We Can Do It Better: Homemade Crunchwrap Recipe
Ever wonder what the most popular posts here on PCFG are? I imagine not a lot of you have, but regardless, our homemade Taco Bell/Mexican food posts are actually really well-received. I imagine that partly makes sense on account of a little correlation I like to call “Younger People Like Taco Bell”. I’m sure plenty of old people like burritos too, but thanks in part to a rising health consciousness in the 18-30 bracket, it seems like people are very interested in figuring out how to make some of these delicious foods they grew up with, while also ensuring that no human body parts or rat feces end up in said food. Hey, tacos and cleanliness, it’s a winning combination! Who know?
Nonetheless, I consider myself a much-learned sage on the venerable fast food chain, thanks to my dark past. So believe me, I know the one menu item which seemed like it was made of pure taco magic, which you could never recreate: the Crunchwrap. A few people have asked me for advice on how to make your own crunchwraps at home. Fortunately, the two of us were able to bullshit and piece together the process step by step, which is actually not as hard as you’d think. And best of all, it is indeed “affordable”. Or let’s just say cheap. Because let’s not beat around the bush.
In case you’ve never eaten one before, Crunchwraps are essentially a corn tostada wrapped inside of a tortilla with some veggies, meats, and cheese. You eat them similarly to how you’d eat a quesadilla, though actually the basic process for them is fairly different. Thanks to the tostada, crunchy taco shell-y thing to the laity, there is a bit of a curveball, but it’s still not very complicated. Everything can easily be obtained from the grocery store for more or less a few dollars. I shit you not, you could easily make like 10 of these for under $10 bucks. Interestingly enough, working it out to a dollar per Crunchwrap, it’s actually much cheaper making them at home than buying at Taco Bell. Take that, Yum Corp.
Homemade Crunchwrap Supreme
- 1 large flour tortilla
- 1 small corn tostada
- 2 tbsp cheese sauce OR chipotle ranch
- chopped or sliced meat of your choice (Chicken obvi.)
- veggies of your choice (lettuce, tomatoes, peppers, etc…)
- 1 tbsp sour cream (optional)
- shredded cheddar cheese (optional)
- Preheat your oven to 250° (or as low as possible if it doesn’t go that low). Begin by spreading the sauce or dressing you’re using onto the tortilla. Give yourself about a 1 1/2″ border around the edges to prevent spillage or leaks.
- Next, place your chopped chicken or other meats onto the tortilla, spread out over the sauce layer. Try to make the pieces lay flat since it will help with closing the tortilla at the end.
- Place the corn tostada on top of the meat layer. Press down on it lightly to flatten the bottom, just don’t break the tostada. Now spread a layer of either sour cream or shredded cheese on top of the tostada.
- Place the semi-complete tostada into the oven and warm slightly. If using cheese, let the cheese melt slightly, however sour cream will turn faster so be careful.
- Remove from the oven and place vegetables in one final layer on top of the cheese or sour cream topped tostada. If you’d like, you can sprinkle additional cheese on top.
- To wrap your creation, fold the tortilla inwards towards the center as much as you can (see Pro-Tips below). Fold another side inwards so that the outer edges line up. Continue this 5-6 times until your Crunchwrap is totally sealed up.
- To finish, place a greased griddle or frying pan on high flame on the stovetop. Place the Crunchwrap sealed side down onto it once it’s hot, and cook for 1-2 minutes or until the bottom begins to tan. Flip over and repeat the process. Remove your Crunchwrap and serve warm!
Serves 1 person
- Depending on the size of your tortillas and tostadas, it’s very possible you won’t get your Crunchwrap to fold all the way to the center. Because of this, we strongly recommend measuring the tostada at the beginning. Place the shell on top of your tortilla and begin folding it inwards. If you can’t make it inwards with ample room, trim your tostada’s edges down a little bit so that the tortilla can fold in and over it into the center.
- To trim your tortilla without breaking it, there are two options: if cooking for yourself simply gnaw your way around the outside, mouse-style. Or if you’re cooking for others who wouldn’t appreciate you putting your mouth on theirs, use your hands to gentle break away small strips from the outer edges.
Like burritos and tacos and other of their delicious brethren, Crunchwraps are easily customizable. Hence why Taco Bell just rolled out their new line of “Crunchwrap Sliders” which are basically just this, but with different meats and sauces. If you know us well, you can bet your ass we’ll be figuring out the buffalo chicken version. As mentioned though, making these at home is incredibly cheap and, as you can see, pretty easy too. Best of all, being homemade you can guarantee everything is fresh and free or trash ingredients. And even more best of all, you can wow your stoner friends. You can tell them you’re a wizard.
Want more recipes for at-home Taco Bell or Mexican food? Try these:
Food 101: How To Make a Quesadilla
Homemade Chicken Flatbread Sandwich Recipe
Posted on January 13, 2015, in We Can Do It Better and tagged cheese, Delicious, forbidden fruit, recipes, tacos and burritos. Bookmark the permalink. 1 Comment.
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