A homemade version of the popular fast-food item, featuring layers of seasoned ground beef, nacho cheese, crunchy tostada shells, fresh vegetables, and shredded cheese, all wrapped in a large flour tortilla and grilled to perfection.

Why You’ll Love This Recipe

Better Than Fast Food – Fresh ingredients and homemade seasoning make it even tastier.
Customizable – Swap the protein, cheese, or veggies to fit your taste.
Crunchy & Cheesy – The perfect balance of crisp tostada and melted cheese.
Quick & Easy – Ready in just 30 minutes for a satisfying meal.
Great for Meal Prep – Make extra and reheat later.

Ingredients

1 tablespoon olive oil
1 pound lean ground beef
1 packet taco seasoning mix
4 large (10-inch) flour tortillas
4 small (4-inch) flour tortillas or tortilla quarters
1 cup nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
Vegetable oil, for cooking

Directions

Prepare the Ground Beef: In a large skillet over medium-high heat, heat olive oil. Add ground beef and cook until no longer pink, breaking it up with a spoon. Drain excess fat. Stir in taco seasoning and water according to package instructions. Simmer until thickened, then remove from heat.
Assemble the Crunchwraps:
- Lay a large flour tortilla on a flat surface. Spoon a portion of the seasoned beef onto the center.
- Drizzle nacho cheese sauce over the beef.
- Place a tostada shell on top of the beef and cheese layer.
- Spread sour cream over the tostada shell.
- Add shredded lettuce, diced tomatoes, and shredded cheese on top.
- Place a small flour tortilla or tortilla quarter over the fillings.
- Fold the edges of the large tortilla up and over the center, creating pleats to seal the wrap.
Cook the Crunchwraps: Heat a skillet over medium heat and lightly coat with vegetable oil. Place the Crunchwrap seam-side down and cook for 3-4 minutes, until golden brown. Flip and cook the other side for an additional 3-4 minutes. Repeat with remaining Crunchwraps.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: Approximately 700 kcal per serving

Variations

Chicken Crunchwrap – Use shredded or grilled chicken instead of ground beef.
Spicy Version – Add jalapeños, hot sauce, or chipotle mayo for extra heat.
Vegetarian Option – Swap the beef for black beans, refried beans, or sautéed mushrooms.
Low-Carb Alternative – Use low-carb tortillas or a lettuce wrap.
Cheese Lover’s Delight – Add extra shredded cheese for even more melty goodness.

Storage/Reheating

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Wrap Crunchwraps individually in foil and freeze for up to a month.
Reheating: Warm in a skillet over medium heat for 3-4 minutes per side, or microwave for 1-2 minutes.

FAQs

Can I use corn tortillas instead of flour tortillas?

Flour tortillas work best for folding, but you can use corn tortillas if they’re pliable enough.

What can I use instead of nacho cheese sauce?

You can use shredded cheese, queso, or a cheese sauce of your choice.

How do I prevent the Crunchwrap from falling apart?

Ensure the folds are tight and cook seam-side down first to seal it properly.

Can I bake the Crunchwrap instead of pan-frying?

Yes! Bake at 375°F (190°C) for about 10-12 minutes until golden and crisp.

Can I make this ahead of time?

Yes! Assemble them ahead and cook when ready to eat for the best texture.

What other fillings can I use?

Try adding guacamole, black beans, fajita veggies, or even grilled steak.

Is there a gluten-free option?

Use gluten-free tortillas and check the seasoning mix for gluten-free ingredients.

Can I make a dairy-free version?

Yes! Use dairy-free cheese, sour cream, and a plant-based nacho sauce.

Why is my Crunchwrap burning before it gets crispy?

Cook on medium heat rather than high to allow even crisping without burning.

Can I air-fry the Crunchwrap?

Yes! Air-fry at 375°F (190°C) for 6-8 minutes, flipping halfway through.

Conclusion

The Ultimate Crunchwrap Supreme is a delicious homemade alternative to the fast-food favorite. Crispy on the outside, cheesy and flavorful on the inside, this recipe is easy to make and perfect for any meal. Enjoy it fresh off the skillet for the best taste and texture!

Crunchwrap

Author: Chef Clara
Total Time: 30 minutes
Yield: 4 servings 1x

Print Recipe

Description

A homemade classic with seasoned beef, nacho cheese, crispy tostada, veggies, and cheese, wrapped in a tortilla and grilled to perfection!

Ingredients

Scale

1 tablespoon olive oil
1 pound lean ground beef
1 packet taco seasoning mix
4 large (10-inch) flour tortillas
4 small (4-inch) flour tortillas or tortilla quarters
1 cup nacho cheese sauce
4 tostada shells
1 cup sour cream
2 cups shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend

Vegetable oil, for cooking

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Instructions

Cook the Ground Beef:
- Heat olive oil in a skillet over medium-high heat.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat, then stir in taco seasoning and water per package instructions. Simmer until thickened, then remove from heat.
Assemble the Crunchwraps:
- Lay a large flour tortilla on a flat surface. Add a portion of seasoned beef in the center.
- Drizzle nacho cheese sauce over the beef.
- Place a tostada shell over the beef and cheese.
- Spread sour cream over the tostada shell.
- Add shredded lettuce, diced tomatoes, and shredded cheese.
- Place a small tortilla or tortilla quarter over the fillings.
- Fold the edges of the large tortilla up and over the center, creating pleats to seal the wrap.

Cook the Crunchwraps:
- Heat a skillet over medium heat and lightly coat with vegetable oil.
- Place the Crunchwrap seam-side down and cook for 3-4 minutes until golden brown.
- Flip and cook for another 3-4 minutes. Repeat with the remaining Crunchwraps

Notes

Swap ground beef for shredded chicken or black beans for a different variation.
For extra crunch, lightly toast the tostada shells before assembling.

Serve with salsa, guacamole, or hot sauce on the side.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: Mexican-American