Few things are as satisfying as biting into a warm, crunchy, cheesy, and absolutely loaded Crunchwrap Supreme. This homemade version is your ticket to recreating a Taco Bell classic in the comfort of your kitchen—only better. Imagine layers of seasoned ground beef, creamy nacho cheese, crisp lettuce, juicy tomatoes, and sour cream, all wrapped up in a golden, crunchy tortilla. It’s like a hug in food form!
What makes this recipe so special is how customizable it is. Whether you’re planning a fun family dinner, hosting a game-night party, or simply treating yourself to something indulgent, this Crunchwrap Supreme ticks all the boxes. It’s also surprisingly easy to make once you master the folding technique. I’ve had more than a few mishaps before nailing the perfect crunch-to-wrap ratio, so stick with me for tips to make it foolproof.
Grab your apron, and let’s get started—your taste buds are in for a treat!
Why You’ll Love This Recipe:
- Better than takeout: You can enjoy all the flavors you love, but with fresher ingredients and complete control over what goes in.
- Perfect for any occasion: It’s fun, filling, and a guaranteed crowd-pleaser.
- Customizable: Adjust the toppings, protein, or spice level to suit your family’s preferences.
- Budget-friendly: A homemade version is not only tastier but also way more economical than ordering fast food.
- Kid-approved: Even picky eaters love the cheesy, crunchy goodness of this wrap!
Ingredients You’ll Need:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 packet taco seasoning
- 6 large flour tortillas
- 6 small corn tostadas
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/2 cup diced turkey ham (optional)
- 1 tbsp vegetable oil (for frying or toasting)
How to Make Crunchwrap Supreme
Making a Crunchwrap Supreme at home may seem intimidating at first, but trust me—it’s much easier than you think. Follow these steps, and you’ll be wrapping like a pro in no time.
Step-by-Step Instructions:
- Prepare the Filling:
Heat a large skillet over medium heat and add olive oil. Toss in the ground beef and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Add the taco seasoning and a splash of water, stirring well to coat the meat evenly. Let it simmer for a minute or two, then set aside. - Warm the Tortillas and Cheese Sauce:
To make the folding process easier, warm the flour tortillas in the microwave for about 20 seconds so they’re soft and pliable. At the same time, heat the nacho cheese sauce in a small saucepan or the microwave until it’s nice and smooth. - Assemble the Crunchwraps:
- Lay a warm tortilla flat on a clean surface.
- In the center, spread 2 tablespoons of nacho cheese sauce.
- Add about 1/4 cup of seasoned ground beef on top.
- Place a corn tostada on top of the beef.
- Spread a dollop of sour cream over the tostada, then layer on shredded lettuce, diced tomatoes, shredded cheddar cheese, and a few pieces of turkey ham if you like.
- Fold the Tortilla:
Carefully fold the edges of the tortilla up and over the filling, working in sections to create a secure, pleated wrap. If the tortilla doesn’t fully close, you can place a smaller piece of tortilla in the center before folding to seal any gaps. - Toast the Crunchwraps:
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Place the Crunchwrap seam-side down in the skillet and cook for 2–3 minutes, or until golden and crispy. Flip and cook the other side for another 2 minutes. Repeat with the remaining Crunchwraps. - Serve:
Slice each Crunchwrap in half for easier eating (and to admire those gorgeous layers), then dig in while it’s warm and fresh.
Helpful Tips:
- Layer carefully: To keep your Crunchwrap from getting soggy, place the tostada between wet ingredients like sour cream and tomatoes.
- Don’t skip the tostada: It’s the secret to achieving that signature crunch.
- Make it your own: Feel free to swap the ground beef for ground chicken, turkey, or even a plant-based protein. You can also add extras like guacamole or jalapeños.
- Keep it warm: If you’re making several Crunchwraps, keep them warm in the oven at 200°F until they’re ready to serve.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 Crunchwraps
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Customizable for gluten-free or vegetarian
Notes:
- Tostada Substitute: If you can’t find tostadas, you can use tortilla chips or bake small corn tortillas until crispy.
