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Copycat Crunchwrap Supreme Recipe

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This Copycat Crunchwrap Supreme is a homemade take on the popular fast-food favorite, layered with seasoned ground beef, creamy nacho cheese, crunchy tostadas, sour cream, crisp lettuce, fresh tomato, and melted cheddar cheese. Everything is folded into a large flour tortilla and toasted until golden and crisp.

Ingredients

  • ½ lb extra-lean ground beef
  • 1 tablespoon taco seasoning
  • 8 large flour tortillas
  • ½ cup jarred nacho cheese sauce or queso, optional
  • 4 tostadas
  • ½ cup sour cream
  • 1 cup iceberg lettuce, shredded
  • 1 plum tomato, deseeded and diced
  • 2 cups cheddar cheese, shredded
  • Cooking spray

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and fully cooked.
  2. Drain any excess grease if needed, then stir in the taco seasoning and a small splash of water. Cook for 1–2 minutes until the beef is well coated and flavorful.
  3. Warm the tortillas briefly so they become flexible and easier to fold.
  4. Place one large flour tortilla on a flat surface. Spoon a portion of the seasoned beef into the center.
  5. Add a spoonful of nacho cheese sauce or queso over the beef, if using.
  6. Place one tostada directly over the beef and cheese. Spread sour cream over the tostada.
  7. Top with shredded lettuce and diced tomato, followed by shredded cheddar cheese.
  8. Place a second flour tortilla over the filling if needed to help cover the center. Fold the edges of the bottom tortilla tightly toward the center, creating the characteristic Crunchwrap shape.
  9. Repeat with the remaining tortillas and fillings.
  10. Lightly coat a large skillet with cooking spray and heat over medium heat. Place each Crunchwrap seam-side down in the skillet.
  11. Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crisp and the cheese has melted.
  12. Slice in half and serve immediately.

Notes

  • Extra-lean ground beef works well because it keeps the filling from becoming too greasy.
  • If you cannot find tostadas, use small crispy corn tortillas as a substitute.
  • The nacho cheese sauce is optional; extra shredded cheddar can be used instead.
  • Warm the flour tortillas before assembling to prevent them from cracking during folding.
  • Cook the Crunchwrap seam-side down first to help seal the folded tortilla.
  • Add lettuce and tomato after the hot ingredients so they remain fresh and crisp.
  • For the best texture, serve the Crunchwraps immediately after toasting.

Find it online: https://ayoubrecipe.com/copycat-crunchwrap-supreme-recipe/