If you’ve ever had a Crunch Wrap Supreme from your favorite drive-thru and thought, I could totally make this at home, you’re right. This homemade version has all the layers you love, seasoned beef, crispy tostada, cool sour cream, fresh lettuce, tomato, and melty cheese, wrapped up and toasted until golden and crisp.
It’s fun to make, surprisingly easy, and perfect for dinner when you want something a little different. These crunch wraps are sized just right for 2 to 4 people, and you can customize each one to make everyone at the table happy.
Helpful Tips
- Don’t overfill the center. Keep your fillings stacked in the middle so you have plenty of tortilla around the edges to fold. Overfilling makes it hard to seal and flip.
- Warm the tortillas first. A few seconds in the microwave makes them more flexible and easier to pleat without tearing.
- Cook seam-side down first. This helps seal the folds so the crunch wrap stays closed when you flip it.
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Easy Crunch Wrap Supreme
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning 4 tablespoons
- 1/2 cup water
- 5 large flour tortillas burrito size
- 4 tostada shells 5-inch
- 3/4 cup sour cream
- 2 1/2 cups lettuce finely shredded
- 2 Roma tomatoes diced
- 1 cup Mexican cheese blend shredded
Instructions
- In a skillet over medium heat, brown the ground beef, crumbling it as it cooks. Drain any excess fat. Stir in the taco seasoning and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Warm a flour tortilla and place it on a flat surface. Spoon some of the beef mixture into the center and top with shredded cheese.
- Spread sour cream evenly over a tostada and lay it over the cheese.
- Top with shredded lettuce and diced tomato.
- Cut 3-inch circles out of one of the flour tortillas. Place it on top of the tomato layer.
- Starting at the bottom edge, fold the large tortilla toward the center, forming pleats. Place the wrap seam-side down to keep it closed. Repeat to make 4 wraps.
- Heat a skillet over medium heat. Add a thin layer of oil. Place the crunchwrap, seam-side down, into the skillet and cook for about 2 minutes per side, until golden brown and crisp. Repeat with remaining crunchwraps.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.