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Homemade Crunchwrap Supremes Recipe
Ben Carraoli

Homemade Crunchwrap Supremes Recipe

I still remember the first time I made these homemade Crunchwrap Supremes — I couldn’t believe how much they tasted like the Taco Bell classic, only fresher and even more satisfying. The golden, crispy tortilla, that crunchy middle, and all those creamy, cheesy, zesty layers—it’s everything you love about fast food but made right in your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef – Use 80/20 for the perfect balance of flavor and juiciness. Leaner beef can be a bit dry.
  • 2 tablespoons taco seasoning – Store-bought works fine but homemade seasoning gives a deeper, fresher flavor.
  • ¼ cup water – Helps the seasoning coat the beef evenly without drying it out.
  • 6 large flour tortillas burrito-size – Warm them slightly so they fold easily without cracking.
  • 6 tostada shells – The crunchy heart of the Crunchwrap! You can also bake corn tortillas until crisp if you can’t find tostadas.
  • ½ cup nacho cheese sauce – Adds creamy gooey texture. Warm it before layering for easy spreading.
  • ½ cup sour cream – Full-fat sour cream gives the best flavor and creaminess.
  • 1 cup shredded lettuce – Use freshly chopped lettuce for that crisp bite; pre-shredded tends to wilt quickly.
  • 1 cup diced tomatoes – Roma or cherry tomatoes hold their shape and don’t get soggy.
  • 1 cup shredded cheddar cheese – Grate your cheese fresh—it melts better and tastes richer than pre-shredded.
  • 6 small flour tortillas – Use these to seal the top if your large tortilla doesn’t overlap enough.
  • Olive oil or cooking spray – For toasting your wraps golden brown in the skillet.

Method
 

  1. Start by heating a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula until browned. Drain excess fat, then stir in taco seasoning and water. Let it simmer for a few minutes until thickened and flavorful.
  2. Warm your large tortillas briefly in the microwave or on a dry skillet. This makes them flexible and prevents tearing when folding.
  3. Lay one large tortilla flat on your work surface. Spoon some taco meat into the center and spread evenly in a small circle. Drizzle with warm nacho cheese sauce for that signature creamy layer.
  4. Place a tostada shell directly on top of the beef and cheese. This crunchy layer is what makes the Crunchwrap so satisfying!
  5. Spread sour cream on top of the tostada shell, then sprinkle lettuce, diced tomatoes, and shredded cheddar cheese. Keep the layers balanced so it’s easy to fold later.
  6. If your large tortilla doesn’t fully close over the filling, cut a small tortilla into a circle and place it on top. Fold the edges of the large tortilla over the center, overlapping as you go until completely sealed.
  7. Heat a clean skillet over medium heat with a light coating of oil or spray. Place the Crunchwrap seam-side down and cook for 2–3 minutes per side until golden brown and crispy. Repeat with remaining wraps.

Notes

  • Always warm your tortillas first so they fold easily and don’t rip.
  • I prefer to toast both sides evenly for that perfect golden crunch.
  • Don’t overfill! It’s tempting, but too much filling makes folding messy.
  • Try adding avocado slices or hot sauce inside for an extra flavor kick.
  • If cooking for a crowd, keep finished Crunchwraps warm in a low oven until serving time.