Copycat Crunchwrap Supreme Recipe
For a quick TexMex meal that is worth every calorie, try my better-than-drive-through Taco Bell Crunch Wrap Supreme recipe. Layers of seasoned taco meat, melty nacho cheese, fresh veggies, and a crunchy tostada shell make this a family favorite. Get your fix now!
Servings: 4
Calories: 400kcal
Ingredients
- 1 pound ground beef
- 1 package taco seasoning
- 4 extra large flour tortillas
- ¾ cup nacho cheese
- 4 tostada shells
- 1 cup sour cream
- 1 tomato diced
- 2 cups shredded lettuce
- 1 cup shredded cheese
- 1 tbsp olive oil
Instructions
- Using a large skillet, cook ground beef over medium heat until brown. Crumble the beef into smaller pieces as you go. This will take 4-5 minutes. Then add taco seasoning.
- Place the flour tortilla on a flat surface. Add ground beef in the middle of the tortilla - about the size of the tostada shell. Then add nacho cheese overtop and spread evenly. Top with tostada shell.
- Layer on the sour cream evenly. Then top with the diced tomato, shredded lettuce, and shredded cheese.
- Tightly fold the edges of the large tortilla towards the center, creating pleats as you go. I have a video for this on my Instagram linked in this blog if you'd like to watch how it's done.
- In the same skillet, heat oil. Add crunch wrap seam-side down and cook until golden brown over medium heat. This should take 2-3 minutes. Flip over to other side and cook for another 1-2 minutes until golden brown.
- Continue with the remaining 3 crunch wrap supremes and enjoy!
Notes
The tortillas I used were 105g.
Can use full fat greek yogurt instead of the sour cream for a higher protein option.
I used marble cheese but mozza works great too.
Nutrition
Serving: 1grams | Calories: 400kcal | Carbohydrates: 42g | Protein: 48g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1080mg | Fiber: 3g | Sugar: 4g