Are you craving a delicious, cheesy, and crunchy meal that’s easy to make at home? The Homemade Crunch Wrap Supreme is the perfect answer! This tasty dish combines seasoned beef, fresh veggies, and warm tortillas into a satisfying wrap that everyone will love.
Why Make This Recipe
Making your own Crunch Wrap Supreme at home is a fun and rewarding experience. It is perfect for a quick dinner or a tasty lunch. Plus, you can customize it to your liking by adding your favorite toppings or extra ingredients. Enjoying this popular fast-food favorite at home also means you can make it healthier and save money!
How to Make Homemade Crunch Wrap Supreme
Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound ground beef
- 1 (1.25-ounce) package taco seasoning
- 4 12-inch flour tortillas (warmed)
- 1/2 cup nacho cheese (warmed)
- 4 tostada shells
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 Roma tomato (diced)
- 1 cup shredded Mexican blend cheese
Directions
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat.
- Add the ground beef and cook until it’s browned, about 3-5 minutes. Make sure to crumble the beef as it cooks. Stir in the taco seasoning and drain the excess fat. Set aside.
- Working one at a time, place some of the beef mixture in the center of each tortilla.
- Top with warm nacho cheese and a tostada shell. Spread sour cream evenly over the tostada shell, and then add shredded lettuce, diced tomato, and shredded cheese.
- Repeat these steps with the remaining tortillas.
- Fold the edges of each tortilla up and over the center. Keep folding tightly until the wrap is closed.
- Heat the remaining 1 tablespoon of olive oil in the large cast iron skillet. Place the wrap seam-side down and cook until the underside is golden brown, about 2 minutes.
- Flip the wrap and cook on the other side for another 1-2 minutes.
- Serve immediately.
How to Serve Homemade Crunch Wrap Supreme
Serve the Homemade Crunch Wrap Supreme hot, directly after cooking. You can offer extra sides such as salsa, guacamole, or more sour cream for dipping. This wrap is great for lunch or dinner and can be enjoyed with friends or family for an enjoyable meal.
How to Store Homemade Crunch Wrap Supreme
If you have any leftovers, wrap them tightly in plastic wrap or store them in an airtight container. Place the wraps in the refrigerator. They should be eaten within 1-2 days for the best quality.
Tips to Make Homemade Crunch Wrap Supreme
- Use Fresh Ingredients: Fresh toppings will enhance the flavor of your Crunch Wrap.
- Customize Your Filling: Feel free to add beans, corn, or other veggies for extra flavor and nutrition.
- Don’t Overfill: Keep your filling within the center of the tortilla to make folding easier.
Variation
You can easily turn this recipe into a vegetarian option by replacing the ground beef with black beans or a meat alternative. This will give you a delicious meat-free Crunch Wrap Supreme!
FAQs
- Can I freeze Homemade Crunch Wrap Supreme?
Yes, you can freeze the unwrapped burritos. Just wrap them tightly in foil or plastic wrap before freezing. Thaw and reheat before serving. - What if I don’t have taco seasoning?
You can make your own taco seasoning using chili powder, cumin, garlic powder, onion powder, and paprika for a flavorful substitute. - Can I use corn tortillas instead of flour tortillas?
Yes, corn tortillas can be used, but they may be a bit more fragile. Make sure to warm them before assembling the wraps to help them be more pliable.
Enjoy making and savoring your very own Homemade Crunch Wrap Supreme! It’s a fun meal that everyone will love.
Crunch Wrap Supreme
Ingredients
For the filling
- 1 pound ground beef
- 1.25 ounce taco seasoning 1 package
- 2 tablespoons olive oil divided
- 1/2 cup nacho cheese warmed
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 Roma tomato diced
- 1 cup shredded Mexican blend cheese
- 4 12-inch flour tortillas warmed
- 4 pieces tostada shells
Instructions
Preparation
- Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat.
- Add ground beef and cook until browned, about 3-5 minutes, crumbling the beef as it cooks.
- Stir in taco seasoning and drain excess fat. Set aside.
- Place some of the beef mixture in the center of each tortilla.
- Top with warm nacho cheese and a tostada shell.
- Spread sour cream evenly over the tostada shell, then add shredded lettuce, diced tomato, and shredded cheese.
- Repeat these steps with the remaining tortillas.
- Fold the edges of each tortilla up and over the center, folding tightly until closed.
Cooking
- Heat remaining 1 tablespoon of olive oil in the large cast iron skillet.
- Place the wrap seam-side down and cook until the underside is golden brown, about 2 minutes.
- Flip the wrap and cook on the other side for another 1-2 minutes.
Serving
- Serve immediately hot, with extra sides like salsa or guacamole.
