Homemade Crunchwrap Supreme Recipe
Homemade Crunchwrap Supremes bring all the fun of a restaurant favorite right to your kitchen. With layers of crunch, creamy cheese, and fresh toppings, they’re endlessly customizable and perfect for everyone at the table. Whether it’s game day or a casual family dinner, you can prep them ahead and toast them just before serving for that signature crunch. This recipe turns any meal into a fun, hands-on experience everyone will enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 pounds ground beef
- 1 ounce packet taco seasoning
- 4 flour tortillas 12-inch
- 4 medium tortillas
- 4 tostadas
- 1 cup sour cream
- 1 cup nacho cheese sauce
- 1 cup lettuce shredded
- 1 tomato diced
- 1 cup Mexican blend cheese
- 2 tablespoons fresh cilantro chopped, optional
Instructions
- Heat a medium skillet over medium-high heat and add olive oil. Once the oil is hot, add the ground beef and break it apart with a spoon or spatula as it cooks. Cook the beef until it is browned, which takes about 7 to 10 minutes. Drain any excess grease from the skillet, then stir in the taco seasoning until the beef is evenly coated.2 tablespoons olive oil, 1 pounds ground beef, 1 ounce packet taco seasoning
- To assemble the Crunchwrap Supremes, start by laying one large tortilla flat on a clean surface. Spoon a layer of the seasoned ground beef into the center of the tortilla. Warm the nacho cheese sauce according to the package instructions and spread it on one side of the tostada. Place the tostada cheese side down on top of the ground beef. Spread sour cream on the other side of the tostada.4 tostadas, 1 cup sour cream, 1 cup nacho cheese sauce, 4 flour tortillas
- Add diced tomatoes, shredded lettuce, and cheese on top of the tostada layer. Place a medium tortilla over the toppings, gently pressing it down to hold everything together. Fold the edges of the large tortilla up and over the smaller tortilla, overlapping the folds to seal the Crunchwrap. Note: It may be loosely folded, but it will hold its shape in the pan.1 cup lettuce, 1 tomato, 1 cup Mexican blend cheese, 4 medium tortillas
- Heat a clean skillet over medium heat. Once the skillet is hot, place the Crunchwrap seam-side down and cook for 30 seconds to 1 minute, pressing gently with a spatula to help it hold its shape and crisp up. Flip the Crunchwrap and cook the other side for another 30 seconds to 1 minute or until golden and crispy. Repeat with the remaining Crunchwraps.
- Serve immediately, garnished with optional chopped cilantro. Enjoy!2 tablespoons fresh cilantro
Notes
- Use Large Tortillas: A 12-inch tortilla works best to fully wrap the fillings without tearing.
- Don’t Skip the Tostada: The tostada adds the signature crunch to this recipe. If you can’t find tostadas, use crispy tortilla chips as a substitute.
- Spread Evenly: Make sure your fillings are evenly distributed to avoid bulky spots or breaking the wrap.
- Heat the Cheese Sauce Slowly: Warm the nacho cheese sauce over low heat to keep it smooth and easy to spread.
- Customize the Fillings: Add extras like black beans, guacamole, or even spicy jalapeños to make it your own.
- Avoid Overfilling: While tempting, adding too much can make the wrap hard to fold or cause it to tear.
- Press While Cooking: Use a spatula to press the Crunchwrap while it’s in the skillet for even crisping.
Nutrition
Calories: 942kcalCarbohydrates: 54gProtein: 36gFat: 66gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 137mgSodium: 1922mgPotassium: 618mgFiber: 5gSugar: 9gVitamin A: 1864IUVitamin C: 8mgCalcium: 549mgIron: 5mg
Tried this recipe?Let us know how it was!