Copycat Crunchwrap Supreme

So simple but tastes just like the real thing. Fun for all the family, save those pennies on a takeaway when you can make it at home.
Recipe Trolley
Prep: 0H 20M
Cook: 0H 25M
Serves: 4



In a large nonstick frying pan over medium heat, combine the spices and the beef, season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe pan clean.


Layer 4 tortillas and place a taco shell in the centre. Using a sharp knife, trace around edges of half the shell, roll over and cut again to cut 4 smaller flour tortilla rounds.


Let's build the wrap, put you 4 remaining tortillas on your worktop, add a scoop of beef to the centre of each, these need to be folded so don't add too much folding. add a spoon of cheese sauce over each, then place a taco shell on top. Add a spoon of sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the centre, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.


In the same pan over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

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