Crunch Wrap Supreme Recipe: Your Favorite Fast Food at Home!

If you love tacos or tostadas, you’ve got to try this! Imagine a soft tortilla filled with layers of beef, cheese, and a crispy tostada shell, all folded up and pan-fried until perfectly crispy. Making a Crunchwrap Supreme at home is super easy and a great way to use up any leftover taco fillings you have.

Since they’re packed with fresh veggies and sour cream, they taste best when eaten fresh. If you have leftovers, you can reheat them in the microwave, but just a heads up—the lettuce might not stay crisp. This homemade version is healthier and just as delicious. Give it a try and get your fix now!

Crunch Wrap Supreme Recipe

Crunch Wrap Supreme Recipe

Taco Bell's Crunchwrap Supreme is like the hero of handheld meals, and we totally get why. It's got all the good stuff packed inside – seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and the star of the show, a crispy tostada shell.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 7
Calories 765 kcal

Ingredients
  

  • 2 tbap Olive oil
  • 1 pound Ground beef
  • 1 packet Taco seasoning
  • 4 large Flour tortillas
  • ½ cup Nacho cheese sauce
  • 4 Tostada shells
  • ½ cup Sour cream
  • 2 cups shredded Lettuce
  • 1 Roma tomato diced
  • 1 cup shredded Mexican blend cheese

Instructions
 

  • Heat up 1 tablespoon of olive oil in a big skillet over medium-high heat. Toss in the ground beef and cook until it’s all nice and browned, about 3-5 minutes. Don’t forget to break up the beef as it cooks. Sprinkle in the taco seasoning. Once it’s done, drain off any extra fat and set it aside.
  • Warm up your tortillas as per the instructions on the package.
  • Heat up the nacho cheese sauce too, just follow what it says on the package.
  • Now, let’s assemble these Crunchwraps! Lay out a tortilla and spoon some of that yummy ground beef in the middle. Top it with nacho cheese and then pop a tostada shell on top. Spread some sour cream over the shell, then sprinkle on some lettuce, tomato, and cheese. Repeat this for the other tortillas.
  • Time to wrap it up! Fold the edges of the tortilla up and over the center, working your way around until it’s all snug.
  • Heat up the rest of the olive oil in your skillet and place the wraps seam-side down. Let them cook until the bottom is golden brown, about 2 minutes. Flip them over and cook for another 1-2 minutes.
  • Serve ’em up hot and fresh!

Notes

  • For an extra crunchy tostada shell, you can bake or lightly fry it before adding it to your Crunchwrap. This ensures it stays crisp even after adding the other ingredients.
  • To keep your Crunchwrap tightly sealed, use a little bit of shredded cheese as “glue.” Sprinkle some cheese around the edges of the tortilla before folding it up. When you pan-fry the wrap, the cheese will melt and help hold everything together.
  • Before assembling, warm your tortillas in the microwave or a skillet for a few seconds. This makes them more flexible and easier to fold without tearing.

Nutrition Facts:

NutritionValue
Calories765 kcal
Carbohydrates36g 
Protein37g
Fat53g
Cholesterol154mg 
Sodium1341mg 
Fiber2g
Calcium516mg 

Can I Freeze Crunchwrap Supremes?

Can I Freeze Crunchwrap Supremes?

Yes, you can freeze them! Wrap each Crunchwrap in plastic wrap or aluminium foil, then place them in a freezer bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and then cook in a skillet until heated through and crispy.

How Do I Store and Reheat Leftovers?

Store any leftover Crunchwraps in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a skillet over medium heat until warmed through and crispy. Avoid microwaving as it can make the tortillas soggy.

How Can I Make My Crunchwrap Supreme Healthier?

To make a healthier version, consider using lean ground turkey or chicken instead of beef. Opt for whole wheat tortillas and reduced-fat cheese and sour cream. You can also load up on extra veggies like bell peppers, onions, and avocado.

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