Crunchwrap Supreme
This homemade Crunchwrap Supreme layers seasoned beef, nacho cheese, a crisp tostada, sour cream, lettuce, tomato, and cheese inside a griddled flour tortilla. It is fun to fold, quick to cook, and made for eating with a
- Total time
- 45 min
- Yield
- 4 crunchwraps
- Difficulty
- Medium
Prep 25mCook 20mAmerican-MexicanDinner
A Crunchwrap Supreme is part taco, part quesadilla, and part crispy tostada stack. The magic is in the layers: warm seasoned beef and nacho cheese on one side, cool lettuce, tomato, and sour cream on the other, with a crunchy shell in the middle.
At home, the trick is using a large flour tortilla and a small tortilla patch so the filling stays tucked in. Once folded, the wrap goes seam-side down in a hot skillet until golden and sealed.
This recipe makes four hearty crunchwraps. Set out the fillings before you start folding, because assembly moves faster when everything is ready.
01What you'll need
Ingredients
16 items · 4 crunchwraps
- 1 pound 90% lean ground beef
- 2 teaspoons no-salt-added chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon fine salt
- 1/4 cup water
- 4 large burrito-size flour tortillas, about 10 inches wide
- 4 small flour tortillas, about 6 inches wide
- 4 tostada shells
- 3/4 cup jarred nacho cheese sauce, warmed
- 1/2 cup sour cream
- 1 cup finely shredded iceberg lettuce
- 1 medium tomato, seeded and diced
- 1/2 cup shredded Mexican cheese blend or cheddar
- 2 teaspoons neutral oil, such as canola or vegetable oil, for the skillet
02How to make it
Step-by-step
1. Brown the beef
Place a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a spoon, until no pink remains. If there is a lot of fat in the pan, spoon off the extra.
2. Season the filling
Stir in the chili powder, cumin, garlic powder, onion powder, and salt. Add the water and cook for 1 to 2 minutes, stirring often, until the beef is coated and the liquid has mostly cooked away. Take the skillet off the heat.
3. Warm the tortillas
Warm the large tortillas and small tortillas for a few seconds in the microwave or in a dry skillet. This makes them softer and easier to fold without cracking.
4. Build the warm layers
Lay one large tortilla on a work surface. Spoon one-fourth of the beef into the center, keeping it in a circle about the size of a tostada. Spoon about 3 tablespoons warm nacho cheese sauce over the beef, then place one tostada shell on top.
5. Add the cool toppings
Spread 2 tablespoons sour cream over the tostada. Add one-fourth of the lettuce, tomato, and shredded cheese. Try to keep the toppings centered so the edges of the large tortilla can fold up neatly.
6. Patch and fold
Place one small tortilla over the toppings. Fold the edges of the large tortilla up and over the small tortilla, working around the circle and making pleats. Press gently with your hand to help the folds hold. The small tortilla acts as a patch so the filling is covered.
7. Grill seam-side down
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Place one crunchwrap seam-side down in the skillet. Cook for 2 to 3 minutes, until the bottom is golden brown and sealed.
8. Flip and finish
Carefully flip the crunchwrap with a wide spatula. Cook the second side for 2 to 3 minutes, until golden and crisp. Repeat with the remaining oil and crunchwraps. Let each one rest for 1 minute before cutting or serving.
03From our kitchen
Cook's tips
- Make-ahead: Cook the beef up to 3 days ahead and refrigerate it in an airtight container. Reheat it before assembling so the center of the crunchwrap is warm.
- Do not fully assemble too early. The tostada softens as it sits, especially once it touches sour cream, lettuce, and tomato.
- Storage: Leftover cooked crunchwraps can be refrigerated for up to 2 days. Wrap tightly or store in an airtight container.
- Reheating: For the crispest result, reheat in a dry skillet over medium-low heat or in an air fryer at 350°F for 4 to 6 minutes. The microwave works, but the tortilla and tostada will soften.
- Swaps: Use ground turkey, plant-based crumbles, black beans, or refried beans instead of beef. If using beans, keep the layer fairly thick so the crunchwrap does not slide apart.
- Tortilla note: If your large tortillas are smaller than 10 inches, use less filling or the wrap may not close. You can also cut a few extra small tortilla rounds from another large tortilla for patches.
Cook's note
Nutrition is calculated for 1 crunchwrap using the listed ingredients, including 90% lean beef, flour tortillas, tostada shells, jarred nacho cheese sauce, sour cream, shredded cheese, vegetables, and the skillet oil. Values will vary by tortilla size and brand, especially for sodium.
04Frequently asked
Questions & answers
Why won’t my crunchwrap stay closed?
The tortilla may be too small, too cold, or overfilled. Warm the tortilla first, keep the fillings centered, and use the small tortilla patch on top. Cook seam-side down first so the folds toast and seal.
Can I make Crunchwrap Supremes without tostada shells?
Yes, but you will lose the signature crunch. You can use a handful of sturdy tortilla chips instead. Keep them in one even layer so the wrap folds cleanly.
Can I bake these instead of cooking them in a skillet?
Yes. Place folded crunchwraps seam-side down on a lightly oiled baking sheet. Brush the tops with a little oil and bake at 425°F for 8 to 12 minutes, flipping once, until browned. The skillet gives a more even toast.
How do I keep the lettuce from wilting?
Use cold, dry lettuce and assemble right before cooking. The tostada helps separate the cool toppings from the hot beef, but the wrap is still best served soon after it comes out of the pan.
Can I make this spicy?
Yes. Add pickled jalapeños, hot sauce, chipotle powder, or spicy nacho cheese sauce. Add wet ingredients lightly so the tostada stays crisp.
05Per serving
Nutrition facts
Nutrition Facts
4 crunchwraps
Amount per serving
% Daily Value*
- Total Fat39 g
- 50%
- Saturated Fat16 g
- 80%
- Cholesterol114 mg
- 38%
- Sodium1780 mg
- 77%
- Total Carbohydrate69 g
- 25%
- Dietary Fiber5 g
- 18%
- Total Sugars7 g
- Protein39 g
- 78%
- Vitamin D0.3 mcg
- 2%
- Calcium359 mg
- 28%
- Iron7 mg
- 39%
- Potassium725 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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