Taco Bell Crunchwrap Supreme made Gluten Free and Dairy Free!! I just made this for the first time and it was absolutely delicious!! This Crunchwrap recipe has a few more steps to it but it is well worth your time! Hope you all enjoy as much as I did!!
Ingredients:
1 package ground beef
1 taco seasoning, I use Siete Mild taco seasoning.
1 package shredded Dairy Free Mexican cheese, I use the So Delicious Dairy Free brand.
1 package hard taco shells, I use the Tostado brand. *Break in half in order to fold the soft shell over the hard shell.
2 packages (6 tortilla shells) Gluten Free soft taco shells *Soft shells need to be larger than the hard shells.
1 package (12 oz) Dairy Free sour cream, I use the Tofutti brand the most.
¼ cup Dairy Free queso, I use Siete brand and find it at Fresh Thyme.
1 package shredded lettuce
½ tomato, diced
Dairy Free butter, I use the Earth Balance sticks.
Directions:
Brown the ground beef and add the taco seasoning.
Place one large gluten free soft taco shell on a plate.
Add a spoonful of the taco meat on the soft taco shell.
Add a handful of dairy free cheese on top of the taco meat.
Spread the dairy free sour cream on the hard shell. (Adjust the hard shell size to fit inside the soft shell. I broke the Tostadas hard shell in half.)
Add shredded lettuce and diced tomatoes on top of the Tostadas sour cream shell.
Add a handful of dairy free cheese on top.
Add the dairy free queso on top of the cheese.
Cutout mini soft shell to place on the very top of the ingredients.
Fold over the sides of the bottom shell to form a patty shape.
Place crunchwrap in a hot skillet with butter.
Flip after about 2 minutes. Both sides should be crispy before serving.
Enjoy!!
If recipe is confusing to you, feel free to message Rosie May for clarification. :)
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