Make your own Crunchwrap at home
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Joe and his Crunchwrap. Photos: Joe Guillen/Axios
👨🏽🍳 Joe here, with tips to make your own Crunchwrap.
Between the lines: I've never had a Crunchwrap — from Taco Bell or otherwise — but I love tacos, tostadas and cooking at home. So I gave it a try.
State of play: There are countless YouTube chefs with Crunchwrap instructional videos. After watching several, I concluded that the essential ingredients are:
- Two big soft tortillas, one crispy tostada shell, cheese and a protein (usually hamburger, but refried beans would also work well).
Yes, but: The real fun is picking your other fillings.
- Typical taco toppings like sour cream, tomatoes and shredded lettuce are great if you don't feel like getting too adventurous.
Behind the scenes: Assembling the wrap is easier than it looks. The key is trimming the second tortilla to match the shape of the tostada shell.
- Lay down the big tortilla first, add a couple of fillings, put the tostado shell in the middle and top it with the smaller tortilla. Then pull the larger tortilla edges up over the top and plop it in a nonstick pan, folded-edges-side down.
Pro tip: I recommend this video from chef Matty Matheson to see how to stack your fillings.
- Like Matheson, I also layered in some queso. You should, too.
- A handful of tortilla chips is a viable alternative to the tostada shell.
The bottom line: My at-home Crunchwrap was surprisingly easy to make and predictably delicious. I'll be making more.