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Crunchwrap Supreme is a deliciously layered tortilla creation that features seasoned beef, warm nacho cheese, crisp lettuce, fresh tomatoes, and cool sour cream, all wrapped in a toasted tortilla. Each bite offers a satisfying crunch and a burst of flavors, making it a fun and portable twist on classic taco ingredients!
Crunchwrap Supreme
This is a copycat recipe of the fun and hearty fast-food favorite, the Crunchwrap Supreme that delivers a satisfying blend of flavors and textures. It’s so delicious and filling!
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Ingredients:
- 80/20 ground beef – You could use any ground meat you like. Chicken, turkey, or even sausage would be great.
- water
- taco seasoning
- large flour tortillas
- nacho cheese – You could replace this with salsa con queso for a little extra spice.
- tostada shells – If you can’t find tostada shells, try tortilla chips.
- sour cream
- shredded iceberg lettuce – Chopped lettuce would work too.
- tomatoes – Use fresh and dice them yourself or canned will work too. Just drain the juice.
- Mexican blend cheese – Any melting cheese will work. Try Monterey jack, Colby or pepper jack.
- small flour tortillas
Instructions:
Brown the meat. In a 10-inch skillet, brown the ground beef, breaking it up with a spatula as it browns (about 10 minutes). Drain the grease.
Season. In a small bowl, combine the water and the taco seasoning before adding it to the cooked beef. Simmer for about 2 minutes on low, uncovered, or until slightly thickened. Set it aside and clean the skillet so you can use it again.
Build the Crunchwraps. Divide the ground beef between the 4 large tortillas making a small circle of meat, about 6 inches in the center of the tortilla. Layer on the cheese sauce, tostada, sour cream, lettuce, tomato, and shredded cheese.
Seal the Crunchwraps. Place the smaller tortilla over the cheese and then Fold the edges of the larger tortilla up over the smaller tortilla making folds in all one direction to look a bit like a pinwheel. If your smaller tortilla is too big, just cut it into a smaller circle about the size of your tostada.
Cook and serve. Spray your skillet with non-stick spray and place the tortilla, seam side down, into the skillet. Cook on medium-low until golden brown and flip. This should only take about 3 minutes per side. Enjoy while warm.
Additional Flavors
While this Crunchwrap supreme is based on the classic treat, more toppings and flavor are always worth it. Here are a couple of ideas:
- Onion: You can add diced onion to the meat when browning for added flavor.
- Jalapeno: Add diced for some extra heat.
- Spicy taco seasoning: Add layers of spice by using a spicy taco seasoning for the meat.
- Hot sauce. Serve with hot sauce so everyone can customize the spice they want.
More Recipes
Crunchwrap Supreme Recipe
Crunchwrap Supreme
Equipment
- Large Skillet
- Spatula
- Small bowl
- nonstick spray
Ingredients
- 1 pounds 80/20 ground beef
- ⅓ cup water
- 1 (1 ounce) packet taco seasoning
- 4 large (10-12 inch) flour tortillas
- ⅔ cup nacho cheese sauce
- 4 tostada shells
- ⅔ cup sour cream
- 1 cup shredded iceberg lettuce
- 1 cup tomatoes, diced
- 2 cup Mexican blend shredded cheese
- 4 small (6 inch) flour tortillas
Instructions
- Brown the meat. In a 10-inch skillet, brown the ground beef, breaking it up with a spatula as it browns (about 10 minutes). Drain the grease.
- Season. In a small bowl, combine the water and the taco seasoning before adding it to the cooked beef. Simmer for about 2 minutes on low, uncovered, or until slightly thickened. Set it aside and clean the skillet so you can use it again.
- Build the Crunchwraps. Divide the ground beef between the 4 large tortillas making a small circle of meat, about 6 inches in the center of the tortilla. Layer on the cheese sauce, tostada, sour cream, lettuce, tomato, and shredded cheese.
- Seal the Crunchwraps. Place the smaller tortilla over the cheese and then Fold the edges of the larger tortilla up over the smaller tortilla making folds in all one direction to look a bit like a pinwheel. If your smaller tortilla is too big, just cut it into a smaller circle about the size of your tostada.
- Cook and serve. Spray your skillet with non-stick spray and place the tortilla, seam side down, into the skillet. Cook on medium-low until golden brown and flip. This should only take about 3 minutes per side. Enjoy while warm.
OHHH MYYYYY GOSSSSSSH!!! The DIY TACO WRAP IS TO DIE FOR!!! I just made it right meow. My daughter and I tried it and ate them all up and I haven’t even served dinner yet!!! Thank you so much. Making this ASAP again!!!
Crunchwraps are one of my favorites at Taco Bell, so I’ll definitely be trying this at home!
Yumm! I will def try this!
To cool thanks a bunch