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Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme

  • Author: Natasha
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


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!


  • 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


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.

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.

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.

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.

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.


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.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Lunch, Dinner
  • Cuisine: Mexican


  • Serving Size: 1 taco
  • Calories: 911
  • Sugar: 1.8 g
  • Sodium: 2024.6 mg
  • Fat: 45.8 g
  • Carbohydrates: 70.1 g
  • Protein: 55.6 g
  • Cholesterol: 150.9 mg

Keywords: Crunchwrap Supreme