Crunchwrap Supreme - anyone made their own?

[blue_dolphin]

The NYT recently ran an article about chefs riffing on the now-classic Taco Bell Crunchwrap Supreme: The Fast-Food Gimmick That Became an Unlikely Muse for Chefs.  They include a recipe for a dupe for those interested: Crunchy Queso Wrap as well as descriptions of the variations created by a number of chefs for their own restaurants. 
Han Ly Hwang's Munchwrap Extreme with beef bulgogi and pickled banchan sounds pretty good to me. 

Anyone ever tried putting your own spin on these?

 

I’ve never been to Taco Bell nor sampled the original but ever since I heard of Kris Yenbamroong’s Grapow Crunchwrap Supreme at Night + Market, I’ve wanted to try making one. It’s described thusly on the restaurant menu: 

 

I have his cookbook and have made the grapow chicken, which is crave-worthy on its own. The book has a recipe for a khao soi paste I could use to flavor a queso and I learned from the Times article that he uses a fried wonton wrapper instead of a tostada shell for the crunch part.  
If I make the grapow chicken and his khao soi, I’ll have 2 nice meals and leftovers to play around with. 
Seems like an excellent vehicle for repurposing leftovers. Anyone else want to play?

[ElsieD]

I'm intrigued.  I'd never heard of crunchy Queso Wraps.  I can easily find the ingredients. Is the khao soi sauce meant for the grapow chicken?

[blue_dolphin]

4 minutes ago, ElsieD said:

Is the khao soi sauce meant for the grapow chicken?

No, not really.  The Khao Soi served at the restaurant is a Chiang Mai-style coconut curry with beef and noodles. The curry paste used to flavor it would not be used in Grapow chicken but since they use something they’re calling “khao soi queso” in their crunchwrap, I figured that curry paste used would be a good start for my dupe. 

The khao soi curry paste is the cookbook made with fresh turmeric, garlic, ginger, shallots, chiles, Roasted Chile Powder, cardamom, salt and a little vegetable oil.

 

The grapow chicken in the book is more simply flavored with prik tum (jalapeños, bird’s eye chilies and garlic, simmered in oil) Thai seasoning sauce, oyster sauce and fish sauce. It also includes green beans. 

[MaryIsobel]

I've made copycat crunch wraps using the sheet pan method when our son-in-laws come over to help with yard/pasture work. Fairly easy to put together and satisfies the gullets of two 30-year-old, extremely active yound men. Never thought of riffing on the original but that will be a fun experiment.

 

[TicTac]

I have no idea what that is, I had a few bean burritos from Taco Hell perhaps 30 years ago, but I learned my lesson (the white porcelain throne teaches you much!) quickly.

 

If I were to guess, we create a similar experience at home - often taking a crunchy taco shell (guilty pleasure!) filling it with whatever taco night ingredients, then wrapping it in a home made tortilla - usually with a layer of crema / guac in between. 

 

Great textural contrast!