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Get ready to elevate your at-home taco night with a Beef (or Chicken) Crunchwrap Supreme that’s loaded with all the flavors you love! This recipe brings together layers of seasoned ground beef, nacho cheese, crisp tostada shells, cool sour cream, fresh veggies, and a blend of shredded cheddar and Monterey Jack, all wrapped in a golden, toasted tortilla. Every bite delivers a perfect balance of spice, crunch, and creaminess—think of it as a homemade take on a fast-food favorite, but even better! Whether you’re cooking for a crowd or treating yourself, this Crunchwrap Supreme is sure to satisfy every craving. So, grab your tortillas and let’s get wrapping!
The Beef Crunchwrap Supreme recipe can be found here.
The Chicken Crunchwrap Supreme recipe can be found here.
Start by adding the ground beef OR ground chicken to a large skillet and season with the chili powder, paprika, cumin, salt, and pepper. Cook over medium heat, breaking apart as it cooks, until cooked through. Remove to a paper towel lined plate to absorb the grease and wipe the skillet clean. Pro tip: make both recipes at the same time so you can serve both beef and chicken for dinner. Have one skillet with beef and a second skillet with chicken cooking at the same time! Just make sure to double the rest of the ingredients so you don’t run out or plan to save some of the meat to use in other recipes.
Stack 4 of the large tortillas in a stack and place a tostada in the center. Use a paring knife to trace around the edge of the tostada to cut 4 smaller flour rounds. Use can also do this one at a time if you prefer. Discard the outer part of the large tortillas and set the small rounds aside.
You are now ready to assemble the Crunchwrap Supremes. Divide the ground beef OR ground chicken (or a combination of the 2) evenly to the center of the remaining 4 large tortillas. Make sure to leave a large border. Drizzle the nacho cheese over the meat – use as much or as little as you like. Place a tostada shell on top.
Next, spread sour cream over each tostada shell. Then, top with lettuce, tomato, cheddar cheese, and Monterey jack cheese. Again, use as much or as little of each topping as you like. Place one of the small round tortillas you cut out on top of the cheese.
Working one at a time, tightly fold the edges of the large tortilla toward the center, creating pleats, as you work around the tortilla. Invert the Crunchwrap (turn upside down) so the pleats are on the bottom, containing the ingredients on the inside. Repeat until all 4 have been folded.
In the same skilled you used to cook the meat, heat a small amount of oil over medium heat. Add one Crunchwrap, seam-side down, and cook until the tortilla is golden brown, about 3-4 minutes, then flip and cook on the other side until golden brown. Repeat with the remaining Crunchwraps. If you are worried about them getting cold until ready to serve, you can transfer to a baking sheet and keep warm in a 200-degree F oven while you cook the remaining Crunchwraps.
Serve warm and enjoy! I recommend slicing in half, so they are easier to hold.
The Beef Crunchwrap Supreme recipe can be found here.
The Chicken Crunchwrap Supreme recipe can be found here.
And there you have it—a homemade Beef (or Chicken) Crunchwrap Supreme that’s bursting with flavor and texture in every bite! By making these at home, you can customize each wrap to suit your taste, add extra toppings, or adjust the spice level to make it just right. These are perfect for a cozy night in, game day, or any time you want to enjoy a satisfying, crowd-pleasing meal without the takeout. Serve them up with a side of salsa, guacamole, or extra nacho cheese for dipping, and watch them disappear!
Happy crunching!
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