Why you will love this Homemade Crunchwrap Supreme
It is vegetarian friendly – This Homemade Crunchwrap Supreme is actually made with Plant Boss All-Purchase Plant Crumbs. Plant Boss is THE brand for plant-based beef that is actally made with great ingredients and taste IDENTICAL. It is made from pea protein and the ingredients are just incredible. NOT SPONSORED – just a personal fan.
Ingredient control – Nobody is going to disrespect the OG Crunchwrap Supreme, but making it homemade gives you ingredient control. Making Homemade Crunchwrap Supremes enables you to know exactly what ingredients you are in your meal.
It taste identical – Sometimes making these things homemade – it can alter the flavor. I will not deny that. But this recipe is identical to the OG. You will love it!
What you need to make the Homemade Crunchwrap Supreme
- Extra-lean ground beef or ground beef substitute
- Taco seasoning
- Large flour tortillas
- Jarred nacho cheese sauce or queso
- Tostadas
- Sour cream
- Iceberg lettuce
- Plum tomato
- Asiago blend Mexican cheese or Mexican blend cheese
- Cooking spray
How to make Homemade Crunchwrap Supremes
- Heat a medium skillet over med-high heat. Add ground beef/”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 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!
Recipe Tips
Meat Variations – You could substitute the meat for pulled pork or shredded chicken. If you have some leftover if your fridge, you could make this recipe quickly!
Meal Prep – These ARE NOT meal prep friendly. You have to assemble at the time you exact to consume them. The tortillas and tostadas will get soggy and will be no good.
Taco Sauce – Use your favorite taco sauce or Taco Bell taco sauce to add even more flavor to each bite. They sell taco bell taco seasoning and taco bell sauces in store now.
Storage Tips
- Store ingredients ahead of time. You can cut and prep the produce ahead of time. You can also cook and store the ground beef so it is ready when you would like to assemble. Just make sure to warm up the beef when you are ready to assemble.
- STORE. Homemade Crunch Wraps are best fresh.
Homemade Crunchwrap Supreme
Ingredients
- ½ lb extra-lean ground beef or ground beef substitute
- 1 tbsp taco seasoning
- 8 large flour tortillas
- ½ cup jarred nacho cheese sauce or queso
- 4 tostadas
- ½ cup sour cream
- 1 cup iceberg lettuce shredded
- 1 plum tomato deseeded and diced
- 2 cups asiago blend mexican cheese or mexican blend cheese, shredded
- Cooking spray
Instructions
- Heat a medium skillet over med-high heat. Add ground beef/"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 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!
