Description
This Homemade Crunchwrap Supreme is a flavorful and crispy Tex-Mex dish featuring seasoned ground beef, fresh vegetables, and melted cheddar cheese all wrapped in a toasted flour tortilla. Perfect for a family meal or casual gathering, this recipe replicates the popular fast-food favorite with homemade goodness and customizable toppings.
Ingredients
Scale
Filling
- 1 lb ground beef
- 1 packet taco seasoning
- 2/3 cup water
- Salt and pepper, to taste
Assembly
- 6 large flour tortillas
- 6 small tostada shells
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 tomato, diced
- 1/2 red onion, diced
- 1/4 cup jalapeños (optional)
Cooking
- 2 tablespoons olive oil (for cooking)
Instructions
- Cook the ground beef: In a skillet over medium heat, cook the ground beef while breaking it apart with a spatula until browned. Once cooked, drain the excess fat to keep the filling from being greasy.
- Season the beef: Add the taco seasoning packet and 2/3 cup of water to the browned beef. Stir to combine and simmer for 5 minutes, allowing the mixture to thicken and develop full flavor. Then remove from heat and set aside.
- Prepare to assemble: Heat 1 tablespoon of olive oil in a separate skillet over medium heat. This will be used to crisp up the assembled Crunchwraps later.
- Assemble the Crunchwraps: Lay one large flour tortilla flat on a clean surface. Layer the seasoned beef in the center, then place a small tostada shell on top. Add sour cream, shredded cheddar cheese, shredded lettuce, diced tomato, diced red onion, and jalapeños if you like some heat. Keep the fillings centered for easy folding.
- Fold the tortilla: Carefully fold the edges of the large tortilla inward over the filling, pinching and pleating them together in the center to form a neat, sealed wrap. This step ensures the Crunchwrap holds its shape during cooking.
- Toast the Crunchwrap: Place the assembled Crunchwrap seam-side down into the heated skillet with olive oil. Cook for 2 to 3 minutes without moving it so the bottom becomes golden and crisp. Then gently flip it over and cook the other side for another 2 to 3 minutes until evenly toasted and the cheese inside melts.
- Repeat for all servings: Remove the cooked Crunchwrap from the skillet. Repeat the assembly and cooking process for the remaining tortillas and ingredients.
- Serve hot: Slice the Crunchwraps in halves or quarters for easier eating and serve immediately while warm and crispy.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For a spicier version, add extra jalapeños or hot sauce.
- The tostada shell adds crunch and can be replaced with a crispy tortilla chip layer if unavailable.
- Leftover Crunchwraps can be reheated in a skillet to maintain crispiness instead of microwaving.
- Make sure to pinch the tortilla edges tightly to prevent fillings leaking during cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Tex-Mex
