Beef Crunchwrap Supreme

This Beef Crunchwrap Supreme is a stuffed beef tortilla filled with queso, a tostada shell, sour-cream, fresh lettuce, tomato, cilantro, and cheese. This cheesy taco wrap packs a ton of flavors & crunch!

Ever since I had one of these crunchwraps at Taco-Bell a few months ago, I just couldn’t get enough. This hybrid of a tostada/taco/burrito is one of the best examples of a great spin on Mexican food!

This wrap is named the Crunchwrap Supreme for a good reason and it sure does live up to its name! Just imagine layers of queso, taco spiced beef, a crunchy tostada shell in the middle and refreshing lettuce, tomato, cilantro and a sprinkle of lime. These Crunch Wraps are extremely delicious and worth every calorie!

Why you’ll love this Beef Crunchwrap Supreme

• Flavor Explosion: This recipe is a flavor-packed explosion of Tex-Mex goodness. From the savory taco-spiced beef to the creamy queso and the zesty lime, every bite is a delightful burst of taste.
• Crunchy Texture The addition of a tostada shell in the center of the wrap adds an irresistible crunch that takes your taste buds on a delightful journey. It’s the perfect textural contrast to the soft tortilla and creamy fillings.
• Easy to Make: With clear instructions and readily available ingredients like ground beef, taco seasoning mix, and queso, this recipe is easy for anyone to make at home. No need for culinary expertise.
• Customizable: You can personalize your Crunchwrap Supreme with your favorite toppings. Whether you like extra cheese, more cilantro, or an extra squeeze of lime, you have the freedom to make it your own.
• Make-Ahead Friendly: Busy schedule? No problem! These wraps are make-ahead friendly and can be frozen or stored in the fridge. They make for a convenient and satisfying meal option.

Ingredients in Beef Crunchwrap Supreme

• Ground beef: This will be seasoned with taco seasoning to create the filling.
• Queso: Or your favorite nacho cheese dip.
• Flour tortillas: We used large burrito-sized tortillas. We recommend no smaller than 10 inches for these crunchwrap supremes.
• Tostada shells: If you can not find tostada shells, bake corn tortillas at 400F for 10 minutes until crispy.
• Other fillings including sour cream, shredded lettuce, tomatoes, cilantro, lime juice, and shredded Mexican cheese blend.

How to make a Beef Crunchwrap Supreme

Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain the excess grease, then stir in taco seasoning and water. Simmer for 10 minutes.

Place a flour tortilla on a clean surface. Add 2 tablespoons of queso to the center, then layer with 1/2 cup of taco meat. Top with a tostada, a thin layer of sour cream and lettuce.

Add the tomato, cilantro, lime juice, and Mexican cheese to the top of the tostada.

To fold the crunch wrap, start at the bottom of the flour tortilla, fold it over the center fillings, and work your way around, making sure it’s fully covered. For any gaps, use a piece of another tortilla to cover them up.

Heat a non-stick pan over medium heat, add cooking spray or a light layer of oil, and place a crunch-wrap seam-side down in the pan. Cook for 2-3 minutes on each side until it’s golden-brown and crunchy.

Repeat for all the crunch-wraps. Serve them hot!

Expert Tips

• Tortilla Size Matters: Use large 10 or 12-inch flour tortillas for better coverage. Freshness is key to avoid tearing during folding.
• Tostada Shell Alternative: If tostada shells are unavailable, you can use corn tortillas baked at 400°F for 10 minutes until crispy.
• Make–Ahead Option: These wraps freeze and store well in the fridge, making them a convenient make-ahead meal.

Storage Tips

Refrigerator

Store leftover crunchwraps in an airtight container in the refrigerator for up to 2-3 days.

To reheat refrigerated crunchwraps, preheat a skillet over medium heat and cook for 2-3 minutes per side until warmed through.

Freezer

To freeze, individually wrap each crunchwrap tightly in plastic wrap or aluminum foil. Place them in a resealable freezer bag and store for up to 2-3 months.

To reheat frozen crunchwrap supremes, unwrap them and place them on a microwave-safe plate. Microwave on high for 2-3 minutes, then transfer to a hot skillet for 2-3 minutes on each side until crispy and heated thoroughly.

What to serve with Beef Crunchwrap Supremes

This is really a whole meal in one. You could make your beef crunchwrap supremes really special by serving them with our Avocado and Tomato Salsa or Chunky Guacamole.

Recipe FAQs

Looking for more Tex-Mex recipes?

• Chicken Taquitos
• 7 Layer Taco Dip
• Easy Chicken Tortilla Soup
• Crispy Shrimp Tacos with Cilantro Cabbage Slaw
• Cilantro Lime Chicken Burrito Bowls

Beef Crunchwrap Supremes

This Beef Crunchwrap Supreme is a stuffed beef tortilla filled with queso, a tostada shell, sour-cream, fresh lettuce, tomato, cilantro, and cheese. This cheesy taco wrap packs a ton of flavors & crunch!

4.72 from 14 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 529kcal

Author: Layla

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning mix
• 1/4 cup water
• 1/2 cup queso or nacho cheese dip
• 6 Large burrito-size flour tortillas 10 or 12 inch
• 6 tostada shells or corn tortillas (see note)
• 1/2 cup sour cream
• 2 cups lettuce shredded
• 1 tomato diced
• 1/4 cup cilantro minced
• 1 lime juiced
• 1 cup shredded Mexican cheese blend

Instructions

• Heat a large skillet to medium/high heat for 2-3 minutes. Add beef to skillet and cook and crumble the ground beef until no longer pink; Drain grease. Stir in the taco seasoning mix and water and allow mixture to simmer for 10 minutes.
  
  
• On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of tortilla, Top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime and shredded Mexican cheese.
  
  
• To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. If there is a spot left open in the center, cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered. Repeat with all remaining tortillas, tostadas and fillings.
  
  
• Heat a medium non-stick pan to medium heat; pray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 – 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!

Notes

• Tortilla Size Matters: Use large 10 or 12-inch flour tortillas for better coverage. Freshness is key to avoid tearing during folding.
• Tostada Shell Alternative: If tostada shells are unavailable, you can use corn tortillas baked at 400°F for 10 minutes until crispy.
• Make–Ahead Option: These wraps freeze and store well in the fridge, making them a convenient make-ahead meal.

Nutrition

Calories: 529kcal | Carbohydrates: 35g | Protein: 24g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1329mg | Potassium: 467mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1246IU | Vitamin C: 10mg | Calcium: 386mg | Iron: 4mg

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