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Homemade crunchwrap supreme cut in half and stacked on metal serving tray.

Crunchwrap supreme


This crispy cheesy crunchwrap supreme tastes better than the one from Taco Bell! Assembled with high-quality ingredients, it’s easy to fold and prep. Enjoy it for lunch or dinner.


  • 3 tablespoons vegetable oil, divided
  • 1 pound lean ground beef
  • 2 1/2 tablespoons taco seasoning (or 1 packet taco spice mix)
  • 5 flour tortillas, 12-inch burrito grande size
  • 1 1/4 cups nacho cheese sauce, from can or jar
  • 5 tostada shells, store-bought or homemade
  • 5 tablespoons sour cream 
  • 1 1/2 cups shredded romaine lettuce
  • 3 Roma tomatoes, chopped
  • 1 1/4 cups shredded Colby Jack cheese (or Mexican blend)
  • OPTIONAL: Sliced black olives


  1. In a saucepan, warm the nacho cheese sauce over medium-low heat. While the sauce is warming, prepare the ground beef.
  2. Heat 1 tablespoon oil in a skillet over medium heat. Add ground beef. Cook and brown the meat, breaking it into small pieces with a wooden spatula. Add taco seasoning. 
  3. Lightly warm tortilla on a grill. Transfer it to a work surface. Add a scoop of beef to the center, leaving a generous border around the meat. Drizzle nacho cheese sauce over beef. Spread sour cream on a tostada shell. Place it over the beef and cheese. Top with lettuce, tomatoes, olives and shredded cheese. 
  4. Tightly fold edges of tortilla up toward the center. Filling should be fully covered. If needed, add an extra piece of tortilla in the middle. Invert crunchwrap so the folds are facing down.   
  5. Heat 1 tablespoon oil in a skillet. When the oil sizzles, place the wrap seam side down in the hot skillet. Cook wrap for 2 to 3 minutes, or until golden brown. Flip it over. Brown the second side. Transfer crunchwrap to a board and slice in half. 


HOW TO MAKE THIS WRAP CRUNCHIER: When layering toppings, include a second tostada shell in the mix. Pan toast the wrap extra well.

HOW TO MAKE TOSTADA SHELLS AT HOME: You’ll need vegetable oil and corn tortillas. Add 1/4 cup vegetable oil to a small skillet. Fry each corn tortilla over medium heat until crisp, flipping it over half way through. Transfer to a paper towel-lined plate to drain off oil.

NO TOSTADA SHELLS? No problem. Use what you have on hand. Try crunchy restaurant-style tortilla chips or Doritos.

IS THIS A MAKE-AHEAD RECIPE? No it’s not. As the wrap contains crisp shredded lettuce, tomatoes and sour cream, reheating would wilt the produce and the sour cream would taste funky.

HOW TO MAKE THIS RECIPE HEALTHIER? Use whole-wheat tortillas, low-fat cheese, and low-fat sour cream. Skip the nacho cheese.

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: crunchwrap, beef crunchwrap, crunchwrap supreme