After more than 10 years without it, I've finally perfected a gluten-free crunchwrap supreme!
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About This Crunchwrap Supreme Recipe
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!
Ingredients You Will Need
First, you'll need two different types of tortillas: hard shell, and soft.
For the soft tortillas, I recommend Mission gluten-free tortillas, or Siete Foods tortillas (almond or cassava are both tasty) grain-free hard taco shells. Siete's products are wonderful if you can't digest grains! I find both of these at my local Stop & Shop or Whole Foods.
For the hard shell tortillas, I use hard taco shells like Old El Paso Corn Taco Shells, available at most supermarkets. You can also use Old El Paso Corn Tostada Shells (essentially, a flat hard corn tortilla) to make this even simpler, because then you won't have to break the hard corn taco shell into two. Siete also has a grain-free hard taco shells if you can't digest corn.
*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!
You will also 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.
Finally, you'll need any toppings you'd like, such as tomatoes, sour cream, cheese, and lettuce.
How To Make Gluten-Free Crunchwrap Supremes
Now for the full assembly!
First, you'll need your 3 tortilla pieces. One normal sized gluten-free tortilla, one hard shell gluten-free corn taco broken in half (or one tostada shell), and then the third, you'll create using the steps listed below. Essentially, you want to make a small circle out of a second gluten-free tortilla that will be used on top of everything once we've assembled it all. It will make sense later!
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 or your tostada. (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 and layering them on, until the very end.
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.
Lastly, you'll add the cut out circle tortilla, seal the edges, and fry it until it's golden brown and crispy.
Here's the step by step for arranging everything:
How To Cook Crunchwrap Supremes
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, or use a frying pan to press it down so it gets flatter and crisps up nicely.
It only takes about 3-5 minutes before you have a melty, gooey, cheesy delicious crunchwrap supreme you can devour.
You can also watch me make them on my Instagram video here:
Troubleshooting Common Problems With Crunchwraps
The most common challenge I hear about making anything with gluten-free tortillas is they tend to tear or break. So here's what I suggest to prevent it:
First, if the tortilla rips, it probably means it's too full. I've had this happen when I started experimenting with the recipe and was piling on the lettuce, beef, and cheese. Keeping them on the thinner side will help prevent this.
Second, the tortillas are much better at room temperature than if they are cold. This allows them to fold much easier without automatically ripping. You can also heat in the microwave for 10 seconds with a damp paper towel over them.
Third, I always use my fingers to press the tortillas together when folding, to help them stick or stay together better. And if a small tear appears at the corner, it doesn't matter, because it's going to get pressed down when you grill or fry them.
What To Serve With Gluten-Free Crunchwrap Supremes
These gluten-free crunchwraps are very filling, so I usually don't eat them with anything else! But if you are looking to dip them into something, I'd suggest this gluten-free guacamole, which is super easy to make in under ten minutes.
Looking for more gluten-free dinner recipes?
This is the pad thai I learned to make right in Thailand, with a homemade sauce too!
This gluten-free potato leek soup is super creamy without the dairy.
Veggie chili requires minimum prep work and is packed with vegetables.
Want something easy with tons of flavor? Try chicken piccata over pasta or rice.
Here's the full recipe for crunchwrap supremes!
If you love this recipe, please leave a comment! 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!