It’s a WRAP because this is the easiest way to make a Crunchwrap Supreme! Unless you live under a rock, you’ve probably seen this #WrapHack / #TortillaTrend that has taken over Tik Tok and Instagram. It’s probably the most genius food trend to come out of quarantine, where you slice halfway down a tortilla, add your chosen fillings so they each take their own quadrant on either side of the slit, then fold the wrap onto itself until you have it all packaged into a triangular shape.
I first tried it by making a more classic sandwich wrap, the tuna melt, but immediately had the idea of using this technique on my all-time favorite fast food item from Taco Bell. I’ve made the Crunchwrap Supreme at home before, and one of my biggest issues is that you either need giant 12 inch burrito tortillas, which aren’t as readily available at the supermarket, or you need to cut a smaller circle out of a 2nd tortilla if you’re using 10 inch or smaller tortillas so that the ingredients don’t spill out when you fold your hexagon. The wrap hack eliminates all of that struggle with the benefit of giving you a perfect bite of stacked ingredients every time.
The key to using this technique for the Crunchwrap or any wrap is to put your cold ingredients in the first 2 quadrants that you fold, that way they stay on the inside of the wrap and away from heat. Instead, put your warm ingredients like ground meat and cheese on the outside so they heat through.
Having the shredded cheese on the last quadrant also helps to seal the entire thing together, since you will sear that side of the wrap first until golden brown before flipping over to sear the other side. I used my beautiful new gold-handled Food52 x Greenpan nonstick skillet, but you could also put this into a sandwich press if you have one or use a cast iron griddle.
Another hack within this recipe is using the same skillet (I used my Le Creuset Braiser) that you cook your taco-seasoned meat in to make your nacho cheese. You’ll repurpose the leftover taco seasoning stuck to the pan to season the nacho cheese, which is made from just evaporated milk and shredded cheese coated in a little cornstarch.
You could use storebought queso for ease, and also try swapping the ground beef for ground turkey or even plant-based meat and use dairy-free cheese to make this vegetarian or vegan. I’ve also tried making it with spicy Doritos for the crunch and have added avocado for extra creaminess. Go wild with your imagination to create your perfect Crunchwrap Supreme!
EASY Crunchwrap Supreme Recipe with the Tik Tok Viral Wrap Hack
Ingredients
- 1 lb. ground beef
- 3/4 cup taco seasoning, storebought or homemade
- 1/4 cup water
- 2 cups shredded cheddar or Mexican cheese blend, divided
- 1 cup evaporated milk
- 1/2 tsp corn starch
- 4-8 flour tortillas
- 4-8 tbsp. sour cream
- 1 avocado, sliced (optional)
- 6 tostadas or crispy taco shells
- 2 cups shredded lettuce
- 2 tomatoes, diced
Instructions
- Brown your ground beef in a nonstick skillet over medium high heat, then add taco seasoning and 1/4 cup water and cook until all the moisture has evaporated. Set aside.
- Add 1 cup of evaporated milk to the same pan and scrape up all that taco seasoning with a plastic whisk or spatula.
- In a small bowl, toss 1 cup of shredded cheese in the corn starch, then add to the evaporated milk and combine until its silky smooth, simmering to get a creamy consistency.
- Now let’s wrap it up! Warm your flour tortilla in a pan or in the microwave, then slice it halfway down the middle.
- In the first quadrant next to the cut, add 1 tbsp. sour cream, avocado slices if using, and top with a broken tostada or crispy taco shell.
- In the next quadrant, add shredded lettuce and tomato in an even layer.
- In the next quadrant, spread 1 tbsp. nacho cheese then top it with an even layer of seasoned ground beef.
- In the final quadrant, add reserved shredded cheese.
- Fold the wrap onto itself, starting with the 1st quadrant with sour cream and ending with the shredded cheese.
- Sear both sides until golden brown over medium low heat in a nonstick skillet, cast iron griddle, or sandwich press, using oil if desired.
- Serve with hot sauce and enjoy!
Oh. My. Goodness. I made this for dinner and it was delicious. I am not a Taco Bell patron so I don’t know what the original tastes like….but this recipe was really enjoyable. I used a pre-packaged shredded Mexican mix cheese which already has cornstarch to keep it separated, so I did not have to use additional cornstarch. I added an adobo chili in sauce to the cheese sauce (which I had open in the refrigerator) and it was a really nice addition of quiet heat. I used 3 tbs of homemade taco seasoning. I think that the 3/4 CUP is a TYPO! I think that we’ll add this to the regular rotation in our household. Thanks for a nice recipe.