold it into a beautiful hexagon made of overlapping triangles), but it’s easy to do and holds together well. You can even make your own small tostadas by frying 4-inch corn tortillas in vegetable oil until crispy. Also, if you have trouble finding 14-inch tortillas for this recipe, you’ll want to use smaller tostadas (4-inch should work well with a 12-inch flour tortilla) or break the tostadas into pieces for your crunchy layer. Make sure to warm the flour tortillas before assembling the crunchwrap! If you skip this step, the tortilla won’t fold as easily and might crack. Crisp both sides of the crunchwrap on a griddle or frying pan until golden-brown. Finally, fold the crunchwrap into a hexagon shape. Add the tostada, then top with lettuce, tomato, and sour cream. Add taco meat in a single layer, about the diameter of the tostada, then drizzle with nacho cheese. Warm the flour tortilla until it’s soft and pliable. Warm Velveeta and milk in a small saucepan over medium heat until melted, then season with salt. Add taco seasoning and water, bring to a boil, then simmer until thickened. Brown ground beef in a frying pan over medium-high heat, then drain the excess grease. Wash and thoroughly dry the lettuce, then chop finely or shred.

How To Make The Taco Bell Crunchwrap At HomeĪlthough there are a lot of layers involved, our copycat Taco Bell crunchwrap supreme recipe isn’t hard to make! Here’s a quick summary of what you’ll need to do: