Copycat Crunchwrap Supreme

Ever found yourself craving that iconic hexagonal fast-food creation at midnight, but the drive-thru seems too far away? I’ve been there too! This Copycat Crunchwrap Supreme brings all that layered goodness right to your kitchen, with the perfect balance of seasoned beef, creamy nacho cheese, cool sour cream, and that signature crunch.

What makes this homemade version special is the ability to customize it exactly to your taste while still maintaining that distinctive texture contrast we all love. Plus, making it yourself means fresher ingredients and the satisfaction of mastering a fast-food favorite that actually tastes better than the original!

Why You’ll Love This

• Customizable to your preferences – add more cheese, less lettuce, or spice it up however you like
• Perfect handheld meal that doesn’t fall apart like regular tacos
• Great for meal prep – make the components ahead and assemble when ready
• Kid-friendly dinner that the whole family will enjoy
• Impressive yet simple dish for casual entertaining

Ingredients

• ½ pound extra-lean ground beef
• 1 tablespoon taco seasoning
• 8 large flour tortillas (4 for the base, 4 for cutting into smaller tops)
• ½ cup jarred nacho cheese sauce or queso (optional)
• 4 tostadas (crispy flat corn tortillas)
• ½ cup sour cream
• 1 cup iceberg lettuce, finely shredded
• 1 plum tomato, deseeded and diced
• 2 cups cheddar cheese, shredded
• Cooking spray

Instructions

1. Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Sprinkle the taco seasoning over the beef and stir to combine. Cook for 7-8 minutes until the beef is fully cooked and no pink remains. Remove from heat and set aside.
2. Stack 4 of the flour tortillas on top of each other. Place a tostada in the center of the stack to use as a guide. Using kitchen scissors, cut around the tostada, leaving about ½ inch of extra space around the edges. This will create 4 smaller tortillas that will serve as the tops of your crunchwraps. Set these aside.
3. Lay out the 4 remaining large flour tortillas on a clean work surface. In the center of each tortilla, place about 2 tablespoons of the seasoned beef, spreading it in a circle slightly smaller than the tostada. Leave plenty of room around the edges for folding.
4. Drizzle 1-2 tablespoons of nacho cheese or queso sauce over the beef on each tortilla (if using). If you're not using nacho cheese, you can add a bit more shredded cheddar instead. Place a tostada firmly on top of the beef and cheese layer on each tortilla.
5. Spread about 2 tablespoons of sour cream over each tostada in a thin layer. Top with a small handful of shredded lettuce and some diced tomato, dividing these ingredients evenly among the 4 crunchwraps. Sprinkle a generous portion of shredded cheddar cheese over the vegetables.
6. Place one of the smaller flour tortillas on top of each stack of fillings. Starting with one section, fold the edge of the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections, working your way around in a pleated pattern, until all of the edges are folded over the center. The folds should overlap slightly to seal in the fillings.
7. Spray a large skillet with cooking spray and heat over medium heat. Carefully place a crunchwrap seam-side down in the hot skillet (the folded side should be against the pan to seal it). Cook for 2-3 minutes until golden brown and crispy. Flip carefully and cook the other side for another 2-3 minutes until crispy. Repeat with the remaining crunchwraps, cooking 1-2 at a time depending on the size of your skillet.
8. Remove the crunchwraps from the skillet and let them cool for about 1 minute. Cut each crunchwrap in half diagonally to reveal the layers inside. Serve immediately while still hot and crispy.

Tips & Variations

• For a vegetarian version, substitute the beef with black beans, refried beans, or plant-based ground meat alternative
• Add a layer of guacamole or sliced avocado for extra creaminess
• If your crunchwrap won’t stay closed, secure it with a toothpick before cooking (just remember to remove it before eating!)
• For a spicier version, mix some diced jalapeños into the beef or add hot sauce to the nacho cheese
• If you can’t find small corn tortillas, break a large tostada shell into pieces to create the crunchy layer
• Make mini crunchwraps using smaller tortillas for appetizer portions

Serving Suggestions

These copycat crunchwraps are a meal in themselves, but they pair wonderfully with classic Mexican sides. Serve with a side of Mexican rice and refried beans for a restaurant-style experience. A simple side salad with cilantro-lime dressing also makes a refreshing accompaniment.

Don’t forget the dipping options! Set out small bowls of salsa, extra sour cream, guacamole, or hot sauce so everyone can customize their crunchwrap experience.

