A better version of a fast food classic, these Homemade Crunchwrap Supremes are a huge hit! Seasoned ground beef layered with a spicy nacho cheese, crisp lettuce, juicy tomato, cold sour cream, and a crunchy tostada all wrapped in a soft flour tortilla. Cook these up in a skillet until crispy on the outside and warm and cheesy on the inside.

Stack of homemade Crunchwraps cut in half to show all the fillings inside.

All about these Crunchwrap Supremes:

  • Family friendly: Better than the fast food option, these homemade Crunchwraps are a fun family dinner idea! Control the amount of spice and filling options to make this a meal your whole family will love.
  • Quick and easy: This recipe comes together in 35 minutes making it a perfect option for a busy weeknight.
  • Homemade is better! Thanks to making this at home we are able to use our own taco seasonings controlling the spice and the salt content.

Ingredients Needed:

Ingredients needed to make homemade Crunchwrap supremes laid out on the counter.

Notes on some ingredients:

  • Ground Beef: an 80/20 mix works great in this recipe. Can be swapped for ground turkey or chicken if needed.
  • Nacho Cheese: use a store bought cheese to make this recipe quick and easy. If you would prefer to make a homemade queso using real cheese you can!
  • Tortillas: large burrito sized, 10 inch tortillas work best for this recipe. You can also use homemade tortillas.
  • Tostadas: this adds crunch to the middle of the Crunchwrap. Store-bought works well. To make your own simply spray corn tortillas with oil and bake until crispy or fry in oil in a large skillet on the stovetop.

How to make (step-by-step):

How to make homemade Crunchwraps, showing cooking the ground beef and layering it inside of a large flour tortilla.
  • Step 1: Cook the ground beef: crumble the beef while it cooks, once it’s fully cooked and no longer pink, drain the grease, add the seasoning, water and stir together.
  • Step 2: Start layering: lay a large flour tortilla flat on a clean work surface and add a layer of ground beef topped with some nacho cheese.
  • Step 3 & 4: Continue layering: Top the ground beef and nacho cheese with a tostada. Then continue layering sour cream, lettuce, tomato and shredded cheese.
Step by step how to make homemade Crunchwraps showing layering ingredients inside of the large tortillas.
How to fold tortillas to make homemade Crunchwraps.
  • Step 5: Place a piece of tortilla on the top. This is because the tortilla isn’t big enough to fold all the way completely closing in the fillings. Using an extra tortilla cut out small rectangles to cover the very center of the fillings.
  • Step 6: Fold the tortilla, starting from the bottom fold the tortilla to the center. Continue until the entire tortilla is folded around and enclosed.

Expert Tips:

  • Lighten things up! Make a healthier Crunchwrap by swapping out the flour tortilla for a whole wheat option. Or you can use a low carb substitute if needed. Swap the ground beef for lean ground turkey. Up the veggies involved by adding some grilled bell peppers, add a scoop of fresh homemade salsa, and cut out the cheese sauce. Plus you can easily swap greek yogurt for the sour cream.
  • Reheating: this dish is best served fresh of course. But if you have leftovers simply fry them back up in a skillet over medium heat until heated through and the tortilla is nice and crispy again.
Crunchwrap supremes cut in half to show the fillings.

FAQs:

What do I serve on the side?

Some great options would be veggie heavy sides. Mexican Grilled corn, Street Corn in a Cup, or a tomato avocado salad.

How do you fold a Crunchwrap?

Full instructions are included in the recipe card below and images are shown above. Start at the bottom of the tortilla and fold it up over the center, continue doing this as you work your way around the tortilla.

Why are my tortillas breaking?

If the tortillas aren’t fresh they may break when attempting to fold them, to fix this simply heat up the tortillas before adding the fillings and folding. Place on a plate and microwave for about 10 seconds, then continue with the recipe.

More recipes to enjoy:

If you tried this recipe please leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below! Thank you so much!

Stack of homemade Crunchwraps cut in half to show all the fillings inside.

Homemade Crunchwrap Supreme

These Crunchwraps are a Tex-Mex favorite filled with ground beef, lettuce, cheese and all your favorites! Homemade yet still as delicious as the fast-food version, they make a great family friendly meal everyone will love.
5 from 3 votes

Ingredients

Ground Beef

Crunchwraps

  • cup nacho cheese
  • 5 tostada shells
  • ¾ cup sour cream
  • 1 cup lettuce, shredded
  • ½ cup tomatoes, diced
  • 1 cup mild cheddar cheese, shredded
  • 5 flour tortillas, large (10 inch burrito size)

Equipment

Instructions

Prepare the ground beef:

  • Cook: Cook the ground beef in a large skillet over medium heat, breaking up the meat while it cooks.
  • Drain: Once the meat is cooked through, all browned, no longer pink, drain the excess grease. 
  • Season: Turn the heat to low and add the seasonings and water, stir to combine until all the meat is coated in the sauce mixture. Turn the heat off. 

Prepare the Crunchwraps:

  • Layer: Lay a large flour tortilla flat, spoon 1/4-1/3 cup of ground beef onto the center of the tortilla. 
  • Drizzle with nacho cheese sauce. 
  • Top with a tostada shell. 
  • Spread sour cream on top of the tostada. Top with shredded lettuce, diced tomato and shredded cheese.
  • Cut another large tortilla into 6 equal rectangular pieces. Lay one piece of this tortilla in the center of the tortilla with all the fillings (this will ensure the center is closed completely. 
  • Fold Tortillas: Starting closest to you, fold the side of the tortilla up to the center. Continue around the tortilla until you have 5 folds in the shape of a pentagon around the tortilla and it is completely folded up with all toppings inside. 
  • Heat a large skillet over medium heat, spray with cooking spray. 
  • Cook: Carefully set a folded tortilla, seam side down into the skillet. Cook for 3-4 minutes until toasted, then flip and continue cooking the other side 3-4 minutes until toasted. 
  • Remove and continue cooking the tortillas until all are cooked. 

Video

Notes

  • Ground Beef: an 80/20 mix works great in this recipe. Can be swapped for ground turkey or chicken if needed.
  • Nacho Cheese: use a store bought cheese to make this recipe quick and easy. If you would prefer to make a homemade queso using real cheese you can!
  • Tortillas: large burrito sized, 10 inch tortillas work best for this recipe. You can also use homemade tortillas.
  • Tostadas: this adds crunch to the middle of the Crunchwrap. Store-bought works well. To make your own simply spray corn tortillas with oil and bake until crispy or fry in oil in a large skillet on the stovetop.
  • Tortillas breaking: If the tortillas aren’t fresh they may break when attempting to fold them, to fix this simply heat up the tortillas before adding the fillings and folding. Place on a plate and microwave for about 10 seconds, then continue with the recipe.
  • Reheating: this dish is best served fresh of course. But if you have leftovers simply fry them back up in a skillet over medium heat until heated through and the tortilla is nice and crispy again.

Nutrition

Calories: 704kcal, Carbohydrates: 34g, Protein: 28g, Fat: 51g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 112mg, Sodium: 1371mg, Potassium: 476mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1200IU, Vitamin C: 3mg, Calcium: 322mg, Iron: 4mg
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Photography done by the talented @KJandCompany.co