How To Make A Crunchwrap

Mireille · 12/31/2021 at 2:57 am

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It is the best dinner in a wrap and very easy to make. The crunchwrap supreme is made big by Taco Bell but it is so easy to make yourself and tastes much better. So are you ready to learn how to make a crunchwrap? Let’s get started!

What You Need For This Recipe

So what is in a crunchwrap? You need quite some ingredients and do a little bit of cooking. Don’t be put off by all the ingredients it is very easy to make this recipe.

Make sure you have the following ready when you start making this dish:

Flour tortillas – use burrito-size flour tortillas and small flour tortillas
Corn tortillas – choose corn tortilla or tostada shells
Ground beef
Onion – finely dice
Garlic – fresh garlic
Seasoning – to season the meat use taco seasoning you can buy it in the store or make it from scratch
Sour cream
Iceberg lettuce – finely sliced
Roma tomatoes – dice
Tomato puree
Cheese – you need grated mozzarella cheese
Dip – choose nacho dip
Cooking spray or olive oil

Note that the full ingredients list, including measurements, can be found in the recipe card below.

If you have the time, make tortillas but you can easily make this recipe with store-bought tortillas. I always use seasoning myself as this tastes so much better than anything you buy in the store and has way less salty.

How To Make A Crunchwrap?

To make this recipe start heating a skillet to medium-high heat. Add the ground beef, cook it brown, and crumb it. This will take a couple of minutes.
If you have excess fat drain it. Finely chop the onion, mince the garlic, and add to the beef. Stir continuously until the onion is soft and translucent.
This takes about 3-5 minutes.
Now add the taco seasoning and stir it through the meat. Add some water to dissolve the seasoning and then add the tomato puree.
This gives so much flavor to taco meat. Stir and reduce the heat so the meat can simmer while you prepare the flour tortillas. Place the flour tortillas underneath a wet paper towel on a plate and warm them in the microwave for about 20 seconds.

Stack the Crunchwrap

Now it is time to put together the crunchwrap. Lay a big tortilla on a cutting board. Spread a couple of tablespoons of nacho dip in the middle of the tortilla.
Take 2 to 3 tablespoons of taco meat on top of the nacho dip. Then add the crunchy tostada shell on top of the taco meat. Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese.
Lastly, add a small tortilla on top of the cheese.

How To Fold The Crunchwrap?

Now it is time to fold this stack into a crunchwrap. To fold into the actual crunchwrap, take one edge of the big tortilla and fold this edge up to the center of the fillings.
Take the next edge and fold to it the center of the filling. Keep repeating this folding it as tight as possible, as you work your way around the tortilla.

Cook The Crunchwrap

Heat a skillet to medium heat and spray cooking spray or brush a bit of olive oil in the skillet. Place the crunchwrap supreme, seam-side down, in the skillet.
Cook the wrap for 2 to 3 minutes before you flip it over and bake the other side for another 2-3 min or until golden brown.
If you have two skillets bake two at a time else place the ready crunchwrap in a baking dish and cover it with lit to keep it warm while you make the remaining crunch wraps.

A Tasty Crunchwrap Recipe

Want to make the crunchwrap supreme at home? Well finally, we are making a crunchwrap on the Tortilla Channel. When you see how easy it is to make yourself and how delicious you will never go and buy in the store. The ingredients can be changed to your liking.

Add more of what you like and leave out what you don’t. These crunchwraps are great to make ahead but if you do just omit the lettuce if you want to freeze it because lettuce doesn’t store well in the freezer.

What Is A Crunchwrap?

If you have never heard of a crunchwrap, let me explain what it is. In 2006 Taco Bell invented this ultimate dinner wrap. They combined everything you like about the Mexican kitchen:

Tostadas – tostadas are the foundation of this recipe stacked up and filled with tasty ingredients
Beef tacos – add the most delicious beef used in your beef tacos
Chimichangas – wrapped with a soft tortilla and baked the crunchwrap is like a big baked chimichanga

Add some amazing nachos cheese dip, lettuce, and tomato. Fold the crunchwrap like a hexagon and bake in a hot skillet like a quesadilla before you serve it.

How To Store A Crunchwraps

You can make crunchwraps ahead and they store very well. There are several ways to store them. In all cases let them cool completely.

