Crunchwrap Supreme
The Crunchwrap Supreme is a crispy, cheesy, layered wrap filled with spiced beef, melted nacho cheese, a crunchy tostada shell, cool sour cream, fresh veggies, all wrapped in a large flour tortilla and grilled until golden. Inspired by Taco Bell’s fan-favorite, this homemade version is healthier, more customizable, and packs the same satisfying crunch and flavor — all from your own kitchen!
Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 Crunchwraps
Serving Size: 1 Crunchwrap
Ingredients
For the Beef Filling
1 tablespoon olive oil
1 lb (450g) ground beef (or turkey/chicken)
2 tablespoons taco seasoning (store-bought or homemade)
2 tablespoons water
For Assembling Each Crunchwrap
4 large burrito-size flour tortillas (10–12 inches)
4 small tostada shells (or crispy baked corn tortillas)
½ cup nacho cheese sauce (or shredded cheddar/Mexican cheese blend)
½ cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar or Mexican blend cheese
Optional: sliced jalapenos, onions, hot sauce, avocado slices
For Cooking
Cooking spray, butter, or a drizzle of oil for toasting
Instructions
1. Cook the Beef
1. Heat olive oil in a skillet over medium-high heat.
2. Add ground beef, breaking it apart with a spatula. Cook for 6–8 minutes, or until browned.
3. Add taco seasoning and water. Mix well and simmer for 2–3 minutes until thickened.
4. Set aside.
2. Warm the Tortillas
Microwave each large tortilla for 20 seconds to make it more pliable and easier to fold.
3. Assemble the Crunchwrap
For each wrap:
1. Lay a large tortilla flat on a clean surface.
2. Add 2–3 tablespoons of seasoned beef to the center.
3. Drizzle nacho cheese sauce over the beef.
4. Place the tostada shell on top of the meat/cheese layer.
5. Spread sour cream on top of the tostada.
6. Add shredded lettuce, diced tomatoes, shredded cheese (and any extras like jalapenos or avocado).
If the large tortilla can’t fully cover the layers when folding, cut a small circle from another tortilla and place it on top of the fillings before folding.
4. Fold and Seal
Carefully fold the edges of the large tortilla up and over the center, working in a circular motion to form a hexagon.
Press firmly to seal.
5. Toast Until Crispy
1. Heat a skillet or griddle over medium heat. Lightly grease with cooking spray or butter.
2. Place the Crunchwrap seam-side down and cook for 2–3 minutes until golden brown and sealed.
3. Flip and cook the other side for 2–3 minutes more.
4. Remove, let cool slightly, slice in half, and serve.
Notes & Tips
Make it vegetarian: Use black beans, lentils, or crumbled tofu instead of beef.
Gluten-free option: Use gluten-free tortillas and corn tostadas.
Don’t skip the tostada shell – it provides the signature crunch!
Avoid overfilling. It makes the wrap hard to fold and may burst while cooking.
Want extra crisp? Brush the outside lightly with oil or butter before toasting.
Leftovers? Reheat in an air fryer or skillet to retain crispiness — avoid microwaving.
Frequently Asked Questions
Q: Can I meal prep Crunchwraps ahead of time?
A: Yes, assemble them ahead of time and refrigerate for up to 2 days. Toast just before serving for best texture.
Q: What if I can’t find tostada shells?
A: Use crispy corn tortillas, or make your own by baking corn tortillas at 400°F (200°C) for 6–8 minutes until crispy.
Q: Can I use shredded cheese instead of nacho cheese sauce?
A: Absolutely. Shredded cheddar or a Mexican blend works great — it just won’t be as melty as the sauce.
Q: Is this spicy?
A: Not by default. You can spice it up with hot sauce, chipotle mayo, or jalapenos.
Q: Can I air fry these instead of toasting in a pan?
A: Yes! Air fry at 375°F (190°C) for 5–6 minutes, flipping halfway through, for an extra crispy result.
Nutritional Information
Calories: 650 kcal
Protein: 25g
Carbohydrates: 45g
Fat: 42g
Saturated Fat: 15g
Fiber: 4g
Sugar: 4g
Sodium: 1080mg
Cholesterol: 80mg