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Homemade Copycat Crunchwrap Supreme recipe with layers of flavor.
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Copycat Crunchwrap Supreme

A delicious homemade version of the fast-food classic, packed with Tex-Mex flavors and a satisfying crunch.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main
Cuisine: Tex-Mex
Keyword: Easy
Servings: 4 servings

Equipment

  • Skillet
  • Mixing Bowl

Ingredients

Meat

  • 1/2 lb extra-lean ground beef

Seasoning

  • 1 tbsp taco seasoning
  • 2 tbsp water

Cheese

  • 1/2 cup nacho cheese sauce or shredded cheese, melted
  • 1/2 cup shredded cheddar or Mexican cheese blend

Vegetables

  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes

Condiments

  • 1/2 cup sour cream

Crunch

  • 1 cup tortilla chips or small tostada shells

Tortillas

  • 4 large burrito-size flour tortillas
  • 2 regular-size flour tortillas

Optional Toppings

  • jalapeños optional
  • hot sauce optional
  • guacamole optional

Instructions

  • In a large skillet over medium heat, add the extra-lean ground beef. Break it up with a wooden spoon and cook until browned, about 4-5 minutes. Drain any excess fat, then stir in the taco seasoning and water. Cook for another 2 minutes until the beef is evenly coated and sauce thickens. Set aside.
  • Warm the nacho cheese sauce until it’s smooth and pourable. If using shredded cheese, melt it gently to make it easier to layer. Chop the lettuce and tomatoes, and have the shredded cheese, sour cream, and any optional toppings ready.
  • Lay a large burrito-size tortilla on a flat surface. In the center, layer a couple spoonfuls of the cooked beef, a generous drizzle of nacho cheese sauce, and top with tortilla chips or a tostada shell for crunch. Add a scoop of sour cream, shredded lettuce, tomatoes, and some shredded cheese.
  • Place a regular-size flour tortilla on top of the stack. Fold the edges of the large tortilla up and over the center, pleating around to make a hexagonal wrap and sealing everything inside.
  • Heat a nonstick skillet over medium heat. Place the Crunchwrap seam-side down into the skillet. Cook for 2-3 minutes until golden brown, then flip and toast the other side for another 2 minutes. The Crunchwrap should be hot, crisp, and sealed.
  • Slice in half if desired, and serve with your favorite toppings: jalapeños, hot sauce, or creamy guacamole.

Notes

Store leftover Crunchwraps in an airtight container in the fridge for up to 3 days. Reheat in a lightly oiled skillet for best results.