Homemade Crunchwrap Supremes are a fun, handheld meal packed with seasoned beef, melty cheese, crisp lettuce, fresh tomatoes, and a crunchy tostada shell—all folded into a warm, golden tortilla. Inspired by a popular fast-food favorite, these are easy to recreate at home with fresher ingredients and customizable fillings.
Why You’ll Love This Recipe
- Crispy outside, juicy inside, with layers of textures and flavors.
- Fun to make and eat, great for family dinners or casual meals.
- Easily customizable with vegetarian, spicy, or low-carb options.
- Better than takeout, with fresh and budget-friendly ingredients.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Large flour tortillas (burrito-size)
- Ground beef or ground turkey
- Taco seasoning
- Tostada shells or crispy corn tortillas
- Nacho cheese sauce or shredded cheese
- Sour cream
- Shredded lettuce
- Diced tomatoes
- Diced onions (optional)
- Cooking spray or oil for pan-frying
Directions
- Prepare the meat: Brown ground beef in a skillet, drain fat, and stir in taco seasoning with a bit of water. Cook until thickened.
- Warm tortillas: Heat tortillas briefly to make them pliable.
- Assemble the crunchwrap: Layer in the center of the tortilla—start with beef, followed by cheese sauce, tostada shell, sour cream, lettuce, tomatoes, and onions.
- Fold and seal: Fold the edges of the tortilla over the center in a circular motion to form a sealed wrap.
- Cook the crunchwrap: Place seam-side down in a hot skillet and cook until golden and crisp. Flip and cook the other side.
- Serve: Slice and enjoy hot.
Servings and timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Vegetarian: Use seasoned beans, lentils, or meat substitutes.
- Breakfast style: Add scrambled eggs, sausage, and hash browns.
- Spicy twist: Add jalapeños, hot sauce, or pepper jack cheese.
- Low-carb: Use low-carb tortillas and omit the tostada shell.
Storage/Reheating
Store leftover crunchwraps in the refrigerator for up to 2 days. Reheat in a skillet or air fryer to regain crispiness. Avoid microwaving to preserve texture. Not suitable for freezing once assembled.
FAQs
What if I don’t have tostada shells?
Use small corn tortillas and bake or fry until crisp.
Can I use shredded cheese instead of nacho cheese sauce?
Yes, cheddar, Monterey Jack, or a Mexican blend works great.
How do I keep the tortilla from tearing?
Warm the tortilla first and don’t overfill.
What’s the best pan for cooking these?
A non-stick or cast iron skillet works best for even browning.
Can I meal prep these?
Yes, prep the fillings ahead, then assemble and cook fresh.
Is there a dairy-free version?
Use plant-based cheese and sour cream alternatives.
What kind of tortilla should I use?
Large burrito-size flour tortillas are ideal for folding and sealing.
Can I make this in the oven?
You can bake at 400°F until golden, but the stovetop method is crispier.
Do I need to seal the edges?
No sealing needed—fold tightly and place seam-side down to cook first.
Can I make mini versions?
Yes, use smaller tortillas and less filling for snack-size wraps.
Conclusion
Homemade Crunchwrap Supremes bring all the crave-worthy flavor and crunch of the fast-food classic straight to your kitchen. With endless ways to customize and a satisfying combination of textures, it’s an easy weeknight meal that both kids and adults will enjoy.
PrintHomemade Crunchwrap Supremes
Homemade Crunchwrap Supremes are a crispy, cheesy, and flavor-packed handheld meal layered with seasoned beef, fresh veggies, and a crunchy tostada shell, wrapped in a warm tortilla and pan-fried to perfection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Tex-Mex
- Diet: Low Lactose
Ingredients
- 4 large flour tortillas (burrito-size)
- 1 lb ground beef or ground turkey
- 1 packet taco seasoning
- 4 tostada shells or crispy corn tortillas
- 1/2 cup nacho cheese sauce or 1 cup shredded cheese
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup diced onions (optional)
- Cooking spray or oil for pan-frying
- 2 tbsp water
Instructions
- In a skillet over medium heat, cook ground beef until browned. Drain excess fat and stir in taco seasoning and 2 tbsp water. Simmer until thickened, then remove from heat.
- Warm tortillas in a pan or microwave to make them flexible.
- Assemble each crunchwrap: on the center of a tortilla, layer seasoned beef, cheese sauce or shredded cheese, tostada shell, sour cream, lettuce, tomatoes, and onions.
- Fold the tortilla edges over the center to seal in a circular motion.
- Heat a skillet over medium heat. Spray with oil or cooking spray. Place the crunchwrap seam-side down and cook until golden brown, 3–4 minutes. Flip and cook the other side.
- Slice and serve hot with extra toppings if desired.
Notes
- To crisp small corn tortillas as a tostada shell alternative, bake or pan-fry until crunchy.
- Don’t overfill—keep layers centered to avoid tearing the tortilla.
- Try cast iron or non-stick pans for the best crispy finish.
- Mix up the cheese with pepper jack or Mexican blend for variety.
- Store leftovers in the fridge and reheat in a skillet or air fryer.
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 520
- Sugar: 3g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg