Homemade Crunchwrap Supreme

Ground beef, taco seasoning, tortillas, nacho cheese, tostada shells, sour cream, lettuce, tomatoes, and shredded cheese come together for the ultimate Homemade Crunchwrap Supreme!

this Recipe

Let me set the scene: it was a Tuesday night, my fridge was barely stocked, and I was hit with a craving that wouldn’t quit. You know that kind of craving where nothing else will do? Yeah, that was me, pacing in my kitchen, debating whether to make a Taco Bell run. But then it hit me—why not try to make a Crunchwrap Supreme at home?

Now, I’m no stranger to ambitious kitchen experiments, but this one felt different. Folding a tortilla like a pro? Replicating that golden, crunchy perfection? I’ll admit, I was skeptical. But with some trial and error (okay, mostly error on that first fold), I nailed it. And let me tell you, it was worth every bit of effort.

These days, this recipe has become my go-to for Taco Tuesday, lazy Saturday nights, or really anytime I want something quick and ridiculously satisfying. It’s like the perfect combination of comfort food and “look at me, I made this!” vibes. Plus, my family? Obsessed. If I don’t make enough for seconds, I get side-eye from everyone.

Why You’ll Love This Homemade Crunchwrap Supreme Recipe?

• Endless Customization: You can go spicy, mild, meaty, vegetarian—whatever you’re in the mood for. The Crunchwrap is your canvas.
• Healthier Than the Drive-Thru: Sure, it’s indulgent, but at least you know exactly what’s going into it. No mystery sauces here.
• Surprisingly Easy: Don’t let the fancy folding scare you. It’s easier than it looks, and even if your first wrap is a little wonky, it’ll still taste amazing.
• Portable Perfection: Whether you’re eating it at the table, on the couch (no judgment), or packing it for a picnic, this wrap holds up beautifully.

Ingredient Notes:

This isn’t just about throwing things together—it’s about layering flavors and textures to make each bite perfection. Here’s what makes it all work:

• Ground Beef: I stick with 85/15 for a balance of flavor and less grease. Not a beef fan? Ground turkey, chicken, or even black beans are solid swaps.
• Taco Seasoning: Store-bought works great, but if you’ve got a homemade blend, use it! You can tweak the spices to match your vibe.
• Flour Tortillas: Go big or go home—12-inch tortillas are the only way to get that perfect Crunchwrap fold.
• Nacho Cheese: Let’s be honest, this is the MVP of the whole recipe. Jarred nacho cheese is a quick win, but if you’re feeling fancy, make your own.
• Tostada Shells: The crunch factor is non-negotiable. If you’re out of tostadas, crunchy tortilla chips will save the day.
• Sour Cream: Cool, creamy, and the perfect balance to all that spice. Greek yogurt works too if you’re trying to be a little healthier.
• Lettuce, Tomato, and Cheese: These bring in the freshness and make it feel like the real deal. I love a good Mexican blend cheese for that gooey melt.

How To Make Homemade Crunchwrap Supreme?

Ready to impress yourself? Let’s do this:

1. Cook the Beef
   Heat a splash of olive oil in a skillet and brown the ground beef, breaking it up as it cooks. Stir in your taco seasoning, and let the spices do their thing. Once it’s cooked through, drain any excess fat. Set it aside but try not to snack on it too much (hard, I know).
2. Warm the Tortillas and Cheese
   Warm your tortillas so they’re soft and easy to fold—this step is crucial. Heat your nacho cheese too because no one wants lukewarm cheese in their Crunchwrap.
3. Assemble the Layers
   Now comes the fun part. Lay a tortilla flat and start stacking: a scoop of beef, a drizzle of nacho cheese, a tostada shell, a layer of sour cream, shredded lettuce, diced tomatoes, and cheese. Honestly, it’s like building the most delicious little tower ever.
4. Fold Like a Boss
   This part takes a little finesse. Carefully fold the edges of the tortilla over the center, working your way around until it’s tightly sealed. Don’t stress if it’s not perfect—mine weren’t the first time either (or the second…).
5. Crisp It Up
   Heat a bit of olive oil in your skillet and place the wrap seam-side down. Let it cook for about 2 minutes until it’s golden and crispy. Flip it over and cook the other side for another minute or two. Boom. You just made a Crunchwrap Supreme.

Storage Options:

Got leftovers? Here’s how to keep them tasting fresh:

• Refrigerate: Wrap tightly in foil or plastic wrap, and store in the fridge for up to 2 days. Reheat in a skillet to get that crunch back.
• Freeze: Assemble the wraps but don’t cook them. Freeze individually for up to 2 months. Thaw and cook when you’re ready to dive in.

