Copycat Crunchwrap Supreme

Why You’ll Love This Recipe

This recipe captures everything you love about a Crunchwrap—crunchy, creamy, cheesy, and savory in every bite. It’s fun to assemble, customizable, and far fresher than the drive-thru version. Plus, it’s an all-in-one handheld meal that both kids and adults adore.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:

• Ground beef
• Taco seasoning
• Water (for seasoning mix)
• Nacho cheese sauce
• Large burrito-sized flour tortillas
• Small crunchy tostada shells

Fresh layers:

• Sour cream
• Shredded lettuce
• Diced tomatoes
• Shredded cheddar or Mexican blend cheese

Optional:

• Hot sauce
• Sliced jalapeños

Directions

1. Cook the ground beef in a skillet over medium heat until browned. Drain excess fat.
2. Stir in taco seasoning and water; simmer until thickened.
3. Warm the large flour tortillas so they’re soft and pliable.
4. Place a tortilla on a flat surface and spoon seasoned beef into the center.
5. Add a generous layer of warm nacho cheese sauce over the beef.
6. Place a tostada shell on top of the cheese layer.
7. Spread sour cream over the tostada shell.
8. Top with lettuce, diced tomatoes, and shredded cheese.
9. Fold the edges of the flour tortilla toward the center, creating pleats until fully sealed.
10. Place the wrap seam-side down in a lightly oiled skillet over medium heat.
11. Cook for 2–3 minutes per side, until golden brown and crisp.
12. Serve warm.

Servings and timing

This recipe makes about 4 servings.
Prep time: approximately 15 minutes
Cook time: about 15 minutes
Total time: about 30 minutes

Variations

• Swap the beef for ground turkey or chicken.
• Use refried beans or black beans for a vegetarian version.
• Add guacamole for extra creaminess.
• Replace nacho cheese with shredded cheese if preferred.
• Make it spicy with chipotle sauce or sliced jalapeños.

Storage/Reheating

Store assembled Crunchwraps in the refrigerator for up to 2 days.
Reheat in a skillet or air fryer for best results to restore crispiness.
Avoid microwaving, as it can make the tortilla soggy.
If storing components separately, they will keep 3–4 days in airtight containers.

FAQs

Can I make the Crunchwraps ahead of time?

Yes, assemble them and refrigerate, then grill before serving.

Can I freeze Crunchwrap Supremes?

Freeze ungrilled wraps individually; reheat in a skillet or air fryer.

What size tortillas should I use?

Use large burrito-size tortillas so they fully fold around the tostada.

What if my tortilla won’t close?

Cut a small circle from an extra tortilla and use it as a “cap” before folding.

Can I use shredded cheese instead of nacho cheese?

Yes, though it won’t be as saucy; melt it slightly before assembling.

Why is my wrap falling apart?

Make sure the tortilla is warm and pliable before folding.

Can I bake instead of pan-grill?

Yes, bake at 400°F for about 10 minutes until crisp.

What can I replace the tostada shell with?

Use crushed tortilla chips if tostadas aren’t available, but it won’t be as structured.

Can I add rice?

Yes, add a small scoop of cooked rice under the tostada layer.

Can I make this gluten-free?

Use gluten-free tortillas and a gluten-free tostada shell.

Conclusion

This Copycat Crunchwrap Supreme brings the beloved fast-food classic home with fresh ingredients and incredible flavor. Simple to prepare and fun to customize, it’s a satisfying, crispy, cheesy meal that’s great for weeknights or weekend cravings. Enjoy the homemade version that tastes even better than the original.

Copycat Crunchwrap Supreme

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A homemade version of the iconic Crunchwrap Supreme featuring seasoned beef, nacho cheese, a crunchy tostada shell, and fresh toppings wrapped in a warm tortilla and grilled to golden perfection.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Skillet
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 2/3 cup water
• 1 cup nacho cheese sauce
• 4 large burrito-sized flour tortillas
• 4 small crunchy tostada shells
• 1/2 cup sour cream
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 cup shredded cheddar or Mexican blend cheese
• Optional: hot sauce
• Optional: sliced jalapeños

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Instructions

1. Cook the ground beef in a skillet over medium heat until browned, then drain excess fat.
2. Add taco seasoning and water; simmer until the mixture thickens.
3. Warm the large flour tortillas so they become soft and pliable.
4. Lay a tortilla flat and spoon seasoned beef into the center.
5. Top the beef with warm nacho cheese sauce.
6. Place a crunchy tostada shell on top of the cheese.
7. Spread sour cream over the tostada shell.
8. Add shredded lettuce, diced tomatoes, and shredded cheese.
9. Fold the tortilla edges toward the center, pleating until fully sealed.
10. Place the wrap seam-side down in a lightly oiled skillet over medium heat.
11. Cook for 2–3 minutes per side until golden brown and crisp.
12. Serve warm.

Notes

• Warm tortillas fold more easily and prevent tearing.
• Use a tortilla “cap” if the wrap doesn’t fully close.
• Customize with beans, guacamole, or different proteins.
• Air fry or skillet-reheat for best crispiness.

Nutrition

• Serving Size: 1 crunchwrap
• Calories: 650
• Sugar: 4g
• Sodium: 1450mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg