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Homemade Copycat Crunchwrap Supreme

A crispy, cheesy wrap filled with seasoned beef, fresh veggies, and creamy sauce, making it a perfect at-home Mexican dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 pound ground beef or protein of your choice You can substitute with ground turkey or a plant-based protein.
  • 1 packet taco seasoning Follow package instructions.
  • 4 large flour tortillas These will be the wrap base.
  • 4 small crispy taco shells Adds crunch to the wrap.
  • 1 cup shredded cheddar cheese Or cheese of your choice.
  • 1 cup shredded lettuce Fresh for added crunch.
  • 1 medium tomato, diced For freshness.
  • ½ cup sour cream Creamy base.
  • 1 cup nacho cheese sauce (optional) For extra creaminess and flavor.
  • to taste cooking oil For grilling.

Method
 

Cooking the Meat
  1. In a skillet over medium heat, brown the ground beef. Drain excess fat, if necessary. Add taco seasoning and follow package instructions, usually mixing in a little water. Cook until well combined and heated through.
Assembling the Crunchwrap
  1. Lay down a large tortilla on a flat surface. Start with a layer of meat in the center. Top with a small crispy taco shell followed by cheese, lettuce, tomato, and sour cream. If desired, drizzle nacho cheese sauce on top.
Wrapping it Up
  1. Fold the edges of the tortilla over the filling, creating pleats as you go, to form a secure wrap. Press gently to keep everything in place.
Grilling the Crunchwrap
  1. Heat a bit of cooking oil in a skillet over medium heat. Place the Crunchwrap seam-side down in the skillet. Cook until golden brown and crispy, about 2-3 minutes. Flip and cook the other side.
Serving
  1. Once cooked, slice the Crunchwrap in half to reveal the incredible layers. Serve with your favorite salsa or additional sour cream on the side.

Notes

Leftover Crunchwraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to maintain crispy texture. For freezing, wrap individually in foil, and they’ll last up to 3 months.