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)

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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