Phil's Crunch Wrap

This one is a riff on arguably the most iconic fast-food staples that this millennium has ever known - Taco Bell’s Crunchwrap Supreme. It’s practically a work of art. Artistic merit aside, the crunch wrap is super easy to make at home. 


ACTIVE: 30 minutes
SPECIAL EQUIPMENT: cast-iron skillet or griddle


  • 1 package Phil’s Finest Lao Curry Style Grass-fed Beef
  • 1 head iceberg lettuce, shredded
  • 2 tomatoes, diced
  • 4 large tortillas, 10-12"
  • 4 small tortillas, 5-6"
  • 4 tostadas, 5-6"
  • 1 cup cheddar cheese, shredded
  • 1/4 cup heavy cream (or water)



  1. Cook your Phil's Finest Lao Curry beef into crispy crumbles.
  2. Pro-tip: as the beef is finishing up, throw in your shredded cheese and a splash of cream (or water) - cook on low heat until the beef and cheese are melted together.
  3. From bottom to top, the crunch wrap is made by layering a 10-12” tortilla, sour cream, shredded lettuce, diced tomatoes, a crispy tostada shell, cheesy Phil’s Finest Lao Curry beef, and another, smaller 5-6” tortilla. Fold this precious stack of deliciousness into a perfect hexagon, and toast it on each side (starting with the folded side down) for about 30 seconds (there’s a gazillion videos online for how to fold the crunch wrap, so we will spare you and the rest of the internet by not making a new one that nobody needs)
  4. The crunchwrap is highly portable. A true feat of modern engineering, it can be eaten sitting, standing, walking, running, or even while riding a bicycle.