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Skip the drive-thru and make a homemade crunchwrap supremes right in your kitchen! This copycat recipe features perfectly seasoned ground beef, nacho cheese, tostadas, sour cream, shredded lettuce, and tomatoes all wrapped in a toasty tortilla.
Let’s be honest – Taco Bell is never really a bad idea. But these homemade crunchwrap supremes? They’re giving fast food a serious run for its money.
They’re everything I love about the original: juicy seasoned beef, nacho cheese, that crispy tostada crunch, sour cream, fresh lettuce and tomato… all wrapped up in a giant flour tortilla and toasted to golden perfection. It’s gooey on the inside, crispy on the outside, and ridiculously satisfying.
(If you love ground beef tacos or a loaded taco salad, this is basically both, wrapped up into a handheld dream!)
The best part? You can make them your way. Swap the beef for beans, add extra cheese, sneak in some spicy salsa, whatever you’re craving. Plus, they’re ready in about 35 minutes, which makes them perfect for weeknights when you want something fun without a ton of effort.
Ingredients You’ll Need
Here’s a quick rundown of what goes inside. The full printable recipe with amounts is in the recipe card below.
- Ground beef filling: I used lean ground beef and seasoned it with my homemade taco seasoning (though your favorite store-bought packet works), lime juice, and tomato paste for some extra flavor and moisture.
- Nacho cheese: This is a must for an extra creamy and rich flavor. You can use your favorite store-bought kind, make some queso blanco if you want to go homemade, or even just use a lot of shredded cheese if you’re in a pinch.
- Tostada shell: This is what gives crunchwraps their signature crunch. They’re in many grocery stores in the Hispanic foods section. You can make your own using my homemade tostada shells recipe, or use tortilla chips if you’ve got them in the pantry.
- Sour cream: Adds a little tang and creaminess to balance everything out. Make sure not to go overboard or your crunchwrap can turn soggy.
- 12-inch tortillas: It’s important to use the right size tortilla so that all the fillings don’t spill out, and it can be folded nicely. I found 10-inch tortillas to be just a bit too small, but with some adjustments, they can work if you’re in a pinch. (If you can only find 10-inch, I’ve included the instructions on how to use them in the recipe card notes.)
- Salted butter: Toasting in butter makes the tortilla golden and crisp. You can use oil, but butter = extra tasty.
How to Make a Crunchwrap
Cook the beef. Sauté onion and ground beef until browned, then stir in taco seasoning, tomato paste, and finish with lime juice. Set it aside.
Assemble. Layer beef, nacho cheese, a tostada spread with sour cream, lettuce, and tomato in the center of a tortilla.
Fold the edges in, working your way around like you’re wrapping a little gift. Then melt butter in a skillet and cook each crunchwrap seam-side down until golden and crispy, then flip and do the same on the other side.
Serve right away. Pair with guacamole, more sour cream, pico de gallo, salsa, hot sauce, whatever you like!
Helpful Tips
- Use XL tortillas. I highly recommend using 12-inch tortillas to be able to hold all the fillings and fold properly. 10-inch “burrito size” tortillas could work if you’re in a pinch, but you will need to adjust the amount of fillings.
- Use warm tortillas. This small step really makes a difference in the assembly process and prevents your tortillas from cracking and ripping. You can heat them up for a few seconds on each side in a skillet, comal, or microwave.
How to Make It Your Own
These crunchwraps are customizable and many of these ingredients can be swapped for whatever you have on hand. Here are some ideas:
- Protein: Use ground chicken or ground turkey for a slightly healthier option. You can also use chorizo for a more savory and smoky flavor. Make it vegetarian by using my black bean quesadilla filling.
- Tostada shells: Use a layer of tortilla chips or even flavored corn chips like nacho cheese or ranch.
- Nacho cheese: Use shredded cheese instead of nacho cheese or make your own queso blanco.
- Veggie fillings: Saute extra veggies like diced bell peppers, mushrooms, black beans, or corn in the ground beef mixture for an extra hearty filling.
