Copycat Crunchwrap Supreme
A quick copycat recipe to make a popular layered beef and cheese wrap at home, customizable with your favorite toppings.
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Instructions
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Heat a large cast-iron skillet over medium-high. Brown 12 ounces lean ground beef, breaking it apart, for 5-7 minutes. Drain any excess fat.
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Return the pan to heat. Add 1/2 cup water and 3 tablespoons taco seasoning to the beef. Cook, stirring, until the water has evaporated, 2-3 minutes. Set aside.
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Place one large (10-12 inch) flour tortilla on a clean surface. Spoon 1 tablespoon nacho cheese into a 5-inch round in the center.
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Top the cheese with a heaping 1/4 cup of cooked ground beef, then place one tostada on top.
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Spread 2 teaspoons sour cream onto the tostada. Sprinkle 1/4 cup shredded lettuce, 2 tablespoons chopped tomato, and 1 teaspoon diced jalapeños over the sour cream.
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Fold the tortilla edges over the filling, working clockwise and pleating, until the filling is fully enclosed in 6-7 folds.
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Carefully flip the assembled wrap seam-side down. Repeat this process for any remaining wraps and filling.
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Heat 1 teaspoon neutral oil in a large nonstick skillet over medium. Place one wrap seam-side down, pressing gently with a spatula to seal the seams. Cook until golden brown, 2-3 minutes per side.
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Transfer the cooked wrap to a cutting board. Repeat with remaining wraps, using 1 teaspoon oil and wiping the skillet clean between each.
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Cut the finished wraps in half and serve warm, optionally with hot sauce.