Nothing beats the satisfaction of biting into a homemade Crunchwrap Supreme. It’s a handheld meal that brings together bold flavors and delightful textures all wrapped up in one neat package.
I remember the first time I made this at home—watching the edges crisp up golden brown while the layers of seasoned beef, tangy sour cream, and melted nacho cheese peeked through the tortilla. It felt like a little celebration on a plate.
Why You’ll Love It:
– Crispy tostada shell inside for the perfect crunch
– Soft flour tortilla wrapping creamy refried beans and nacho cheese sauce
– Fresh shredded lettuce and diced tomatoes add vibrant color and freshness
– Ground beef seasoned with taco seasoning delivers that classic taco flavor
– Easy to hold and eat with clean, folded edges and visible layers through the tortilla
Ready in just about 25 minutes, this pan-cooked Crunchwrap Supreme is a comforting meal that doesn’t skimp on flavor or texture.
Perfect for busy weeknights or casual weekend dinners.
Print
Crunchwrap Supreme
- Total Time: 25 minutes
- Yield: 4
Description
A pan-cooked Crunchwrap Supreme featuring seasoned ground beef, refried beans, nacho cheese sauce, and fresh toppings wrapped in a soft flour tortilla with a crispy tostada shell inside.
Ingredients
4 large flour tortillas
1 lb ground beef seasoned with taco seasoning
1 cup nacho cheese sauce
1 cup refried beans
1/2 cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded cheddar cheese
4 tostada shells
Instructions
Cook ground beef in a pan over medium heat until browned and cooked through. Drain excess fat.
Warm the flour tortillas briefly to make them pliable.
To assemble each Crunchwrap, spread a layer of refried beans in the center of a tortilla.
Add a layer of seasoned ground beef over the beans.
Drizzle nacho cheese sauce over the beef.
Place a tostada shell on top of the cheese sauce for crunch.
Spread sour cream over the tostada shell.
Top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
Fold the edges of the tortilla up and over the filling to form a hexagonal wrap, pinching edges to seal.
Heat a clean pan over medium heat and cook the Crunchwrap seam side down first.
Cook for 3-4 minutes on each side or until the tortilla is golden brown and crispy.
Serve immediately, placing the Crunchwrap flat on the plate to showcase the clean edges and visible layers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
FAQ
Q: Can I prepare the Crunchwraps ahead of time?
A: Yes! Assemble them and keep wrapped in foil in the fridge for up to 24 hours before cooking.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the fridge and enjoy within 2 days. Reheat in a pan to keep the tortilla crispy.
Go ahead—save, print, and cook this Crunchwrap Supreme to enjoy a delicious dinner that feels like a treat every time.