There’s something extra satisfying about biting into a Crunchwrap — layers of flavor, crispy on the outside, melty in the middle, and just the right amount of comfort.

But the original fast food version? Greasy, loaded with mystery meat, and not exactly weeknight friendly.
That’s why I made this Homemade Crunchwrap Supreme — it’s packed with all the craveable flavor but made with clean, simple ingredients and ready in 30 minutes or less.

Whether it’s Taco Tuesday or just a day that needs some cheesy joy, this one’s a family favorite in our house.

Ingredients:

For the beef layer:

• 1 lb ground beef (grass-fed or lean 90/10)

• ½ tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp onion powder

• Salt and pepper to taste

For the wraps:

• 4 large whole wheat or gluten-free tortillas

• 4 small corn tortillas or tostadas (for the “crunch”)

• 1 cup shredded cheddar or dairy-free cheese

• 1 cup shredded romaine or iceberg lettuce

• 1 cup diced tomatoes

• ½ cup plain Greek yogurt or clean sour cream

• Optional: guacamole, jalapeños, salsa

Instructions:

1. Cook the beef
   In a skillet over medium heat, brown the ground beef with garlic powder, onion powder, smoked paprika, salt, and pepper. Cook until fully browned and fragrant.

2. Warm the tortillas
   Lightly warm large tortillas to make them more pliable and prevent cracking when folding.

3. Assemble the Crunchwraps
   Lay a large tortilla on a flat surface. In the center, layer the following:

   • ¼ cup seasoned beef

   • Sprinkle of cheese

   • Corn tortilla or tostada

   • Spoonful of yogurt or sour cream

   • Lettuce, diced tomatoes, and any extras

   Fold the edges of the large tortilla over the center, working in pleats, to form a sealed wrap.

4. Crisp the Crunchwraps
   Heat a clean skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2–3 minutes per side until golden brown and crisp.

5. Slice and serve
   Cut in half and serve warm with a side of salsa, guac, or sweet potato fries.

Sarah’s Tips:

• Dairy-free version: Use coconut yogurt and plant-based cheese.

• Vegetarian option: Swap the beef for black beans, sautéed mushrooms, or lentil taco meat.

• Meal prep idea: Cook beef and chop toppings ahead of time. Store components separately and assemble fresh.

• Make it spicy: Add jalapeños or hot sauce to the layers for a bold kick.

Flavorful Conclusion:

This Homemade Crunchwrap Supreme gives you all the fun and flavor of the fast food favorite — without the mystery meat or greasy wrapper. It’s crispy, cheesy, fresh, and endlessly customizable. A total win for family dinners, clean taco nights, or anytime you need a comfort food fix made better.

Nutrition (per Crunchwrap, serves 4):

• Calories: 460

• Protein: 32g

• Carbs: 28g

• Fat: 25g

• Fiber: 4g

• Sugar: 3g