- Cheese Sauce Shortcut: If you’re short on time, pre-made nacho cheese sauce works perfectly.
Nutritional Information:
Per Crunchwrap:
- Calories: ~450
- Protein: ~20g
- Carbs: ~40g
- Fat: ~22g
Frequently Asked Questions:
Q: Can I make this ahead of time?
A: Yes, you can prep the filling in advance and store it in the fridge for up to 3 days. Assemble and cook the Crunchwraps fresh for the best results.
Q: What’s the best way to reheat a Crunchwrap Supreme?
A: Reheat in a skillet over medium heat to maintain the crispiness, or pop it in an air fryer for a few minutes.
Q: Can I freeze Crunchwraps?
A: Absolutely! Wrap them tightly in foil, place them in a freezer-safe bag, and store them for up to 3 months. Reheat from frozen in the oven or air fryer.
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Conclusion
There you have it—a homemade Crunchwrap Supreme that’s sure to become a family favorite. With its bold flavors, crunchy texture, and endless customization options, this recipe is one you’ll want to make again and again. So grab your tortillas and tostadas, and let’s wrap things up (literally). Bon appétit!
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Homemade Crunchwrap Supreme
Description
Few things are as satisfying as biting into a warm, crunchy, cheesy, and absolutely loaded Crunchwrap Supreme. This homemade version is your ticket to recreating a Taco Bell classic in the comfort of your kitchen—only better. Imagine layers of seasoned ground beef, creamy nacho cheese, crisp lettuce, juicy tomatoes, and sour cream, all wrapped up in a golden, crunchy tortilla. It’s like a hug in food form!
What makes this recipe so special is how customizable it is. Whether you’re planning a fun family dinner, hosting a game-night party, or simply treating yourself to something indulgent, this Crunchwrap Supreme ticks all the boxes. It’s also surprisingly easy to make once you master the folding technique. I’ve had more than a few mishaps before nailing the perfect crunch-to-wrap ratio, so stick with me for tips to make it foolproof.
Grab your apron, and let’s get started—your taste buds are in for a treat!
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 packet taco seasoning
- 6 large flour tortillas
- 6 small corn tostadas
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- 1/2 cup diced turkey ham (optional)
- 1 tbsp vegetable oil (for frying or toasting)
Instructions
- Prepare the Filling:
Heat a large skillet over medium heat and add olive oil. Toss in the ground beef and cook until browned and fully cooked, breaking it up with a spoon as it cooks. Add the taco seasoning and a splash of water, stirring well to coat the meat evenly. Let it simmer for a minute or two, then set aside. - Warm the Tortillas and Cheese Sauce:
To make the folding process easier, warm the flour tortillas in the microwave for about 20 seconds so they’re soft and pliable. At the same time, heat the nacho cheese sauce in a small saucepan or the microwave until it’s nice and smooth. - Assemble the Crunchwraps:
- Lay a warm tortilla flat on a clean surface.
- In the center, spread 2 tablespoons of nacho cheese sauce.
- Add about 1/4 cup of seasoned ground beef on top.
- Place a corn tostada on top of the beef.
- Spread a dollop of sour cream over the tostada, then layer on shredded lettuce, diced tomatoes, shredded cheddar cheese, and a few pieces of turkey ham if you like.
- Fold the Tortilla:
Carefully fold the edges of the tortilla up and over the filling, working in sections to create a secure, pleated wrap. If the tortilla doesn’t fully close, you can place a smaller piece of tortilla in the center before folding to seal any gaps. - Toast the Crunchwraps:
Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Place the Crunchwrap seam-side down in the skillet and cook for 2–3 minutes, or until golden and crispy. Flip and cook the other side for another 2 minutes. Repeat with the remaining Crunchwraps. - Serve:
Slice each Crunchwrap in half for easier eating (and to admire those gorgeous layers), then dig in while it’s warm and fresh.
Notes
- Tostada Substitute: If you can’t find tostadas, you can use tortilla chips or bake small corn tortillas until crispy.
- Cheese Sauce Shortcut: If you’re short on time, pre-made nacho cheese sauce works perfectly.