Shredded Beef Crunch Wrap Supreme
These shredded beef crunch wrap supremes are my homemade twist on the fast-food favorite, and they are such a fun family dinner! Tender, flavorful shredded beef, melty cheese, crunchy tostadas, and your favorite taco toppings are all wrapped up in a flour tortilla and toasted until golden and crispy.
Homemade Crunch Wrap Supreme
A few years ago, I created my own homemade crunch wrap supreme recipe that my family raves about. It’s crazy how easy they are to make! And because I can’t seem to leave well enough alone, I started thinking about how delicious it would be if I turned my regular recipe into a shredded beef version. So, here we are… and honestly, I can’t decide which version I love more!
The first thing I did was create a delicious and flavorful shredded beef taco meat recipe. We always seem to have leftover shredded beef taco meat, so this recipe is a great way to use those leftovers. Make sure to read through my shredded beef taco meat recipe and follow those directions first, then come back here to make these shredded beef crunch wrap supremes.
The Cowboys’ Rating: 10/10
Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!
Helpful Ingredient Tips
- Beef Roast – I usually use a round roast, or rump roast for this recipe. For my full recipe on shredded beef taco meat, visit my post here.
- Nacho Cheese Sauce – I have used a variety of nacho cheese sauce, and they all work for this recipe. I usually just grab a can when I’m at the store and save it for when I want to make these. If you like a little kick to your crunch wraps, then you can buy the cheese that has a little extra spice. My kids can’t handle the heat, so we stick to the mild cheese sauce.
- Flour Tortillas – You are going to want to find large or extra-large tortillas for this recipe.
- Tostado Shells – The crunchy part of the crunch wrap supreme is from a corn tostado shell. You’ll want to grab a package of the ones that are circle shaped.
toppings
- Pico de Gallo
- Tomatoes
- Guacamole
- Lettuce
- Sour Cream
Tools You’ll Need
Shredded Beef Crunch Wrap Supreme Recipe
shredded beef directions
- Place beef roast in slow cooker.
- In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.
- Pour the salsa over the roast, spreading it evenly across the top.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.
- Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
- Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
- Now you’re ready to make the crunch wraps! Follow the directions below to assemble and cook.
how to make the crunch wrap
- Lay a tortilla on a flat surface and spoon 1-2 tablespoons nacho cheese sauce in the center of the tortilla. Spread the cheese sauce around in a circle a few inches in diameter.
- Next, spoon a few tablespoons of shredded beef mixture over top of the nacho cheese sauce leaving 1-2 inches around the edges.
- Add additional toppings if desired (lettuce, tomatoes, etc.)
- Place the tostada shell over top of the beef and cheese mixture making sure to keep the shell in the center of the tortilla.
- Finally, fold the tortilla over top of all the ingredients making a hexagon shape.
- Once the tortilla is folded, transfer it to a hot frying pan or a griddle with a few tablespoons of oil. Place the crunch wrap seam side down.
- Cook each side for 1-2 minutes until golden brown.
- Repeat this process for each crunch wrap.
- Serve and enjoy!
Gluten Free Crunch Wrap Supreme
This recipe can easily be adapted to be gluten free! You will want to make sure that you use a gluten free taco seasoning (or use my gluten free taco seasoning recipe here) as well as a gluten free tortilla. Here are a few options I like to use:
Mission Gluten Free Sweet Potato Tortillas
BFree Foods Gluten Free Tortillas
Sides for Crunch Wrap Supreme
If you’re not sure what to serve with this crunch wrap supreme recipe, I have the perfect side for you to make! My homemade Spanish rice pairs perfectly with these crunch wrap supremes! You can find the recipe here.
Storage and Reheating
If I’m being totally honest, I don’t usually store premade crunch wrap supremes in the fridge. I store the ingredients separately and then make them again from scratch with the leftovers. This way they aren’t soggy when you reheat them.
Storage
Store leftover crunch wraps in an airtight container in the refrigerator for up to 3 days. For the best texture, store the shredded beef separately from the assembled crunch wraps when possible.
Reheating
Air Fryer: Reheat at 350°F for 3–5 minutes, or until heated through and crispy.
Oven: Place crunch wraps on a baking sheet and reheat at 350°F for 10–15 minutes, or until warmed through and the tortilla is crisp.
Skillet: Heat a skillet over medium-low heat and warm the crunch wrap for 2–3 minutes per side, until heated through and crispy.
Microwave: If you’re in a hurry, microwave for 30–60 seconds, but keep in mind that the tortilla will be softer rather than crispy.
Try More of My Easy Recipes
Shredded Beef Crunch Wrap Supreme
Ingredients
- shredded beef taco meat
- 1 package large flour tortillas
- 15 oz. nacho cheese sauce
- 1 package corn tostada shells
- oil for frying
Toppings
- lettuce
- tomatoes
- pico de gallo
- guacamole
- sour cream
Instructions
Shredded Beef Directions
- Place beef roast in slow cooker.
- In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.
- Pour the salsa over the roast, spreading it evenly across the top.
- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.
- Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.
- Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.
- Now you’re ready to make the crunch wraps! Follow the directions below to assemble and cook.
How to Make a Crunch Wrap
- Lay a tortilla on a flat surface and spoon 1-2 tablespoons nacho cheese sauce in the center of the tortilla. Spread the cheese sauce around in a circle a few inches in diameter.
- Next, spoon a few tablespoons of shredded beef mixture over top of the nacho cheese sauce leaving 1-2 inches around the edges.
- Add additional toppings if desired (lettuce, tomatoes, etc.)
- Place the tostada shell over top of the beef and cheese mixture making sure to keep the shell in the center of the tortilla.
- Finally, fold the tortilla over top of all the ingredients making a hexagon shape.
- Once the tortilla is folded, transfer it to a hot frying pan or a griddle with a few tablespoons of oil. Place the crunch wrap seam side down.
- Cook each side for 1-2 minutes until golden brown.
- Repeat this process for each crunch wrap.
- Serve and enjoy!
