I try to avoid eating fast food as much as possible because I know it’s not good for me and I never feel great afterward. However, the other day, I randomly got a craving for a crunchwrap supreme from Taco Bell. Instead of going there, I decided to make one myself.
A crunchwrap has all the basic components of a regular taco, but it’s wrapped up and grilled. There are a lot of colours, textures and flavours all packed into a tortilla. The complete list of traditional components is: tortilla, taco ground beef, queso (cheese sauce), corn taco shell, lettuce, tomato, sour cream and cheese.
I followed a recipe from Damn Delicious (link here), which was an exact replica version of the classic. I made a couple changes for mine though. First of all, I made them vegetarian by using homemade refried beans instead of the taco ground beef. The other change was omitting the queso because I got a little lazy to make it (teehee). Oh, another slight change was using corn tortilla chips instead of one large tostada shell.
Like I mentioned, I made my own refried beans from The Kitchen Girl (link here). They were so easy to make and turned out delicious. I could put them in any burrito or quesadilla, or even eat plain with chips. I only adjusted the level of seasoning by doubling the chili powder and cumin, I just wanted more pronounced flavour.
The crunchwrap turned out amazing!! I loved all the layers and I’m happy that the cross-section looked so pretty. Also, I was a little worried that it would fall apart before grilling it, but it held together really well – I guess the melted cheese acted as a glue. It was so fresh with the veggies and the crunch of the tortilla chips added good dimension to the dish.
I honestly have no idea why I’ve never made these before, but I will definitely make them again!