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featured crunchwrap supreme.

Crunchwrap Supreme Recipe

Course: Dinner, Sandwiches
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 crunchwraps
Calories: 413kcal
Author: Becky Hardin
Every bite of this copycat Crunchwrap is filled with the most delicious ingredients including nacho cheese, seasoned beef, sour cream, and so much more.
Print Recipe

Equipment

  • Kitchen Shears

Ingredients

Instructions

  • Add 1 tablespoon of oil to a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and the onion is translucent, about 6-8 minutes. Stir in the taco seasoning and set aside.
    Vegetable oil, 1 pound 85% lean ground beef, 2 tablespoons taco seasoning, ½ onion
    ground beef, onions, and taco seasoning in a skillet.
  • White the beef cooks, set a tostada shell on top of a large flour tortilla. Using kitchen scissors, cut out a smaller flour tortilla that is the same size as the tostada. Repeat until you have 4 smaller flour tortillas. Keep 4 large flour tortillas uncut.
    8 large flour tortillas, 4 corn tostadas
    a large flour tortilla cut to match the size of a small corn tostada.
  • Place a large flour tortilla on your board.
  • Add a scoop of ground beef to the center and spread it into an even circle about the size of your tostada.
    ground beef on a large flour tortilla.
  • Drizzle on the cheese sauce and place a tostada on top.
    ½ cup nacho cheese sauce
    nacho cheese sauce on top of ground beef on a large flour tortilla.
  • Spread sour cream over the tostada, then top with lettuce, tomato, and cheese.
    1 cup low-fat sour cream, 2 cups shredded lettuce, 1 cup chopped tomatoes, 1½ cups shredded Mexican cheese blend
    sour cream, lettuce, tomatoes, and shredded cheese on a tostada over cheesy beef on a large flour tortilla.
  • Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center. Turn the Crunchwrap upside down so the folds are on the bottom. This will help it stay together.
    a folded crunchwrap supreme on a white table.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Carefully place the crunchwrap, folded side down, in the skillet. Cook until the underside is deeply golden, about 3-5 minutes. Flip and cook until the second side is golden. Serve immediately.
    a partially cooked crunchwrap supreme flipped to show the seam side in a skillet.

Video

Notes

  • If using fattier ground beef, drain the excess fat off before stirring in the taco seasoning.
  • If you can't find tostadas, you can use a handful of corn tortilla chips in each crunchwrap.
  • If your tortillas are cracking as you fold them, nuke them in the microwave for about 10 seconds to soften them.
  • Crunchwraps are best enjoyed as soon as they are made!
Storage: Store crunchwrap supremes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1crunchwrap | Calories: 413kcal | Carbohydrates: 22g | Protein: 20g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 583mg | Potassium: 373mg | Fiber: 2g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 4mg | Calcium: 244mg | Iron: 2mg