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Homemade Crunchwrap Supreme Recipe

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4 from 15 reviews

Homemade Crunchwrap Supremes are a delicious copycat recipe inspired by the popular fast-food item, featuring seasoned ground beef, nacho cheese, lettuce, tomato, and a crispy tostada shell all wrapped in a large flour tortilla, then grilled to golden perfection for a satisfying crunchy and cheesy experience.

Ingredients

Beef Filling

  • 1 lb. ground beef, 80/20 or 90/10
  • 1 (1 oz.) packet taco seasoning (~2 Tbsp. seasoning)
  • 3/4 cup water
  • 1/2 cup shredded Mexican cheese blend

Crunchwrap Assembly

  • 4, 12-inch flour tortillas (e.g., Guerrero brand)
  • 1/2 cup nacho cheese sauce, warmed
  • 4 tostada shells (5-inch)
  • 3/4 cup sour cream
  • 2 1/2 cups shredded lettuce
  • 1 roma tomato, diced
  • 1 1/2 - 2 cups shredded Mexican cheese blend

Optional Add-ins

  • Guacamole
  • Avocado slices
  • Pickled jalapenos
  • Refried beans

Instructions

  1. Cook the meat: In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula. Drain the excess fat carefully.
  2. Add taco seasoning: Stir in the taco seasoning packet and water. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally. Add 1/2 cup shredded Mexican cheese blend, stir until melted, then remove from heat. Transfer the beef mixture to a bowl and wipe the skillet clean.
  3. Assemble the crunchwrap: Lay one large 12-inch flour tortilla on a flat surface or cutting board. If the tortillas are cold, warm them briefly on a dry skillet for a few seconds to make them pliable. Spoon a layer of the seasoned beef in the center, leaving enough border for folding.
  4. Add cheese and nacho sauce: Spread a spoonful of warm nacho cheese sauce on top of the beef, then sprinkle with shredded Mexican cheese blend.
  5. Place tostada shell: Place a 5-inch tostada shell over the cheese layer. Spread sour cream evenly on top of the tostada shell.
  6. Add veggies: Sprinkle shredded lettuce and diced roma tomato over the sour cream layer.
  7. Fold to seal: Fold the edges of the tortilla towards the center, creating pleats to enclose the filling. Begin folding from the edge closest to you and work clockwise, making 5-6 pleats for a secure seal. Flip the wrap so the seam is on the bottom to keep it closed. Repeat for remaining tortillas and filling.
  8. Heat the crunchwrap: Heat a nonstick skillet over medium heat. Add about 1 teaspoon of oil if desired. Place the crunchwrap seam-side down in the skillet and cook for about 2 minutes until golden brown. Flip carefully and cook the other side for another 2 minutes. Repeat for all wraps, adding more oil as needed.
  9. Serve: Transfer the cooked crunchwrap to a plate and enjoy hot, optionally with hot sauce on the side.

Notes

  • Warming the tortillas briefly before assembly makes folding easier and prevents cracking.
  • You can customize the fillings with optional ingredients like guacamole, avocado slices, pickled jalapenos, or refried beans for added flavor.
  • Using a nonstick skillet and a small amount of oil helps achieve a crispy exterior without excess greasiness.
  • Ensure the seam is placed down when cooking to help keep the crunchwrap sealed.
  • This recipe is best served immediately while crispy and warm.

Find it online: https://recipeplenty.com/homemade-crunchwrap-supreme-recipe/