Copycat Crunchwrap Supreme

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 4 servings (serving size: 1 wrap)

Yield: 4 crunchwraps

I always seem to get Crunchwrap cravings late at night. I’m not sure exactly why my brain thinks a tortilla-wrapped tostada is nighttime fare. Maybe because there are fewer “rules” for eating at this time of day. Whatever the reason, I’m never sorry I ate one. The combination of flavors and textures checks all the boxes for a satisfying meal.

Why Make a Crunchwrap at Home?

So, you might ask, why not just stick to the drive thru? Why make a Crunchwrap at home? For starters, we don’t all have the luxury of living close enough to a Taco Bell to just pop over on a whim. I’ll also take a moment to humblebrag and say that I can make a better Crunchwrap at home. The ingredients taste fresher, and the food doesn’t sit inside a wrapper or a bag, which causes the crunch to stale pretty quickly.

Another glorious thing about a homemade Crunchwrap is that you can customize it: more cheese, other kinds of meat, your favorite brand of salsa. You can make the Crunchwrap of your dreams, all from the comfort of your home.

How To Make a Crunchwrap Supreme

Making a Crunchwrap is surprisingly easy. You just prepare a simple ground beef filling, then pile that on a flour tortilla along with a tostada (or a handful of tortilla chips) for crunch and add whatever toppings you like. You fold the tortilla around this beautiful mess and finish it by quickly pan-frying it. This step not only gives the exterior some color and texture, but it also seals the tortilla closed around the fillings, making the Crunchwrap a hand held modern marvel.

What Ingredients Are in a Crunchwrap?

Crunchwraps are usually made with a seasoned ground beef filling, a tostada, cheese, sour cream, iceberg lettuce, and tomato, but any of these elements can change when you’re making one at home.

The tortilla can be whole wheat, or use a low-carb tortilla. The ground meat can be chicken, turkey, or a plant-based substitute. The tostada can be replaced with tortilla chips of any kind. The cheese and toppings are up to you. Make it as spicy or mild as you want, add refried beans or veggies. If you view the Crunchwrap as a concept rather than a specific set of ingredients, there’s really no limit to what you can concoct.

Tips for Making the Best Copycat Crunchwrap Supreme

Crunchwrap meets meal prep—Omitting sour cream (as it will separate when reheated) and lettuce, individually wrap each Crunchwrap tightly in aluminum foil and freeze for up to 1 month. Reheat in a 300 F oven or toaster oven for 15 minutes, and serve with sour cream on the side.
Skip the queso—If you don’t have queso, refried beans can also act as the “base” to the wrap where the beef adheres.
Tortilla size—12-inch tortillas are a little harder to find than 10-inch, but they make the folding process easier.
Don't overdo it—As tempting as it is to pile on the fillings, resist! An overstuffed Crunchwrap won't seal properly, making it messy to pan-fry and to eat.

Make Ahead

You can prepare the seasoned ground beef up to 3 days in advance. Keep it refrigerated in an airtight container, and briefly reheat it before assembling the Crunchwraps.

«So flavorful — dare I say, better than the original? The beef is very savory and well-seasoned and you get so much texture from the tostada and lettuce and tomatoes. Most of all, these are really fun to assemble and make. Just don’t overstuff them and they’re easy enough to fold.»—The Spruce Eats Test Kitchen

A Note From Our Recipe Tester

Ingredients

12 ounces lean (90/10) ground beef
1/2 cup water
3 tablespoons taco seasoning
4 large (10 to 12-inch) flour tortillas
1/4 cup prepared nacho cheese or queso
4 (5-inch) corn tostadas
2 tablespoons sour cream
1 cup shredded iceberg lettuce
1/2 cup chopped fresh tomatoes (from 1 medium Roma tomato)
4 teaspoons jarred diced jalapeño peppers
4 teaspoons neutral cooking oil, such as canola
Hot sauce, for serving

Steps to Make It

Gather the ingredients.
Heat a large cast-iron skillet over medium-high. Add 12 ounces lean ground beef and break it apart with a wooden spoon, stirring frequently, until browned, 5 to 7 minutes. Remove the pan from the heat, push the meat to one side of the pan, and carefully tilt pan. Skim and discard any fat.
Return pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the cooked beef. Stir to combine. Cook, stirring frequently, until the water has evaporated, 2 to 3 minutes. Remove from the heat and set aside.
Set 1 large (10 to 12-inch) flour tortilla on a clean work surface. Spoon 1 tablespoon of nacho cheese onto the center of the tortilla and spread it out into a 5-inch round (about the size of the tostada).
Sprinkle a heaping 1/4 cup of prepared ground beef evenly on top of the cheese, and top it with 1 tostada.
Spread 2 teaspoons sour cream on top of the tostada. Sprinkle 1/4 cup shredded iceberg lettuce, 2 tablespoons chopped tomato, and 1 teaspoon jarred diced jalapeños on top of the sour cream.
Beginning with the side closest to you, fold the bottom tortilla over the top, towards the center. Working clockwise, turn the Crunchwrap supreme and do the same fold, anchoring the folded part closed with your other hand and pleating the tortilla like you are wrapping a present. Repeat until the tortilla encloses the filling, 6 to 7 folds.
Carefully flip the Crunchwrap seam side down. Repeat the process with the remaining tortillas and filling.
Heat 1 teaspoon neutral oil in a large nonstick skillet over medium. Add one Crunchwrap seam-side down. Use a spatula to gently press down on the top of the Crunchwrap to seal the seams. Cook until golden brown, 2 to 3 minutes.
Carefully flip and cook on the other side until golden brown, 2 to 3 more minutes. Transfer to a cutting board. Repeat with remaining wraps and oil, using 1 teaspoon oil per wrap. Wipe the skillet clean between each wrap.
Cut the wraps in half. Serve warm with hot sauce, if desired.

How To Store

Crunchwraps are best eaten right away, but you can refrigerate them in an airtight container or zip-top bag for up to 2 days. Reheat them in a nonstick skillet over medium heat with 1 teaspoon neutral oil. The exterior will get slightly crisp, but the tostada inside will be soft.

Feeling Adventurous? Try This:

Vegetarian Crunchwrap—In lieu of ground beef, use 1 (15-ounce) can refried beans. Heat beans in a medium nonstick skillet over medium. Stir in 1 tablespoon water and 1 tablespoon taco seasoning. Cook, stirring often, until beans are heated through. Proceed to Step 2 as written, spreading 1/4 cup bean mixture on top of queso instead of ground beef.
Salsa it up—In place of fresh tomatoes, use 1 tablespoon per wrap of your favorite chunky salsa (such as corn salsa or pico de gallo).
Jalapeño substitutes—Jarred jalapeños can be swapped for any topping of your choice, such as chopped roasted red peppers for a smoky flavor, or fresh chopped white onions for a fresh, bright crunch.
Extra cheese—Sprinkle about 1/2 tablespoon of shredded cheddar or queso Oaxaca over the nacho cheese for some extra melty cheese.
Use tortilla chips—If you don’t have tostadas on hand, tortilla chips work perfectly as a substitute. Even better, you can use the broken chips at the bottom of the bag.

Nutrition Facts
Servings: 4
Amount per serving
Calories	540
% Daily Value*
Total Fat 30g	39%
Saturated Fat 10g	51%
Cholesterol 77mg	26%
Sodium 1143mg	50%
Total Carbohydrate 39g	14%
Dietary Fiber 5g	19%
Total Sugars 4g
Protein 27g
Vitamin C 10mg	52%
Calcium 168mg	13%
Iron 4mg	24%
Potassium 613mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.