Making The Taco Bell Crunchwrap Supreme At Home

Ingredients

• 2.5 cups All-Purpose Flour (360 g, sifted)
• 1 teaspoon Baking Powder (8 g)
• 2 teaspoons Kosher Salt (7 g)
• 0.5 cup Bacon Fat (100 g, rendered and cooled; use pork fat for smoky flavor)
• 0.66 cup Hot Water (160 ml, not boiling)
• 2 pieces Chicken Thighs (Skin‑on, bone‑in, about 8‑oz each)
• 1 tablespoon Olive Oil (for drizzling on chicken)
• 1 bunch Parsley (fresh, stems removed)
• 2 heads Garlic (sliced in half)
• 1 piece Lemon (sliced for chicken and juiced for crema)
• 1 piece Orange (sliced for chicken and zest for salad)
• 0.5 cup Sour Cream (125 g)
• 2 tablespoons Mayonnaise (25 g)
• 2 tablespoons Jalapeño Salsa (25 g, can substitute hot sauce)
• 2 teaspoons Garlic Powder (4 g)
• 1.5 teaspoons Chipotle Powder (2 g, smoked flavor)
• 2 teaspoons Spanish Sweet Paprika (3 g)
• 2 cups Iceberg Lettuce (thinly sliced)
• 0.5 bunch Cilantro (roughly chopped)
• 1 cup Heirloom Tomatoes (diced, about 2 medium tomatoes)
• 0.25 cup Aged Cheddar Cheese (shredded)
• 0.25 cup Smoked Cheddar Cheese (shredded)
• 0.25 cup Goat Cheese (crumbled)
• 6 pieces Corn Tortillas (for tostadas; can be store‑bought)
• 2 cups Vegetable Oil (for shallow frying, 350°F oil temperature)
• to taste Salt (for seasoning chicken, tostadas, and salads)

Instructions

1. Make the Flour Tortilla Dough

   In a mixing bowl whisk together 2.5 cups all‑purpose flour, 1 tsp baking powder, and 2 tsp kosher salt until evenly combined.

   Time: PT5M

2. Incorporate Bacon Fat

   Add 0.5 cup rendered bacon fat to the dry mixture and use two forks to break it up until the mixture resembles coarse crumbs.

   Time: PT5M

3. Add Hot Water and Knead

   Pour 2/3 cup hot (but not boiling) water into the bowl, stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and no dry bits remain.

   Time: PT10M

4. Rest the Dough

   Shape the dough into a ball, cover with plastic wrap, and let rest at room temperature for 30‑60 minutes.

   Time: PT30M

5. Preheat Oven and Prepare Chicken

   Preheat oven to 450°F. Place two skin‑on, bone‑in chicken thighs on a baking sheet, drizzle with olive oil, and scatter a bunch of parsley, two halved garlic heads, and slices of lemon/orange around them. Season generously with salt and pepper.

   Time: PT5M

   Temperature: 450°F

6. Roast Chicken

   Roast the chicken for 30‑40 minutes, or until an instant‑read thermometer registers 160°F at the thickest part. Let rest 5 minutes before shredding.

   Time: PT35M

   Temperature: 450°F

7. Divide and Roll Tortillas

   Transfer rested dough to a floured surface, divide into 5‑6 equal balls. Roll each ball as thin as possible to about 12‑inch diameter; a larger circle can be trimmed with a bowl for a perfect shape.

   Time: PT10M

8. Cook Flour Tortillas

   Heat a 12‑inch cast‑iron skillet over medium‑high. Cook each tortilla 30 seconds per side until bubbles form and light char appears. Remove and set aside.

   Time: PT6M

   Temperature: Medium‑high

9. Fry Corn Tostadas

   Heat oil in a deep pan to 350°F. Fry each corn tortilla for 2‑3 minutes, flipping occasionally, until golden and crisp. Transfer to a wire rack, season with salt while hot.

   Time: PT15M

   Temperature: 350°F

10. Prepare Spicy Crema

    In a small bowl combine 0.5 cup sour cream, 2 Tbsp mayonnaise, 2 Tbsp jalapeño salsa, 2 tsp garlic powder, 1.5 tsp chipotle powder, 2 tsp sweet paprika, juice of one lemon, and salt to taste. Whisk until smooth.

    Time: PT5M

11. Make Herb Salad

    Thinly slice 2 cups iceberg lettuce, roughly chop half a bunch cilantro, zest one orange, then toss together in a bowl.

    Time: PT5M

12. Season Diced Tomatoes

    Dice heirloom tomatoes, place in a bowl, season with salt, and let sit for 5 minutes to release juices.

    Time: PT5M

13. Shred Cooked Chicken

    Using two forks, pull the roasted chicken thighs into bite‑size pieces, keeping the skin on for texture.

    Time: PT5M

14. Assemble the Crunchwrap

    Lay a warm flour tortilla flat. Layer shredded chicken, a fried corn tostada, a sprinkle of mixed cheddar and goat cheese, the herb salad, seasoned tomatoes, and drizzle generous spoonfuls of spicy crema. Add a small extra tortilla patch in the center, then fold the edges up and crimp each side toward the center, creating a sealed hexagon.

    Time: PT10M

15. Final Toast

    Place the assembled Crunchwrap seam‑side down in a skillet over medium heat. Cook 2‑3 minutes per side until the exterior is golden and the wrap holds together. Flip and repeat on the other side.

    Time: PT5M

    Temperature: Medium

Nutrition Facts

Calories

900

Protein

45 g

Carbohydrates

80 g

Fat

45 g

Fiber

5 g