I love recreating restaurant favorites at home, and this Homemade Crunchwrap Supreme is a perfect example. It’s a delicious, handheld meal that combines seasoned beef, refried beans, fresh veggies, melty cheese, and a crispy tostada shell all wrapped inside a warm flour tortilla. It’s crispy on the outside, hearty and flavorful on the inside—perfect for taco nights or casual dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Filling:
1 lb ground beef (or ground chicken, turkey, or plant-based protein)
1 packet taco seasoning mix (or homemade taco seasoning)
1/4 cup water
1 cup refried beans (or black beans, if preferred)
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1 large tomato, diced
1/2 cup shredded mozzarella cheese (optional for extra stretch)
1/2 cup sour cream
1/4 cup salsa or pico de gallo (optional)
For the Crunch:
4 large flour tortillas
4 small tostada shells (or crispy corn tortillas)
Olive oil or cooking spray (for crisping)
Directions
Prepare the Beef Filling:
I cook the ground beef in a large skillet over medium heat until browned and crumbly, about 5-7 minutes. After draining any excess fat, I stir in the taco seasoning and water, then cook for another 2-3 minutes until the seasoning thickens into the meat mixture. Then, I set it aside.
Assemble the Crunchwrap:
I warm the large flour tortillas in a skillet to make them pliable for folding. On a tortilla laid flat, I spread a layer of refried beans in the center, leaving some space at the edges. Next, I add a few spoonfuls of the seasoned beef, followed by shredded lettuce, diced tomato, and shredded cheese. Then, I place a small tostada shell on top to add that iconic crunch. I spoon sour cream and salsa over the tostada, then carefully fold the tortilla edges inward, pleating as needed, to form a round, sealed package.
Cook the Crunchwrap:
I heat a skillet over medium-high heat with olive oil or cooking spray. Placing the Crunchwrap seam-side down, I cook it for 3-4 minutes until golden and crispy, then flip it carefully and cook the other side for another 3-4 minutes. I repeat this process with the remaining Crunchwraps.
Serve:
I slice the Crunchwrap in half and serve it hot, often with extra salsa, guacamole, or my favorite dipping sauces.
Servings and Timing
This recipe makes 4 Crunchwrap Supremes. It takes about 15 minutes to prepare and 15 minutes to cook, so the total time is roughly 30 minutes from start to finish.
Variations
I often switch up the protein by using ground chicken, turkey, or even plant-based meat alternatives. For a vegetarian version, black beans or grilled veggies work wonderfully in place of the meat. Adding jalapeños, avocado slices, or guacamole inside the wrap gives it a fresh twist. Sometimes, I like to sprinkle crushed tortilla chips inside before folding for an extra crunch.
Storage/Reheating
If I have leftovers, I store Crunchwraps wrapped tightly in the refrigerator for up to 2 days. To reheat, I use a skillet over medium heat to crisp up the tortilla again, flipping occasionally until warmed through. Microwaving works too but can make the tortilla soggy, so I prefer reheating on the stove.
FAQs
What can I use instead of ground beef?
I often swap ground beef for ground chicken, turkey, or plant-based protein like Beyond Meat or tofu, depending on what I have or my mood.
Can I make this recipe vegetarian?
Absolutely! I replace the beef with black beans, refried beans, or grilled vegetables for a tasty vegetarian option.
How do I keep the Crunchwrap from falling apart?
Warming the tortilla before folding helps it stay pliable. Also, folding carefully and pressing the edges firmly seals it. Cooking seam-side down first in the skillet helps keep it closed.
Can I freeze homemade Crunchwraps?
I don’t recommend freezing after assembly because the texture might suffer. However, you can freeze the cooked beef filling separately for up to 3 months and assemble fresh later.
What’s the best cheese to use?
I like a mix of cheddar for flavor and mozzarella for that melty, stretchy texture, but any shredded cheese you enjoy will work.
Conclusion
Making Homemade Crunchwrap Supremes is one of my favorite ways to bring a fun, crunchy, and flavorful meal to the table with minimal fuss. The mix of seasoned filling, fresh toppings, and a crispy tostada wrapped in a soft tortilla hits all the right notes. I appreciate how adaptable this recipe is, letting me customize it for any taste or dietary preference. Whether it’s a casual weeknight dinner or a weekend treat, this Crunchwrap always delivers satisfaction.
Recipe:
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Homemade Crunchwrap Supreme
- Total Time: 30 minutes
- Yield: 4 Crunchwrap Supremes
- Diet: Low Salt
Description
A delicious homemade version of the popular Crunchwrap Supreme featuring seasoned beef, refried beans, fresh veggies, melty cheese, and a crispy tostada shell wrapped inside a warm flour tortilla for a crispy, hearty handheld meal.
Ingredients
1 lb ground beef (or ground chicken, turkey, or plant-based protein)
1 packet taco seasoning mix (or homemade taco seasoning)
1/4 cup water
1 cup refried beans (or black beans, if preferred)
1 cup shredded lettuce
1 large tomato, diced
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese (optional)
1/2 cup sour cream
1/4 cup salsa or pico de gallo (optional)
4 large flour tortillas
4 small tostada shells (or crispy corn tortillas)
Olive oil or cooking spray (for crisping)
Instructions
- Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 5-7 minutes. Drain excess fat.
- Stir in taco seasoning and water; cook another 2-3 minutes until thickened. Set aside.
- Warm flour tortillas in a skillet until pliable.
- On each tortilla, spread a layer of refried beans in the center, leaving edges clear.
- Add seasoned beef on top of beans, followed by shredded lettuce, diced tomato, and shredded cheese.
- Place a small tostada shell on top of the fillings.
- Spoon sour cream and salsa over the tostada shell.
- Carefully fold tortilla edges inward, pleating to form a sealed round package.
- Heat skillet over medium-high heat with olive oil or cooking spray.
- Place Crunchwrap seam-side down and cook 3-4 minutes until golden and crispy.
- Flip and cook other side another 3-4 minutes.
- Repeat with remaining Crunchwraps.
- Slice in half and serve hot with extra salsa, guacamole, or dipping sauces.
Notes
Protein substitutions: ground chicken, turkey, or plant-based alternatives.
Vegetarian option: replace beef with black beans or grilled vegetables.
Add jalapeños, avocado slices, or guacamole for extra flavor.
Sprinkle crushed tortilla chips inside for added crunch.
Store leftovers wrapped in refrigerator for up to 2 days.
Reheat in skillet for best crispness; microwaving may make tortillas soggy.
Warming tortillas before folding helps prevent tearing and keeps them pliable.
Cook seam-side down first to keep Crunchwraps closed while cooking.
Freeze cooked beef filling separately for up to 3 months; avoid freezing assembled Crunchwraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Crunchwrap Supreme
- Calories: Approx. 450 kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg
