Recipes Copycat Taco Bell CrunchWrap Supreme 8 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: 93 Easy Easter Desserts: Best Recipe Ideas of 2021 admin March 27, 2021 New Recipe: Candice Brown’s pear and apricot sticky toffee pudding recipe | Times2 admin March 31, 2021 SHANGHAI-STYLE RED BRAISED PORK BELLY November 2, 2021 New Recipe: How To Make Lemon Cream Cheese Bars :: WRAL.com admin May 5, 2021 New Recipe: In food world, debate rages about recipe plagiarism, Lifestyle News admin January 31, 2022 New Recipe: St Patrick’s Day: Traditional recipes from Derry producers – including Guinness cupcakes admin March 3, 2021 About The Author More from this Author One Response 100FootSiphonophore November 6, 2021 Homemade copycat Taco Bell CrunchWrap Supreme Not an EXACT copycat, because I made some adjustments based on my personal tastes/preferences. I’m not a fan of ground beef, so I used ground Italian sausage instead. Also not really a fan of chopped iceberg lettuce in things, so I thought that chopped sauteed jalapeño would be more flavorful. Let me know if any of the instructions are confusing (Makes 3) Ingredients: – 8-9 large flour tortillas – 1/2 lb ground Italian sausage – 1 cup cheddar cheese, shredded – flour 2 tbsp – butter 2 tbsp – milk 1/2 cup – salt & pepper to taste – 1 jalapeño, chopped small – 1 Roma tomato, chopped small – 3 tbsp sour cream Instructions: 1. Preheat the oven to 400F. Cut 6 smaller circles out of the centers of the flour tortillas, about half the diameter of the large tortilla. (Keep in mind that this round is going to be stacked in the middle of your ingredients and the larger flour tortilla must wrap around everything). Put 3 of these smaller rounds on a baking sheet and bake for 3-4 minutes or until just toasted and crispy. Remove from oven and set aside. Make sure there are 3 intact large flour tortillas left. 2. In a pan over medium heat, cook the ground sausage until cooked and browned. Set aside. 3. In a saucepan, melt the butter. Stir in the flour and cook for about 1 minute until a roux is made. Slowly stir in the milk making sure there is no lumps. Bring to a boil and cook until thickened. Add salt & pepper to taste. Add shredded cheese and stir until melted and desired thickness. 4. Chop jalapeño and sautee on medium heat until edges are slightly roasted brown. Chop Roma tomato. Toss together with roasted chopped jalapeño and set aside. 5. Assemble wrap: in the middle of a large tortilla, spoon some of the Italian sausage. Pour a few tbsp of the cheese sauce. Place the crispy tortilla round on top and spread the sour cream on it. Spoon the jalapeño and tomato mixture on top. Place the UN-toasted smaller tortilla round on top of all the ingredients, and wrap the edges of the large flour tortilla up and over. 6. Butter and heat a skillet. After the tortilla is wrapped, place it (folded side DOWN) into the skillet. The wrapped, folded ends of the tortilla should be cooked and stick together. Flip and toast the other side of the wrap. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.