Copycat Crunchwrap Supreme (better than take-out) Spend With Pennies

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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!

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.

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

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Copycat Crunchwrap Supreme

Fried until crunchy and melty, this Crunchwrap Supreme is perfect for taco night!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

  • 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.

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.

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





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