My Attempt At Making Homemade Crunchwrap SupremesThis post may contain affiliate links. Please see my disclosure policy for more details.
I’m a big fan of Taco Bell and have seen the recipe for Homemade Crunchwrap Supremes on Pinterest, so I thought I’d give them a try. The recipe looked simple enough – how hard could it be?
I gathered all of my ingredients together to assemble my crunchwraps (the meat was on the stove).
Flour Tortillas (Burrito and fajita size)
Round Corn Tortillas
- Place the corn tortillas in a 400 degree oven for a few minutes to warm them up.
- Warm the burrito size flour tortillas in the microwave for about 10 seconds.
- Layer the burrito size tortilla with nacho cheese, taco meat, corn tortilla, sour cream, lettuce, tomato, and fajita size burrito. Fold the edges of the burrito up to the center until it is closed.
- Spray your griddle (or pan) with cooking spray. Cook your crunchwraps, seam side down, on medium-low for about 3 minutes, pressing with a spatula.
The original recipe (from Quick & Easy Recipes) said to warm up your tortillas one at a time to make them easier to fold. Well, I didn’t do that, but I’m not sure that would have helped too much. My tortillas fell apart a little, but that wasn’t the main problem. Even though I did press the crunchwrap with a spatula, the tortilla didn’t turn brown and, as you can see below, the edges didn’t seal.
Even though my crunchwrap supremes didn’t turn out picture perfect, they were still quite tasty and I rather enjoyed them. Trent ended up eating his with a fork because it was just easier.
So there you have it, my attempt at making Homemade Crunchwrap Supremes!
Have you ever attempted to make a recipe you found on Pinterest but it didn’t turn out as you expected? I’d love to hear all about it!