Crunchwrap Supreme

Crunchwrap is a legendary food since 2006. A clever idea to combine three concepts into one hand-held package: almost every delicious part of crispy beef tacos, cheese sauce from nachos, and soft flour tortillas to wrap it all up. Everything is then processed like quesadilla into one.

We share this is how to make it at home and I’m not afraid to say it is better than you take it on a drive-through.

These Crunchwrap Supremes are filled with nacho cheese, seasoned beef, sour cream, tomatoes, and lettuce, all of which are wrapped in large flour tortillas. There is a corn tortilla hidden in it that gives us the crunch that we and many people like!

Crunchwrap Supreme easy dinner recipe #easydinnerrecipe


  • YIELDS:4


  1. 1 teaspoon. chili powder
  2. 1 pound of ground beef
  3. 1/2 tsp. cumin smooth
  4. 1/2 tsp. paprika powder
  5. Freshly ground black pepper
  6. Halal salt
  7. 1/2 c. nacho cheese sauce
  8. 4 tostada shells
  9. 8 large flour tortillas
  10. 2 c. grated lettuce
  11. 1 c. sour cream
  12. 1 c. grated cheddar
  13. 1 c. chopped tomatoes
  14. 1 teaspoon. vegetable oil
  15. 1 c. torn Monterey Jack


  1. Place a large nonstick skillet over medium heat, then combine beef and spices and season with pepper and salt. Cook, stir the meat with wood, until it is no longer pink, for about 6 minutes. Drain the pan and clean the pan.
  2. Stack 4 large flour tortillas and place the shell in the center. Using a paring knife, trace around the edge of the shell to cut 4 smaller sized flour tortillas.
  3. Build Crunchwraps: Choose one tablespoon of beef into the middle of the remaining 4 large flour tortillas, leaving a large leftover to fold. Sprinkle the cheese sauce on the base, then place the tostada shell on the base. Apply sour cream on each skin, then put tomatoes, lettuce, and cheese on top. Place smaller pieces of flour tortilla on top and fold the edges of the large tortilla firmly toward the center, making a fold. Flip the Crunchwraps quickly so the folds are at the bottom and they stay together.
  4. In the same pan over medium heat, heat the oil. Add the Crunchwrap with the seams to the bottom and cook until the tortillas are golden, about 3 minutes per side. Repeat with the remaining Crunchwraps.

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