Homemade Crunchwrap Supremes

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

1. Prepare the meat: Brown ground beef in a skillet, drain fat, and stir in taco seasoning with a bit of water. Cook until thickened.
2. Warm tortillas: Heat tortillas briefly to make them pliable.
3. 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.
4. Fold and seal: Fold the edges of the tortilla over the center in a circular motion to form a sealed wrap.
5. Cook the crunchwrap: Place seam-side down in a hot skillet and cook until golden and crisp. Flip and cook the other side.
6. 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.

Homemade Crunchwrap Supremes

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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.

• Author: Emma Harper
• 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

Units USM Scale 1x2x3x

• 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

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Instructions

1. 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.
2. Warm tortillas in a pan or microwave to make them flexible.
3. 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.
4. Fold the tortilla edges over the center to seal in a circular motion.
5. 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.
6. 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