Easy DIY Crunchwrap Supreme Recipe

5 from 4 votes

This homemade Crunchwrap Supreme mirrors Taco Bell's iconic dish, featuring seasoned meat layered with nacho cheese sauce, sour cream, lettuce, tomatoes, and shredded cheese, all wrapped in a flour tortilla and crisped on a skillet for a satisfying Tex-Mex treat.

Course Main Course

Cuisine American, Mexican, Tex-Mex

Prep Time 10

Cook Time 15

Total Time 25

Servings wraps

Calories 640kcal

Cost $16-$24

Equipment

Griddle Pan (optional)

Ingredients

Taco Meat

1 lb ground Beef (or substitute chicken or beans)
2 tbsp Homemade Taco Seasoning (or a store-bought packet)
1 tbsp Corn Starch or Flour
¾ c. Water

Crunchwrap Supremes

6 large (12") flour Tortillas (often labeled as "burrito") [If you can only find 10" tortillas, then ALSO pick up a pack of small flour tortillas - like the street taco size.]
6 tbsp Nacho Cheese Sauce
6 tbsp Sour Cream
1.5 c. Lettuce, shredded
¾ c. Tomatoes, diced
¾ c. Cheddar Cheese, shredded
6 Tostada Shells
Optional: salsa, sliced jalapeños, black olives, guacamole, hot sauce

Get Recipe Ingredients

Instructions

Make the Taco Meat

Brown 1lb of meat in a skillet over medium/high heat. Spoon out extra oil & liquid (discard).
In a small bowl, whisk together water & corn starch to form a "slurry." Set aside.
Return skillet & meat to the stove & add 2 tbsp. of Homemade Taco Seasoning. Pour "slurry" over meat & stir until seasoning is well distributed. Simmer meat over medium-low heat until thick, 3-5 minutes.
Keep the meat covered while you assemble the crunchwraps.

Assemble the Crunchwraps

Working one at a time or as an assembly line, spoon a few teaspoons of the cooked taco meat onto the center of each large tortilla, leaving some space around the edges.
Next, add 1 tbsp of nacho cheese sauce on top of the meat. Place a tostada shell on top of the nacho cheese sauce. Spread a 1 tbsp of sour cream over the tostada shell.
Add shredded lettuce, diced tomatoes, shredded cheese, and any other desired toppings (jalapeños, black olives, etc.) on top of the sour cream.

Fold the Crunchwraps

To fold the Crunchwraps, start by folding the edges of the tortilla up and over the filling towards the center. (If your tortillas are too small to completely cover the filling, place a flour street taco or 4" cut-out of a flour tortilla on top BEFORE folding the edges over.)
Continue folding the edges around the filling, overlapping them as you go, until you have a hexagon-shaped package. (Don't worry if it's wonky looking - it won't matter once you sear them!)
Place the Crunchwrap seam-side down on a preheated skillet or griddle.

Cook the Crunchwrap Supremes

Cook the Crunchwraps on medium heat for 2-3 minutes on each side, or until the tortilla is golden brown and crispy. You can use a spatula to press down gently on the Crunchwrap while cooking to help seal it together.
Once browned, remove the Crunchwrap from the skillet (if slicing, allow them to cool slightly). Serve your homemade Crunchwrap Supremes with your favorite dipping sauces, such as salsa, guacamole, or additional sour cream.

Notes

If you have leftovers, store them in the fridge, and then reheat the meat side (the non-folded side) only on a griddle/pan. The tostada inside won’t be crunchy anymore, but they are still delicious!

Looking for more Taco Tuesday recipes? Be sure to check out our Taco Pie recipe and Chicken Tostadas with Guacamole recipe.

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