I remember seeing the Taco Bell Crunchwrap commercials when I was a kid and it was so insanely hyped up. Back when we were all beholden to commercial brakes we were bombarded with endless fast food and toy commercials. I was never a huge fast food lover. I can recall refusing to eat when we’d get off at a rest stop and all they had was McDonald’s. But when the Crunchwrap was unveiled I was immediately intrigued. My brother who also loves food, including allll the fast food, was pumped about it too so with a little convincing we had our parents bring us to try it out and we were all obsessed. My feelings towards fast food have not changed since I was a child, if anything I’ve lost interest in it even more so, but I still have a thing for Crunchwraps. I made this version DF and GF with the help of some of my favorite products (and my recipe for dairy free Queso) and I swear this would fool even the most loyal fast food lovers.
Homemade Crunchwrap
Ingredients
- 1 lb ground beef you can also use beyond or impossible meat if you want to make this vegan
- 1 packet taco seasoning
- 1 batch dairy free queso linked above
- 4 tostada shells
- 1/2 cup sour cream I like Kite Hill
- 1 medium tomato, diced
- 1/4 head iceberg lettuce, shredded
- 1 cup shredded mexican cheese I like Violife mexican shreds
- 4 6" tortillas you can buy smaller tortillas or use a bowl to cut smaller tortillas out of the larger ones
- 4 10-12" tortillas
Instructions
- Add ground meat to a skillet over high heat. Break up with a spatula and cook until it's no longer pink. Drain the excess fat then pour in taco seasoning and 1/4 cup of water. Mix until the seasoning fully coats the meat and the water has been absorbed.
- Heat tortilla in the microwave for 15-20 seconds or on a skillet then lay on a flat surface. Place a couple spoonfulls of taco meat in the center of the tortilla, then top it with enough queso to cover the meat. Place a tostada shell on top then spread about 2 tbsp of sour cream on top. Add some diced tomatoes, shredded lettuce, and a sprinkle of shredded cheese.
- Add 6" tortilla on top then gently fold the edges of the larger tortilla over top and onto one another until it's shut.
- Heat a skillet with oil or cooking spray over medium heat then add the wrap, seam side down, and cook covered for about 3 minutes. Check to see if the bottom is golden and if it's not cooked enough let it go for another minute. Flip and repeat then serve immediately and enjoy!
Jan says
You make all of your recipes sound absolutely delicious! Is it possible to have them all available to save on Pinterest? I saw the Crunchwrap isn’t and I don’t have a printer. Thank you!
gpquille says
Hi Jan! Thanks for your kind words. Right now I’m not on Pinterest but it’s something I want to work towards!!