A satisfying, fun-to-make twist on a fast-food favourite, this homemade Crunchwrap wrap delivers layers of seasoned beef, melty cheese, fresh veggies and a satisfying crunch all wrapped inside a warm flour tortilla.
Why You’ll Love This Recipe
You get full control of the ingredients—fresh beef, real cheese and veggies rather than drive-thru versions.
The contrast of textures (soft tortilla, crunchy tostada shell inside, warm filling, cold lettuce) makes it more interesting than a standard burrito.
It’s customizable—swap the toppings, add heat or change proteins to suit your mood.
Making it at home means you can adjust seasoning, size and servings so it fits your time, budget and preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cook the beef: In a skillet over medium heat, add the ground beef. Season with chili powder, cumin, paprika, salt and black pepper. Cook, breaking the beef apart, until no pink remains (about 6 minutes). Drain excess fat if needed, then set the beef aside.
Warm the tortillas: If the flour tortillas are cold, warm them briefly in a dry skillet or microwave for a few seconds so they’re more pliable and less likely to tear when folding.
Assemble each wrap:
Lay one large tortilla flat on a work surface.
Spoon a portion of the seasoned beef into the centre of the tortilla, leaving enough border around for folding.
Drizzle about 2 Tbsp of the warmed nacho cheese sauce over the beef.
Sprinkle a portion of the shredded cheese blend on top.
Place one tostada shell directly in the centre of each filled tortilla.
Spread about 3 Tbsp of sour cream over the shell.
Add shredded lettuce and diced tomato.
Optionally add extra cheese on top.
If your tortilla is slightly too small and you worry the filling will fall out, cut a smaller round from a second tortilla and place it on top of the layers before folding.
Fold the tortilla edges toward the centre, making pleats all around so the wrap is sealed. Quickly flip it so the pleated side is on the bottom.
Cook the wrap: Heat the vegetable oil in the skillet over medium heat. Place the assembled wrap seam-side down in the skillet. Cook about 2-3 minutes until the bottom is golden and crisp, then flip and cook the other side for another 2-3 minutes until the wrap is golden brown. Repeat with remaining wraps.
Serve: Cut in half if desired and serve immediately with extra sour cream, salsa or guacamole on the side.
Servings and timing
This recipe makes 4 servings (one Crunchwrap per person).
Total time: About 30 minutes (10 minutes prep + 20 minutes cooking/assembly).
Variations
Swap the ground beef with ground turkey, chicken or a plant-based crumble for a vegetarian option.
Use refried beans or seasoned black beans instead of beef.
Add pickled jalapeños, grilled onions, avocado slices or guacamole for extra flavour.
Use a spicy nacho cheese or add cayenne/chili flakes for heat.
For a lighter version, use a whole wheat tortilla and a reduced-fat cheese blend, and skip the frying step by pressing in a dry skillet.
Change the crunch layer: instead of a tostada shell you could use crunchy tortilla chips or Doritos (just ensure no sharp edges to tear the wrap).
Storage/Reheating
Storage: Best enjoyed fresh. If you have leftovers, wrap them individually in foil or airtight containers and store in the fridge for up to 1-2 days. Reheating: For best results, reheat in a skillet over medium heat for about 2 minutes per side until crisp and heated through. Avoid microwave reheating if you want to preserve the crisp exterior. Note: The lettuce and tomato inside may lose some crispness when stored. If making ahead, you might want to keep cold ingredients separate and assemble just before serving.
FAQs
How do I prevent the tortilla from tearing when folding?
Warm the tortilla briefly so it becomes more pliable. Also, don’t overfill—leave a generous border around the filling so the edges can neatly fold. If your tortilla size is slightly small, cut a smaller tortilla round and place it atop the filling before folding to provide extra coverage.
Can I make this recipe gluten-free?
Yes. Choose gluten-free tortillas and ensure your tostada shells and cheese sauce are gluten-free. Many brands offer corn-based shells and certified gluten-free tortillas.
What if I don’t have a tostada shell?
You can substitute with a handful of crunchy tortilla chips (break off the sharp corners) or even a crisped corn tortilla. The key is having a crunchy layer to add texture.
Can I assemble ahead of time and cook later?
You can assemble the layers ahead, but for best texture fold and cook just before serving. If left assembled too long, the tortilla may soften and the crunch layer will lose its crisp.
Is there a vegetarian version of this recipe?
Absolutely. Replace the beef with refried beans, seasoned black beans, or even lentils. Use vegetable-based cheese or skip the meat entirely and load up with veggies and beans instead.
How spicy is this version?
The recipe as given is mildly spiced with chili powder, cumin and paprika. If you prefer more heat, add cayenne pepper, hot sauce or pickled jalapeños to taste.
Can I make this ahead and freeze?
Yes, but you’ll need to cook, cool slightly, wrap individually in foil and freeze. Reheat from frozen in a skillet over low-medium heat until warmed through and crisped. The texture may be slightly less fresh than when made and eaten immediately.
What kind of cheese works best?
A Mexican cheese blend (cheddar + Monterey Jack) works well for melt and flavour. You could also use pepper jack for added spice, or a single cheese such as cheddar if that’s what you have.
How can I make it lower-calorie?
Use lean ground beef (90/10) or ground turkey, reduce the amount of cheese or sour cream, use a whole wheat or lower-carb tortilla, skip the additional oil in cooking (use a non-stick skillet dry) and increase the veggie component.
Conclusion
This homemade version of a Crunchwrap Supreme captures all the fun: the savoury seasoned beef, the melted cheese, the cold fresh lettuce and tomatoes, and the crunch from the tostada shell — all wrapped in a warm flour tortilla. Because you make it at home, you personalise every element and get a great result with modest effort. Whether for family dinner, a weekend treat or a casual gathering, this recipe delivers plenty of satisfaction. Enjoy!
This homemade Crunchwrap Supreme is a delicious, customizable version of the fast-food classic, layered with seasoned beef, melty cheese, crisp tostada, fresh veggies, and wrapped in a toasted tortilla for the perfect balance of flavor and texture.
In a skillet over medium heat, cook ground beef with chili powder, cumin, paprika, salt, and pepper. Break apart and cook until no pink remains, about 6 minutes. Drain excess fat if needed and set aside.
Warm tortillas briefly in a skillet or microwave to make them pliable.
To assemble: place beef in the center of a tortilla, drizzle with nacho cheese sauce, sprinkle cheese, then top with a tostada shell. Spread sour cream over the shell, add lettuce and diced tomato, and more cheese if desired. Use a small tortilla piece to cover the top, then fold the edges of the large tortilla toward the center to seal.
Heat oil in a skillet over medium heat. Place wrap seam-side down and cook 2–3 minutes until golden. Flip and cook the other side for another 2–3 minutes. Repeat for all wraps.
Serve warm, cut in half if desired, with salsa, sour cream, or guacamole.
Notes
Warm tortillas before folding to prevent tearing.
If needed, patch the top of the filling with a smaller tortilla round before folding.
Use crunchy chips or crisped tortillas if tostadas aren’t available.
Can be made vegetarian with beans or plant-based meat alternatives.
Store leftovers wrapped in foil and reheat in a skillet for best results.
