Elk Crunch Wrap Supreme

Latest posts by Lindsey Bartosh (see all)

I love a good copy cat recipe, but I think this Elk Crunch Wrap Supreme fashioned after the Taco Bell one is my absolute favorite. Copy cat recipes are always fun to experiment with, whether it’s seeing if you can recreate the exact dining experience or develop your own twists that are a shout-out to the original, a good time will be had by all.

The trick to taking this Elk Crunch Wrap Supreme from a copy cat to a dang good meal everyone will talk about is finding the extra grande flour tortillas. The balance between the soft flour tortilla and the crunchy tostada shell is the key to a perfect Crunch Wrap Supreme. If you find just a burrito size flour tortilla you will have to use two in order to cover the entire crunchy tostada. This will create a texture imbalance, and while still good, you will not have reached Crunch Wrap Supreme perfection.

While I used elk for my meal, other wild game meats would work great for this recipe: deer, moose, pronghorn, bear, etc. Enjoy!

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Elk Crunch Wrap Supreme

Recipe by Lindsey BartoshCourse: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 2 pounds ground elk meat (or other wild game of your choice)

  • 1 medium onion, diced

  • 1 tablespoon olive oil

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 1 tablespoon paprika

  • 1 tablespoon oregano

  • 1 teaspoon red pepper flakes

  • Salt and pepper

  • 2 tablespoon tomato paste

  • 6 oz can hatch green chilies

  • 15 ounce can refried beans

  • Package extra grande flour tortillas

  • Tostada shells

  • Tomato, diced

  • Head of lettuce, shredded

  • 15 oz can nacho cheese sauce

  • 15 oz jar queso blanco dip

  • Four cups shredded cheddar cheese

  • 1/2 cup sour cream

Preparation

  • To a large skillet over medium high heat, add a tablespoon of olive oil and a medium sized diced yellow onion. Let the onion cook until softened and translucent, about five minutes.
  • Next, add in the ground elk. Add seasonings, cumin, paprika, oregano, onion powder, garlic powder, chili powder, and crushed red pepper flakes. Season to taste with salt and black pepper.
  • Mix in the tomato paste and hatch green chilies. Cook until meat is cooked through, about seven minutes.
  • Warm flour tortilla in microwave for ten seconds to increase flexibility for folding. In the center of the tortilla, spread a spoonful of refried beans to the size of the tostada shell. Top with ground elk mixture.
  • Place a large dollop of each cheese: nacho cheese sauce and queso blanco dip. Spread evenly over meat mixture.
  • Add a tostada shell.
  • Mix shredded lettuce and tomatoes with half cup of sour cream. Spread the lettuce and tomato mixture over the top of the tostada.
  • Top with a handful of shredded cheddar cheese.
  • To fold, start at the bottom of the flour tortilla and fold into the center of the tostada shell. Grab the corner you created to the right side and fold towards the center. Continue working in a counter clock-wise direction until you have folded all the flour tortilla towards the center. The top should have a star pattern.
  • Place the taco folded side down in a large skillet over medium heat. Cook for three minutes, flip, and cook an additional two minutes.
  • Repeat process for rest of Elk Crunch Wrap Supremes.

Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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