Print

Crispy Better Than Takeout Crunchwrap Supreme with Beef

crispy better than takeout Crunchwrap Supreme with beef - featured image
Print Recipe

A homemade version of the classic Crunchwrap Supreme featuring crispy edges, melty cheese, savory beef, and fresh lettuce wrapped in a warm tortilla. Quick and easy to make, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend preferred)
  • 1 tablespoon olive oil
  • 1/2 cup water or beef broth
  • 1 packet taco seasoning (or homemade blend: chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper)
  • 6 large flour tortillas (10–12 inch diameter)
  • 6 tostada shells (store-bought or homemade)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup diced tomatoes or pico de gallo
  • 1/2 cup sour cream or Greek yogurt
  • Optional: sliced jalapeños

Instructions

  1. Heat olive oil in a medium sauté pan over medium-high heat. Add ground beef and cook, breaking it up with a spatula, until browned and no longer pink, about 6-8 minutes. Drain excess grease if needed.
  2. Add water or beef broth and taco seasoning. Stir well and simmer for 3-4 minutes until liquid reduces and beef is well coated. Remove from heat and set aside.
  3. Lay a large flour tortilla flat. Spread about 1/4 cup sour cream or Greek yogurt in a circular shape in the center.
  4. Add 1/3 cup seasoned beef on top of the sour cream.
  5. Sprinkle a mix of shredded cheddar and Monterey Jack cheese (about 1/4 cup of each) over the beef.
  6. Place a tostada shell over the cheese layer.
  7. Add shredded lettuce and diced tomatoes on top of the tostada shell.
  8. Bring the edges of the flour tortilla up and over the filling, folding toward the center to create pleats and form a sealed wrap. Press gently to secure.
  9. Heat a skillet over medium heat and lightly grease with oil or non-stick spray.
  10. Place the assembled Crunchwrap seam-side down in the skillet. Cook for 4-6 minutes until the bottom is crispy and golden brown.
  11. Carefully flip and cook the other side for another 4-6 minutes until crisp and cheese is melted inside.
  12. Remove from heat and let rest for a minute before slicing in half. Serve warm with extra sour cream or salsa.

Notes

Warm tortillas briefly in the microwave if they crack while folding. Use moderate heat to avoid burning before cheese melts. Avoid overfilling to prevent tearing. Cast-iron skillet preferred for best crispiness. Crunchwraps can be assembled ahead and refrigerated or frozen for later use.

Nutrition

Keywords: Crunchwrap Supreme, beef, crispy, homemade, taco, easy dinner, weeknight meal, Mexican, pan-fried, cheesy

Find it online: https://tomyumy.com/crispy-better-than-takeout-crunchwrap-supreme-with-beef-recipe-easy-and-delicious/