I love going out to eat but I don’t love what it does to my waistline or my wallet. Fall in the same boat? Next time you are craving a Taco Bell Crunchwrap Supreme do the right thing and make a Homemade Crunchwrap Supreme instead! Growing up my dad used to do the whole double stuffed taco thing and man, was it delicious. Since then I understood that cooking your own is just as easy and far more delicious.The best part about homemade is it’s YOUR WAY, EVERY TIME. And trust me, once you start making on of these insanely delicious flat burritos, you will want to make 10.
NEXT LEVEL
Victoria 8 inch Cast Iron Tortilla Press and Pataconera, Original Made in Colombia, Seasoned
PRO TIP: If you are up for a really authentic meal, did you know you can make your own tortillas at home??? This kitchen gadget that is so awesome to have in the house and can bring your Taco Tuesday to a whole new LEVEL! You won’t believe how easy it is to make your own shells and CONTROL what you put in them! This is especially important if you are controlling your diet or have allergy restrictions.
This one is a best seller and so inexpensive it’s worth keeping in your kitchen, but make sure you grab it before it runs out!
*Heavy-duty cast iron for easy and even pressing
*Hand casted in Colombia
*Great for: tortillas, patacones, tostones, empanadas, arepas and more
*Preseasoned with Kosher single-source Colombian palm oil
Homemade Crunchwrap Supreme
- 2 cups shredded chicken
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 cup of sour cream
- 2 cups of shredded lettuce
- 1 diced tomato
- 1 cup shredded Mexican cheese blend
- 1 cup queso salsa or nacho cheese
- 1/4 cup olive oil
If you haven’t already, shred your cooked chicken and set aside.
You can use this slow cooker chicken recipe here if you want it to cook all day.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make them more flexible.
Lay one tortilla on a flat surface. Spread 2 tablespoons of nacho cheese in the middle of the tortilla.
Place ½ cup of shredded chicken on top of the nacho cheese.
Layer on the tostada, 2 tablespoons of sour cream, a sprinkle of lettuce and tomato, and top with shredded Mexican cheese.
Fold one half of the wrap overtop to as far into the center of your fillings as possible. continue folding, aiming for a pentagaon to octogon shape.
Repeat with all burritos.
Place your olive oil in a deep skillet and heat over medium heat.
Place your wrap, seam-side down, onto the skillet. Cook for 2-3 minutes until golden brown, then flip and cook for additional 2-3 minutes.
Repeat with the rest and eat immediately.
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Homemade Crunchwrap Supreme
- 2 cups shredded chicken
- 6 burrito size flour tortillas
- 6 to stada shells
- 1 cup of sour cream
- 2 cups of shredded lettuce
- 1 diced tomato
- 1 cup shredded Mexican cheese blend
- 1 cup queso salsa or nacho cheese
- 1/4 cup olive oil
- If you haven’t already, shred your cooked chicken and set aside.
- Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make them more flexible.
- Lay one tortilla on a flat surface. Spread 2 tablespoons of nacho cheese in the middle of the tortilla.
- Place ½ cup of shredded chicken on top of the nacho cheese.
- Layer on the tosada, 2 tablespoons of sour cream, a sprinkle of lettuce and tomato, and top with shredded Mexican cheese.
- Fold one half of the wrap overtop to as far into the center of your fillings as possible. continue folding, aiming for a pentagaon to octogon shape.
- Repeat with all burritos.
- Place your olive oil in a deep skillet and heat over medium heat.
- Place your crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 minutes until golden brown, then flip and cook for additional 2-3 minutes.
- Repeat with the rest of your crunchwraps and eat immediately.
