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Every bite of this homemade Crunchwrap Supreme is packed with all the layers you find in the much-loved takeout version. Crunchy tostada, zesty beef, gooey cheese, and crisp veggies all snugged inside a toasted tortilla. My kids always want these for backyard barbecues or movie marathons—they truly never get boring.
The first time I made this was when we skipped the drive-thru and wanted something extra at home. Now, it’s our family go-to for busy weekends and big games.
Tasty Ingredients
- Cooking spray: Helps stop sticking and gets tortillas crisp Aim for one without much flavor for the best crunch
- Cheddar cheese: Adds melt and rich taste Grate yourself if you want better flavor
- Plum tomato: Brings a juicy pop and color Pick a firm, ripe one for good texture
- Iceberg lettuce: Shredded for crunch and freshness Choose a solid head and slice thin
- Sour cream: Gives a cool, slightly tangy bite Go for regular for richness or pick light if you want
- Tostadas: Adds snap-crackle crunch Use packaged ones or bake some at home
- Jarred nacho cheese sauce or queso: Offers creamy heat Pick a queso with simple ingredients if you want less fuss
- Large flour tortillas: Needs to be soft but sturdy Find fresh, bendy ones for folding
- Taco seasoning: Brings classic Tex-Mex taste Make your own or grab low-salt from the store
- Extra-lean ground beef: Big on flavor and still light Look for bright pink meat that looks fresh ground
Simple Step-by-Step Guide
- Slice and Serve
- Give wraps a minute to rest on a cutting board. Split them in half on the diagonal to show off those tasty layers. Dig in right away for max crunch.
- Crisp the Crunchwrap
- Pop a skillet on medium and mist with cooking spray. Lay wraps seam side down and let them cook 2 to 3 minutes till nicely browned. Flip, then toast the other side the same way.
- Close it Up
- Top each stack with your cut tortilla round. Fold the bottom tortilla's edges up and over, pleating snugly all the way so nothing falls out.
- Finish with Cheese
- Toss shredded cheddar over the veggies, spreading it all around so you get gooey cheese in each bite.
- Add the Cool Ingredients
- Smooth sour cream gently over each tostada. Pile on lettuce shreds and diced tomato. Press with your palm to keep things tidy.
- Layer the Cheese and Tostada
- Drizzle nacho cheese or queso over each beef mound, then lay a tostada right on top. Make sure the tostada lies nice and flat.
- Arrange the Bases
- Lay out four big tortillas. Spoon about two heaping tablespoons of beef into the middle of each—keep the pile slightly smaller than your tostada so you'll have room to fold later.
- Make the Crunchwrap Tops
- Stack four tortillas and, using a tostada as a guide, snip a round just a tad bigger than the tostada. That’s your top piece.
- Prepare the Beef
- Brown lean ground beef over medium so it loses all its pink, about eight minutes. Sprinkle on taco seasoning, cook till it smells awesome, and break apart any big clumps. Set it aside for wrapping.
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The best bit for me is always the cheddar layer—it melts into those veggies and just pulls everything together. One time, my sister swapped in spicy jalapeno cheddar for fun, and now we can't skip cheese or the inside joke when we have these.
How to Store
Put cooked beef in the fridge for up to five days. Stash all other fixings in their own sealed containers. Only build your Crunchwraps right before chowing down so they stay crunchy. If there are leftovers, warm them up on a dry pan for a few minutes instead of nuking them for the best texture.
Easy Ingredient Swaps
Try ground turkey, chicken, or a plant-based meat crumble in place of beef. Switch out sour cream for Greek yogurt and pick a lighter cheese if you want. If you’re not into nacho cheese, just use more shredded cheddar instead.
How to Serve
Put out some fresh salsa or guac on the side. This Crunchwrap goes great with a simple slaw or black beans. Serving a crowd? Slice each wrap in quarters and hand out with your favorite dips for an easy party snack.
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Recipe FAQs
- → Is there something else I can use instead of ground beef?
You can swap in ground chicken, turkey, beans, or a veggie ground for a lighter or meatless version. Season just like the beef for great results.
- → What helps seal the tortilla while it cooks?
Just fold all those tortilla edges over the stuffing and set the whole thing seam-side down in a hot pan. That way, everything sticks together while it crisps up.
- → How do I whip up homemade tostadas?
Pop corn tortillas onto a baking sheet and cook at 400°F for about 4-5 minutes per side. They’ll get crisp and golden with nothing but the oven.
- → What's the best way to store leftovers?
Keep cooked beef in its own container in the fridge for up to 5 days. Make and toast each wrap right before eating so they stay crunchy.
- → Do I have to use nacho cheese sauce?
Nacho cheese makes it creamy, but you can just pile on extra shredded cheddar—or skip it for a lighter bite if you want.
- → Can I make this lighter on calories?
Choose low-fat sour cream and swap nacho cheese for extra shredded cheddar. It keeps things tasty but trims the calories a bit.