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Crunchwrap Supreme

By Emma :

Everyday Culinary Delights👩‍🍳

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MMMRecipes Crunchwrap Supreme

Hello, dear food lovers! Today, I’m incredibly excited to share a recipe that has quickly become a staple in my kitchen. I am truly grateful for the support and enthusiasm you all have shown for the recipes I share. It’s because of your feedback and encouragement that I continue to explore and create dishes that are not only delicious but also fun to make!

Crunchwrap Supremes have stolen many hearts with their delicious layers and satisfying crunch. They are the ultimate handheld delight that promises a burst of flavors in every bite. Perfect for a cozy night in or a festive gathering, this dish is versatile and anything but boring!


For this homemade delight, you’ll need:

  • Large flour tortillas (the burrito-sized ones)
  • Ground beef (1 pound, cooked and seasoned with taco spices)
  • Nacho cheese sauce (1 cup)
  • Tostada shells (6 pieces)
  • Sour cream (½ cup)
  • Romaine lettuce (shredded, 1 cup)
  • Tomatoes (diced, ½ cup)
  • Shredded cheese (Mexican blend, 1 cup)
  • Cooking oil (for light frying)

How to Make

  1. Prepare the Ground Beef: Start by cooking your ground beef in a skillet over medium heat until browned. Drain the fat and add your favorite taco seasoning.
  2. Warm the Tortillas: To make the tortillas more pliable, warm them slightly in a microwave or on a skillet.
  3. Assemble the Crunchwrap:
    • Lay a tortilla flat on your work surface.
    • Spread a couple of tablespoons of nacho cheese in the center, then add a layer of cooked beef.
    • Place a tostada shell on top of the beef and spread a thin layer of sour cream over it.
    • Add lettuce, tomatoes, and a sprinkle of shredded cheese.
    • Fold the edges of the tortilla towards the center, creating a flat, round package.
  4. Cook the Crunchwrap: Heat a small amount of oil in a skillet over medium heat. Place the crunchwrap seam-side down and cook until golden brown, about 3-4 minutes per side.

Helpful Tips

  • Securing the Wrap: Use a little nacho cheese or sour cream as a ‘glue’ to hold the tortilla folds in place.
  • Even Cooking: Press down on the crunchwrap with a spatula while cooking to ensure even browning and heating.


  • Vegetarian Option: Swap the ground beef for a mixture of black beans and quinoa for a hearty vegetarian version.
  • Spicy Kick: Add jalapeños or chipotle sauce to the beef for extra heat.

Frequently Asked Questions

  1. Can I make these ahead of time?
    • Absolutely! Assemble the crunchwraps and store them in the refrigerator. Cook just before serving to maintain the crunch.
  2. What if I don’t have tostada shells?
    • You can use a small corn tortilla or even a crunchy corn taco shell broken in half.

Storage Instructions

Store any leftovers in the refrigerator, wrapped tightly in foil or plastic wrap, for up to three days. Reheat in a skillet for best results.

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Thank you for joining me in the kitchen today! I hope this recipe brings as much joy to your table as it has to mine. Don’t forget to share your cooking adventures with us and keep those taste buds excited for more scrumptious recipes to come!

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MMMRecipes Crunchwrap Supreme

MMMRecipes Crunchwrap Supreme

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  • Author: Emma
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


Unwrap the secret to making your very own Crunchwrap Supreme at home with this easy-to-follow recipe. Packed with layers of savory ground beef, crisp tostada shells, and fresh veggies, enveloped in a soft flour tortilla and grilled to perfection, this is a DIY fast-food favorite that’s sure to delight!


  • Large flour tortillas (burrito-sized)
  • 1 pound ground beef
  • 1 cup nacho cheese sauce
  • 6 tostada shells
  • ½ cup sour cream
  • 1 cup shredded romaine lettuce
  • ½ cup diced tomatoes
  • 1 cup shredded Mexican cheese blend
  • Cooking oil, for light frying


  1. Cook the ground beef in a large skillet over medium heat until browned. Drain and season with taco spices.
  2. Gently warm the tortillas to make them pliable, either in the microwave or on a skillet.
  3. To assemble, place a tortilla on a flat surface. Spread nacho cheese in the center, add beef, and top with a tostada shell.
  4. Spread sour cream on the tostada shell, then add lettuce, tomatoes, and shredded cheese.
  5. Fold the tortilla edges toward the center, creating a flat package.
  6. In a large skillet, heat a small amount of oil over medium heat. Cook the Crunchwrap seam-side down until golden, about 3-4 minutes per side.


  • Ensure the tortillas are warm enough to fold without tearing.
  • Use any leftover nacho cheese or sour cream as “glue” to help seal the tortilla folds.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Sauté, Grill
  • Cuisine: Mexican


  • Serving Size: 1 Crunchwrap
  • Calories: 350
  • Sugar: 2g
  • Sodium: 790mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 33g
  • Fiber: 5g
  • Protein: 21g
  • Cholesterol: 40mg

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