Copycat Crunchwrap Supreme Recipe

Ground beef: The main protein component, providing a savory and hearty base.

Taco seasoning: A blend of spices that adds a classic Mexican flavor to the beef.

Nacho cheese sauce: Creamy and cheesy, this sauce adds a rich layer of flavor.

Flour tortillas: Large and soft, these tortillas wrap everything together.

Corn tostadas: Crunchy and sturdy, they add a delightful texture contrast.

Sour cream: Adds a cool and tangy element to balance the flavors.

Shredded lettuce: Fresh and crisp, it adds a refreshing crunch.

Diced tomatoes: Juicy and sweet, they provide a burst of freshness.

Shredded cheese: Melts beautifully, adding a gooey and cheesy finish.

When folding the flour tortilla to create the hexagon shape, make sure to work quickly and keep the fillings tightly packed. This will help prevent the crunchwrap from falling apart during cooking. Additionally, using a skillet with a lid can help melt the cheese and heat the ingredients evenly, ensuring a perfectly crispy and cohesive crunchwrap supreme.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• taco seasoning - Substitute with homemade taco seasoning: Combine chili powder, cumin, garlic powder, onion powder, paprika, and oregano for a fresh and customizable seasoning mix.

• nacho cheese sauce - Substitute with queso blanco: Queso blanco offers a creamy and slightly tangy alternative that pairs well with the other ingredients.

• flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas add a bit more fiber and a slightly nuttier flavor.

• corn tostadas - Substitute with baked tortilla chips: Baked tortilla chips provide a similar crunch with less oil and fewer calories.

• sour cream - Substitute with Greek yogurt: Greek yogurt is a healthier option with more protein and a similar tangy taste.

• shredded lettuce - Substitute with baby spinach: Baby spinach adds more nutrients and a slightly different texture while still providing a fresh, green element.

• diced tomatoes - Substitute with salsa: Salsa adds a bit more flavor and moisture, enhancing the overall taste of the dish.

• shredded cheese - Substitute with vegan cheese: Vegan cheese provides a dairy-free alternative that melts well and offers a similar cheesy flavor.

• Allow the crunchwraps to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each crunchwrap individually in aluminum foil or plastic wrap to maintain freshness and prevent them from sticking together.
• Place the wrapped crunchwraps in an airtight container or a resealable plastic bag. This helps to keep out moisture and air, preserving the texture and flavor.
• Store the container or bag in the refrigerator if you plan to eat the crunchwraps within 3-4 days. For longer storage, place them in the freezer.
• When freezing, label the container or bag with the date to keep track of how long they have been stored. Crunchwraps can be frozen for up to 2 months.
• To reheat refrigerated crunchwraps, preheat your oven to 350°F (175°C). Place the crunchwraps on a baking sheet and heat for 10-15 minutes, or until warmed through.
• For frozen crunchwraps, thaw them in the refrigerator overnight before reheating. Alternatively, you can reheat them directly from frozen by baking at 350°F (175°C) for 20-25 minutes.
• If you prefer using a microwave, unwrap the crunchwrap and place it on a microwave-safe plate. Cover with a damp paper towel to retain moisture and heat on medium power for 2-3 minutes, checking halfway through.
• For a crispier texture, you can finish reheating the crunchwrap in a skillet over medium heat for 1-2 minutes per side after microwaving.
• Always ensure the crunchwrap is heated thoroughly before serving, with the internal temperature reaching at least 165°F (74°C) for food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Wrap each Crunchwrap Supreme in aluminum foil to prevent it from drying out. Place them on a baking sheet and heat for about 15-20 minutes, or until the ground beef and nacho cheese sauce are warmed through. This method ensures the flour tortillas stay crispy.

• Skillet Method: Heat a non-stick skillet over medium heat. Place the Crunchwrap Supreme seam-side down in the skillet. Cover with a lid to help retain moisture and heat evenly. Cook for about 3-4 minutes on each side, or until the tortilla is crispy and the beef and cheese are hot.

• Microwave Method: This is the quickest method but may result in a less crispy tortilla. Place the Crunchwrap Supreme on a microwave-safe plate. Cover with a damp paper towel to keep it moist. Microwave on high for 1-2 minutes, checking halfway through to ensure even heating. If needed, continue to microwave in 30-second intervals until heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the Crunchwrap Supreme in the air fryer basket, making sure they are not overlapping. Heat for about 5-7 minutes, flipping halfway through, until the tortilla is crispy and the filling is hot. This method gives a great balance of speed and crispiness.

• Skillet: Used to cook the ground beef until browned and to crisp up the assembled crunchwrap.

• Spatula: Handy for stirring and breaking up the ground beef as it cooks.

• Measuring cup: Useful for measuring out the nacho cheese sauce, sour cream, shredded lettuce, diced tomatoes, and shredded cheese.

• Small pot: Ideal for warming the nacho cheese sauce.

• Microwave: An alternative option for warming the nacho cheese sauce.

• Large flour tortillas: The base for assembling the crunchwrap.

• Corn tostadas: Adds a crunchy layer inside the crunchwrap.

• Knife: Necessary for dicing the tomatoes.

• Cutting board: Provides a surface for dicing the tomatoes and shredding the lettuce.

• Mixing bowl: Optional for mixing the taco seasoning with the cooked ground beef if you prefer.

• Plate: Useful for laying out the large flour tortilla and assembling the crunchwrap.

• Tongs: Helpful for flipping the crunchwrap in the skillet to ensure even browning.

Prepare the filling: Cook the ground beef and mix with taco seasoning in advance. Store in the fridge until ready to use.

Warm the cheese: Heat the nacho cheese sauce in the microwave for quick and easy use.

Pre-chop veggies: Dice tomatoes and shred lettuce ahead of time. Store in airtight containers.

Assemble in batches: Lay out multiple flour tortillas and assemble several Crunchwraps at once to save time.

Use a griddle: Cook multiple Crunchwraps simultaneously on a large griddle instead of a skillet.