Homemade Crunchwrap Supremes
Make my Homemade Crunchwrap Supremes tonight packed with seasoned beef, nacho cheese, a crispy tostada shell, fresh toppings, and wrapped in a golden, toasted tortilla. This DIY Taco Bell favorite is so much better at home!
Servings 4 crunchwraps
Calories 750kcal
Ingredients
For the cheesy beef
- 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
For the crunchwrap
- 4, 12-inch flour tortillas* I use Guerrero
- 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, pickled jalapenos, refried beans.
Instructions
- Cook the meat: In a skillet over medium heat, cook ground beef until browned. Drain the excess fat.1 lb. ground beef, 80/20 or 90/10
- Add taco seasoning: Stir in the taco seasoning mix and water. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Add the cheese, stir and remove from heat. Add beef mixture to a bowl and wipe the skillet clean.1, 1 oz. packet taco seasoning, 3/4 cup water, 1/2 cup shredded Mexican cheese blend
- Assemble the crunch wrap: Lay one large flour tortilla on a flat surface or cutting board. (If the tortillas are cold, I like to warm them on a dry skillet just for a few seconds to make more pliable). Add a layer of the seasoned beef in the center of the tortilla, leaving enough space around the border for folding).4, 12-inch flour tortillas*
- Spread a spoonful of the warm nacho cheese sauce on top & a sprinkle of shredded cheese.1/2 cup nacho cheese sauce, warmed, 1 1/2 - 2 cups shredded Mexican cheese blend
- Place a tostada shell over the cheese. Spread sour cream on top of the tostada.4 tostada shells (5-inch), 3/4 cup sour cream
- Sprinkle with lettuce & diced tomatoes2 1/2 cups shredded lettuce, 1 roma tomato, diced, optional add-ins: guacamole, avocado, pickled jalapenos, refried beans.
- *Fold to seal: Fold the edges of the tortilla toward the center, creating a circular wrap. I like to begin at the bottom edge of the tortilla or the side closest to me, and fold it up toward the center. Then, continue working clockwise, folding the next section over the previous fold using your hand to keep it secured. Keep folding in this pattern, making ~5-6 pleats until the wrap is completely sealed. (Flip the wrap over so it stays sealed. Repeat this process with the remaining tortillas and filling.
- Heat: (you can do this in a dry nonstick skillet too without oil, I usually do it this way) or add about 1 tsp. of oil to the skillet and heat. Place the crunch wrap seam-side down in the skillet. Cook for ~2 minutes on each side until golden brown and yummy! Repeat with remaining crunch wraps, adding more oil to the skillet as needed.
- Serve: transfer to a plate, and enjoy with hot sauce!
Video
Notes
*If you only have 10-inch tortillas, and there is a small gap that doesn't cover the fillings in the center when you make your folds, here is what you'll do: cut one of the 10-inch flour tortillas into quarters. Place one of those quarters on top of the lettuce and tomatoes, and then continue on with your folds.
- Store any leftovers in the fridge for 1-2 days in an airtight container.
- Reheat: Warm in a skillet over medium heat for 3-4 minutes per side until crispy. I would avoid microwaving, because it makes the tortilla soggy.
- I wouldn't assemble these ahead of time, because the ingredients lose their integrity. You can make and store all the ingredients separately, and then when you're ready for a crunchwrap, assembly will be streamlined.
Nutrition
Serving: 1crunchwrap | Calories: 750kcal | Carbohydrates: 49g | Protein: 31g