Homemade Crunchwrap Supreme Recipe (Taco Bell Copycat)

A stack of crunchwrap supremes cut in half showing the inside.

5 from 4 votes

Homemade Crunchwrap Supreme Recipe (Taco Bell Copycat)

This homemade crunchwrap supreme is a quick and easy Taco Bell copycat recipe made with perfectly seasoned ground beef, melty cheese, fresh toppings, and a crispy tostada.

Prep Time20

Cook Time10

Total Time30

Course: Quick and Easy Recipes, Sandwiches

Cuisine: Mexican

Servings: Crunchwraps

Calories: 655kcal

Author: Jessica

Ingredients

Toppings

4 Extra Large Flour Tortillas 12"
4 Tostadas (Crispy Corn Tortillas) see note 1
8 Slices American Cheese
1 cup Iceburg Lettuce shredded
½ cup Tomatoes diced
¼ cup Sour Cream
Hot Sauce optional
Sour Cream & Salsa optional, for serving

Seasoned Ground Beef Filling

1 lb Ground Beef
¼ cup Salsa of choice
2 Tablespoons Taco Seasoning

Instructions

Seasoned Ground Beef Filling

In a large skillet, add the ground beef. Cook the beef over medium heat until it is fully browned. Remove it from the heat and drain any excess fat. Return the beef to the pan, stir in the salsa and taco seasoning. Cook for an additional 1-2 minutes, remove from heat and set aside.

Assembling the Crunchwrap Supremes

Lay four extra-large tortillas out on a flat surface, and add ¼ of the ground beef to the center of each tortilla. Top each pile of ground beef with two slices of American cheese and one toastada. For each tortilla, on top of the tostada, spread 1 Tablespoon of sour cream, and top that with 2 Tablespoons freshly diced tomatoes and a ¼ cup of iceberg lettuce.
Fold the crunchwraps by starting at one edge, and folding the flour tortilla up and over the filling. Continue folding around the tortilla, overlapping each section towards the center until a sealed, hexagon-shaped wrap forms.
Working one at a time, place the wrapped tortilla, folded side down, into a frying pan. Cook over medium-low heat until the bottom is browned and crispy, about 5 minutes. Watch it closely, tortillas burn very easily. Flip the crunchwrap onto the top and brown for 3-4 minutes or until crispy.
Cut the crunchwraps in half and serve with additional sour cream and salsa.

Notes

How to make Tostadas - Heat about a cup of high-smoke point oil in a medium-sized skillet until it is hot (around 350°F). Fry plain 6" corn tortillas one at a time for 1-2 minutes per side until they are golden and crispy like a chip. Transfer to a towel-lined plate to drain. You will need 4 tostadas for this recipe.
If you prefer, crispy corn tortillas (tostadas) can be substituted for unsalted tortilla chips.
Use extra-large 12" tortillas or make your own homemade tortillas!
Sour cream can be substituted for plain greek yogurt.
Baked Crunchwraps - To bake crunchwraps, preheat the oven to 400°F and line a large baking sheet with parchment paper. Place the crunchwraps folded side down on the baking sheet and brush the tops with melted butter. Bake for 7-10 minutes until they are crispy and golden brown.
If the tortilla you are using is too small and doesn't fully close on the bottom, cut a quarter of an extra tortilla and place it in the center, on top of the lettuce. Then fold the main tortilla over the extra piece.
To prevent the tortilla from tearing while you are folding it, warm it up slightly in the microwave for 15 seconds before adding the filling.
To keep the crunchwraps sealed while cooking, cook the folded side first and ensure it is fully browned and crispy before flipping.
To prevent sogginess in your wrap, make sure the lettuce is dry, and the excess fat from the ground beef has been drained.
Press on the top of the crunchwrap while it is cooking for even browning, or cook crunchwraps in a panini press.
Store leftovers wrapped tightly in plastic wrap or an airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or oven.

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