Description
This Copycat Crunchwrap Supreme recipe lets you recreate the iconic fast-food favorite right at home with layers of seasoned ground beef, nacho cheese, crispy tostada shells, sour cream, fresh lettuce, tomato, and shredded cheese all wrapped in a warm flour tortilla and toasted to golden perfection in a skillet.
Ingredients
Scale
Meat Mixture
- 1 ½ pounds lean ground beef
- 1 small yellow onion, chopped
- 1 packet taco seasoning
- ½ cup water
- 1 teaspoon minced garlic
Cheese Sauce
- 1 jar nacho cheese (or queso cheese dip)
Wrap Assembly
- 6 extra large flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 large tomato, diced
- 1 cup shredded Mexican cheese blend
Cooking
- Cooking spray
Instructions
- Cook the beef mixture: In a large skillet over medium-high heat, cook and crumble the ground beef along with the chopped onion until the beef is no longer pink. Drain any excess grease. Stir in the taco seasoning packet, water, and minced garlic. Allow the mixture to come to a boil, then reduce the heat to low and simmer for 5 minutes to marry the flavors.
- Warm the nacho cheese and tortillas: Place the nacho cheese or queso dip in a microwave-safe bowl and warm it in the microwave until smooth. Arrange the flour tortillas on a large plate and microwave them for 20 seconds to soften for easier folding.
- Assemble the crunchwraps: Lay one warmed flour tortilla flat on your work surface. Spoon a heaping ½ cup of the taco meat onto the center. Drizzle a couple of tablespoons of the warmed nacho cheese over the meat. Place one tostada shell on top of the meat and cheese layer. Spread a thin layer of sour cream over the tostada shell, then add shredded lettuce, diced tomatoes, and shredded Mexican cheese on top.
- Fold the crunchwrap: Starting from the bottom edge of the tortilla, fold the edge up over the center filling. Continue folding the edges around the filling working your way around the tortilla until all edges overlap over the center, enclosing all the fillings securely.
- Repeat assembly: Assemble the remaining five crunchwraps using the same method for all, resulting in six total ready-to-cook wraps.
- Cook the crunchwraps: Spray a large non-stick skillet with cooking spray and heat over medium to medium-low heat. Place one crunchwrap seam-side down into the skillet. Cook for 1 to 2 minutes or until the bottom side is golden brown. Carefully flip and cook the other side until golden brown as well. Repeat this process for each crunchwrap.
- Serve immediately: Once cooked to a crispy golden finish on both sides, serve the crunchwraps hot for the best taste and texture.
Notes
- For extra crispiness, press down gently on the crunchwrap with a spatula while cooking.
- Use large flour tortillas to easily fold over the fillings without tearing.
- You can substitute ground turkey or chicken for a leaner protein option.
- Customize the fillings with jalapeños, guacamole or black beans according to your taste.
- If you want to keep them warm before cooking, wrap the assembled crunchwraps in foil and keep in a low temperature oven.
