Crunchwrap Supreme
Make your favorite Crunchwrap Supreme at home with seasoned ground beef, nacho cheese, a crispy tostada, sour cream, lettuce, tomatoes, and cheddar cheese wrapped in a flour tortilla and cooked until golden and crisp.
Servings: 4 servings
Equipment
- large skillet
- griddle or large skillet
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 3 tablespoons water
- 8 large flour tortillas
- ½ cup nacho cheese sauce
- 4 tostadas
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 2 cups shredded cheddar cheese
- 1 tablespoon vegetable oil
Instructions
- Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.1 pound ground beef
- Drain excess grease from the skillet if necessary. Add the taco seasoning and water. Stir well and simmer for a few minutes, until the mixture thickens. Remove from the heat and set aside.3 tablespoons taco seasoning, 3 tablespoons water
- Lay out 4 tortillas. Using a tostada as a guide, cut each tortilla into a smaller circle. Set aside.8 large flour tortillas
- Lay out the remaining 4 large tortillas. Divide the beef mixture evenly between the centers of the tortillas.
- Spoon the nacho cheese sauce over the beef.½ cup nacho cheese sauce
- Place one tostada on top of the nacho cheese on each tortilla.4 tostadas
- Top each tostada with sour cream, shredded lettuce, chopped tomatoes, and shredded cheddar cheese.1 cup sour cream, 2 cups shredded lettuce, 1 cup chopped tomatoes, 2 cups shredded cheddar cheese
- Place one of the smaller tortilla circles over the cheese.
- Fold the edges of each large tortilla up and around the smaller tortilla, creating overlapping pleats as you go. Press gently to help hold the folds in place.
- Heat the vegetable oil in a clean skillet or griddle over medium heat.1 tablespoon vegetable oil
- Place a Crunchwrap seam-side down onto the hot surface. Cook for 3-4 minutes, until golden brown.
- Flip and cook for another 3-4 minutes, until the second side is golden and crisp.
- Repeat with the remaining Crunchwraps.
- Serve hot.
Notes
🥡 Storage
- Store leftover Crunchwraps in an airtight container in the refrigerator for up to 3 days. The tostada and vegetables will soften during storage, so freshly made Crunchwraps will have the best texture.
♨️ Reheating
- Reheat Crunchwraps in a skillet over medium-low heat until warmed through and crisp on both sides. You can also use an air fryer or oven to help restore the crispy exterior.
- The microwave works when you're short on time, but the tortilla will be much softer.
❄️ Freezing
- Fully assembled Crunchwraps aren't ideal for freezing because sour cream, lettuce, and tomatoes don't freeze and thaw particularly well.
- For a freezer-friendly option, assemble them with the seasoned beef, nacho cheese, tostada, and shredded cheese, leaving out the sour cream and fresh vegetables. Add the cold toppings after reheating if desired.
💡 Tips for best results
- Don't overfill the tortillas, and keep the filling concentrated in the center. Fold the tortilla firmly and cook the seam side first to help seal the Crunchwrap.
- For maximum crunch, assemble the Crunchwraps shortly before cooking and serve them hot.
🍳 Alternate cooking methods
Air fryer: Crunchwraps can be air fried instead of pan-fried. Place them seam-side down in the basket and air fry until golden, crisp, and heated through, flipping if needed for even browning. Exact cooking time can vary by air fryer. Oven: Arrange the assembled Crunchwraps seam-side down on a baking sheet and bake until hot and crisp, flipping if needed for even browning. Pan-frying will give you the closest result to the original recipe.♻️ Leftovers
- Leftover seasoned taco meat is great for tacos, burritos, quesadillas, nachos, taco salads, or loaded fries.
- Extra tortillas and toppings can easily become quick quesadillas or soft tacos the following day.
📝 Notes
- Add guacamole, sliced jalapeños, or diced onions for additional flavor.
- Try different shredded cheeses to customize the filling.
- Fold the tortillas tightly so the filling stays inside during cooking.
- Avoid adding too many wet ingredients, which can soften the tostada.
- Cook seam-side down first to help keep the Crunchwrap closed.
Nutrition
Serving: 1crunchwrap | Calories: 868kcal | Carbohydrates: 51g | Protein: 42g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1474mg | Potassium: 693mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1061IU | Vitamin C: 8mg | Calcium: 460mg | Iron: 6mg
