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This quick and easy Homemade Crunchwrap Supreme has seasoned ground beef, cheese, sour cream, lettuce, onion, tomato, and a crispy corn tostada all wrapped up inside a flour tortilla and cooked until golden brown!
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If you’re a Taco Bell crunchwrap fan, you’ve got to try this homemade version. Never had a crunchwrap? You’ve got to try this homemade version. Not only is it super easy to make, but I think it’s even better than the original!
You can make 4 of these delicious stuffed tortillas in only about 40 minutes, prep and all. Plus, you control the quality of the ingredients, and you can make them exactly how you like them.
For example, the Taco Bell crunchwrap uses nacho cheese. I like the flavor of salsa con queso, so I use that instead. I also add onions, which aren’t in the original. But these are so much like a taco, and I love onions on a taco, so in they go.
The crunchy tostada separates the warm meat and melty cheese from the cool and creamy sour cream, and fresh lettuce, onions and tomatoes. And that combination of flavors and textures is just so incredibly good.
Homemade crunchwraps are great for a Mexican-style dinner or lunch and are sure to be enjoyed by everyone.
So I say skip the drive-thru and get in the kitchen and make these. ASAP. You’ll be so glad you did!
Ingredients You Need
- Ground beef (I use 80/20; leaner ground beef can also be used)
- Large burrito-sized flour tortillas (11 to 12 inches in diameter)
- Taco seasoning (I use my Homemade Taco Seasoning)
- Salsa con queso (a Mexican cheese dip with salsa mixed in; find it with the Mexican foods or near the tortilla chips at the grocery store)
- Corn tostadas (crunchy whole corn tortillas; find them with the Mexican foods at the grocery store)
- Sour cream
- Lettuce (I use romaine; iceberg also works well)
- Onion (any kind; I use red)
- Tomato (any kind; I use grape tomatoes because they’re pretty tasty all year round)
Note: Ingredient amounts are in the recipe card at the bottom of the post.
How To Make Homemade Crunchwrap Supreme
Cook the ground beef in a large skillet over medium-high heat until cooked through; drain grease. Add taco seasoning, stir and cook for another minute.
Cut one of the flour tortillas into 4 equal pieces; set aside.
For each crunchwrap: Place ground beef in the center of a flour tortilla and top with salsa con queso. Top with a corn tostada, sour cream, lettuce, onions, and tomatoes.
Put one piece of the cut flour tortilla on top of the tomatoes. Fold the section of the bottom tortilla that is closest to you towards the center and over the fillings, then continue folding the tortilla in towards the center in sections, going all the way around.
Place the crunchwrap folded-side-down in a large skillet over medium-low heat, gently pressing it down for the first few seconds. Cook until golden brown and lightly crisp, then flip and cook on the other side until golden brown and lightly crisp.
Serve immediately so you don’t lose that crunch on the inside. Enjoy!
Note: This is just a brief overview of the steps. For the full printable recipe with ingredient amounts and detailed instructions, please go to the recipe card at the bottom of the post.
Recipe Tips & Tidbits
- Use super-fresh flour tortillas, as they will be the most soft and pliable and less likely to tear when folding.
- If your tortillas are feeling a little stiff, warm them up right before using. Wrap them in a slightly damp paper towel and microwave for 20 to 30 seconds or just until they are warm. Or you can warm them in a skillet over low heat on the stove.
- Depending on the size of your skillet, you’ll need to cook these one at a time or in batches of 2. I use a 12-inch skillet and only one fits in there comfortably.
- If you have a griddle, consider using it. You may be able to cook 2 or even all 4 at once.
- Assemble, cook and serve crunchwraps immediately for the best crunchy center and fresh lettuce, onions and tomatoes. As they sit, that tostada and the veggies will soften up.
Substitutions & Variations
- Ground turkey, ground chicken, shredded cooked chicken or even sliced cooked steak could be used instead of ground beef.
- For a meat-free version, use a plant-based meat substitute, seasoned black beans or pinto beans or refried beans.
- No tostadas? Use tortilla chips (just be sure to arrange them so that no sharp corners will puncture the tortilla when you fold it up).
- Try making these with homemade flour tortillas (half of my recipe should make 4 large tortillas).
- Use queso blanco (white queso) instead of salsa con queso, or go with nacho cheese like the original.
- Change up the fillings however you like. Some ideas are: fresh or pickled jalapeno peppers, pickled onions, bell peppers, olives, avocado, corn, Mexican rice, guacamole, more cheese (Monterey Jack, pepper Jack, cheddar, queso fresco, cotija, etc.), fresh cilantro.
- Whatever fillings you use, just be sure not to overstuff the crunchwrap. If it’s too full, it may not stay together when cooking.
Make Ahead, Leftover Storage & Reheating
Make Ahead
As mentioned, crunchwraps should be assembled, cooked and served fresh because the tostadas and fresh veggies inside can quickly lose their crunch. Therefore, they shouldn’t be made ahead of time.