Tip: when storing your crunchwraps, do not add lettuce as this wilts.

Refrigerator – these wraps can be stored in the fridge. You can store them for 2 to 3 days in the refrigerator and you have three options:
- Prepare all the ingredients, store them separately and when you are ready, layer the wrap and bake them. You can prepare all the ingredients and combine the crunch wrap but do not yet bake them
- Prepare a crunchwrap and store it unbaked. Store them in a Ziploc bag or a food container and bake them when you want to serve them
- Prepare and bake the crunchwrap. Let them cool completely, store them in the fridge and reheat them when you want to serve
Freezer – if you want to keep these wraps longer you can store them in the freezer either baked or unbaked in a Ziploc bag or airtight food container. You can store them for up to 3 months in the freezer

How To Reheat Crunchwraps

To reheat your crunchwraps you again have various options. If frozen let them thaw first:

Cast-iron skillet – preheat a cast-iron skillet to medium. Do not heat the skillet too hot as tortillas brown very fast and the inside of the crunchwrap will not be warm. Add your crunchwrap and let it warm slowly. This can take up to 10 to 15 minutes. Turn the crunchwrap every 2 to 3 minutes
Oven – if you want to heat the wraps in the oven preheat your oven to 350℉/175℃. Wrap the crunchwraps individually in aluminum foil to prevent the outer tortilla from turning brown too fast and getting too crispy. Let them warm through for at least 10 minutes or until warm
Air Fryer – instead of in the oven you can also warm a crunchwrap in an Air Fryer. Preheat the Air Fryer to 325℉/160℃ for 3 minutes. Wrap the crunchwraps in aluminum foil to keep the tortillas from browning too fast. Let them heat for 5 to 7 minutes or until warm

More Baked Tortilla Recipes

If you like this recipe, you will love these baked tortilla recipes as well. Take a look:

Chimichangas – a great baked tortilla recipe
Shredded chicken tostada – a delicious recipe made with some (leftover) shredded whole chicken
Chicken enchilada – hot out of the oven these enchiladas are the ultimate baked tortillas
Tortilla taco lasagna – yes you can make a great lasagna with tortillas
Breakfast crunchwrap – a tasty crunchwrap filled with eggs, potatoes, and more

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How To Make A Crunchwrap

Mireille

Serves: 4 Prep Time: 5 minutes Cooking Time: 25 minutes

Easy way how to make a crunchwrap at home. Try this crunchwrap supreme recipe. With natural ingredients and on the table in no time!

Ingredients

4 burrito size flour tortillas
4 small fajitas sized tortillas
4 tostada shells
1 pound ground beef
2 cups of shredded lettuce
1 cup shredded cheese
7 Roma tomatoes
4 tablespoons sour cream
2 tablespoons taco seasoning mix
¼ cup water
2 tablespoons tomato puree
1 small onion, finely chopped
1 clove of garlic, minced
½ cup nacho dip
Cooking spray

Instructions

Preheat a skillet to medium-hot and brown the ground beef into a crumble. Drain excess fat
Finely chop the onion and mince the garlic. Add to the ground meat and stir continuously until the onion is soft and translucent
Add the taco seasoning mix and stir it through the beef. Add water and the tomato puree stir again and reduce the heat to a low simmer
Place flour tortillas on a plate covered by a wet paper towel and warm in the microwave for about 20 seconds
Lay a big tortilla on a cutting board. Spread a couple of tablespoons of nacho dip in the middle of the tortilla
Put 2 to 3 tablespoons taco meat on top of the nacho dip. Add the crunchy tostada shell on the taco meat
Add a thin layer of sour cream on the shell and top with Iceberg lettuce, quartered Roma tomato, and shredded mozzarella cheese
Add a small tortilla on top of the cheese
Fold the crunchwrap and start with the bottom of the tortilla. Fold the edge up to the center of the fillings. Repeat folding as tight as possible, as you work your way around the tortilla
Spray a skillet with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, into the skillet. Cook for 2-3 minutes
Flip and cook the other side for another 2-3 minutes or until golden brown.
Repeat for the remaining crunchwraps and eat immediately.

Notes

If you do not have cooking spray substitute with a tablespoon of olive oil and brush the skillet before baking the crunchwrap

How To Make A Crunchwrap

What You Need For This Recipe