Crunchwrap Supreme-style Crunchwrap Melts

 

Taco Bell-Style Crunchwrap Melts

Ingredients

• Large flour tortillas
• Ground beef
• Taco seasoning
• Nacho cheese sauce or shredded cheddar
• Tostada shells or tortilla chips
• Sour cream
• Lettuce, shredded
• Tomatoes, diced
• Cooking oil or butter

Optional:

• Jalapeños
• Hot sauce
• Queso
• Onions

Instructions

1. Cook the beef

Brown the ground beef in a skillet over medium heat. Drain excess grease, then stir in taco seasoning with a splash of water.

2. Warm tortillas

Heat the tortillas briefly so they fold easily without tearing.

3. Assemble

Layer in the center of each tortilla:

1. Seasoned beef
2. Cheese sauce
3. Tostada shell (or crushed tortilla chips)
4. Sour cream
5. Lettuce and tomatoes

4. Fold

Fold the tortilla edges inward toward the center, creating pleats all around.

5. Toast

Place seam-side down in a lightly oiled skillet. Cook 2–3 minutes per side until golden brown and crispy.

Tips

• Use an extra small tortilla piece on top before folding if your fillings are large.
• For extra crunch, toast the tostada shell separately first.
• A cast-iron skillet gives the crispiest finish.

Variations

Chicken Crunchwrap

Swap beef for shredded chicken with taco seasoning.

Spicy Version

Add jalapeños and spicy queso.

Breakfast Crunchwrap

Use scrambled eggs, sausage, hash browns, and cheese.