Homemade Crunchwrap Supreme Recipe

Two homemade crunchwrap supremes, one split in half.

5 from 1 vote

Homemade Crunchwrap Supreme Recipe

My homemade take on a classic fast food option, this crunchwrap supreme recipe features layers of seasoned beef, cheese sauce, crunchy tostadas, sour cream, and fresh toppings. Paired with a creamy, spicy sauce, it's quick, easy, and so delicious!

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: American, Tex Mex

Keyword: crunchwrap recipe, homemade crunchwrap, homemade crunchwrap supreme, how to make a crunchwrap

Servings: servings

Equipment

1 Large Skillet
1 Small Skillet
Paper Towels
1 Small Saucepan
1 Wooden Spoon
1 Whisk
1 Cutting Board
1 Chef’s Knife
1 Small Plate (4–5 inches / 10–12 centimeters)
1 Blender or Food Processor
Measuring Cups and Spoons

Ingredients

For the Beef Filling

2 tablespoon neutral oil divided
½ medium yellow onion diced
1 pound ground beef, 80/20
2 tablespoon pickled jalapeños chopped
2 teaspoon chili powder
2 teaspoon garlic powder
2 teaspoon cumin
½ teaspoon smoked paprika
kosher salt to taste
black pepper to taste

For the Tostada Shells

neutral oil (~1 cup / 240 milliliter, enough for ½ inch depth in pan) for frying
4 corn tortillas

For the Cheese Sauce

2 tablespoon butter
2 tablespoon all-purpose flour
1 ½ cup whole milk
2 slice American cheese, torn
6 ounce mild cheddar cheese freshly shredded

For the Dipping Sauce

½ cup sour cream
2 small garlic clove crushed
1 large jalapeño
½ small bunch cilantro leaves and stems roughly chopped
¼ cup lime juice
¼ teaspoon cumin
Pinch sugar
kosher salt to taste
½ ripe avocado

For the Crunchwrap Assembly

8 large burrito-size tortillas divided
½ cup sour cream
1 small head iceberg lettuce finely shredded
2 Roma tomatoes deseeded and chopped
8 ounce Colby Jack cheese shredded

US Customary - Metric

Instructions

Beef Filling

In a large skillet over medium-high heat, add one tablespoon (15 milliliter) oil. Once shimmering, add diced onions and cook until translucent, about three minutes.
2 tablespoon neutral oil, ½ medium yellow onion
Add ground beef and break into small pieces with a wooden spoon. Cook five to six minutes, or until browned and no longer pink.
1 pound ground beef, 80/20
Add ¼ cup (60 milliliter) water, pickled jalapeños, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Cook one to two minutes, until fragrant. Remove from heat and set aside.
2 tablespoon pickled jalapeños, 2 teaspoon chili powder, 2 teaspoon garlic powder, 2 teaspoon cumin, ½ teaspoon smoked paprika, kosher salt to taste, black pepper

Tostada Shells

Line a plate with paper towels.
In a small skillet over medium heat, add ½ inch (1.25 centimeters) oil (about one cup / 240 milliliter). Once shimmering, fry each corn tortilla for 45–60 seconds per side, until golden brown and crisp.
neutral oil (~1 cup / 240 milliliter, enough for ½ inch depth in pan), 4 corn tortillas
Transfer to prepared plate, season with salt, and set aside.

Nacho Cheese Sauce

In a small saucepan over medium-low heat, melt butter. Sprinkle flour over top and whisk to combine. Cook one to two minutes, until slightly darker and nutty-smelling.
2 tablespoon butter, 2 tablespoon all-purpose flour
Slowly whisk in milk. Cook one to two minutes until thickened.
1 ½ cup whole milk
Add American cheese, whisk until melted. Gradually add cheddar cheese, whisking between additions, until melted. Cover and keep warm.
2 slice American cheese, torn, 6 ounce mild cheddar cheese

Dipping Sauce

In a blender, combine sour cream, garlic, jalapeño, cilantro, lime juice, cumin, sugar, and salt. Blend until smooth.
½ cup sour cream, 2 small garlic clove, 1 large jalapeño, ½ small bunch cilantro, ¼ cup lime juice, ¼ teaspoon cumin, Pinch sugar, kosher salt
Add avocado and blend again until creamy. Transfer to a resealable container and refrigerate until ready to use.
½ ripe avocado

Assemble the Crunchwrap

On a cutting board, place a large tortilla and top with a small plate (four to five inches / ten to twelve centimeters). Cut around the plate to make smaller circles. Repeat with three more tortillas; set aside.
8 large burrito-size tortillas
On a large tortilla, layer ¼ cup (35 gram) beef, a drizzle of nacho cheese sauce, a tostada shell, sour cream, lettuce, tomato, and Colby Jack cheese. Top with a trimmed tortilla circle.
8 ounce Colby Jack cheese, ½ cup sour cream, 1 small head iceberg lettuce, 2 Roma tomatoes
Fold the edges of the large tortilla toward the center to form pleats. Invert to hold shape. Repeat with remaining tortillas.

Cook

In the same large skillet over medium-low heat, add remaining oil. Place crunchwraps seam-side down and cook five minutes, until golden brown.
Flip and cook the other side until golden. Transfer to serving platter.
Let cool slightly, cut in half, and serve warm with dipping sauce.

Video

Notes

Storage: Wrap cooled crunchwraps in foil, and store them in the fridge for up to three days. Keep the dipping sauce in a separate airtight container for up to a week.

Nutrition