Variations and Substitutions:

The Crunchwrap is basically a blank canvas—here’s how you can switch things up:

• Protein Swaps: Try ground turkey, shredded chicken, or even lentils for a vegetarian version.
• Spice It Up: Add jalapeños, hot sauce, or a pinch of cayenne for extra heat.
• Cheese Alternatives: Swap nacho cheese for queso blanco or shredded pepper jack.
• DIY Tostadas: No tostadas? Just bake or fry small tortillas until they’re crispy.

What to Serve with Homemade Crunchwrap Supreme?

Want to round out your meal? Here are a few ideas:

• Chips and Guac: Because guacamole makes everything better.
• Mexican Street Corn: Sweet, smoky, and the perfect complement to your wrap.
• Rice and Beans: Classic and always a good idea.

Frequently Asked Questions:

Can I make this ahead of time?

Absolutely. Assemble the wraps and keep them in the fridge. When you’re ready to eat, cook them up fresh for that signature crunch.

What if my wrap keeps falling apart?

Warm tortillas are key! They’re easier to fold and less likely to crack. Also, don’t overstuff—it’s tempting, I know, but resist.

Can I make this vegetarian?

Totally! Swap the beef for black beans, refried beans, or even grilled veggies. You won’t miss the meat, promise.

So, what do you think? Ready to ditch the drive-thru and make your own Homemade Crunchwrap Supreme? Let me know how it turns out—or how many you ended up eating in one sitting (no judgment here).

Homemade Crunchwrap Supreme

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Create the perfect homemade Crunchwrap Supreme. Bursting with seasoned beef, melty cheese, fresh veggies, and a crunch that'll keep you coming back for more!

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4 Servings

Ingredients

1x2x3x

• 1 pound of lean ground beef
• 1 teaspoon of vibrant chili powder
• 1/2 teaspoon of smoky ground paprika
• 1/2 teaspoon of aromatic ground cumin
• Kosher salt to taste
• A crackling of freshly milled black pepper
• 8 sizable flexible flour tortillas
• 1/2 cup of rich gooey nacho cheese sauce
• 4 crispy tostada shells
• 1 cup of cool creamy sour cream
• 2 cups of crisp shredded lettuce
• 1 cup of juicy diced tomatoes
• 1 cup of sharp shredded cheddar cheese
• 1 cup of buttery shredded Monterey Jack cheese
• 1 tablespoon of high smoke-point vegetable oil

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Instructions

 

1. Step 1: To start we begin by heating up our ground beef in a nonstick pan, over medium heat. As the beef starts to sizzle we add in our blend of spices including powder, paprika, and cumin. To achieve the seasoning we sprinkle salt and freshly ground black pepper. Stir the mixture together. Cook until the beef turns a brown color, which usually takes about 5-7 minutes. Once cooked transfer the beef to a bowl drain any fat from the pan and quickly wipe it clean.
2. Step 2: Next we move on to preparing our tortillas. We take four tortillas. Stack them together. In the middle of the stack, we place a tostada shell. We then use a knife to trace around the shell creating four smaller rounds from the larger tortillas.
3. Step 3: Now comes the fun part. Assembling our Crunchwrap! We take one of the remaining tortillas. Place a generous scoop of our seasoned beef in the center. We drizzle over some nacho cheese sauce, followed by a crispy tostada shell. On top of each shell, we add a spoonful of cream then sprinkle on some lettuce juicy tomatoes, and a blend of shredded cheddar and Monterey Jack cheeses. Let your creativity guide you as you layer, on these ingredients.
4. To complete the Crunchwrap take one of the smaller tortilla rounds. Place it on top. Now let's shape it into the Crunchwrap shape. Begin by folding the edges of the tortilla over the center creating pleats as you go along. For a hold flip the Crunchwrap over.
5. Step 4: The next step is to make it nice and crispy. In the skillet add vegetable oil and heat it on medium. Carefully place your crunch wrap in the pan with the seam side down. Let it cook until the tortilla turns color, which should take around 3 minutes on each side. Repeat this process with the remaining Crunchwraps.

Notes

If you want to create a Gluten-free version of the Crunchwrap Supreme here are some changes you'll need to make to the ingredients:

Instead of using regular flour tortillas opt, for gluten-free alternatives. Many brands offer gluten tortillas nowadays so choose ones that are flexible enough to hold all the fillings.

Swap out the tostada shells with gluten-free tostada shells. You can find these in grocery stores easily.

Make sure your spices like powder, paprika, and cumin are certified gluten-free.

Check that other ingredients such as nacho cheese sauce and sour cream are gluten-free. While most dairy products don't contain gluten naturally some processed versions might have additives that do contain it.

Lastly, use a cooking oil that is labeled as gluten-free. Most cooking oils don't have gluten. It's always an idea to read the label just in case.

By following these adjustments you can savor a Crunchwrap Supreme that's entirely gluten-free. Remember to read labels and ensure that all your ingredients are suitable, for your needs.

Natasha

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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