- Sour cream: Feel free to use Mexican crema, jalapeño ranch, or your favorite vegan substitute.
Crunchwrap Supreme Recipe
Ingredients
For the filling
- 2 tablespoons olive oil
- 1 large white onion, diced
- 1 ½ pounds lean ground beef
- 2 ½ tablespoons taco seasoning
- 1 ½ tablespoons tomato paste
- 2 tablespoons lime juice (about 1 lime)
For the crunchwraps
- 8 XL 12-inch flour tortillas, warmed
- 8 tostada shells
- 1 cup queso or nacho cheese, divided
- ¾ cup sour cream, divided
- ¾ cup shredded lettuce, divided
- ¾ cup diced tomatoes, divided
- 8 tablespoons salted butter, divided
Instructions
- Heat the oil in a medium skillet over medium-high heat. Add the onions and cook for 3 minutes, then add the ground beef and cook for 6 to 8 minutes, breaking up the meat into small pieces as it cooks. Drain and discard any excess grease if necessary.
- Add the taco seasoning and tomato paste. Stir together until fully combined. Cook for 1 more minute. Remove the skillet from the heat and stir in the lime juice. Set aside.
- Assemble the crunchwraps by adding 3-4 heaping tablespoons of the ground beef filling into the center of the tortilla and top with 2 tablespoons of nacho cheese. Spread 1 ½ tablespoons of sour cream onto the tostada shell and place it on top of the meat and cheese mixture. Add 1 ½ tablespoons each of shredded lettuce and diced tomatoes on top of the tostada.
- Fold the bottom of the tortilla over the top of your fillings towards the center. Working clockwise, turn the crunchwrap and continue folding, anchoring the folded part closed with your other hand and pleating the tortilla like you are wrapping a present. Repeat until the tortilla encloses the filling.
- Melt 1 tablespoon of salted butter in a large skillet over medium heat and add the crunchwrap seam side down. Lightly press on it with a spatula to help it toast evenly and seal the folds. Toast for 2 minutes or until golden brown.
- Flip the crunchwrap supreme and continue toasting for an additional 2 minutes or until golden brown.
- Repeat this process with the remaining wraps and butter. Serve immediately with guacamole, sour cream, or hot sauce.
Notes
- Use XL tortillas. I highly recommend using extra-large 12-inch flour tortillas to hold all the fillings and fold properly.
- How to make using 10-inch burrito-size tortillas: Cut out a total of 6 small circles from 2 of the tortillas. Assemble the crunchwrap as instructed above, then place the small cut-out tortilla circle in the center before folding the larger tortilla around it to seal it shut. This will yield a total of 6 crunchwraps.
- Use warm tortillas. This small step really makes a difference in the assembly process and prevents your tortillas from cracking and ripping. You can use a skillet, comal, or microwave to heat them up for a few seconds on each side.
- Storage: Place leftovers in an airtight container and refrigerate for up to 4 days for optimal freshness.
- Reheat: Warm in the microwave for 1 minute, then toast on a nonstick skillet for 2-3 minutes on each side. You can also air fry at 390℉ for 5-6 minutes, flipping halfway through until warm and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Frequently Asked Questions
Oh yes. You can dry toast it in a skillet if you don’t want to use butter. Or for extra crispy results, you can spray a little cooking spray/olive oil on each side and air fry it at 390℉ for 5-6 minutes.
You can easily adjust the filling to be vegetarian or vegan. I recommend using the filling in my black bean quesadillas, and then using a vegan cheese substitute or adding your favorite salsa instead.
The best way to keep your crunchwrap from getting soggy is to make sure it’s extra crisped in salted butter and to not go heavy-handed on the nacho cheese and sour cream fillings. If you want more of those fillings, you can always serve them on the side and use them as a dip.
More Recipes To Try
- Fajita Grilled Cheese
- Sofritas (Chipotle Copycat)
- Breakfast Burritos
Photography by Ashley McLaughlin.
