Homemade Crunchwrap Supreme

If you’re a fan of the iconic fast-food Crunchwrap Supreme, then you’ll love this homemade version! Packed with flavorful seasoned beef, crunchy lettuce, gooey cheese, and a crisp tortilla, this Homemade Crunchwrap Supreme is sure to satisfy your cravings. What’s more, you can control the ingredients and make it fresh at home. Let’s dive into how to make this restaurant-style dish in your own kitchen, complete with a quick recipe for pickled red onions that adds a tangy punch.

Ingredients:

For the Crunchwrap Supreme:

• 2 large (12-inch) corn tortillas
• 1/2 lb ground beef (85/15 lean)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 1 tsp salt
• 1 tbsp tomato paste
• 1 tbsp beef broth
• 1/2 cup shredded iceberg lettuce
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1-2 tbsp hot sauce (such as Cholula or your favorite brand)
• 1/4 cup diced tomato
• 2 tbsp pickled red onions (see recipe below)

For the Pickled Red Onions:

• 1/2 large red onion, thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp salt

Instructions:

1. Make the Pickled Red Onions:

1. Prepare the brine: In a small saucepan, combine the white vinegar, water, and salt. Bring the mixture to a boil, then remove from heat.
2. Pickle the onions: Place the thinly sliced red onions in a heatproof jar or bowl. Pour the hot vinegar mixture over the onions, ensuring they are fully submerged. Let them sit for at least 30 minutes to pickle (or longer for a stronger flavor). Store any leftover onions in the refrigerator for up to a week.

2. Cook the Ground Beef:

1. Season the beef: In a medium skillet, cook the ground beef over medium heat, breaking it up with a spatula as it cooks. Once the beef begins to brown, add the garlic powder, onion powder, ground cumin, smoked paprika, cayenne pepper (if using), and salt. Stir until the beef is fully browned and the spices are well incorporated.
2. Add the tomato paste and broth: Stir in the tomato paste and beef broth, cooking for an additional 2-3 minutes until the mixture thickens slightly. Remove from heat and set aside.

3. Prepare the Tortillas:

1. Warm the tortillas: Heat the corn tortillas in a dry skillet for about 30 seconds on each side, just to make them pliable and easy to fold.
2. Assemble the Crunchwrap: Lay one tortilla flat on a clean surface. Spread a layer of the cooked beef mixture in the center, leaving about 2 inches of space around the edges.

4. Layer the Fillings:

1. Add the toppings: On top of the beef, layer shredded cheddar cheese, shredded lettuce, diced tomatoes, pickled red onions, and a dollop of sour cream. Drizzle with lime juice and hot sauce to taste.
2. Seal the wrap: Place the second tortilla on top of the fillings. Fold the edges of the bottom tortilla up over the top, pleating and overlapping as you go to seal the Crunchwrap. If needed, use a small piece of a third tortilla to patch any gaps.

5. Cook the Crunchwrap:

1. Sear the Crunchwrap: Heat a large skillet over medium heat and lightly grease with a drizzle of oil. Place the folded Crunchwrap seam-side down into the skillet and cook for 2-3 minutes, until golden brown and crispy.
2. Flip and cook the other side: Flip the Crunchwrap carefully and cook for an additional 2-3 minutes, until both sides are crisp and golden.

6. Serve and Enjoy:

Cut the Crunchwrap in half and serve warm. Enjoy the crisp outer tortilla combined with the flavorful, melty, and crunchy fillings inside!

Why You’ll Love This Homemade Crunchwrap Supreme:

1. Full Control of Ingredients: You can customize this recipe with your favorite toppings, adjust the spice level, or even use ground turkey or chicken instead of beef.
2. Crunchy on the Outside, Soft on the Inside: The perfect balance of a crispy tortilla and the soft, flavorful fillings is what makes this dish so satisfying.
3. Easy to Make: Despite looking impressive, the Crunchwrap is surprisingly simple to make with just a few easy steps.
4. Pickled Red Onions Add a Tangy Kick: The homemade pickled onions add a burst of flavor and a refreshing contrast to the rich and savory beef.

Tips for Success:

1. Don’t Overstuff: It can be tempting to add a lot of filling, but overstuffing can make it hard to seal the wrap and keep everything intact while cooking.
2. Seal the Edges: Be sure to press and fold the edges of the tortilla securely before cooking. This prevents the fillings from spilling out.
3. Add Extra Crunch: For even more crunch, place a small tostada shell or a few tortilla chips inside the Crunchwrap before sealing it.
4. Mix Up the Sauces: You can switch up the flavor by using different sauces like salsa, guacamole, or ranch dressing as an additional layer inside the Crunchwrap.

Variations:

• Vegetarian Option: Swap the ground beef for black beans, pinto beans, or seasoned tofu.
• Chicken Crunchwrap: Use cooked and shredded chicken seasoned with taco spices instead of beef for a lighter, yet equally delicious version.
• Breakfast Crunchwrap: For a breakfast twist, fill the Crunchwrap with scrambled eggs, sausage or bacon, cheese, and hash browns.

This Homemade Crunchwrap Supreme is the perfect meal for Taco Tuesdays, a fun weekend dinner, or whenever you’re craving something delicious and comforting. With a crispy tortilla on the outside and a mix of savory beef, fresh veggies, and creamy toppings inside, this recipe brings the fast-food favorite into your home kitchen with a homemade twist. Enjoy the satisfaction of making this flavorful, crispy, and cheesy meal from scratch!