Homemade Crunchwrap Supreme

Sometimes you just NEED Taco Bell. But sometimes it’s also easy enough to make it for yourself and control the amount of sodium and quality of meat (can I get an amen?). These homemade crunch wraps hit the spot and I am truly in love. Most of all, I love how many of you all were excited about this too! Can’t wait to see how you like them.

Homemade Crunchwrap Supreme

Addie Roberts | Month Day, Year

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes

Servings: Makes 3 crunchwraps


  • 1 lb ground turkey
  • 3 large tortillas
  • 3 tostada crunchy shells
  • 2 tsp olive oil
  • 1/2 Tbsp butter or butter spread
  • 1/2 of a red onion
  • 1 1/2 cups of shredded cheddar cheese
  • Sour cream (amount you desire)
  • Pico de gallo (amount you desire)
  • Shredded lettuce (amount you desire)


  1. In a large skillet over medium high heat, heat the olive oil and sauté the red onions until translucent
  2. Add the meat to the skillet and cook thoroughly
  3. Once meat is cooked, drain the grease and set aside. Clean the skillet and prepare it for later use
  4. Place the large tortillas on a plate and begin to fill
  5. Layer by layer, add the following ingredients to each of the 3 tortillas: ~1/2 cup of meat, 1/2 cup shredded cheddar cheese, 1 tostada shell, source cream, pico de gallo, lettuce
  6. Depending on the fullness of the tortilla, this step of closing the tortilla may be difficult - fold the side of the tortilla in towards the middle, bringing the edges in little by little. If necessary, trim tostada shell edges to be able to close the tortillas completely
  7. Spread some butter on the folded in side of the tortilla and place down on a large skillet over medium high heat
  8. Heat on this side until crunchy (this will also prevent the contents from spilling out when you flip it)
  9. Once crunchy, flip and continue to cook the opposite side until crunchy
  10. Serve and enjoy!