Homemade Crunch Wrap Supreme
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A complete DIY Taco Bell copycat version completely homemade, made so much healthier and tastier (and so customizable). So easy, so so good!
why i love this recipe
- Taco Bell copycat recipe. Craving that crispy, cheesy tostada shell wrapped in a warm, toasted tortilla with all of its beefy-taco-seasoned goodness from Taco Bell? Well, look no further. This is a completely homemade, DIY crunch wrap supreme recipe made so easily and conveniently right at home!
- Budget-friendly (and tastes so much better at home). Dare I say the homemade version is even better and made so much healthier? Not to mention, these bad boys are much more economical to make at home than going through the drive-thru line. Added bonus: you can even repurpose leftover ingredients as needed for a clean-out-the-fridge meal.
- So customizable. The beauty of making this at home is how customizable and flexible it really is, adjusting the meat choice, tortilla option (whole wheat is a great swap), and toppings to suit your personal preferences or dietary restrictions.
Ingredients
Ground beef
Ground beef, ground chicken, ground turkey or even pulled pork are all great options here.
Taco seasoning
Many brands love to pack in the salt so always opt for unsalted or a lower-sodium taco seasoning variety. Homemade taco seasoning is even better!
Flour tortillas
Extra large flour tortillas are ideal, leaving enough room to fold over all the fix-ins inside. Be sure to warm them first though, making the tortillas pliable and easier to fold when assembling.
Nacho cheese
For all the velvety, cheesy goodness! Use homemade or your favorite store-bought brand of nacho cheese. Queso dip can also be used.
Tostada shells
This is key for that “crunch” in a crunch wrap supreme, and also serves as a barrier from the colder ingredients (sour cream, lettuce and tomato).
Sour cream, lettuce, tomato and cheese
These are your classic add-ins but guacamole, refried beans, mushrooms or pickled jalapenos can also be added.
tips and tricks for success
- Soften the tortillas. Warm the tortillas first so they are easier to fold without cracking. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds.
- Do not overstuff. Size matters! Overstuffing may sound like a good idea since the filling is the best part, but this can result in ripped tortilla and overspill.
- Fold tightly. Fold the edges up and over the center as tightly as possible, cooking seam-side down first to seal the folds and preventing the filling from spilling out.
- Mix it up. Swap out the ground beef for leftover rotisserie chicken, add refried beans or even some Mexican rice.
pro tip
Toast the tostadas first.
For maximum crunchy goodness for your crunch wrap supreme, toast the tostada shells in the oven at 350°F for 3-5 minutes prior to assembling.
what to serve with homemade crunch wrap supreme
Tools For This Recipe
Large cast iron skillet
Homemade Crunch Wrap Supreme: Frequently Asked Questions
Can’t find tostada shells? Tortilla chips would be a great substitute for the tostada shells.
Yes! The ground beef mixture can be made ahead of time 1-2 days in advance and stored separately in an airtight container in the fridge.
Homemade crunch wraps are best when assembled and served immediately for maximum crunchiness. Freezing is not recommended.
Homemade Crunch Wrap Supreme
Video
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound ground beef
- 1 (1.25-ounce) package taco seasoning
- 4 12-inch flour tortillas, warmed
- ½ cup nacho cheese, warmed
- 4 tostada shells
- ½ cup sour cream
- 2 cups shredded lettuce
- 1 Roma tomato, diced
- 1 cup shredded Mexican blend cheese
Equipment
Instructions
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside.
- Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas.
- Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
- Heat remaining 1 tablespoon olive oil in a large cast iron skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.
- Serve immediately.
Did you make this recipe?
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