Description

This homemade version of the Crunchwrap Supreme is a customizable, healthier take on the fast-food favorite from Taco Bell. It features a crispy, grilled outer shell with layers of seasoned meat or beans, cheese, lettuce, tomatoes, sour cream, and a crunchy tostada shell in the center. This dish combines textures—crunchy, creamy, and fresh—making it a family-friendly, fun, and satisfying meal. Whether you stick with the classic recipe or customize it with your favorite ingredients, this Crunchwrap is perfect for a casual dinner, party snack, or weekend treat.

Ingredients

Scale

1 pound ground beef: You can substitute with ground turkey chicken, or vegetarian protein crumbles.
1 packet taco seasoning mix: Adjust seasoning to taste based on your choice of protein.
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
1 cup nacho cheese sauce
1 cup sour cream
6 large flour tortillas
6 tostada shells
Cooking spray or oil: For cooking the tortillas to a crispy golden brown.

Instructions

Cook the Ground Beef: Heat a large skillet over medium heat. Add the ground beef, breaking it up as it cooks until fully browned, about 7-10 minutes. Drain any excess grease.
Season the Beef: Stir in the taco seasoning mix and follow the packet instructions, adding water as needed. Simmer until the seasoning is well incorporated and the mixture thickens.
Prepare the Tortillas: Warm the flour tortillas slightly in the microwave or a hot pan to make them pliable.
Assemble the Crunch Wrap Supreme: Lay a tortilla flat, place a tostada shell in the center, spread nacho cheese sauce, add seasoned beef, shredded lettuce, diced tomatoes, shredded cheddar cheese, and a dollop of sour cream.
Fold the Tortilla: Carefully fold the edges of the tortilla up and over the fillings, creating a hexagonal shape.
Cook the Crunch Wrap Supreme: Heat a large skillet over medium heat, coat with cooking spray or oil, and place the Crunch Wrap folded-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.
Serve and Enjoy: Serve immediately and enjoy with additional salsa, guacamole, or sour cream on the side.

Notes

Protein Options: You can use traditional ground beef or switch it up with chicken, turkey, beans, or plant-based meat alternatives for a vegetarian or vegan version.
Cheese Choices: Nacho cheese sauce adds a creamy texture, but shredded cheddar or Monterey Jack works well too. Vegan cheese can be substituted for a dairy-free version.
Tortillas: Large flour tortillas are the standard for this recipe, but whole wheat or gluten-free versions can also be used. If you don’t have tostada shells, bake small corn tortillas until they’re crisp for the crunchy layer.
Fresh Toppings: Classic Crunchwrap toppings include lettuce, tomatoes, and sour cream, but feel free to add extras like avocado, onions, or jalapeños.
Grilling Tips: Be sure to fold the wrap tightly and grill seam-side down first to ensure it holds together and becomes perfectly crispy on the outside.
Make-Ahead Option: Prepare all the components ahead of time (cook the protein, chop the veggies), but grill the assembled Crunchwraps fresh for the best texture.