Crunchwrap Supreme With Ground Bison: A Viral Copycat Recipe
This is my version of the folded, grilled, ridiculously satisfying wrap that made a certain taco chain famous, made with ground bison instead. Seasoned meat, warm nacho cheese, a crunchy tostada layer, cool sour cream and lettuce, all folded into a tortilla and griddled until the outside turns golden. It holds together better than you'd expect once you know the fold, and it disappears just as fast as the drive-through version, minus the drive-through line - and all those added chemicals
Also Read: Recipe: New Mexican Chili Con Carne With Ground Bison
Why Ground Bison Works So Well Here
Taco style seasoning was practically made for ground bison. It carries bold spice extremely well without needing extra fat to taste rich, and because bison has fewer calories than beef, this whole wrap ends up feeling a lot lighter than the fast food version while still tasting just as indulgent. The key to keeping it juicy is not to overcook it once the seasoning goes in. A short simmer is really all it needs.
Ingredients
(Makes 4 crunchwraps)
- 1.5 pounds Bison Ground
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Sea salt, to taste
- ¼ cup water
- 4 large flour tortillas, about 12 inches
- 4 tostada shells
- 1 cup warm nacho cheese sauce
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup sour cream
- 1 cup shredded lettuce
- 1 tomato, diced
- Tallow for the griddle
Instructions
- Brown the ground bison in a skillet over medium heat, breaking it up as it cooks. Add the chili powder, cumin, paprika, garlic powder, onion powder, salt and water. Simmer for 4 to 5 minutes, until the water has mostly absorbed and the meat looks glossy.
- Warm the large tortillas briefly in a dry skillet or the microwave so they're pliable and won't crack when folded.
- Lay a tortilla flat and layer the center with a portion of the seasoned bison, a spoonful of warm nacho cheese, a tostada shell, a handful of shredded cheese, a dollop of sour cream, lettuce and diced tomato.
- Fold the edges of the tortilla up and over the filling in overlapping pleats, working your way around until it forms a sealed hexagon shape.
- Heat a lightly oiled griddle or skillet over medium heat. Place the crunchwrap fold side down and cook for 2 to 3 minutes, until golden and sealed shut.
- Flip carefully and cook the other side for another 2 to 3 minutes.
- Slice in half and serve immediately, while the tostada shell inside is still crunchy.
Also Read: Recipe: Bison Steak Tacos With Cilantro Green Chile Salsa
Free Range Bison, Raised The Way Nature Intended
Our bison are raised on carefully selected partner ranches across the country. They're pasture raised and never administered any hormones, steroids or antibiotics, left to roam and graze freely the way bison have for thousands of years. It's a slower, more deliberate way of raising an animal, and it shows up in the flavor even under a stack of taco seasoning and nacho cheese.
A Note On The Fold
The fold is really the only tricky part of this recipe. Work in one direction around the circle, overlapping each pleat slightly like you're closing an envelope, and press the center down firmly before flipping it onto the griddle. If your tortilla keeps tearing, it likely needs a few more seconds of warming to loosen up before you start folding.
Reach Out To Our Helpful Team
At Beck & Bulow, we pride ourselves on our excellent customer service. We're always here to help if you have questions about your meat, want help making selections, or are just looking for a few more cooking tips. Every time you call our office at 800-674-8426, you'll be connected directly with a team member right here in Santa Fe, New Mexico, where we're based.
Every cut is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice, and delivered straight to your doorstep. If taco night at home has become a regular thing, our Bison Bulk Box is worth keeping stocked in the freezer.
Frequently Asked Questions
Can I make these ahead and reheat them later?
They're best fresh off the griddle, but you can assemble and fold them ahead of time, refrigerate, and griddle just before serving for the best texture.
What can I use instead of tostada shells?
A small corn tortilla fried crisp in a little tallow works just as well if you don't have tostada shells on hand.
Why did my crunchwrap fall apart on the griddle?
The tortilla likely wasn't warmed enough before folding, which makes it crack, or the fold wasn't pressed tightly enough to seal before flipping.
Can I freeze leftover seasoned bison?
Yes, the cooked, seasoned meat freezes well for up to 3 months. Thaw and reheat before assembling.
Is there a way to make these less messy to eat?
Let them rest for a minute or two after cooking before slicing, which gives the cheese and sour cream a chance to set slightly.
Check out our full selection of bison, elk, wild boar, lamb, grass fed beef and chicken. All of our high quality meat is handled the same way, from pasture to your door.