Yummy Crunchwrap Supremes

It's time to share some of the delicious Pinterest inspired recipes we've been trying around here. Up first is one of my favorites- Crunchwrap Supremes! It's so simple I wonder how I've never thought to do it at home on my own before. Kudos to Full Bellies, Happy Kids for coming up with the obvious here. It's much appreciated!

The great thing about these crunchwraps is that you can completely customize them to your liking. If someone wants black olive slices in theirs, go ahead. If someone wants salsa, hook 'em up. Don't like sour cream? Leave it out! Easy peasy! You can also make them a little healthier than what you find at the fast food joint. Try making them with ground chicken or turkey meat. Use fat free sour cream and reduced fat cheese. You could even try healthier tortilla wraps. Again, it's all up to you!

Ingredients (for a basic Crunchwrap Supreme):

• Large (burrito size) tortilla shells
• Small tostada shells (or as FB,HK used, tortilla chips)
• Queso sauce
• Pre-cooked taco meat (I obviously used beef)
• Shredded lettuce
• Shredded cheese
• Sour cream

Other options could include, but are certainly not limited to:

• Taco Sauce (I usually poor some on as I go)
• Jalapenos
• Bell or banana peppers
• Black or refried beans (which I've tried and really enjoyed)
• Olives
• Tomatoes (which are actually in Taco Bell's version)
• And whatever else you think might appeal to you!

Here's what we used the first time we made them
(I had the taco meat on hand as extra from another meal that week)

Directions:

1. Warm your tortilla in the microwave to make it soft enough to bend
   
2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later
   

3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)

4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)

5. Spoon a dollop of sour cream and spread over the shell
   
6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)
   

7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)
   
8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long
   
9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom

You're ready to eat!! You can cut it in half to make it easier to handle, but with everything sealed into the wrap it's pretty manageable as is. If you were to cut it open though, you'd find this nice layered little pocket.

Yummy!

These are so quick and easy to make! We love our taco nights around here, but I sure do like this alternative- especially since they come pre-made! I don't have to make both kids their tacos before assembling mine, only to take the first bite and have one of them ask me to make them another... *sigh*...

And if you're like me and tend to have taco meat in the fridge at almost any given time, it's great to make single servings with. Nights when the hubs has school and the kids want chicken nuggets, I can make myself a delicious meal that wasn't frozen in some way...

Thanks again to Full Bellies, Happy Kids for thinking to do this at home and sharing it with the world. I'll definitely be paying more attention to some of my favorite meals at restaurants and fast food places to see what else I can recreate at home!

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