Copycat Crunchwrap Supreme
User Reviews
5
Copycat Crunchwrap Supreme
Description
The Copycat Crunchwrap Supreme contains seasoned lean ground beef cooked with taco seasoning and simmered until thickened with water. The components assemble onto warmed flour tortillas: a base of beef and nacho cheese sauce, topped with a tostada shell or broken tortilla chips, followed by sour cream, shredded lettuce, diced tomatoes, and shredded Mexican cheese blend. A quartered tortilla piece sits in the center before the larger tortilla is folded around it, sealing the layered fillings.
Cooking the wrapped tortilla seam-side down in a skillet with vegetable oil crisps the outside and melds the flavors inside. The result is a handheld meal combining the soft warmth of the tortilla with the crunch from the tostada shell and the fresh bite of the toppings.
This homemade version allows control over ingredients and can be served as a filling lunch or dinner. It pairs well with salsa or hot sauce on the side to add extra flavor and heat according to preference.
Ingredients
- 5 large flour tortillas 10-inch
- 1 pound ground beef lean
- ⅓ cup water
- 1 ounce taco seasoning 1 packet, about 2 tablespoons
- ⅔ cup nacho cheese sauce
- 4 tostada shells or 2 cups tortilla chips
- ⅔ cup sour cream
- 1 cup iceberg lettuce shredded
- 1 cup tomato diced, fresh
- 2 cups Mexican cheese blend shredded
Instructions
- In a large skillet, cook ground beef over medium-high heat until no pink remains. Drain any excess fat.
- Add ⅓ cup of water and taco seasoning to the skillet. Stir and simmer uncovered for 5 minutes or until thickened.
- Meanwhile, cut one of the flour tortillas into quarters. Use kitchen scissors or a knife to round the corners.
- Place the remaining four tortillas on a plate and cover them with a damp paper towel. Microwave them for 20-30 seconds or until they are warm.
- Add ¼ cup ground beef to the center of each tortilla. Top with cheese sauce. Add tostada shell, sour cream, lettuce, tomato, and cheese blend.
- Place the quartered tortilla in the center and gently fold the larger tortilla around it to seal.
- In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
- In batches, add the folded tortillas seam side down, to the skillet and cook until golden, about 3-4 minutes. Flip and cook the other side.
Notes
- Place hot fillings on one side of the tostada and cold fillings on the other, with lettuce centered to prevent wilting.
- Any ground meat or pulled chicken can replace ground beef as a protein alternative.
- If tostada shells aren’t available, use broken crispy tortilla chips, ensuring sharp corners are removed to avoid tearing the tortilla.
- Warm tortillas before assembling to prevent cracking when folding.
- Lightly oiling a large griddle enables cooking multiple Crunchwraps at once for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 799 kcal
% Daily Value*
| Serving | 1crunchwrap | |
| Calories | 799 | 40% |
| Carbohydrates | 38g | 13% |
| Protein | 41g | 82% |
| Fat | 54g | 83% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 154mg | 51% |
| Sodium | 1341mg | 56% |
| Potassium | 646mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1396IU | 28% |
| Vitamin C | 7mg | 8% |
| Calcium | 516mg | 52% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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