Copycat Crunchwrap Supreme
Recreate the iconic fast-food favorite at home with this surprisingly easy Copycat Crunchwrap Supreme recipe. Featuring seasoned ground beef, creamy refried beans, melty cheese, cool lettuce and tomatoes, and that essential crunchy tostada layer, all wrapped and grilled to golden perfection. It's quicker than the drive-thru and tastes just like the real deal!
Equipment
- Skillet
- Griddle
- Cutting board
Ingredients
For the Seasoned Ground Beef (Makes enough for 4 crunchwraps)
- 450 g lean ground beef 1 lb
- 1/2 small onion finely diced
- 1 clove garlic minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1-2 tbsp water
For Assembly (for 4 Crunchwraps)
- 4 large flour tortillas about 10-inch or 25cm
- 4 tostada shells or corn tortillas fried crispy
- all Seasoned Ground Beef mixture prepared as described above
- 120 g refried beans ½ cup, warmed slightly
- 80 g shredded cheddar cheese ½ cup, or a Mexican blend
- 1/2 cup chopped lettuce
- 1/4 cup diced tomatoes
- 1/4-1/2 cup taco sauce or nacho cheese sauce
Instructions
- Step 1: Cook the Beef Heat a skillet over medium heat. Add ground beef, diced onion, and minced garlic. Cook and stir until browned and cooked through. Drain excess fat. Stir in chili powder, cumin, paprika, salt, and pepper. Mix well. Add 1-2 tbsp water and simmer gently for 2-3 minutes until slightly saucy. Remove from heat and set aside.
- Step 2: Prepare Your Fillings While the beef rests, warm the refried beans slightly. Shred cheese if needed, and chop lettuce and tomatoes. Have all fillings ready for assembly.
- Step 3: Layer the Crunchwrap Lay one large flour tortilla flat. Place a tostada shell in the center. Spoon warmed refried beans into the tostada shell. Add seasoned ground beef on top of beans inside the shell, then sprinkle with shredded cheese. On top of the cheese inside the shell, add chopped lettuce and diced tomatoes. Drizzle with taco sauce or nacho cheese sauce.
- Step 4: Fold the Crunchwrap Fold one edge of the large tortilla over the filling, just past the edge of the tostada shell. Continue folding the edges in, working your way around the circle, creating a neat, square-ish or hexagonal packet. Press down gently to help seal. Use a tiny bit of water on the edge if the tortilla is stiff.
- Step 5: Cook the Crunchwrap Heat a skillet or griddle over medium heat. Lightly oil both sides of the folded crunchwrap packet. Place seam-side down in the hot pan. Cook for 2-3 minutes until golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until golden and crisp.
- Step 6: Serve! Transfer cooked crunchwrap to a cutting board. Slice in half diagonally. Serve warm and enjoy.
Notes
To prevent blowouts, avoid overfilling the crunchwrap. Warming the large tortilla slightly can make folding easier. Ensure the final fold is tucked under before cooking; starting seam-side down helps seal it. Cook over medium heat to ensure the outside gets crispy without burning before the inside heats through. The seasoned ground beef and chopped veggies can be prepped a day or two ahead. Best enjoyed fresh, but cooked crunchwraps can be stored in the fridge for 1-2 days; reheat in a skillet to restore crispness.