Crunchwrap Supreme

Crunchwrap Supreme is a fun, flavor-packed meal that combines layers of seasoned beef, melty cheese, crunchy tostada, and fresh toppings all wrapped in a warm tortilla and pan-grilled until crispy. It’s a crave-worthy homemade version of a fast-food favorite, perfect for weeknight dinners or party meals.

Why You’ll Love This Recipe

I love how this recipe brings together everything I enjoy about tacos and quesadillas into one handheld wrap. It’s crunchy, cheesy, savory, and totally customizable. Plus, it’s a lot easier to make than it looks, and the results are always a hit with family or friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Taco seasoning
• Large flour tortillas (burrito size)
• Tostada shells (or tortilla chips)
• Nacho cheese sauce
• Sour cream
• Shredded lettuce
• Diced tomatoes
• Shredded Mexican blend cheese
• Olive oil or butter (for cooking)

Directions

1. I start by browning the ground beef in a skillet over medium heat, then I drain the grease and stir in taco seasoning with a splash of water, letting it simmer until thickened.
2. I warm the large tortillas to make them easier to fold without tearing.
3. To assemble, I spread nacho cheese sauce in the center of each tortilla, add a layer of seasoned beef, and place a tostada shell on top.
4. Over the tostada shell, I spread sour cream, followed by lettuce, tomatoes, and shredded cheese.
5. I fold the edges of the tortilla up and over the filling, creating pleats and sealing the top in the center.
6. I heat a skillet over medium heat with a bit of oil or butter and place the crunchwrap seam-side down. I cook for 2–3 minutes per side until golden and crisp.
7. I let it cool for a minute, then slice and serve.

Servings and Timing

This recipe makes 4 Crunchwraps and takes about 40 minutes from start to finish, including prep and cooking time.

Variations

• I switch the beef for ground turkey, shredded chicken, or black beans for different flavors.
• For extra heat, I add jalapeños or hot sauce inside.
• Sometimes I add guacamole or avocado slices for a creamy twist.
• For a breakfast version, I use scrambled eggs, sausage, and hash browns inside.

Storage/Reheating

Crunchwraps are best fresh, but if I have leftovers, I store them in the fridge for up to 2 days. To reheat, I use a skillet or air fryer to bring back the crispness—microwaving tends to make them soft.

FAQs

Can I use tortilla chips instead of tostada shells?

Yes, I’ve done that before. I just make sure to use enough chips to cover the filling evenly for the same crunch.

What’s the best way to keep them from falling apart?

I make sure to warm the tortillas so they’re flexible and don’t overfill the center. Folding tightly helps keep everything sealed.

Can I make these ahead?

You can prep the ingredients ahead of time, but I like to assemble and cook them fresh so the tostada stays crunchy.

What cheese works best?

I usually use a Mexican blend or cheddar, but Monterey Jack or pepper jack are great options too.

Can I bake these instead of pan-frying?

Yes, I bake them at 400°F for 12–15 minutes until golden and crispy. I place them seam-side down and flip halfway through for even browning.

Conclusion

Crunchwrap Supremes are one of my favorite homemade comfort meals. They’re packed with flavor, texture, and personality—all in a crispy, warm tortilla package. Whether I’m recreating a fast-food favorite or switching up taco night, these never disappoint.