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Mini Crunchwrap Supremes 🌯
All the fun of a Crunchwrap Supreme, shrunk down to two-bite size for parties, game day, or a snacky dinner. Each one layers seasoned beef, refried beans, cheese, and a crunchy chip, then gets folded and toasted so the outside goes golden and the middle stays melty. My kids love assembling them almost as much as eating them.
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Equipment
- 2 Pans 1 for cooking the beef 1 for cooking the mini crunch wrap supremes.
Ingredients
- 1 lb Ground beef I use 80/20
- 1/2 packet Taco seasoning
- 1 tsp Taco sauce or enchilada sauce
- 1/2 cup Refried beans
- 15 whole Small flour tortillas 6"
- 1 tsp Tortilla cheese spread
- 1 whole Bite size Tostitos chip/slider
- 1/2 tsp Tortilla sour cream
- 1/4 cup Tortilla 4-cheese shredded cheese
Instructions
- Cook the beef. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
- Make the filling. Stir in the taco seasoning and taco or enchilada sauce. Add the refried beans and cook for another 2–3 minutes, stirring until everything is well combined and heated through.
- Assemble. Lay a tortilla flat and spread about 1 teaspoon of cheese sauce in the center. Top with about 1 tablespoon of the beef mixture, followed by a tortilla chip, a small dollop of sour cream, and a sprinkle of shredded cheese.
- Fold. Fold the edges of the tortilla toward the center, overlapping them as you go to create a sealed, round pocket.
- Toast. Lightly coat a skillet with cooking spray and heat over medium heat. Place each crunchwrap seam-side down and cook for about 2 minutes, or until golden and sealed. Flip and cook for another 1–2 minutes until crispy.
- Serve. Enjoy warm with your favorite dipping sauces, salsa, sour cream, or guacamole.
Notes
Nutrition
Tips for Making This Recipe
Keep the layers small. A little of each filling in the center leaves room to fold the tortilla up and over cleanly, so they seal instead of bursting. Seam-side down first. Toasting the folded side down first glues everything together so the mini wraps hold their shape. Don’t skip the chip. That single crunchy chip in the middle is what gives you the signature Crunchwrap texture in every bite.
Frequently Asked Questions
Why is there a chip inside?
That’s the signature move of a Crunchwrap: a crunchy layer tucked between the soft fillings, so every bite has contrast. It’s the whole reason it’s a ‘crunch’ wrap.
How do I keep them from falling apart?
Fold the tortilla edges up over a small mound of filling and toast seam-side down first. That seals the pleats so the wrap holds together when you flip it.
Can I make them ahead for a party?
Assemble them, then toast just before serving so they stay crisp. If you must hold them, keep them warm in a low oven rather than stacking, so they don’t steam soft.
What other fillings work?
Shredded chicken, ground turkey, or a bean-and-rice combo for vegetarian all work. Keep the amounts small so they still fold up neatly.
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