The Easiest Homemade Crunchwrap Supreme Recipe

Ingredients

• 1.5 lb Ground Beef (80% lean, broken into small pieces while cooking)
• 1 small Yellow Onion (Finely chopped)
• 2 Tbsp Taco Seasoning (Store‑bought or homemade blend)
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 tsp Garlic Powder
• 2 Tbsp All‑Purpose Flour (Used to absorb excess grease)
• 8 Corn Tostada Shells (Large, toasted until lightly browned)
• 8 Flour Tortillas (10‑inch size, soft)
• 1 cup Cheese Sauce (Cheddar‑based, can be store‑bought or homemade)
• 0.5 cup Sour Cream
• 1 cup Lettuce (Shredded)
• 1 medium Tomato (Diced)
• 2 Tbsp Cilantro Lime Sauce (Optional garnish)
• 2 Tbsp Vegetable Oil (For pan‑frying)

Instructions

1. Prepare Vegetables

   Finely chop the yellow onion, dice the tomato, and shred the lettuce. Set aside in separate bowls.

   Time: PT10M

2. Cook Ground Beef

   Heat 1 Tbsp vegetable oil in a large skillet over medium‑high heat. Add the chopped onion and sauté until translucent, about 3 minutes. Add the ground beef, breaking it up with a spatula, and cook until fully browned, about 5 minutes.

   Time: PT8M

   Temperature: medium‑high

3. Season and Drain Beef

   Sprinkle taco seasoning, salt, pepper, and garlic powder over the beef. Stir for 1 minute. Lay a paper towel over the skillet, press gently, then sprinkle 2 Tbsp flour onto the grease and blot again to absorb excess fat. Drain any remaining liquid.

   Time: PT3M

4. Toast Tostada Shells

   Place the corn tostada shells in a toaster and toast until lightly browned, about 2 minutes. Remove and set aside.

   Time: PT2M

5. Assemble the Wrap Base

   Lay a flour tortilla flat. Spread 2 Tbsp cheese sauce over the center, add a generous scoop of the seasoned beef, then place a toasted tostada on top. Drizzle sour cream, sprinkle lettuce, tomato, and cilantro lime sauce if using.

   Time: PT5M

6. Fold and Seal the Wrap

   Fold the sides of the tortilla inward, then roll tightly, pressing gently to seal the seam.

   Time: PT2M

7. Pan‑Fry the Crunch Wrap

   Wipe the skillet clean, add 1 tsp oil, and heat over medium heat. Place the folded wrap seam‑side down and cook 3 minutes until golden, then flip and cook another 3 minutes. The wrap should be crispy and the cheese sauce melted.

   Time: PT6M

   Temperature: medium

8. Repeat for Remaining Wraps

   Repeat steps 5‑7 for the remaining tortillas, adjusting oil as needed.

   Time: PT10M

   Temperature: medium

9. Serve

   Slice each crunch wrap in half if desired and serve immediately while hot and crispy.

   Time: PT0M

Nutrition Facts

Calories

340

Protein

18 g

Carbohydrates

30 g

Fat

16 g

Fiber

3 g