Description
This Copycat Crunchwrap Supreme is a homemade version of the iconic fast-food favorite, featuring seasoned ground beef, crispy tostada shells, melted nacho cheese, fresh lettuce, diced tomatoes, and a blend of Mexican cheese wrapped in large flour tortillas and pan-toasted to golden perfection. It’s a deliciously satisfying meal perfect for a family dinner or game day snack.
Ingredients
Scale
Meat Mixture
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- 1/2 cup water
- 1 teaspoon minced garlic
Cheese Sauce
- 1 jar nacho cheese or queso cheese dip
Assembling
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
Cooking
- Cooking spray
Instructions
- Cook the Ground Beef: In a large skillet over medium-high heat, cook and crumble the ground beef with the chopped onion until the beef is no longer pink. Drain excess grease. Stir in the taco seasoning packet, water, and minced garlic. Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes to develop the flavors.
- Warm the Cheese and Tortillas: Microwave the nacho cheese or queso cheese dip in a microwave-safe bowl until warmed through. Place the flour tortillas on a large plate and microwave them for 20 seconds to make them pliable for folding.
- Assemble the Crunchwrap: Lay one flour tortilla flat. Spread a heaping 1/2 cup of the seasoned taco meat in the center. Drizzle a couple tablespoons of the warmed nacho cheese over the meat. Place one tostada shell on top of the meat and cheese. Spread a thin layer of sour cream over the tostada, then add shredded lettuce, diced tomato, and shredded Mexican cheese blend.
- Fold the Crunchwrap: Starting from the bottom edge of the tortilla, fold the edge up and over the fillings towards the center. Continue folding the edges around the center until the entire tortilla is wrapped tightly around the filling, creating a sealed wrap.
- Repeat Assembly: Repeat the assembly and folding process with the remaining tortillas, meat, tostadas, and toppings to make a total of 6 crunchwraps.
- Cook the Crunchwraps: Spray a large non-stick skillet with cooking spray and heat it over medium to medium-low heat. Place one crunchwrap seam-side down in the skillet. Cook for 1 to 2 minutes or until the bottom is golden brown and crispy. Carefully flip and cook the other side until golden brown. Repeat for all crunchwraps.
- Serve Immediately: Serve the Crunchwraps warm for the best texture and flavor. Enjoy!
Notes
- Use extra large flour tortillas to easily fold over the fillings without tearing.
- Warm the tortillas briefly to make folding easier and prevent cracking.
- You can substitute ground turkey or chicken for a leaner protein option.
- Customize fillings by adding jalapeños, olives, or hot sauce to suit your taste.
- Use a flat spatula to flip the crunchwrap carefully to keep it intact.
- If you prefer, cook the crunchwraps on a griddle or panini press for an even crispier texture.
