Copycat Crunchwrap Supreme

This homemade Crunchwrap Supreme delivers all the flavors and textures you crave from the classic fast-food favorite. With each bite, you get seasoned beef, melty cheese, a crispy tostada, and fresh vegetables, all wrapped in a warm, golden tortilla. Over the years, my kids have begged me to make these for movie nights and backyard dinners and they never get old.

I first tried this recipe when we wanted a drive-thru treat at home. Since then, it has become a household tradition on weekends and game nights.

Ingredients

• Extra-lean ground beef: For rich flavor and a lean bite Look for beef that is bright pink with a tight grain
• Taco seasoning: Brings classic Tex-Mex flavor Make your own or choose a low-sodium variety for more control
• Large flour tortillas: Soft yet sturdy Pick ones that feel flexible and fresh for easy folding
• Jarred nacho cheese sauce or queso: Adds creamy richness and a touch of heat If using queso go for one with simple ingredients
• Tostadas: Brings signature crunch Use packaged tostadas or try making your own for extra freshness
• Sour cream: Provides cool tanginess Choose full-fat for creaminess or light for a healthier option
• Iceberg lettuce: Shreds add a crisp refreshing bite Pick a firm head and slice thin for even layering
• Plum tomato: Offers juiciness and color Use ripe yet firm tomatoes for the best texture
• Cheddar cheese: Layer for melt and sharpness Shred your own for best flavor
• Cooking spray: Prevents sticking and helps tortillas crisp up Go for a neutral flavored spray for best results

Step-by-Step Instructions

Prepare the Beef:

Brown extra-lean ground beef in a medium skillet over medium heat for about eight minutes or until no pink remains Stir in taco seasoning and cook until fragrant then set aside The meat should be well crumbled

Make the Crunchwrap Tops:

Stack four large flour tortillas Place a tostada in the center as a guide Use kitchen scissors to cut each tortilla about half an inch wider than the tostada This creates four smaller top pieces

Arrange the Bases:

Lay out the four remaining whole tortillas on your workspace Place about two tablespoons of beef mixture in the center of each making a circle slightly smaller than the tostada This leaves enough space at the edges for folding

Layer the Cheese and Tostada:

Drizzle each beef mound with nacho cheese sauce or queso then top with a tostada Make sure the tostada lies flat for a sturdy crunch

Add the Cool Ingredients:

Spread sour cream gently across each tostada Add a handful of shredded lettuce and some diced tomato Press everything into a neat stack with your hand

Finish with Cheese:

Sprinkle shredded cheddar to cover the vegetables Try to distribute it around so the cheese will melt into every bite

Close it Up:

Place a small tortilla piece on top of each stack Carefully fold the edges of the bigger bottom tortilla up and over the small top tortilla Pleat all around tightly to seal in the fillings

Crisp the Crunchwrap:

Spray a skillet with cooking spray and heat it over medium Place each wrap seam side down Cook for about two to three minutes until golden and crisp Flip and repeat until both sides are evenly browned

Slice and Serve:

Allow wraps to rest for one minute on a board Cut each in half diagonally This reveals all the juicy layers inside Enjoy immediately for ultimate crispiness

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My favorite part is the cheddar cheese layer which melts through the vegetables and ties everything together Once when my sister came over we swapped in jalapeno cheddar for extra kick and now it is a family in-joke that we never skip the cheese

Storage Tips

Store cooked beef in the fridge for up to five days Keep all other components in separate airtight containers Assemble crunchwraps right before eating to maintain crispness Leftovers can be reheated in a dry skillet for a few minutes instead of the microwave for best texture

Ingredient Substitutions

Substitute ground turkey chicken or plant-based meatless crumbles for the beef For a lighter version use Greek yogurt instead of sour cream and low-fat cheese Skip nacho cheese entirely by adding more shredded cheddar

Serving Suggestions

Serve with a fresh salsa or guacamole on the side Crunchwraps pair well with simple slaws or a side of black beans For a party cut each wrap into quarters and serve with dipping sauces for a crowd-pleasing appetizer

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Recipe FAQs

→ What can I substitute for ground beef?

Try ground turkey, chicken, beans, or a plant-based crumble for a lighter or vegetarian option. Season similarly for best flavor.

→ How do I keep the tortilla sealed during cooking?

Fold the large tortilla edges over the fillings and place seam-side down in a hot skillet to set the seal while crisping.

→ Can I make my own tostadas?

Bake corn tortillas at 400°F for 4-5 minutes per side until golden and crisp to create homemade tostadas easily.

→ How should leftovers be stored?

Store cooked beef separately in the refrigerator for up to 5 days. Assemble and sear each wrap fresh for best texture.

→ Is nacho cheese sauce required?

Nacho cheese adds creaminess, but you can substitute extra shredded cheddar or omit it for a lighter version if preferred.

→ Can I make this lower in calories?

Use low-fat sour cream and more shredded cheddar in place of nacho cheese to reduce overall calories while maintaining taste.