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Copycat Crunchwrap Supremes 🌮
These scratch the fast-food itch without anyone getting in the car. Seasoned beef, warm queso, a crunchy tostada layer, lettuce, and cheese, all folded into a tortilla and griddled until golden and crisp. They are genuinely fun to make with the kids, and you get to control everything that goes inside. I make a big batch and they vanish faster than I can fold them, every single time.
Equipment
- 2 Pans 1 for cooking beef, and 1 for baking the crunch wrap
Ingredients
- 1 lb Ground beef (I use 80/20)
- 1 Taco seasoning packet
- 1/4 cup Water
- 6 Extra large burrito-size tortillas
- 6 Street taco-size tortillas (if needed)
- 6 tbsp Tostitos salsa con queso (1 tbsp per crunch wrap)
- 1 1/2 cups Lettuce, shredded (1/4 cup per crunch wrap)
- 6 tbsp Sour cream (1 tbsp per crunch wrap)
- 1 1/2 cups Mexican style cheese (1/4 cup per crunch wrap)
- 6 Tostadas (1 per crunch wrap)
Instructions
- Heat a pan over medium heat.
- Cook ground beef until it's almost fully browned, leaving just a hint of pink.
- Stir in the taco seasoning with 1/4 cup of water.
- Cook until water is almost evaporated.
- Lay out burrito sized tortilla.
- Add 1 tbsp of Tostitos salsa con queso to the center of the tortilla.
- Then add about 1-2 tbsp of cooked, ground beef.
- Add tostada on top of ground beef.
- Then 1 tbsp of sour cream and spread.
- Add shredded lettuce, tomatoes, and shredded cheese.
- Fold the edges of the tortilla inward to form a star-shaped pocket. NOTE: If your tortilla is not large enough to fully close into the center, add a street-taco sized tortilla on top of the shredded cheese, and repeat the folding process.
- Spray a pan with cooking spray.
- Place the tortilla fold-side down over medium heat.
- Cook for about 2 minutes, or until golden brown, then flip and brown the other side for an additional 1-2 minutes.
- Enjoy!
Nutrition
Tips for Making This Recipe
Warm the big tortillas before folding so they are pliable and do not crack as you wrap them.
Fold in tight pleats around the center, working your way around, so the crunchwrap holds its signature shape.
Place each one seam-side down in the hot pan first; that seals it shut so it does not pop open while it crisps.
Do not overfill; a little of each layer keeps it foldable and easy to crisp on both sides.
Frequently Asked Questions
What keeps a crunchwrap from falling apart?
Can I make crunchwraps vegetarian?
Can I make them ahead?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large nonstick or cast-iron skillet
- A sturdy spatula for flipping
- A taco-seasoning blend you love (or make your own)
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