Homemade Crunchwrap Supreme - Make the all-time favorite Taco Bell copycat Crunchwrap Supreme recipe! Freshly homemade, healthier, and bulkier than the original! Guarantee to satisfy even picky eaters!
I know you’ve been loving the Chicken Crunchwrap Supreme recipe so far, which was different from the original Taco Bell Crunchwrap Supreme, which is made with beef.
Crunchwrap Video
Looking for a lighter tortilla version? Try these crispy grilled Vegetarian Tostadas instead.
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Ingredients
- Cheesy - the more cheese the better! I love my crunch wraps or any wraps with lots of cheese and the best is to use two types of cheeses either varieties of Cheddar or Monterey cheese. You can also use grated mozzarella which melts fantastic!
- Lettuce - Romaine lettuce or any other leafy green of your choice will work here, it’s all about adding some healthy veggies, and crunchy filling to your crunchwrap.
- Ground beef - beef cooked in taco seasonings and the sauce really adds that extra flavor to the beef!
- Tomatoes - what is a crunchwrap without tomatoes? Use a mix of finely diced tomatoes and bell peppers.
- Sour cream - adds lightness and creaminess to balance off the spicy flavors from the taco mix.
- Avocados - make your own quick and easy guacamole by mixing up avocados with ½ teaspoon of garlic powder, a pinch of salt and 1 tablespoon of lemon juice. Or try my 3-ingredient guac.
- Onion - use sweet onions to add a little bit of sweetness or for a more zingy feel use red onions. So good in combination with cooked ground beef!
How To Make Crunchwrap
The whole process is very simple. First what you need to do is prepare the ingredients and cook the beef. Once the meat is made, the rest is really just assembling.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks.
Drain excess fat, and set aside.
How To Fold A Crunchwrap. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
- Related: Chicken fajita pasta
Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
How To Fold Crunchwrap - Step by step Instructions
Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
Then, once you’ve layered all the ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold the edges over that.
Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat.
Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!
These Homemade Crunchwrap Supreme are best served immediately when ready but feel free to refrigerate them for 1-2 days and reheat on the pan when ready to serve.
Like it hot? Drizzle my homemade Buffalo sauce on top!
And we love these Homemade Gluten-Free Tater Tots served on the side.
Easy Beef Dinner Recipes
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Recipe Card
Crunchwrap Supreme (With Step By Step Guide)
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INGREDIENTS
- ½ lb ground lean beef
- ¼ cup sweet white onion, diced
- 2 tablespoon taco sauce
- 2 teaspoon taco spice mix
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup shredded lettuce
- 1 tomato, diced
- 2 avocado, mashed
- 1 cup cheese mix, shredded (I used 2 types of cheddar)
- 2-3 tablespoon Sour cream
- 2 tostada shells
- 2 burrito size tortillas, (12 inches corn or regular tortillas)
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat, set aside.
- Crunchwrap Assembly. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
- Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
- Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
- Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that.
- Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!
VIDEO
NOTES
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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