Homemade Crunchwrap Supreme
Better than drive-thru! Homemade Crunchwrap Supreme is easily customizable with your favorite toppings! Use ground beef, turkey, ground chicken, or meatless crumbles! You can also swap the meat for refried beans and stuff it with just about anything you like!
Load it up!
It doesn’t get much better than a homemade Crunchwrap Supreme that you can customize to your preference with all of your favorite toppings!
We’ve had these on repeat at our house. Partially because I wanted to make sure that I was a Crunchwrap folding ninja by the time I hit publish on this post and partly because I cannot stop eating them like I’m back in college.
Lately, we’ve seen so many tortilla trends! Do you know the TikTok tortilla hack? Particularly the one about snipping a tortilla about halfway through and then folding it into a tortilla pocket with all the fillings your heart desires. The Crunchwrap Supreme is the OG of the tortilla trend!
In college, a Crunchwrap Supreme was my lunch at least once a week, but probably more. I’m pretty sure the people at Taco Bell saw me and started making a Crunchwrap Supreme with no meat, substitute refried beans from a mile away. Placed bets on whether I’d ask for more hot sauce. Towards the last year, they knew to throw in more than a handful of Fire Sauce because I kid you not, I still eat like 10 packets of those things with one Crunchwrap!
What do you need to make a Crunchwrap Supreme at home?
- Ground meat: you can use ground chicken, turkey, ground beef, or even meatless crumbles for this recipe. The possibilities are endless. I typically use lean ground beef. If you use ground beef with higher fat content, you’ll definitely want to drip off most of the grease before folding the meat into Crunchwraps.
- Onions: Finely chopped onions go in with the ground meat to help flavor it.
- Taco seasoning: I prefer to use homemade taco seasoning most of the time. It allows you to control the amount of sodium in the recipe and makes for more flavorful taco seasoning. You can also use a packet of store-bought seasoning for this recipe.
- Tortillas + tostada shells: You’ll need tortillas in two different sizes. I suggest using nothing smaller than a ‘burrito-sized’ tortilla for the base. I use ‘street taco’ sized tortillas to cover the pocket hole. You’ll also need tostada shells for the center. If you can’t find tostadas in your area, corn tortilla chips or even Doritos will work!
- Cheese sauce: Homemade queso is supreme in this recipe! So if I’ve got leftover queso at home, I’m making a Crunchwrap for sure! If you don’t want to make queso, store-bought nacho cheese sauce also works for this recipe.
- Sour Cream: Low-fat sour cream or even greek yogurt will work for this recipe.
- Shredded Lettuce: Iceberg lettuce is what I like to use, but you could also use shredded romaine!
- Chopped Tomatoes: Roma tomatoes are my go-to. However, cherry or grape tomatoes that are halved or quartered will also work!
- Chopped Cilantro: cilantro adds freshness and makes it so much tastier! Feel free to omit from the recipe if you aren’t a fan!
- Shredded Cheese: I like to use a Mexican cheese blend here. You could also use shredded Monterey Jack cheese or even pepper jack cheese for this recipe!
How to make a Crunchwrap Supreme at home:
- Make the taco meat. Start by sauteing the onions in a cast-iron skillet. Once the onions have softened, add the ground beef and crumble and cook using a wooden spoon. When the beef is about halfway cooked. Season with taco seasoning and saute for a minute. Then add water and allow the beef to simmer for a few minutes until the water evaporates and the ground beef cooks through. Let cool for several minutes. You can also make this part of the recipe a day or two in advance!
- Build it. The first time you make this wrap, less is more! And take your time here. I’ve included step by step pictures (above and below) so that it’s easy for you to make these at home! Start with the ‘burrito’ tortilla, top with ground beef, cheese sauce, tostada, sour cream, shredded lettuce, tomatoes, cilantro, and shredded cheese. Place the ‘street taco’ sized tortilla on top and start folding the tortilla towards the center.
