Copycat Crunchwrap Supreme Recipe

4.91 from 21 votes

This Copycat Crunchwrap Supreme tastes just like Taco Bell! It's super crispy and loaded with taco meat, veggies and cheese.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, tex mex

Servings: servings

Calories: 600kcal

1/2 lb extra-lean ground beef
1 tbsp taco seasoning
8 large flour tortillas
1/2 cup jarred nacho cheese sauce or queso optional; could use more cheese instead
4 tostadas
1/2 cup sour cream
1 cup iceberg lettuce shredded
1 plum tomato deseeded and diced
2 cups cheddar cheese shredded
Cooking spray

Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada. Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!

Make your own taco seasoning or use a store-bought blend.

Cut down on the calorie count by using low-fat sour cream and swapping out the nacho cheese for shredded cheese.

For a vegetarian version, use refried beans or black beans.

Store the ground beef in the fridge for 5 days. Reheat in a skillet, then use to make your fresh crunchwrap.