Quick Homemade Crunchwrap Supreme with Crispy Hexagonal Pleats Tips, FAQ & printable recipe

Tips for success

For an extra-crispy exterior, brush the outside of the tortilla with a little oil or melted butter before griddling. This promotes even browning and a shatteringly crisp texture.

Use a cast-iron skillet or griddle for the best heat retention and browning. Preheat the pan thoroughly before adding the crunchwrap, and avoid overcrowding—cook in batches if necessary.

To keep the crunchwrap warm while cooking the remaining ones, place them on a baking sheet in a 200°F (93°C) oven. This keeps them crisp without drying out. If making a large batch, you can also cook them on a griddle and hold them in a warm oven for up to 30 minutes. Slice just before serving to maintain the crunch.

Variations

• Chicken Crunchwrap: Substitute cooked, shredded chicken for the ground beef. Season with the same spices and add a can of diced green chiles for extra flavor. Cook until the chicken is heated through and reaches 165°F (74°C).
• Vegetarian Crunchwrap: Replace the beef with a mixture of black beans, corn, and sautéed bell peppers. Season with the same spices and tomato paste. Cook until the vegetables are tender and the beans are heated through.
• Spicy Chorizo Crunchwrap: Use fresh chorizo sausage instead of ground beef. Cook the chorizo with the onions and garlic, breaking it into crumbles. Omit the additional spices and jalapeños if the chorizo is already well-seasoned. Cook to 160°F (71°C).
• Breakfast Crunchwrap: Fill with scrambled eggs, cooked breakfast sausage, and hash browns. Use cheddar cheese sauce instead of nacho cheese. Fold and griddle as directed. Serve with salsa or hot sauce.

Storage and make-ahead

Fridge

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispness.

Freezer

Freeze uncooked crunchwraps on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before cooking.

Reheat

Reheat cooked crunchwraps in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 5 minutes, until hot and crispy.

Store leftover crunchwraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 5 minutes, until hot and crispy. Avoid microwaving, as it makes the tortilla soggy.

The beef filling can be prepared up to 2 days in advance and kept refrigerated. Assemble the crunchwraps up to a few hours before cooking, storing them in the refrigerator on a parchment-lined baking sheet.

Cook them just before serving for the crispiest result. You can also freeze uncooked crunchwraps for up to 2 months; thaw in the refrigerator before griddling.

Serving ideas

Serve the crunchwraps hot off the griddle, cut in half to show the layers. They are a complete meal on their own, but pair well with a side of Mexican rice, refried beans, or a simple green salad.

For dipping, offer extra nacho cheese sauce, salsa, or guacamole. These are also great for parties—cut into quarters and serve as appetizers.

For a fun twist, set up a build-your-own crunchwrap bar with different proteins, cheeses, and toppings. Let everyone customize their own.

The crunchwraps are best enjoyed immediately, but they also hold up well for packed lunches if kept warm in a thermos. The combination of textures and flavors makes them a crowd-pleaser for all ages.

Frequently asked questions

Recipe card

Quick Homemade Crunchwrap Supreme with Crispy Hexagonal Pleats

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 lb ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 2 tbsp diced jalapeños
• 2 tbsp tomato paste
• 4 large flour tortillas (10-inch)
• 4 mini flour tortillas (6-inch)
• 1 1/2 cups nacho cheese sauce
• 4 corn tostada shells
• 1/2 cup sour cream
• 2 cups shredded lettuce

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it up with a spatula. Cook until browned, about 6 minutes. Sprinkle with garlic powder, onion powder, smoked paprika, cumin, and black pepper. Stir in the diced jalapeños and tomato paste. Continue cooking for 8 minutes, allowing the flavors to meld. The beef should be fully cooked and no longer pink.
2. Reduce the heat to low and let the beef mixture simmer gently for 2 to 3 minutes, allowing the tomato paste to caramelize slightly and the flavors to deepen. Taste and adjust seasoning with salt if desired. Remove from heat and set aside. The filling should be moist but not watery.
3. Place a large flour tortilla on a clean work surface. Spread a generous amount of nacho cheese sauce in the center, leaving a 2-inch border. Top with a scoop of the seasoned beef, spreading it evenly. Place a corn tostada shell on top of the beef. Add a dollop of sour cream over the tostada, then a handful of shredded lettuce.
4. Place a mini tortilla on top of the filling. Fold the edges of the large tortilla up and over the mini tortilla, creating overlapping pleats. Work around the circle, folding each section toward the center. Press gently to seal the pleats. The result should be a neat hexagonal package.
5. Heat a griddle or large skillet over medium heat and add a thin layer of oil. Place the crunchwrap seam-side down. Cook for 3 minutes, pressing gently with a spatula, until the bottom is golden brown and crisp. Carefully flip and cook the other side for 3 minutes, until golden brown and sealed.
6. Transfer the cooked crunchwrap to a cutting board and let it rest for 2 minutes. This allows the cheese to set slightly and makes slicing easier. Cut in half with a sharp knife to reveal the layers. Serve warm, with extra sour cream or salsa if desired.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

780

Protein

38 g

Carbohydrates

52 g

Fat

46 g

Automatic estimate from the ingredient list, not laboratory-verified.