Copycat Crunchwrap Supreme
A homemade version of the popular Taco Bell Crunchwrap Supreme, filled with seasoned beef, cheese, and fresh toppings, perfect for busy weeknights.
Ingredients
For the Crunchwrap
- 1/2 lb extra-lean ground beef Substitute ground turkey or plant-based crumbles if preferred.
- 1 tbsp taco seasoning Store-bought or homemade.
- 8 large flour tortillas For the outer wraps.
- 4 pieces tostadas Store-bought or baked corn tortillas.
- 1/2 cup sour cream
- 1 cup iceberg lettuce, shredded
- 1 plum tomato, deseeded and diced
- 2 cups cheddar cheese, shredded Or use nacho cheese sauce.
- 1/2 cup jarred nacho cheese sauce or queso Optional; you can use extra shredded cheese instead.
Instructions
Preparation
- Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a spatula.
- Sprinkle the taco seasoning over the beef and cook for 7–8 minutes until no pink remains. Drain any excess fat and remove from heat.
- Stack four large flour tortillas. Place one tostada in the center and cut around it leaving about 1/2 inch extra. This yields four smaller tortillas.
Assembly
- Lay one of the remaining large tortillas on your workspace. Spoon cooked beef into the center.
- Drizzle 1–2 tbsp of nacho cheese/queso over the beef. Place a tostada on top.
- Spread sour cream over the tostada, followed by shredded lettuce and diced tomato. Finish with a sprinkle of shredded cheddar.
- Top with one of the smaller trimmed tortillas.
- Repeat to make the remaining three crunchwraps.
Cooking
- Spray a large skillet with cooking spray and heat over medium.
- Fold the edges of the large tortilla up over the smaller top to form a sealed, flat disc.
- Quickly flip the crunchwrap upside down so the folded seam is on the skillet.
- Cook for 2–3 minutes per side until golden brown and crispy.
- Transfer to a cutting board, slice in half, and serve.
Notes
Serve warm with lime wedges. Can be paired with side dishes like cilantro-lime rice, black beans, or tortilla chips. For storage, cool leftovers and store in an airtight container for 3–4 days. Wrap each crunchwrap in parchment to prevent sogginess.