Homemade crunchwrap supremes aren’t the new kid on the block, but I had never tried to make them at home until several weeks ago and now I can never look back.
What took me so long to get here? Why are they so simple and so satisfying?!
Homemade Crunchwrap Supremes
When I think about crunchwrap supremes I always think about Taco Bell, obviously. But, like, Taco Bell at midnight. In fact, I made the crunchwraps at home and Jeremy and I devoured them, and a few days later we got one from Taco Bell for comparison reasons, and it did not even come close to how delicious these homemade ones are.
So, these are our new Taco Tuesday vibes. Crunchwrap supremes, homemade queso, the best margarita recipe, and tableside guacamole.
I call the above lineup the Ultimate Taco Tuesday. I was so obsessed with this Taco Tuesday glow up that I did a live cooking class with all of this (including margaritas two ways)! You can even get the class recording so you can follow along for your own Ultimate Taco Tuesday!
PrintHomemade Crunchwrap Supremes
Homemade crunchwrap supremes! These come together so fast and are so delicious that you will never want to order them from takeout again!
Ingredients
For the Taco Meat (for vegetarians, see note below):
- 2 lbs ground meat (I like to use 85/15 ground beef)
- 1 Tbsp olive oil
- 1/4 cup chopped red onion
- 1 Tbsp tomato paste
- 1 Tbsp chili powder
- 2 tsp salt
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp garlic powder
For the Crunchwrap:
- Large soft tortillas (get the ones that are noted for burritos! We want these to be large so we can fold them)
- Tostadas or hard shell tacos (I could not find tostadas in my grocery stores, so I picked up hard shell tacos)
- Refried beans (my favorite are Amy’s)
- Sliced tomatoes
- Homemade queso
- Sour cream
- Hot sauce (optional)
Instructions
For the Taco Meat:
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In a sauté pan, add the oil and turn heat to medium high. Once the pan comes to temperature, add the onion and sauté for 2 minutes.
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Add ground beef. With a meat crumbler, break apart the meat. Brown for 6 minutes.
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Add all the seasonings and the tomato paste. Mix to incorporate all ingredients.
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Turn heat to medium and cook for an additional 3 – 5 minutes.
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Turn off heat and set aside.
Assembly of Crunchwrap Supreme!
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Lay your large soft tortilla flat and spread the refried beans over the middle.
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Add your tostada or hard shell taco (if using a hardshell taco, break in half so it lays flat. We need the soft tortilla to fold over the hard shell so if you have to overlap the hardshell, that is fine!)
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Add ground meat, tomatoes, queso, and sour cream.
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Place a small sauté pan on medium heat. Add 1 Tbsp oil.
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Once the pan is heated, fold your crunchwrap (pull the edges of the soft tortilla over the hardshell). Add to the pan with the folded part down.
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Allow to sauté for about 2 minutes. Once golden brown, flip. Saute for an additional minute.
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Cut in half! Serve with guacamole and extra queso!
Notes
For vegetarians:
You can still enjoy this by just sautéing up some veggies in place of the taco meat! I like sliced sweet onion, sliced bell pepper, shiitake mushrooms, and if you are being extra, cubed potatoes (make sure they are cubed very small or sliced thin so they cook up).
This looks delicious! How many wraps does the recipe make?
5-6 crunchwrap supremes depending on how much you stuff each crunchwrap 🙂
I just told my husband this weekend we need to add Crunchwraps to the menu because my son misses them at Taco Bell!
We’ve got some allergies up in here, including beef, dairy and gluten. So I made these with ground turkey, Siete Foods queso and Siete foods hard shell and burrito-size almond flour tortillas – SO GOOD. My whole family requests them almost weekly – they’ve become a weeknight staple in our house!