Save
This homemade Copycat Crunchwrap Supreme brings the beloved Taco Bell favorite right to your kitchen with layers of seasoned beef, crunchy tostadas, creamy cheese, and fresh veggies all wrapped in a grilled flour tortilla that seals in the deliciousness.
These crunchwraps have become my Friday night tradition with my teenagers who now prefer my homemade version over the drive-thru. Last month they even requested them for a birthday dinner instead of going out.
Ingredients
- Extra lean ground beef provides the perfect protein base without excess grease
- Taco seasoning creates that signature Tex Mex flavor profile in seconds
- Large flour tortillas create the perfect foldable exterior that gets crispy when grilled
- Tostadas deliver that essential center crunch that makes this recipe authentic
- Nacho cheese sauce gives that creamy restaurant quality layer that brings everything together
- Sour cream adds coolness that balances the warm spiced beef
- Iceberg lettuce provides fresh crunch and color contrast in every bite
- Diced tomatoes bring brightness and acidity to cut through the richness
- Shredded cheddar melts beautifully and helps seal the layers together
Step-by-Step Instructions
- Cook the Beef
- Brown ground beef in a medium skillet over medium high heat for about 7 minutes until fully cooked with no pink remaining. Break it into small crumbles while cooking for even texture. Add taco seasoning and stir thoroughly to coat every piece of meat for maximum flavor distribution.
- Prepare the Tortillas
- Stack four large flour tortillas and use a tostada as a template to cut four smaller tortillas about half an inch larger than the tostada itself. These smaller tortillas will become the tops of your crunchwraps. The precision of this step ensures proper sealing later.
- Layer the Base
- Lay out the remaining four large tortillas on your work surface. Place two tablespoons of seasoned beef in the center of each tortilla keeping the beef pile slightly smaller than a tostada. This careful portion control prevents overflow during folding.
- Add Wet Ingredients
- Drizzle one to two tablespoons of nacho cheese sauce over each beef portion creating a creamy first layer. This warm cheese acts as a binding agent for the beef. Place a tostada firmly on top creating your crunchy center foundation.
- Layer Fresh Ingredients
- Spread two tablespoons of sour cream in a thin even layer across each tostada. Add a small handful of shredded lettuce and sprinkle diced tomatoes evenly over the sour cream. These fresh elements provide texture contrast to the warm ingredients.
- Add Cheese and Top
- Distribute shredded cheddar cheese generously over the vegetables on each assembly. Place one small cut tortilla on top of each stack to create a seal for all your fillings. The cheese will eventually melt and help hold everything together.
- Fold and Seal
- Starting at one edge fold the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections working your way around in a pleated pattern until all edges are folded over. Each fold should slightly overlap the previous one to create a proper seal.
- Cook Until Golden
- Heat a large skillet over medium heat and spray with cooking spray. Place each assembled crunchwrap seam side down in the pan and cook for 2 to 3 minutes until golden brown and crispy. Flip carefully and cook the opposite side for an equal amount of time until evenly browned.
Save
The tostada layer is what truly makes this recipe special. I discovered this accidentally when trying to recreate these at home and realized that without that perfect crispy center the entire texture experience falls flat. My husband actually declared these better than the fast food version because the tostada stays crunchier longer.
Make-Ahead Options
You can prepare the seasoned beef up to three days in advance and store it in an airtight container in the refrigerator. When ready to make your crunchwraps simply reheat the beef for about 30 seconds in the microwave before assembly. This prep step turns this recipe into a 15minute meal on busy weeknights.
Substitution Ideas
For a vegetarian version replace the ground beef with a can of black beans mixed with diced bell peppers and onions sautéed with the same taco seasoning. The texture difference creates an equally satisfying meal with more fiber and less fat.
If tostadas are unavailable in your area place 6 corn tortillas in a 400°F oven for about 5 minutes per side until completely crisp. This homemade version often tastes fresher than store bought options and costs significantly less.
Serving Suggestions
These crunchwraps are substantial enough to serve as a complete meal but pair beautifully with Mexican rice and refried beans for a restaurant style experience. For a fun family dinner set up a crunchwrap bar where everyone can assemble their own with personalized ingredients.
Save
Recipe FAQs
- → Can I make these Crunchwraps ahead of time?
You can prepare the components ahead of time (cook the beef, chop vegetables), but for best results, assemble and grill just before serving. The tostada inside will soften if left assembled too long. If needed, you can assemble them completely, wrap in foil, and refrigerate for a few hours before grilling.
- → What can I use if I don't have tostadas?
If you can't find tostadas, you can make your own by baking corn tortillas at 400°F for 4-5 minutes per side until crispy. Alternatively, you could break up a few tortilla chips or use a layer of crispy fried onions for that essential crunch element.
- → How can I make this vegetarian?
For a vegetarian version, substitute the ground beef with black beans, pinto beans, or a plant-based meat alternative. Season the beans with the same taco seasoning for flavor. You could also add sautéed peppers and onions for extra texture and flavor.
- → Why is my Crunchwrap falling apart when cooking?
This usually happens when the large tortilla isn't big enough to fully wrap around the fillings or if you've overfilled it. Make sure to use burrito-size tortillas (at least 10-inches) and don't overstuff. Also, placing the crunchwrap seam-side down first when cooking helps seal it together. You can use a toothpick to hold it closed until it hits the pan if needed.
- → What's the best way to reheat leftover Crunchwraps?
To reheat, warm them in a dry skillet over medium heat for 2-3 minutes per side until heated through. You can also use an air fryer at 350°F for 3-4 minutes, which helps maintain the crispy exterior. Microwaving is not recommended as it will make the tortilla soggy and the tostada soft.
- → Can I freeze these Crunchwraps?
Yes, you can freeze assembled but uncooked Crunchwraps. Wrap each one tightly in aluminum foil and place in a freezer bag. Freeze for up to 3 months. To cook from frozen, remove foil, wrap in a paper towel and microwave for 1-2 minutes to thaw, then finish in a skillet to crisp up the exterior.