Description

This Copycat Crunchwrap Supreme recipe brings the beloved fast-food favorite right into your kitchen! Featuring layers of seasoned beef, creamy cheese sauce, crisp lettuce, fresh tomatoes, and a crunchy tostada shell all wrapped in a soft flour tortilla, it’s cooked to golden perfection. Ideal for family dinners or satisfying a Tex-Mex craving at home.

Ingredients

Units Scale

For the Beef Filling

1/2 pound extra-lean ground beef
1 tablespoon taco seasoning

For Assembly

8 large flour tortillas (4 for the base, 4 for cutting into smaller tops)
1/2 cup jarred nacho cheese sauce or queso (optional)
4 tostadas (crispy flat corn tortillas)
1/2 cup sour cream
1 cup iceberg lettuce, finely shredded
1 plum tomato, deseeded and diced
2 cups cheddar cheese, shredded
Cooking spray

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Instructions

Cook the Beef Filling: Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Sprinkle the taco seasoning over the beef and stir to combine. Cook for 7-8 minutes until the beef is fully cooked and no pink remains. Remove from heat and set aside.
Prepare the Small Tortilla Tops: Stack 4 of the flour tortillas and place a tostada in the center as a guide. Use kitchen scissors to cut around the tostada, leaving about 1/2 inch of extra space around the edges. This creates 4 smaller tortillas that will serve as the tops of your crunchwraps. Set them aside.
Assemble the Bottom Layers: Lay out the 4 remaining large flour tortillas on a clean work surface. In the center of each tortilla, place about 2 tablespoons of the seasoned beef, spreading it in a circle slightly smaller than the tostada. Leave plenty of room around the edges for folding.
Add Cheese and Tostada: Drizzle 1–2 tablespoons of nacho cheese or queso sauce over the beef on each tortilla (if using). Alternatively, add more shredded cheddar cheese if not using nacho cheese. Place a tostada firmly on top of the beef and cheese layer on each tortilla.
Layer Cold Fillings: Spread about 2 tablespoons of sour cream over each tostada in a thin layer. Top with shredded lettuce and diced tomato, dividing the ingredients evenly. Sprinkle a generous portion of shredded cheddar cheese over the top.
Fold the Crunchwraps: Place one of the small flour tortillas on top of each filling stack. Starting with one section, fold the edge of the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections, pleating the tortilla all the way around until the filling is sealed inside. The folds should overlap slightly.
Crisp the Crunchwraps: Spray a large skillet with cooking spray and heat over medium heat. Carefully place a crunchwrap seam-side down in the hot skillet, pressing gently to seal. Cook for 2-3 minutes until golden brown and crispy, then flip and cook the other side for another 2-3 minutes. Repeat with the remaining crunchwraps, 1-2 at a time depending on your skillet size.
Serve and Enjoy: Remove crunchwraps from the skillet and let rest for about 1 minute. Cut each in half diagonally to reveal the layers, and serve immediately while hot and crispy.

Notes

For a lower-calorie version, use low-fat sour cream and substitute nacho cheese with extra shredded cheese.
Swap ground beef with ground turkey, chicken, or vegetarian options like beans or plant-based crumbles for a different flavor.
Cooked ground beef can be refrigerated for up to 5 days, making weeknight assembly easy.
If you don’t have tostadas, bake corn tortillas at 400°F for 4-5 minutes per side until crispy to make your own.

Nutrition

Serving Size: 1 crunchwrap
Calories: 560
Sugar: 4g
Sodium: 980mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 56g
Fiber: 4g
Protein: 28g
Cholesterol: 68mg