Taco Bell Crunchwrap Supreme

Crispy on the outside, savory and cheesy on the inside, this homemade Crunchwrap Supreme brings fast food flavor straight into your own kitchen with simple ingredients and a fresh, satisfying finish. Layers of seasoned ground beef, creamy cheddar sauce, crunchy tostada shells, sour cream, crisp romaine lettuce, juicy tomatoes, and melted shredded cheese are folded into tortillas and toasted until golden, giving you that irresistible contrast of textures in every bite.

Author: Delicate Kitchen

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 servings

Calories: 1,460 kcal per serving

Ingredients

4 - large tortillas
4 - small tortillas
4 - crunchy tostada-style wraps or crisp rounds
400 grams - ground beef
50 milliliters - water
salt and pepper
paprika
garlic powder
turmeric
curry powder
cumin
1 tbsp - paprika paste or tomato paste
1 tbsp - buffalo sauce
1 tsp - sugar
4 tablespoons - cheddar sauce
4 tablespoons - sour cream
romaine lettuce
2 - tomatoes
100 grams - cheese

Instructions

Heat a pan over medium heat and add the ground beef. Cook it until browned, breaking it up with a spoon as it cooks.
Season the beef with salt, pepper, paprika, garlic powder, turmeric, curry powder, and cumin. Stir well so the spices coat the meat evenly.
Add the water, paprika paste or tomato paste, and buffalo sauce. If you like a slightly balanced sweetness, add the sugar or honey as well. Stir everything together and let the mixture simmer for a few minutes until slightly saucy and flavorful.
Chop the romaine lettuce and dice the tomatoes. Set them aside so they are ready for assembly.
Warm the large tortillas briefly so they become soft and flexible. This will make folding much easier.
Lay one large tortilla flat on your work surface. Spread 1 tablespoon of cheddar sauce in the center.
Spoon some of the seasoned beef over the cheddar sauce, keeping the filling centered.
Place one crunchy tostada-style wrap on top of the beef layer.
Spread 1 tablespoon of sour cream over the crunchy layer.
Add some chopped romaine lettuce, diced tomato, and a little shredded cheese on top.
Place one small tortilla over the filling to cover the center.
Fold the edges of the large tortilla up and over the center, working your way around until you form a sealed wrap.
Repeat with the remaining tortillas and filling.
Heat a clean pan over medium heat. Place each Crunchwrap seam-side down into the pan first and cook until golden and sealed.
Flip carefully and cook the other side until crisp, golden, and heated through.
Serve immediately while hot and crispy.

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