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Homemade Crunchwrap Supreme sliced in half showing layers of beef, cheese, and lettuce

Homemade Crunchwrap Supreme

Seasoned beef, nacho cheese, a crispy tostada, and fresh toppings folded into a flour tortilla and griddled until golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4 crunchwraps
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 4 large 10-inch flour tortillas
  • 4 tostada shells
  • 1 cup nacho cheese sauce
  • 1/2 cup sour cream
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1/2 cup shredded Mexican cheese blend
  • 4 small 6-inch flour tortillas

Equipment

  • Large skillet or griddle (for cooking the beef and crisping the wraps)
  • Large flat spatula (for flipping)

Method
 

  1. Brown the beef, drain, then stir in taco seasoning and water and simmer 5 minutes.
  2. Spread nacho cheese in the center of a large tortilla.
  3. Top with beef, then a tostada shell.
  4. Add sour cream, lettuce, tomatoes, and shredded cheese on the tostada.
  5. Place a small tortilla on top of the filling.
  6. Fold the edges of the large tortilla up and over in pleats to seal.
  7. Tip: Warm the tortilla briefly first so it folds without tearing.
  8. Griddle seam-side down 2-3 minutes, flip, and cook until golden on both sides.
  9. Slice in half and serve.

Notes

Don't overfill or the wrap will be hard to seal.
Reheat leftovers in a skillet, not the microwave, to keep the crunch.