Homemade Crunchwrap Supreme Recipe
A warm, crispy, copycat Taco Bell crunchwrap supreme that’s WAY tastier than what you’ll get at the drive-thru! How to make a crunchwrap supreme at home in under an hour.
Ingredients
- drizzle of oil
- ½ cup chopped onion
- 1 lb ground meat (beef, turkey, chicken)
- 2 tsp taco seasoning
- 8 large flour tortillas (10-inch, burrito size)
- ¼ cup nacho cheese sauce
- 4 corn tostada shells
- ½ cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded cheese (cheddar, Mexican blend, Monterey jack, or a mix!)
- cooking spray
Instructions
Cook Meat
- Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
- Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
- Once cooked, set aside.
Cut Tortillas
- Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that’s the same size as the tostada.
- Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
- (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
Assemble & Fold Crunchwraps
- To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that’s about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
- Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
- Spread sour cream on a tostada, then place the tostada on top of the meat.
- Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
- Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
- After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create “pleats” that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
- Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
- Repeat assembly process with remaining crunchwraps.
Cook Crunchwraps
- Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
- Spray the wrap lightly with cooking spray or add a little oil to the pan.
- Add each crunchwrap to the griddle—seam-side down—pressing with a spatula to seal and flatten. (Do your best to make sure they’re relatively flat and touching the griddle!)
- Cook 3-5 minutes on each side, until golden brown.
Video
Notes
Nutrition provided for crunchwrap supreme with ground beef.
Nutrition
Serving: 1crunchwrap | Calories: 794kcal | Carbohydrates: 66g | Protein: 37g | Fat: 41g | Fiber: 5g | Sugar: 7g