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Crunchwrap Supreme

This Crunchwrap Supreme is loaded with all the fillings and even better than the Taco Bell Crunchwrap! Seasoned meat, nacho cheese, sour cream, salsa, lettuce, tomato, avocados, jalapeños, more cheese, all wrapped up in a pan seared tortilla! Watch how easy this Crunchwrap Supreme recipe comes together with video and step by step images.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 950 kcal
Course: Main Course
Cuisine: American , Mexican , Tex-Mex

Ingredients

Meat Mixture:
  • 1 tablespoon olive oil
  • 1 onion large and diced
  • 1 lb ground beef or lamb
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon oregano
  • 1/8 teaspoon cumin
  • 3 garlic cloves minced
  • 2 tablespoons cilantro
  • 2 tablespoons scallions
Tortillas and Filling
  • 1 bag large 10 inch tortillas
  • 1 bag small 5 inch tortilla
  • nacho cheese sauce
  • 4 cups shredded cheese
  • 6 to stados
  • 1 cup salsa
  • 1 cup guacamole
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup sour cream
  • 2 jalapeños
  • 2 scallions minced
  • 1/3 cup cilantro minced

Notes

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  • Use ground American Lamb for this tasty wrap. American lamb is superior to any other lamb as it's local, fresh and raised with a high industry standard. On top of all, it tastes absolutely better than any other! 
  • You can skip the seasoning step of the meat by buying taco seasoning from the store and simply mix that in the lamb with the onions and cook until the temperature of the meat is 175 degrees F at least.
  • When buying tortilla for this recipe, make sure you buy the large size 9 to 10 inch for wrapping. And a smaller one about 5 inch for the top. There has to be a significant difference in sizes so that the wrap holds its shape well.
  • The inside crunch layer is made using a tostado, otherwise you can use your favorite crunchy tortilla chips.
  • When it comes to layering, make sure you follow the steps as this is optimal cheese distribution. That way as you're cooking it, the layers hold themselves well as the cheese begins to melt.
  • When layering, make sure you only use the center/middle part of the tortilla to layer on. Avoid spreading the filling to the sides because it will be harder to wrap up later.
  • When folding, follow the steps and always make sure you have your fingers pressing down on the edges already folded in.
  • Sear the wrap with the seam side down ALWAYS so that the shape stays intact right away.