Description
This Copycat Crunchwrap Supreme recipe recreates the beloved fast-food favorite with layers of seasoned ground beef, nacho cheese, crispy tostada shells, fresh vegetables, and creamy sour cream all wrapped in a warm, toasted flour tortilla. Perfect for a tasty homemade Tex-Mex treat that’s ready in about 40 minutes and serves six.
Ingredients
Scale
Meat and Seasoning
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 teaspoon minced garlic
Cheese and Dairy
- 1 jar nacho cheese (or Queso cheese dip)
- 1 cup sour cream
- 1 cup shredded Mexican cheese blend
Tortillas and Shells
- 6 extra large flour tortillas
- 6 tostada shells
Vegetables
- 2 cups shredded lettuce
- 1 large tomato, diced
Other
- Cooking spray
Instructions
- Cook the Beef Mixture: In a large skillet over medium-high heat, cook and crumble the ground beef with the chopped onion until the beef is no longer pink. Drain the grease carefully. Stir in the taco seasoning packet, water, and minced garlic. Bring the mixture to a boil, then reduce heat to low and let it simmer for 5 minutes to develop the flavors.
- Warm the Cheese and Tortillas: Place the nacho cheese or queso cheese dip in a microwave-safe bowl and heat until warm and pourable. Lay the flour tortillas on a large plate and microwave them for about 20 seconds to soften and make them easier to fold.
- Assemble the Crunchwraps: Lay one warmed flour tortilla flat on your work surface. Spread a generous 1/2 cup of the seasoned taco meat in the center of the tortilla. Drizzle a couple tablespoons of the warmed nacho cheese over the meat. Place one tostada shell on top of the meat and cheese layer. Spread a thin layer of sour cream over the tostada shell, then add shredded lettuce, diced tomato, and shredded Mexican cheese on top.
- Fold the Crunchwrap: Begin folding the edges of the tortilla up over the fillings from the bottom, working your way around the circle to completely enclose the contents. This creates the signature hexagonal, sealed shape of the crunchwrap.
- Repeat Assembly: Repeat the layering and folding process with the remaining tortillas, taco meat, tostada shells, and toppings until all six crunchwraps are assembled.
- Toast the Crunchwraps: Spray a large non-stick skillet with cooking spray and heat over medium to medium-low heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes or until the bottom is golden brown and crisp. Carefully flip the crunchwrap and cook the other side until golden brown. Repeat this toasting process with the remaining crunchwraps. Serve immediately while hot and crispy.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- If you prefer extra crunch, add sliced jalapeños or crispy tortilla strips inside your crunchwrap.
- For a vegetarian version, replace beef with seasoned beans or grilled vegetables.
- Make sure to warm tortillas properly to prevent cracking when folding.
- Use a spatula carefully when flipping to keep the crunchwrap intact.
