Homemade Crunchwrap Supreme: A Flavorful Adventure in Your Kitchen

There’s something incredibly satisfying about recreating a fast-food favorite at home. For me, the Crunchwrap Supreme has always been a go-to comfort food—a perfect combination of crispy, cheesy, and savory flavors all wrapped up in one portable package. But as much as I love the convenience of grabbing one at the drive-thru, I’ve discovered that making it at home is not only easy but also allows me to customize it to my taste. Plus, there’s something deeply rewarding about biting into a homemade version that you’ve crafted with your own hands.

This recipe is my take on the iconic Crunchwrap Supreme, and I promise it’s just as delicious (if not better) than the original. Whether you’re craving a late-night snack, a fun dinner project, or a crowd-pleasing meal, this recipe is sure to hit the spot. Let’s dive into the ingredients and steps to make this mouthwatering dish!

What You Need To Make This Recipe

Large flour tortillas: The foundation of any Crunchwrap Supreme is the tortilla. It needs to be large enough to hold all the fillings and sturdy enough to fold without tearing. I recommend using burrito-sized tortillas for the best results.

Ground beef: The star of the filling, ground beef adds a hearty and savory flavor. You can also substitute it with ground turkey, chicken, or a plant-based alternative if you prefer.

Taco seasoning: This is what gives the ground beef its signature flavor. You can use store-bought seasoning or make your own blend with chili powder, cumin, paprika, and garlic powder.

Nacho cheese sauce: Creamy and slightly tangy, nacho cheese sauce is what makes the Crunchwrap so indulgent. You can find it in a can or jar at most grocery stores, or make your own for a fresher taste.

Tostada shells: These crispy, flat corn shells add the iconic “crunch” to the Crunchwrap. They’re typically found in the international or Mexican food aisle.

Shredded lettuce: Fresh, crisp lettuce adds a refreshing contrast to the rich and savory fillings. Iceberg lettuce works best for its crunch and mild flavor.

Diced tomatoes: Juicy and slightly sweet, diced tomatoes bring a burst of freshness to every bite. Use ripe tomatoes for the best flavor.

Sour cream: Creamy and tangy, sour cream balances the spices and adds a cool, smooth texture. You can also use Greek yogurt as a substitute.

Optional toppings: Feel free to get creative with toppings like guacamole, jalapeños, or hot sauce for an extra kick.

Ingredients List

1 large flour tortilla (burrito-sized)
1/2 cup ground beef (cooked and seasoned with taco seasoning)
2 tablespoons nacho cheese sauce
1 tostada shell
1/4 cup shredded lettuce
2 tablespoons diced tomatoes
1 tablespoon sour cream
Optional: guacamole, jalapeños, or hot sauce

How to Make Homemade Crunchwrap Supreme

Step 1: Prepare the Fillings

Start by cooking the ground beef in a skillet over medium heat. Once browned, drain any excess fat and stir in the taco seasoning. Set aside. Prepare the other ingredients—shred the lettuce, dice the tomatoes, and gather the nacho cheese sauce and sour cream.

Step 2: Assemble the Crunchwrap

Lay the large flour tortilla on a flat surface. In the center, spread a layer of seasoned ground beef. Drizzle the nacho cheese sauce over the beef, then place the tostada shell on top. Add the shredded lettuce, diced tomatoes, and a dollop of sour cream. If you’re using optional toppings like guacamole or jalapeños, add them now.

Step 3: Fold the Tortilla

Carefully fold the edges of the tortilla toward the center, creating pleats as you go. The goal is to fully enclose the fillings, leaving a hexagon-shaped package. Press down gently to secure the folds.

Step 4: Cook the Crunchwrap

Heat a large skillet or griddle over medium heat. Place the Crunchwrap folded-side down in the skillet and cook for 2-3 minutes, or until golden brown and crispy. Flip it over and cook the other side for another 2-3 minutes.

Step 5: Serve and Enjoy

Remove the Crunchwrap from the skillet and let it cool for a minute. Slice it in half if desired, and enjoy your homemade Crunchwrap Supreme while it’s warm and crispy!

Tips for Making This Recipe

Warm the tortilla slightly before assembling to make it more pliable and easier to fold.
Don’t overfill the Crunchwrap, as it may burst open during cooking.
Use a lid while cooking to help melt the cheese and heat the fillings evenly.
Experiment with fillings—try adding black beans, rice, or different cheeses for a unique twist.
Make it vegetarian by swapping the ground beef for seasoned tofu or plant-based crumbles.

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the fillings in advance and assemble the Crunchwrap just before cooking.

Can I bake this instead of cooking it on the stove?
Absolutely! Preheat your oven to 375°F (190°C) and bake the Crunchwrap for 10-12 minutes, flipping halfway through.

What’s the best way to store leftovers?
Store any leftover Crunchwraps in an airtight container in the fridge for up to 2 days. Reheat in a skillet or oven to restore the crispiness.

Can I freeze Crunchwraps?
Yes, you can freeze them before cooking. Wrap each assembled Crunchwrap in foil and freeze for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of tostada shells?
If you can’t find tostada shells, you can use tortilla chips or even a second layer of tortilla for added crunch.

Enjoy making and eating your homemade Crunchwrap Supreme—it’s a fun, delicious, and customizable meal that’s sure to become a favorite!