If your family loves Taco Bell-style Crunchwraps but you don’t love the drive-thru price (or the drive-thru line), this one is for you. These Baked Crunchwrap Supremes are crispy on the outside, melty in the middle, and have that perfect crunch thanks to the tostada shell.
Best part? They’re baked, not fried, and you can customize them for picky eaters (or clean-out-the-fridge nights). Serve them hot and try not to burn your mouth because you’re too excited. 😅
✅ Quick Tip: Use burrito-size tortillas for easier folding.
Baked Crunchwrap Supreme (Easy Homemade Taco Night!)
Description
Make Crunchwrap Supremes at home, baked (not fried!) and loaded with taco meat, nacho cheese, and a crunchy tostada. Quick, crispy, and family-friendly.
Ingredients
Instructions
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Brown your ground beef in a skillet over medium heat. Drain excess grease, add taco seasoning + water per packet directions, and let it simmer until thickened.
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Lay out a tortilla, spread about 2 tbsp nacho cheese in the center, then add a scoop of taco meat, a tostada shell, lettuce, tomato, shredded cheese, and a dollop of sour cream.
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Fold tortilla edges toward the center to seal it up. (If your tortilla is too small to fully close, cut a small piece from another tortilla and use it as a patch under the folds.)
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Spray both sides with cooking spray, place seam-side down on a baking sheet, and bake at 400°F for 12–15 minutes until golden and crispy.
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Serve hot, and try not to burn your tongue in your excitement.
Note
Use burrito-size tortillas for easier folding.
Seam-side down first so it stays sealed while baking.
Want extra crisp? Flip halfway through baking.
For picky kids: skip lettuce/tomato inside and serve them on the side.
