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Crunchwrap Supreme

I've always been a taco bell fanatic and now I think I've finally gotten down the recipe to make it at home! It only takes about 10 minutes and is actually super easy to make. The two hardest parts about this recipe was folding the tortilla and nailing the creamy jalapeño sauce, but don't worry I've got you covered on both! The trick to this recipe is actually using another small tortilla in addition to your big one. 

Crunchwrap Supreme

Prep Time: 15 minutes

Servings: 2 people

Creamy Jalapeño Sauce
  • 1 tbs Pickled Jalapeño Juice
  • 6 Pickled Jalapeños (finely chopped)
  • 2 tbs Mayo
  • 2 tbs Sour Cream
  • 1 tsp Cumin
  • 1 tsp Garlic (minced)
  • Salt (to taste)
  • 1 tbs Sriracha
  • 1 tsp Paprika
  • Sugar (a little to taste)
  • 2 Large Tortillas
  • 2 Small Tortillas
  • 2 Tostada Shells
  • Lettuce (chopped)
  • Tomatoes (diced)
  • Onions & Bell Peppers (diced)
  • Refried Beans
  • Taco Sauce / Taco Seasoning
  • Sour Cream
  • Taco Bell Sauce
  • Enchilada Sauce
  • Cheese (shredded)
1. Cook 2 Large and 2 Small Tortillas for 2 minutes each (just until they are warm)
2. Mix all the ingredients for the Creamy Jalapeño Sauce in a bowl and set aside
3. Sauté onions and bell peppers (diced) and add some Taco Seasoning or Taco Sauce to them and set aside
4. Bake Tostadas for 5 minutes at 350 degrees until golden-brown
5. To assemble: lay out a large tortilla and spread enchilada sauce all around it. Then add the refried beans only in the center and slowly spread it into a circle (as big as the tostada). Then, spread sour cream on the tostada and place on top of the beans. Top the tostada with lettuce, sautéd onions & bell peppers, tomatoes, creamy jalapeño sauce, taco bell sauce and cheese. 
6. To fold: place the small tortilla on top of the mountain of ingredients you just created and slowly fold in the larger tortilla making folds along each side. 
7. Put it in the panini maker for 3-4 minutes (until golden brown) and enjoy! 
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