After more than 10 years without it, I've finally perfected a gluten-free crunchwrap supreme!
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Taco Bell used to be my FAVORITE. But since they can't guarantee that anything is gluten-free in their kitchens, I avoid it at all costs. In my desire to recreate my go-to late night snack from college, I've finally replicated it a version that tastes like I remember. You can also make this gluten-free crunchwrap supreme into a GRAIN-FREE crunchwrap supreme, too!
Here's what you'll need to make this happen!
First, you'll need two different types of tortillas: hard shell, and soft. If you are planning to make a gluten-free crunchwrap supreme, I recommend Mission gluten-free tortillas, which I find at my local Stop & Shop, and Old El Paso Corn Taco Shells, available at most supermarkets. You can also use Old El Paso Corn Tostada Shells to make this even simpler!
For a grain-free crunchwrap supreme, I would suggest Siete Foods tortillas (almond or cassava are both tasty) and their grain-free hard taco shells. Siete's products are wonderful if you can't digest grains!
*Make sure you buy at least 2 packages of whatever soft tortillas you buy, because you will need more of the soft shell tortillas than the hard shell tacos. Trust me!
Next, you'll need your favorite taco meat and seasoning. I prefer ground turkey or ground beef, and this easy homemade taco seasoning is gluten-free and with way less sodium than the packets. Brown your meat, add the seasoning and water to simmer, and that's all the real cooking this recipe requires.
Now for the full assembly!
On another gluten-free soft tortilla (not the one you cut a hole into), begin by adding the meat and shredded cheese, followed by the two hard taco shell halves. (Please -don't buy pre-shredded cheese. It's gross. Grate the real stuff for the best quality and taste!)
Then, it's all about the toppings!
Lettuce, tomatoes (if you like them), sour cream (choose a dairy-free version like Kite Hill or Green Valley if you have issues with dairy) and lots of cheese. While some crunchwrap supremes have nacho cheese, I like real cheddar cheese. I prefer Cabot cheeses (yay Vermont!), because their cheddar cheese are all lactose-free. You can also try Siete Foods cashew queso for a dairy-free alternative! For the lettuce, I would suggest shredded lettuce as this works better than whole lettuce. I used whole lettuce because it's what I buy at the grocery store.
A panini press or George Foreman grill offers a great solution to frying these crunchwraps. I like the George Foreman because it gets those nice golden brown lines on both sides, but I'm sure a panini press would do the same. If you don't have either of those, a frying pan works great too! Just remember to flip it over. It only takes about 3-5 minutes before you have a melty, gooey, cheesy delicious crunchwrap supreme you can devour.
Here's the full recipe for crunchwrap supremes!
If you love this recipe, please leave a review! Thank you so much!
Gluten-Free Crunchwrap Supreme Recipe
- 8 gluten-free soft tortillas, like Mission
- 4 gluten-free hard taco shells, broken in half, or 4 gluten-free tostadas
- ½ lb gluten-free taco meat (beef or turkey with seasoning)
- Toppings: lettuce, tomatoes, sour cream, cheddar cheese
- Optional: nacho cheese, in addition to regular cheddar cheese
- Oil of choice, if frying on the stove
Prepare the taco meat according to recipe instructions. Set aside.
Heat George Foreman or panini press, or lightly spray a frying pan with oil of choice over medium heat.
Break the hard shell taco in half, if using. Place them (or a tostada) in the shape of a circle over one of the soft tortillas and use as an outline to cut out a circle shape. Remove excess to compost and set circle aside.
Onto a new soft tortilla, place 1-2 tablespoon ground beef, followed by cheddar cheese. You can use nacho cheese here, if you prefer. Next, add the hard shell taco halves or the tostada, followed by the sour cream, lettuce, tomatoes (if using), and more cheddar cheese. Finally, place the soft tortilla circle you cut out earlier on top.
Press down using the palm of your hand to keep everything compact. Next, fold the edges of the large tortilla (on the bottom) over one another to seal everything together. Be gentle, as the soft tortillas (no gluten) means they are delicate.
Place the crunchwrap seam side down on the grill, panini press, or frying pan, and cook 3-5 minutes. If frying, flip after 2-3 minutes or when it looks golden brown on the bottom.
Remove to a plate and allow it to cool for 2-3 minutes before cutting and serving. Enjoy!
Make this a grain-free crunchwrap by using Siete Foods tortillas & taco shells.
Make this a dairy-free crunchwrap by using Siete Foods cashew queso, Kite Hill sour cream, and Daiya cheese.
Crunchwraps are best fresh! Store in the refrigerator and reheat by broiling in the oven or use a gluten-free toaster oven. This will ensure it crisps up nicely and doesn't get soggy.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 1319Total Fat 62gSaturated Fat 22gTrans Fat 1gUnsaturated Fat 35gCholesterol 154mgSodium 2324mgCarbohydrates 123gFiber 15gSugar 6gProtein 66g
The nutrition information on each recipe card is provided as a courtesy and for your convenience. The data is calculated by Nutritionix. You are encouraged to make your own calculations based on your ingredients and preferred nutritional facts calculator. While I try to make sure they are accurate, I cannot guarantee the accuracy of these calculations.
Have you ever made a gluten-free crunchwrap?
Let me know in the comments below!