This Copycat Crunchwrap Supreme is packed with yummy ingredients like beef, cheese, tomatoes, and crispy lettuce.

Anyone who loves a great taco or a tostada needs to try this! A soft tortilla packed with layers of beef & cheese and a crispy tostada shell is folded and pan-fried until crisp.

Crunchwrap Supreme stacked on a plate with diced tomatoes and cilantro

I can’t count how many of these homemade Crunchwrap Supremes I’ve made for my daughter!

Take-Out Fake-Out

I’d have to say that a Taco Bell Crunchwrap Supreme is at the top of my list of fast food favorites. They’re so good!

  • Crunchwraps taste even better made at home and cost less!
  • Adjust the toppings to be a bit healthier (low-fat cheeses and up the veggies) and even swap out a whole wheat tortilla if you’d like!
  • Skip the drive-thru line, you can make these at home any time.
  • Everyone can build their own, add in favorites from shredded salsa chicken to spicy homemade jalapenos!
ingredients to make a homemade crunchwrap supreme

Ingredients for a Homemade Crunchwrap Supreme

A Crunchwrap Supreme is easy to make at home in just a few steps and they’re great to use up leftover taco fillings of any kind!

Tortillas You will need large tortillas to hold all of the fillings in this crunchwrap. Before preparing, warm the tortilla in the microwave for a few seconds to prevent it from cracking.

A loaded tostada covered with filling is wrapped in a flour tortilla; you’ll need the larger size. Be sure to warm the tortilla in the microwave for a few seconds to keep it from cracking as you wrap it.

Fillings I use ground beef with taco seasoning but any ground meat will work (or even chicken). Use a seasoning packet or make your own taco seasoning mix with spices like chili powder, cumin and garlic powder.

Cheese, shredded lettuce, and tomatoes will cover the basics but don’t be afraid to add in your own favorites. Refried beans, sautéed bell peppers, mushrooms, onions, jalapenos, green chilies, and sliced olives!

The Crunch in a Crunchwrap

A crunchy tostada shell adds crunch to this copycat Crunch wrap Supreme recipe. It is a small crispy corn tortilla, almost like a big round tortilla chip.

The crispy tostada is used to separate the hot (beef/cheese) from the cold (lettuce/tomatoes). If you don’t have a tostada shell, swap it out for tortilla chips. Break off any sharp corners so they don’t rip the tortilla as you fold it.

adding meat to a tortilla for a crunchwrap supreme
Add meat and cheese to a tortilla
adding toppings to a crunchwrap supreme
Layer tostada and toppings
a tortilla cut to make crunchwrap supremes
Cut a tortilla
a tortilla topped with crunchwrap supreme ingredients
Add to the top

How to Make a Crunchwrap Supreme

The magic of this recipe is a crunchy tostada (or tortilla chips) that is placed in the center of each tortilla.

  1. Cook ground beef and seasonings (per recipe below).
  2. Add the meat mixture and nacho cheese to the center of each warmed tortilla. Top with a tostada shell, sour cream, lettuce, tomato, and cheese.
  3. Cut one flour tortilla into quarters place a quarter on the toppings. Fold the tortilla up and around the covered tostada.
  4. Cook the Crunchwraps in a bit of oil until they are sealed and golden brown on both sides.

Serve with salsa, sour cream, or guacamole. Add in a side of Cilantro Tomato Rice and a pitcher of easy Strawberry Margaritas to wash down all that zesty goodness!

a cut Crunchwrap Supreme stacked on a plate with diced tomatoes

Leftovers

  • Because they have fresh veggies and sour cream, they’re best if enjoyed fresh.
  • Leftovers can be reheated (the lettuce will not be crisp) in the microwave.

More Mexican-Inspired Dishes

Did your family love this Copycat Crunchwrap Supreme? Be sure to leave a comment and a rating below! 

Crunchwrap Supreme stacked on a plate with diced tomatoes and cilantro
4.98 from 101 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Copycat Crunchwrap Supreme

Fried until crunchy and melty, this Crunchwrap Supreme is perfect for taco night!
Pin Review Print
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Holly Nilsson

Ingredients  

  • 5 large flour tortillas
  • 1 pound lean ground beef
  • ⅓ cup water
  • 3 tablespoons taco seasoning
  • ⅔ cup nacho cheese sauce
  • 4 tostadas or 2 cups tortilla chips
  • ⅔ cup sour cream
  • 1 cup iceberg lettuce shredded
  • 1 cup tomatoes diced
  • 2 cups Mexican cheese blend shredded

Instructions 

  • In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
  • Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.
  • Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.
  • Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.
  • Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.
  • Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
  • In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
  • In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.

Video

Notes

Keep the hot fillings on one side of the tostada and the cold fillings on the other side. Keep the lettuce in the center so it doesn’t cook.
Ground beef can be substituted with any ground meat or even pulled chicken.
If you don’t have tostada shells, substitute a handful of crispy tortilla chips (break off any sharp corners to keep from ripping the tortilla).
Heating the tortillas keeps them from cracking.
Lightly oil a large griddle to cook all of the Crunchwraps at once.
4.98 from 101 votes

Nutrition Information

Serving: 1crunchwrap | Calories: 799 | Carbohydrates: 38g | Protein: 41g | Fat: 54g | Saturated Fat: 24g | Cholesterol: 154mg | Sodium: 1341mg | Potassium: 646mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 7mg | Calcium: 516mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Beef, Dinner, Lunch, Party Food, Snack
Cuisine American, Mexican

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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copycat Crunchwrap Supreme ingredients in glass bowls & copycat Crunchwrap Supreme with a title

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copycat Crunchwrap Supreme on a plate with cilantro and a title
copycat Crunchwrap Supreme with tomatoes and cilantro on a plate with text

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. The recipe calls for 2 cups of shredded cheese. For 4 wraps, that would be 1/2 cup of cheese each. Is that correct?

    Reply

  3. Ok this was waaaaaaay super easy to make! It hardly took any time! And it was so DELICIOUS! Much better than Taco Bell honestly this used to be my favorite thing to eat there! I just don’t go as much… but for a cheaper, tastier option! Definitely hit the spot! Perfect recipe! Thanks so much!!!!5 stars

    Reply

  5. Totally making this for lunch today!! Subbing refried beans mixed with the taco seasoning for the meat, and I cannot wait to nosh on this!! Hungry already!!

    Reply

  6. Amazing recipe, I’m giving 4 stars instead of 5 because the cook time was off. If you have a properly heated pan it should only take 1-2 minutes. Otherwise you’re going to burn your tortillas. Aside from that, delicious! Add Mexican rice and hot sauce, amazing meal. Good job!4 stars

    Reply

    2. I didn’t have tostadas so I used Doritos instead.. game changer! I love it both ways – what a great recipe, thank you so much!!5 stars

      Reply

  10. I used big tortillas and then smaller ones the size of the tostada for the topper rather than cut the big ones up.

    Reply

    1. The tortilla is folded in towards the center. If you put the folded side down first to cook, it will cook sealed and you won’t need to add water.

      Reply