Description
This homemade Crunchwrap Supreme is a Taco Bell copycat recipe that’s even better. It combines crispy, creamy, cheesy, and savory flavors all wrapped up in a perfectly griddled tortilla.
Ingredients
- 1 lb ground beef (80/20 for flavor)
- ~1 oz taco seasoning packet + 2–3 Tbsp water
- 4 large (12-inch) flour tortillas
- ¼–⅓ cup nacho cheese sauce or queso
- 4 tostada shells (or thick tortilla chips)
- ¼ cup sour cream
- 1–2 cups shredded iceberg lettuce
- ½ cup diced tomatoes
- 1–1½ cups shredded cheddar or Mexican cheese blend
- 2–4 tsp vegetable oil (or butter) for griddling
Instructions
- Cook the beef. Brown beef in a skillet over medium heat. Drain excess fat, return to heat, stir in taco seasoning and water, and simmer for 2–5 minutes until saucy.
- Prep tortillas. Warm tortillas in microwave or skillet for 10–15 seconds to make them pliable.
- Cut smaller rounds. Stack 4 tortillas, place a tostada on top, and trace/cut rounds to fit over filling.
- Assemble (one at a time). On a large tortilla:
- Spread 2–3 Tbsp cheese sauce.
- Add ~¼ of seasoned beef.
- Place tostada shell or chips.
- Dollop sour cream, then top with lettuce, tomatoes, cheese.
- Cap with the smaller tortilla round.
- Fold large tortilla edges inward in pleats to seal, flipping seam-side down.
- Griddle it. Heat skillet over medium, add oil or butter, place Crunchwrap seam-side down. Cook 2–3 minutes per side until golden and sealed, pressing lightly.
- Serve hot. Cut in half and enjoy immediately.
Notes
- Vegetarian: Swap beef for seasoned black beans, refried beans, lentils, or meatless crumbles.
- Breakfast version: Fill with scrambled eggs, hash browns, bacon or sausage, cheese, and salsa.
- Extra crunch: Add pickled jalapeños, crispy bacon, or guacamole.
- Lightened-up: Use lean ground turkey or chicken, reduced-fat cheese, and whole wheat tortillas.
- Store leftovers in the fridge for up to 2 days, but it’s smarter to store fillings separately.
- For freezing: Wrap individually in foil and freeze up to 1 month. Thaw overnight in fridge before reheating.
- If reheating, use a skillet or air fryer to restore crunch. A microwave will make it soggy.
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: Approx. 500–600 calories per Crunchwrap
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 40mg