- Cook it. If you have a panini press, you can use that, or a regular skillet works too! Heat a drizzle of oil over medium-low heat. When warm, place the wrap in the skillet, moving your fingers back as you lay it in the pan so the pan takes over for your fingers and the edges don’t lift. Allow the Crunchwrap to cook for several minutes before flipping. Add more oil to the pan as needed to toast. Cut the wrap and serve with hot sauce!
FAQs about Homemade Crunchwrap Supreme:
How can I make this dairy-free?
Use coconut yogurt, swap the shredded cheese for a dairy-free kind and use cashew queso for the nacho cheese sauce!
Any tips for making these healthier?
- use could swap the tortillas for “carb balanced” or high fiber tortillas. But keep in mind those are a bit trickier to fold! Be patient with them!
- Skip the sour cream or replace it with Greek yogurt.
- Leave out the nacho cheese sauce altogether!
How can I make these vegetarian?
I’d recommend doing what Taco Bell does! Swap the ground beef for refried pinto or black beans (make sure the beans you purchase are vegetarian or make them using my refried bean recipe!) You can also swap the ground beef for cooked canned beans. Just be sure to use a scant ½ cup!
I’m having a hard time holding the tortilla shell down, any tips?
If you like this recipe, you might also like:
- Mexican Street Corn Chicken Tacos
- Pressure Cooker Barbacoa Beef
- Street Corn Salad with Black Beans
- Spicy Instant Pot Mexican Chili with Black Beans
- BBQ Chicken Nachos
- Ancho Chicken Street Tacos
- Cuban Shredded Beef
- Mexican Chicken Noodle Soup
- 2 teaspoons oil
- ½ cup finely chopped onions
- 1 lb. ground beef (chicken or turkey!)
- 2-3 tablespoons taco seasoning (homemade or store-bought)
- 5-6 large “burrito” sized flour tortillas
- 5-6 small “street taco” sized flour tortillas
- ⅓ cup cheese sauce (homemade or store-bought)
- 5-6 tostada shells (or ~ 5 Doritos per wrap)
- ½ cup sour cream
- ~2 cups shredded lettuce
- 1 cup chopped tomatoes
- ⅓ cup chopped cilantro
- 1 ¼ cups shredded cheese (such as Mexican blend)
- Oil or cooking spray
- GROUND BEEF: Heat the oil in a large skillet over medium-high heat. Add the onions and saute them for 4 minutes or until translucent. Add the ground beef and crumble. When the ground beef is about halfway cooked, season with taco seasoning and stir to combine. Add ½ cup of water if you used my homemade seasoning (follow packet directions if you used store-bought) and stir. Let the ground beef simmer on low heat for 7-8 minutes or until the sauce thickens and coats the ground beef and is no longer watery. Allow the ground beef to cool before attempting to make Crunchwraps (about 15 minutes.) You can also refrigerate the meat at this point and use it the following day.
- BUILD: If this is the first time you’re making a Crunchwrap supreme, remember, less is more! Use fewer toppings on the first one until you get the hang of folding them! Place a large “burrito” sized tortilla on a clean surface. Add a scant ½ cup of ground beef, followed by a dollop of cheese sauce. Then, place a tostada on top. Spread a small dollop of sour cream over the tostada, sprinkle with roughly ⅓ cup of shredded lettuce, a few chopped tomatoes, a sprinkle of cilantro, and 2 scant tablespoons of shredded cheese. Place the small taco-sized flour tortilla over the stack. Fold the edges of the burrito-sized tortilla towards the center.
- COOK: If you have a panini press with a grill plate use that! If not, heat a small drizzle of oil in a nonstick skillet over medium-low heat. Place the prepared Crunchwrap, seam side down, using two hands to gently lay it in the skillet, start moving your fingers back as you lay it in the pan so the pan takes over for your fingers and so the edges don’t lift. This is the hardest part so take your time here! The first one won’t turn out perfect the way first pancakes usually don’t. It does take a little bit of practice but not over stuffing the Crunchwrap is key! Cook the Crunchwrap until golden; roughly 2-3 minutes per side. Cut the Crunchwrap and serve with tons of hot sauce!