Paleo Crunchwrap Supreme – a Paleo gluten free friendly rendition of Taco Bell’s super famous Crunchwrap Supreme. Perfect for Taco Tuesday or any night of the week!
I was reminiscing with a few friends about the good ole college days, and how we’d get Taco Bell late night after a night out (re: boozy night out). We’d always get the crunch wrap supreme because who doesn’t like a crunch wrap supreme from Taco Ball?!
While we were talking about this, I thought to myself, I wonder if I can make one with better ingredients, and then it dawned on me, DUH, yes I can! Thus was born the Paleo Crunchwrap Supreme using tostones to get the crunch.
If there’s anything we learned from Tostones Week 2018, it’s that tostones can be used for just about anything and everything! Use them as buns for sandwiches and burgers, as toast for your avocado toast, and now as the crunchy part of the crunch wrap supreme. (Super technical term I just used there.)
I used Siete tortillas that are grain free and gluten free, but feel free to use whatever tortillas you want to use. The world is your oyster. I just want you to make them using tostones because it’s a GAME CHANGER.
Because the Siete tortillas are a bit smaller than the burrito size tortillas usually used, you’ll get smaller sized crunchwrap supremes. If you decide to make your own tortillas, make sure they are burrito sized tortillas if you want a bigger paleo crunchwrap supreme.
The little ones are cute (who doesn’t love mini things?), and they make the perfect appetizer. Cut them in half and serve with guacamole and salsa. So delicious!
I know someone will ask if you can make this ahead of time, and to be honest, no. You won’t get the same effect the fresh ones give. You can totally prepare all of the ingredients ahead of time and assemble whenever you’re ready to make the paleo crunchwrap supreme. That could totally work, and it takes no time to put them together once you’ve mastered it.
This concludes Tostones Week 2018! I hope you had as much fun as I did!
Paleo Crunch Wrap Supreme (Taco Bell Copycat)
- 1 lb ground beef
- ½ onion diced
- 1 garlic clove peeled and minced
- 1 tbsp taco seasoning
- 1 tbsp avocado oil
- 2 cups paleo nacho cheese
- 2 cups shredded lettuce
- 2-3 roma tomatoes diced
- 1 cup shredded cheese optional
- ½ cup sour cream or dairy free sour cream
- 8-12 large pieces of tostones
- 1 package of Siete tortillas
- Kosher salt and black pepper
- Avocado oil spray
Preheat skillet over medium heat with avocado oil.
Saute onions until translucent, add in minced garlic and ground beef. Break the ground beef apart and add in the taco seasoning.
Cook until completely browned. Drain any excess liquid then season with a pinch or two of kosher salt and black pepper. Set aside.
First warm your tortillas up so they are pliable.
Lay soft tortilla on a flat surface. Spread about 2 tablespoons of paleo nacho cheese int he center of tortilla and then scoop about 2 tablespoons of beef on top. Make sure there's plenty of around the edges.
Place a tostones on top then spread sour cream on top of the tostones. Add some shredded lettuce, diced tomatoes, and shredded cheese if using (or more paleo nacho cheese).
Fold the edges of the tortilla in towards the center and it’ll naturally pleat. If the toppings are still showing, cover with a piece of tortilla cut to fit what is showing underneath the pleats.
Heat a skillet over medium heat and coat with a spray of avocado oil.
Place the crunchwrap supreme seam side down, cook for 4-5 minutes or until it starts to get brown, flip and repeat.
Serve with guacamole, salsa, more sour cream, and paleo nacho cheese if you want!
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