Save A homemade version of the iconic Crunchwrap Supreme, featuring seasoned beef, melty cheese, crisp lettuce, and crunchy tostada, all wrapped in a perfectly toasted tortilla.
When I first made this copycat Crunchwrap Supreme for my family, everyone was amazed at how similar it tasted to the real thing. It quickly became a requested dinner whenever we craved something delicious and fun.
Ingredients
- Meat & Protein: 1 lb (450 g) ground beef, 1 tbsp taco seasoning, 2 tbsp water
- Dairy: 1 cup (120 g) shredded cheddar cheese, 1 cup (120 g) shredded Monterey Jack cheese, 1/2 cup (120 g) sour cream
- Vegetables: 1 cup shredded iceberg lettuce, 1 medium tomato (diced)
- Tortillas & Crunch: 4 large (burrito size) flour tortillas (12 inch), 4 tostada shells, 4 small flour tortillas (6 inch)
- Sauces & Seasonings: 1/2 cup nacho cheese sauce (store bought or homemade)
- Optional: 1/4 cup sliced jalapeños
Instructions
- Cook the beef:
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat. Stir in taco seasoning and water, simmer for 2 3 minutes. Remove from heat.
- Prepare tortillas:
- Warm the large flour tortillas for 15 seconds in the microwave to make them pliable.
- Layer fillings:
- Lay one large tortilla on a clean surface. In the center, spread 1/4 of the ground beef. Drizzle with 2 tbsp nacho cheese sauce. Place a tostada shell on top.
- Add toppings:
- Spread 2 tbsp sour cream over the tostada. Add lettuce, diced tomato, shredded cheddar, and Monterey Jack cheese. Add jalapeños if using.
- Enclose the Crunchwrap:
- Place a small flour tortilla over the fillings. Fold the edges of the large tortilla up and over the center, pleating as you go, to fully enclose the filling.
- Cook Crunchwrap:
- Heat a clean skillet over medium heat. Place the Crunchwrap seam side down and cook for 2 3 minutes until golden brown. Flip and cook the other side until crisp.
- Serve:
- Repeat with remaining ingredients. Slice in half and serve hot.
Save Making Crunchwraps together is a fun family project, especially if you let everyone customize their own fillings. It is one of those dinners that always gets everyone involved and leaves everyone satisfied.
Required Tools
Large skillet, spatula, knife and chopping board, microwave (for warming tortillas)
Allergen Information
Contains gluten and dairy. Nacho cheese sauce and taco seasoning may include soy. Always check ingredient labels for allergies.
Nutritional Information
Per serving: 670 calories, 35 g total fat, 49 g carbohydrates, 34 g protein
Save Try adding guacamole or hot sauce for a spicy twist. This homemade Crunchwrap is sure to satisfy your cravings every time.
Recipe FAQ
- → Can I use another protein instead of beef?
Yes, substitute with black beans, chicken, or plant-based crumbles for different tastes and dietary needs.
- → How do I keep the tortillas from tearing?
Warm tortillas briefly in the microwave to make them pliable, so they fold without cracking.
- → What cheese works best?
Cheddar and Monterey Jack melt well and offer great flavor, but you can use your favorite blends.
- → Is there a vegetarian option?
Swap the beef for seasoned black beans or your preferred meat alternative for a vegetarian-friendly Crunchwrap.
- → What sides pair well with this dish?
Enjoy with salsa, guacamole, Mexican rice, or a fresh salad to complement the Crunchwrap’s bold flavors.
- → How do I make the wrap extra crispy?
Toast seam-side down in a hot, dry skillet for a few minutes on each side until golden and crunchy.