Notes

• Store any leftover assembled (but uncooked) crunchwraps in the refrigerator for up to 24 hours, wrapped individually in foil
• The crunchwrap is done when both sides are golden brown and crispy, and you can feel that the cheese has melted inside
• If making for a crowd, keep finished crunchwraps warm in a 200°F oven while you complete the batch

FAQs

Can I make these ahead of time?
Yes! You can prepare all components separately and store them in the refrigerator. Assemble and cook just before serving for the best texture.

What’s the best way to reheat leftover crunchwraps?
For the best results, reheat in a dry skillet over medium heat for 2-3 minutes per side. You can also use an air fryer at 350°F for 3-4 minutes.

My tortilla keeps tearing when I fold it. What am I doing wrong?
Try warming your tortillas slightly before folding to make them more pliable. Also, be careful not to overfill the center, as this can cause tearing when folding.

Can I freeze these?
While you can freeze assembled but uncooked crunchwraps for up to 1 month, the fresh components like lettuce and tomato won’t hold up well. For freezing, I recommend omitting those ingredients and adding them fresh after reheating.

Copycat Crunchwrap Supreme

Recipe by Feel Tasty

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Ever found yourself craving that iconic hexagonal fast-food creation at midnight, but the drive-thru seems too far away? I’ve been there too! This Copycat Crunchwrap Supreme brings all that layered…

Servings4

Prep20 min

Cook20 min

Calories600 kcal

Ingredients

• ½ pound extra-lean ground beef
• 1 tablespoon taco seasoning
• 8 large flour tortillas (4 for the base, 4 for cutting into smaller tops)
• ½ cup jarred nacho cheese sauce or queso (optional)
• 4 tostadas (crispy flat corn tortillas)
• ½ cup sour cream
• 1 cup iceberg lettuce, finely shredded
• 1 plum tomato, deseeded and diced
• 2 cups cheddar cheese, shredded
• Cooking spray

Steps

1. Heat a medium skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Sprinkle the taco seasoning over the beef and stir to combine. Cook for 7-8 minutes until the beef is fully cooked and no pink remains. Remove from heat and set aside.
2. Stack 4 of the flour tortillas on top of each other. Place a tostada in the center of the stack to use as a guide. Using kitchen scissors, cut around the tostada, leaving about ½ inch of extra space around the edges. This will create 4 smaller tortillas that will serve as the tops of your crunchwraps. Set these aside.
3. Lay out the 4 remaining large flour tortillas on a clean work surface. In the center of each tortilla, place about 2 tablespoons of the seasoned beef, spreading it in a circle slightly smaller than the tostada. Leave plenty of room around the edges for folding.
4. Drizzle 1-2 tablespoons of nacho cheese or queso sauce over the beef on each tortilla (if using). If you're not using nacho cheese, you can add a bit more shredded cheddar instead. Place a tostada firmly on top of the beef and cheese layer on each tortilla.
5. Spread about 2 tablespoons of sour cream over each tostada in a thin layer. Top with a small handful of shredded lettuce and some diced tomato, dividing these ingredients evenly among the 4 crunchwraps. Sprinkle a generous portion of shredded cheddar cheese over the vegetables.
6. Place one of the smaller flour tortillas on top of each stack of fillings. Starting with one section, fold the edge of the large bottom tortilla up and over the smaller top tortilla. Continue folding in sections, working your way around in a pleated pattern, until all of the edges are folded over the center. The folds should overlap slightly to seal in the fillings.
7. Spray a large skillet with cooking spray and heat over medium heat. Carefully place a crunchwrap seam-side down in the hot skillet (the folded side should be against the pan to seal it). Cook for 2-3 minutes until golden brown and crispy. Flip carefully and cook the other side for another 2-3 minutes until crispy. Repeat with the remaining crunchwraps, cooking 1-2 at a time depending on the size of your skillet.
8. Remove the crunchwraps from the skillet and let them cool for about 1 minute. Cut each crunchwrap in half diagonally to reveal the layers inside. Serve immediately while still hot and crispy.

Nutrition (per serving)

• Calories: 600 kcal

Notes

• Store any leftover assembled (but uncooked) crunchwraps in the refrigerator for up to 24 hours, wrapped individually in foil
• The crunchwrap is done when both sides are golden brown and crispy, and you can feel that the cheese has melted inside
• If making for a crowd, keep finished crunchwraps warm in a 200°F oven while you complete the batch