You can, however, cook the beef and prepare all of the other ingredients ahead of time. Store the prepped meat, veggies, queso, and sour cream in separate containers in the refrigerator, and store the tortillas and tostadas in their packaging at room temperature.
Leftover Storage
I recommend making only as many crunchwraps as will be eaten in one sitting so you don’t have any leftovers.
If you do have leftovers, once the crunchwraps are cooled, wrap them in plastic wrap and store them in the refrigerator for up to a day (after that, I find that the outer tortilla can start to get soggy). And no matter what, just know that the corn tostada won’t be crunchy. They’ll still taste really good, though!
Reheating
To reheat leftover crunchwraps, remove the plastic wrap and heat in a skillet on the stove over low heat, turning once or twice to heat on both sides, just until warmed through.
You can also reheat them in an air fryer (I use the reheat function on 300°F), which is really good for helping that tortilla crisp back up just a little bit.
What To Serve With Homemade Crunchwrap Supreme
These crunchwraps are very filling, and so I usually just enjoy them as is, maybe with some salsa, taco sauce, guacamole, or extra sour cream for dipping.
They’re also great served with a side of Mexican rice. This can also help you stretch out the servings if needed (half of a crunchwrap and some rice may be plenty for kids or anyone with a smaller appetite).
I hope you try this Homemade Crunchwrap Supreme recipe and love it as much as I do. Thanks for visiting today!
More Easy Mexican Recipes To Try
- Homemade Breakfast Crunchwraps
- Easy Baked Chicken Chimichangas
- Black Bean and Rice Burritos
- Mexican Lasagna With Chicken
- Skillet Chicken Fajitas
If you make this recipe, I’d love to know how it went! Please leave a star rating and comment below. Thanks!
Homemade Crunchwrap Supreme
This quick and easy Homemade Crunchwrap Supreme has seasoned ground beef, cheese, sour cream, lettuce, onion, tomato, and a crispy corn tostada all wrapped up inside a flour tortilla and cooked until golden brown!
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Author: Michelle
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Estimated Calories: 723
Ingredients
- 1 pound ground beef, I use 80/20 (leaner can be used)
- 3 tablespoons taco seasoning, I use my homemade taco seasoning
- 5 large burrito-sized flour tortillas, 11 to 12 inches in diameter
- ½ cup salsa con queso, divided
- 4 corn tostadas
- ½ cup sour cream, divided
- 1 cup shredded lettuce, divided (I use romaine; iceberg is also good)
- ¼ cup diced onions, divided (any kind; I use red)
- ½ cup diced tomatoes, divided (any kind; I use grape tomatoes)
Instructions
Cook the ground beef in a large skillet over medium-high heat until cooked through and no longer pink; drain off any excess grease.
Add the taco seasoning; stir to combine and continue cooking for another minute. Remove from the heat and set aside.
Take one of the flour tortillas and cut it into 4 equal pieces (cut it in half, then cut each half in half); set aside.
To Assemble Each Crunchwrap:
Put one of the remaining large flour tortillas on your work surface. Add ¼ of the seasoned ground beef to the center of the tortilla, then top it with 2 tablespoons of the salsa con queso. Top that with one of the corn tostadas. Spread 2 tablespoons of sour cream over the tostada, then top that with ¼ cup of the shredded lettuce, 1 tablespoon of the diced onions, and 2 tablespoons of the diced tomatoes.
Take one of the pieces of cut tortilla and place it on top of the fillings. Fold the section of the large tortilla on the bottom that is closest to you in towards the center and over the fillings (you likely won't be able to fold it all the way into the center, which is fine and why we use that extra piece of tortilla). Then continue folding the tortilla in towards the center in small sections going all the way around until the filling is completely enclosed. If needed, see the step-by-step photos in the post.
The tortilla is likely not going to stay folded on its own at this point, so you will need to hold it together as you fold it and transfer it to the pan in the next step.
Heat a large skillet over medium-low heat (I use and recommend a nonstick skillet). Add the crunchwrap, folded side down, and gently press it down for the first few seconds (this will help the folds stay together). Cook until the bottom is golden brown, then flip it over and cook until the other side is golden brown.
Repeat with the remaining ingredients for 3 more crunchwraps.
Serve immediately for the best crunchy center!
Notes
- Use super-fresh flour tortillas, as they will be the most soft and pliable and less likely to tear when folding.
- If your tortillas are feeling a little stiff, warm them up right before using. Put them on a plate, cover them with a slightly damp paper towel and microwave for 20 to 30 seconds or just until they are warm, soft and pliable. Or you can heat them in a warm skillet on the stove.
- Depending on the size of your skillet, you’ll need to cook these either one at a time or in batches of two (I use a 12-inch skillet and only one fits comfortably). If you have a griddle, consider using it, as you may be able to cook 2 or even all 4 at once.
- Please see the post for additional tips, substitutions and variations, serving suggestions, and info on storing and reheating leftovers.
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
