Homemade Crunchwrap Supremes

Crunchwrap Supreme cut in half and stacked on top of each other with a side of guacomole.

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: crunchwraps

Calories: 588kcal

Author: Lauren

These Homemade Crunchwrap Supremes are a fun, homemade version of your favorite fast-food meal. Made with seasoned beef, melty cheese, and a crunchy tostada shell all wrapped up in a soft, warm tortilla. These crunchwraps are easy to make, endlessly customizable, and perfect for a quick weeknight dinner that everyone will love.

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Ingredients

Taco meat:

1 lb. lean ground beef 96/4
2 Tbsp taco seasoning
1/4 cup water (60g)

Crunchwrap:

4 large 12-inch flour tortillas
1/2 cup nacho cheese sauce (120g) warmed
1 cup fine shredded Mexican cheese (112g)
4 tostada shells
1/2 cup sour cream (120g)
2 cups shredded lettuce
1 roma tomato diced
Optional for serving: taco sauce, guacamole, sour cream, etc.

Instructions

Taco meat: Cook the ground beef in a skillet over medium heat, crumbling as you go, until browned. Drain. Add taco seasoning and water. Return to heat; cook and stir until the water has evaporated. Remove from heat. Transfer the beef to a bowl or container and wipe the skillet clean.
Assemble crunchwrap! Lay a tortilla out (warm first if needed to make it more pliable).
Add a layer of beef in the center, about the size of the tostada, leaving space for folding.
Spread about 2 tablespoons of the warmed nacho cheese over the beef.
Sprinkle 1/4 cup shredded cheese over top.
Place a tostada shell over the cheese. Spread sour cream on the tostada.
Top with shredded lettuce and diced tomato.
Fold like a crunch wrap, folding the edges toward the center, making 5-6 folds until secured.
Spray the skillet with cooking spray or add a little bit of oil. Place the crunchwrap seam-side down and toast over medium heat for about 2 minutes or until golden brown. Flip and toast the other side.
Repeat with remaining wraps. Serve with taco sauce (I love Taco Bell mild!) and enjoy!

Notes

These crunchwraps are best enjoyed fresh, so you get the crunch. You can go ahead and prepare the ingredients and store them separately in the fridge for 3-4 days for easy assembly.

Cook and store the ground beef in an airtight container in the fridge for 3-4 days.
Shred the lettuce and dice the tomatoes, and store them in the fridge for 3-4 days.

Nutrition