My teens love any dinner that mimics some of their favorite fast foods. We love making my popular Beef and Bean Crunch Wraps so we took them up a notch by recreating the iconic supreme crunch wrap! My recipe packs as much filling as you can possibly squeeze in while still being able to close them. these are little toasty tortilla packets filled with refried beans, ground beef, nacho cheese, a crispy tostada, sour cream, lettuce and tomato. Fun, filling, and delicious!
Ingredients Needed
- Burrito Size Tortillas– these should be at least 10″. Make sure they say burrito size, as smaller tortillas will not be able to wrap.
- Crispy TostadaStyle Tortilla – these are about 6″ and come in the packages you see in my photos.
- Street taco size tortillas
- Ground Beef
- Taco Seasoning
- Refried Beans
- Nacho Cheese
- Sour Cream
- Tomato
- Shredded Iceberg Lettuce
- Shredded cheddar
How to Assemble Crunch Wrap Supremes
The following is just a quick overview so you can get an idea of how to make these. Scroll to the bottom of this article for the full printable recipe!
- Lay a large burrito-size tortilla on a work surface. You can make one at a time, or lay out many tortillas to make a bunch at once.
- Spread refried beans, using the size of your crispy tortilla as a guide for diameter.
- Spread ground beef on top of beans and then some nacho cheese.
- Place a crispy tostada tortilla on top.
- Spread sour cream on top and add diced tomatoes, lettuce and shredded cheese.
- Top with a street taco size tortilla.
How to wrap and cook a crunch wrap
Wrap: Once all your components are layered, I like to spray a light coating of nonstick spray on top. I feel like it helps it to stick together! Put a hand on top of your small tortilla on top and while lightly pressing down, bring the sides of the bottom tortilla up, overlapping your folds into a bundle like the photo. Carefully and quickly flip it over so it’s seam side down.
Cook: Make sure your griddle is nice and hot to quickly sear and seal the folded side. If you leave it on the heat for too long, you really wilt the lettuce inside!
Storage and Other Tips
- These are best eaten fresh. If you plan to save leftovers to reheat, I recommend leaving out the lettuce. You can always stuff in some lettuce after warming and slicing in half. Also be aware that the crispy tortilla in the middle is only crispy when eaten right away.
- A large stovetop griddle works great for cooking these so you can make them all at the same time.
- TIP: You want your pan pretty hot so these get a real quick fry on the outside to seal, but not enough that it’s cooking the center.
- Start with all your warm ingredients hot and remember they go in the pan not to cook and heat through, but just to seal and crisp the outside.
- Fresh tortillas will wrap better. If yours aren’t super soft, warming for a few seconds in the microwave helps!
Listen in full transparency these were so tricky to photograph. When you cut into yours it will probably look like this photo below. I definitely stuffed a few extra tomatoes and a blob of sour cream in mine so you could see all the ingredients in photos! JUST as delicious either way!
Frequently Asked Questions
You can, but be advised that the lettuce will be wilted and the crispy tostada will probably be soft. This is because both these cooking methods tend to “bake” the crunch wraps and by the time the outside is toasted, the insides are pretty hot and cooked. If you still want to do that, you can cook them on a baking sheet in a 425°F oven until toasted (about 10 minutes) or in an airfryer at 400 for 2-3 minutes. Pan fried is for sure the best cooking method here.
These are best eaten fresh, but my beef and bean crunch wraps freeze beautifully!
Yes, you can prep ahead, however as mentioned earlier in this post, the longer they sit, the softer the crunch tortilla becomes.
Crunch Wrap Supreme
Equipment
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 5 large burrito size tortillas
- 1 can refried beans
- 1 cup Tostitos nacho cheese sauce
- 5 crunchy tostada tortillas
- ¾ cup sour cream
- 2-3 tomatoes seeded and diced
- 1 cup shredded iceberg lettuce
- ¾ cup shredded cheddar cheese
- 5 street taco size tortillas
Instructions
- In a large skillet, brown ground beef and season with taco seasoning as directed on package.
- While beef is cooking, warm both refried beans and nacho cheese sauce in the microwave until hot. You want all of your warm ingredients warm to start.
- Before assembling, heat a large skillet or griddle to medium heat.
- To assemble, lay large burrito size tortillas on work surface. Spread about 1/4 cup beans in the center of each one. Beans should cover an area the same size as your crunchy tostada tortillas, so use that for reference.
- On top of the beans, spread out about ½ cup taco meat and then drizzle with 1.5-2 tablespoons nacho cheese.
- Place crunchy tostada on top of the ground beef layer. (For extra crunch, you can add 2!) Spread about 2 tablespoons sour cream on top, sprinkle with about 3-4 tablespoons of diced tomato, 2-3 tablespoons shredded lettuce, and 2 tablespoons shredded cheese.
- Top lettuce and cheese layer with the small street taco size tortilla. I like to spray with nonstick spray at this point to help everything stick together during folding, but that's optional!
- While pressing down to keep things tight, start pulling the bottom tortilla up over the street taco size tortilla overlapping the edges as you go around in a circle until the whole thing is wrapped up. You want to wrap as snug as you can without tearing the tortilla. Fold all crunch wraps shut.
- Immediately add a little oil to your griddle and place crunch wraps on seam-side-down. Cook for just a minute to brown and seal the folded section and then flip so you don't totally wilt your lettuce.
- Brown the other side and then serve immediately.
Notes
- These are best eaten fresh. If you plan to save leftovers to reheat, I recommend leaving out the lettuce. You can always stuff in some lettuce after warming and slicing in half. Also be aware that the crispy tortilla in the middle is only crispy when eaten right away.
- A large stovetop griddle works great for cooking these so you can make them all at the same time.
- You want your pan pretty hot so these get a real quick fry on the outside to seal, but not enough that it’s cooking the center.
- Start with all your warm ingredients hot and remember they go in the pan not to cook and heat through, but just to seal and crisp the outside.
- Fresh tortillas will wrap better. If yours aren’t super soft, warming for a few seconds in the microwave helps!
Questions & Reviews
My teenagers LOVED these and even had two each! They said they were way better than the restaurant kind. They’ve officially been put into our dinner rotation.
Winner at our house tonight!
Yummy Yummy to my tummy! I love all wraps! Anything taco! Thanks for sharing and sooo much cheaper than Taco Bell which I occasionally visit but to expensive!!
I have had great success cooking these in a panini press. Both sides cook at the same time.
ooh, great tip!