Homemade Crunchwrap Supreme Recipe
Make your own Crunchwrap Supreme at home! Crispy, cheesy, loaded with beef and toppings. Better than fast food, easy to customize, ready in 30 minutes!
Servings: 4
Calories: 820kcal
Ingredients
- 1 lb ground beef 80/20 recommended
- 1 oz packet taco seasoning
- 1/2 cup water
- 4 large 12 inch flour tortillas (burrito size)
- 1 cup nacho cheese sauce warmed (or use salsa con queso or queso dip)
- 4 tostada shells
- 1/2 cup sour cream or Mexican crema
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1-2 cups shredded cheddar or Mexican cheese blend
- 4 small flour tortilla street taco size or 1 large flour tortilla, cut into 4 smaller rounds (about the size of a tostada shell)
- 1 tbsp vegetable oil for cooking
Instructions
FOR THE TACO MEAT
- In a large skillet over medium heat, cook and crumble the ground beef until no longer pink (about 5-6 minutes). Drain any excess fat. Stir in the taco seasoning and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
ASSEMBLE THE CRUNCHWRAPS
- Warm the large flour tortillas in a microwave for 10-20 seconds or on a dry skillet for a few seconds to make them more pliable and prevent cracking during folding.
- Lay one large flour tortilla on a clean, flat surface.
- Spoon about 1/4 cup of the seasoned ground beef onto the center of the large tortilla, leaving a generous border for folding.
- Drizzle nacho cheese sauce over the beef.
- Place a tostada shell on top of the cheese sauce.
- Spread a thin layer of sour cream over the tostada shell.
- Top with shredded lettuce, diced tomatoes, and shredded cheese.
- Place one of the smaller tortilla rounds (or a quartered large tortilla piece) directly on top of the fresh toppings in the center.
- Tightly fold the edges of the large tortilla inward, pleating them towards the center, covering the smaller tortilla round. Continue folding until all the fillings are enclosed and the wrap forms a hexagonal shape.
COOK & SERVE
- Heat vegetable oil in a large nonstick skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down in the hot skillet. Cook for 2-3 minutes per side, gently pressing down with a spatula, until the tortilla is golden brown and crispy.
- Carefully remove the cooked Crunchwrap Supreme from the skillet. For easier eating, cut in half and serve warm.
Nutrition
Calories: 820kcal | Carbohydrates: 42g | Protein: 34g | Fat: 59g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1669mg | Potassium: 814mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2594IU | Vitamin C: 24mg | Calcium: 373mg | Iron: 5mg