Copycat Crunchwrap Supreme
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
1183 kcal
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Course
Main Course
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Cuisine
Mexican
Copycat Crunchwrap Supreme
Description
This Copycat Crunchwrap Supreme recipe assembles a layered wrap starting with lean ground beef cooked with onions, garlic, and taco seasoning to create a flavorful filling. The beef is placed on a softened flour tortilla, followed by warmed nacho cheese sauce. A crispy tostada shell is added for crunch, then sour cream, shredded lettuce, diced tomatoes, and a Mexican cheese blend are layered on top. A smaller flour tortilla circle tops the stack before the edges are carefully folded inward and sealed to create the final wrap form.
The wrap is cooked seam-side down in a skillet sprayed with cooking spray until its exterior is golden and crispy, then flipped to cook the other side. The result is a warm, handheld wrap offering a blend of savory meat, creamy cheese, fresh vegetables, and crunchy tostada texture. Optional toppings like salsa, pico de gallo, or cilantro can add fresh brightness.
Tortillas can be softened to ease folding, and any leftover wraps keep well refrigerated, though reheated versions may lose some crispness. The recipe also suggests ways to create the tostada inside the wrap and tips for keeping assembled wraps warm before cooking the rest.
Ingredients
Meat
- 1 lb ground beef lean
- ½ c. onion minced
- 2 cloves garlic minced
- 2 Tbsp taco seasoning or 1 packet
- ¼ c. water
Wrap
- 12 flour tortillas see notes, burrito-size
- 6 tostada shells
- ½ c. nacho cheese sauce
- 1 c. sour cream
- 2 c. lettuce shredded
- 1 c. tomato diced
- 2 c. Mexican cheese blend grated
Serving, optional
- salsa
- Pico de Gallo
- cilantro
Instructions
Meat
- Cook ground beef and onions in a large skillet over medium-high heat until no pink remains. Drain off grease.
- Add garlic, taco seasoning and water to skillet with ground beef and cook for 4-5 minutes or until liquid is absorbed.
Wrap
- Heat tortillas in microwave for 10-20 seconds to soften and make folding easier.
- Then heat nacho cheese sauce according to directions on jar.
- Lay 1 tostada in the center of a flour tortilla and cut out circle. (**see notes) Repeat with 5 more tortillas, set aside.
- To make the wraps lay a flour tortilla down then add taco meat, then nacho cheese to the soft shell.
- Top it with tostada, then cover with a layer of sour cream, lettuce, tomatoes, shredded cheese.
- Then top with small flour tortilla that you cut out. Then fold up the edges towards the middle to seal.
- Spray large skillet with cooking spray and heat to medium.
- Place wrap seam side down and cook for 1-2 minutes or until golden brown. Flip the wrap over and continue cooking until golden brown on the opposite side.
- Repeat with remaining tortillas.
- Serve immediately with toppings of your choice.
- Store leftovers in refrigerator.
Notes
- Instead of cutting a circle from the tortillas to fit the tostada, you may use small pieces of extra tortilla to secure the wrap edges.
- To keep cooked wraps warm while finishing others, place them on a sheet pan in a warm oven.
- Serve with optional sides such as pico de gallo, guacamole, extra sour cream, and chopped cilantro for added flavor.
- Leftover wraps can be stored in the refrigerator for a few days; reheated wraps will be less crispy but remain tasty.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1183 kcal
% Daily Value*
| Calories | 1183kcal | 59% |
| Carbohydrates | 78g | 26% |
| Protein | 65g | 130% |
| Fat | 68g | 105% |
| Saturated Fat | 34g | 170% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 2086mg | 87% |
| Potassium | 1129mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 2511IU | 50% |
| Vitamin C | 15mg | 17% |
| Calcium | 1027mg | 103% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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