Crunchwrap Recipe

  • Author: Jodi Danen, RDN Create Kids Club
  • Prep Time: 15
  • Cook Time: 6
  • Total Time: 21 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican


Crunchwrap Supreme rivals the Taco Bell version. Learn how to easily make this quick dinner recipe.


  • 12 extra large plain or sun-dried tomato and basil tortillas (or 6 extra large + 6 fajita sized)
  • 1 lb. lean ground beef
  • 1 packet taco seasoning
  • 15 oz. can diced tomatoes with chiles
  • 6 tostadas
  • 1 cup shredded Colby jack cheese
  • 1 cup shredded lettuce
  • 1/2 cup Greek Yogurt
  • 1/2 cup salsa or fresh tomatoes
  • optional: nacho cheese sauce


  1. Brown meat, then drain.
  2. Add the packet of taco seasoning and can of diced tomatoes. Stir, then remove from heat.
  3. Heat a clean pan, or griddle, over medium heat.
  4. Place tostada shell on top of a tortilla.  Use tostada as a stencil to trace around to cut out a smaller circle in the center of the tortilla.  Repeat until you have 6 circles. Alternative: Use fajita sized tortillas to skip cutting out circles. 
  5. Onto whole tortillas, divide meat mixture evenly into center of tortilla.
  6. Place a tostada on top of the meat.
  7. Spread Greek yogurt onto tostadas.
  8. Add cheese, salsa, and lettuce on top of the tostada.
  9. Top with the cut smaller tortilla circles, then bend corners of large tortilla around the top to seal shut.
  10. Spray pan or griddle with non-stick cooking spray or brush with oil.
  11. Cook crunch wrap for 3 minutes on each side, or until browned.
  12. Serve immediately.


Top Crunch Wrap with avocado, freshly squeezed lime juice or cilantro, if desired.


  • Serving Size: 1 Crunch Wrap Supreme

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