Pin It 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.
I always craved Taco Bell's Crunchwrap Supreme when eating out, so making it at home with fresh ingredients quickly became a favorite weekend activity. It became a fun way for family and friends to personalize each wrap with their favorite toppings.
Ingredients
- Ground beef: 1 lb (450 g) for hearty filling
- Taco seasoning: 1 tbsp for bold flavor
- Water: 2 tbsp to help blend the seasoning
- Shredded cheddar cheese: 1 cup (120 g) for melty texture
- Shredded Monterey Jack cheese: 1 cup (120 g) for a creamy kick
- Sour cream: 1/2 cup (120 g) for tanginess
- Shredded iceberg lettuce: 1 cup for crunch
- Tomato: 1 medium, diced for freshness
- Large flour tortillas: 4 burrito-size (12-inch) for the wrap
- Tostada shells: 4 for signature crunch
- Small flour tortillas: 4 (6-inch) to seal the Crunchwrap
- Nacho cheese sauce: 1/2 cup for cheesy flavor
- Jalapeños: 1/4 cup sliced, optional for heat
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.
- Assemble the Crunchwrap:
- 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 the Fillings:
- Spread 2 tbsp sour cream over the tostada. Add lettuce, diced tomato, shredded cheddar, and Monterey Jack cheese. Add jalapeños if using.
- Fold and Seal:
- 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 the 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.
Pin It The first time I made this for my family, we had a blast folding the wraps together and everyone enjoyed customizing their fillings. It quickly turned dinner into a lively kitchen event.
Required Tools
Large skillet, spatula, knife and chopping board, microwave (optional for tortillas)
Allergen Information
Contains gluten (wheat tortillas), dairy (cheese, sour cream), and may contain soy (taco seasoning, nacho cheese sauce). Check all labels if sensitive.
Nutritional Information
Per serving: 670 calories, 35 g total fat, 49 g carbohydrates, 34 g protein.
Pin It Enjoy your Crunchwrap Supreme fresh and hot, perfectly crisp and packed with flavor. It's a fun, easy dinner everyone will love.
Recipe FAQs
- → How do I keep the Crunchwrap from falling apart?
Warm tortillas before assembling and make sure to pleat the edges tightly over the fillings. Toast both sides in the skillet to seal.
- → Can I make a vegetarian version?
Yes, swap the ground beef for seasoned black beans or plant-based crumbles to keep similar flavor and texture.
- → What cheese works best for the Crunchwrap?
Use a mix of cheddar and Monterey Jack for flavor and melt. Nacho cheese sauce adds extra creaminess.
- → How can I add more heat?
Include sliced jalapeños, drizzle with hot sauce, or add spicy salsa alongside each Crunchwrap for extra spice.
- → What sides pair well with this dish?
Serve with Mexican rice, salsa, guacamole, refried beans, or simple chips for a well-rounded meal.
- → Can I prepare Crunchwraps ahead of time?
Assemble ahead, wrap and refrigerate. Toast in the skillet just before serving for peak crispness and freshness.