Sheet Pan Crunchwrap Supreme Recipe

Reimagine the classic fast-food favorite with this sheet pan crunchwrap supreme recipe. Crispy tortillas envelop a savory filling of seasoned meat, melted cheese, and fresh veggies, all baked to perfection on a single sheet pan for a convenient and delicious meal. Perfect for weeknight dinners or when you’re craving a Tex-Mex treat.

Why This Recipe Works:

Better than Taco Bell: The epic crunchwrap supreme inspired this recipe, but the sheet pan crunchwrap supreme version is SO much better than what you get at Taco Bell! Not only can you make a bunch of servings at once in order to feed a crowd, but you can top this version off with all of your favorite salsa and hot sauces and control everything that goes in!

Simple & Shareable: After browning the beef and assembling the giant crunchwrap, you can just let the oven do all of the work! This is super easy to make and can be made for lunch, dinner, or a little appetizer among friends! Pair with your favorite salsas and a refreshing margarita for your next get together or on game day!

What Is a Cruchwrap Supreme?

A crunchwrap supreme is originally from Taco Bell and is one of their most loved items on the menu. Crunchwrap supremes have a crunchy tostada, layered with ground beef, sour cream, lettuce, tomatoes, queso and shredded cheese. All of those layers are surrounded by a large flour tortilla and it is grilled into a convenient, handheld wrap!

Supplies Needed:

• Baking Sheets
• Cast Iron Pan- as a weight

Ingredients:

Homemade crunchwrap supremes can be made with simple, pantry staples! Here’s what you’ll need:

• Ground Beef: Ground beef is what is usually used in a crunchwrap supreme, but you can make a lighter version with ground turkey or chicken if preferred!
• Taco Seasoning: For lots of flavor!
• Butter: A little melted butter will make sure that nothing sticks to the baking sheet and the outside of the tortillas will get super crispy!
• Flour Tortillas: You want to get the large flour tortillas that are used for burritos.
• Tostada Shells: This is the “crunch” portion of this sheet pan crunchwrap supreme recipe!
• Nacho Cheese Sauce: The bottom layer of nacho cheese sauce will get warm and bubbly in the oven.
• Sour Cream: For a creamy layer!
• Tomatoes: Diced tomatoes add lovely texture, but can totally be omitted if you don’t like them!
• Shredded Lettuce: For added texture!
• Green Onions: This is my own addition that you don’t get in the taco bell version. I like the crunchy texture and added flavor from thinly sliced green onions!
• Shredded Cheese: The more cheese, the better, right?

How To Make a Sheet Pan Crunchwrap Supreme:

1. Preheat & Cook Beef: Preheat the oven to 425 F. In a skillet, cook the ground beef with the taco seasoning packets. Drain excess fat and set aside to cool slightly.
2. Brush Butter: In a large sheet pan, brush the bottom and sides with 1 tbsp of melted butter.
3. Place Tortillas: Use 8 of the flour tortillas (6 around the sides and 1 for the middle) to place into the sheet pan. Lay them around the edges to start so about half of the tortilla is hanging over the sides of the pan. This allows you to fold it over the top- see video and pictures for reference! Then, place two tortillas in the middle to fill the gap.
4. Spread Cheese & Beef: Pour the jar of room temperature nacho cheese over the flour tortillas and spread in an even layer, the cover the cheese with the cooked ground beef.
5. Add Tostadas: Next, place 2 tbsp of sour cream over each tostada. Add 6 tostadas, sour cream side up, over the ground beef layer.

6. Top with Veggies & More Cheese: Finish the crunchwrap supreme layers off by adding the shredded lettuce, tomato, green onion, and shredded cheese over the top.
7. Assemble: Place the remaining two flour tortillas into the center of the filling mixture, slightly overlapping. Carefully fold the edges of the tortilla towards the middle of the pan so they cover the edges of the two middle tortillas. Then brush the top with the remaining melted butter.
8. Top with Another Sheet Pan: Use a second sheet pan and place it over the crunchwrap to press it down and add weight. You can add a baking dish or small cast iron pan onto the top of the baking sheet as well to add weight.
9. Bake: Bake for 20 minutes in the oven covered and then uncover and broil for 5 minutes. Watch carefully while it is broiling so it doesn’t burn!
10. Remove & Serve: Remove from the oven and cool 5-10 minutes before slicing into pieces. Serve with extra sour cream or your favorite taco sauces and enjoy!

Expert Tips:

• Make it your own! You can add or omit ingredients depending on your taste. Add some freshly chopped cilantro or fresh jalapeños for a spicy kick!
• Serve with a dollop of homemade guacamole, fresh salsa, extra sour cream, and a squeeze of lime!
• Substitute the ground beef with ground turkey, shredded or ground chicken, or make a vegetarian crunchwrap supreme with vegetarian refried beans!
• To store, place the individual squares in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to keep the tortillas crispy!
• To freeze, wrap the squares individually and freeze. Defrost them as you want them in the fridge or heat them up in the oven from frozen until heated through!

More Recipes To Try:

• Southwestern Chicken Quesadillas
• How to Make Tostones
• Quesabirria Tacos
• Air Fryer Flautas
• Smoked Chicken Enchiladas

Sheet Pan Crunchwrap Supreme Recipe

Reimagine the classic fast-food favorite with this sheet pan crunchwrap supreme recipe. Crispy tortillas envelop a savory filling of seasoned meat, melted cheese, and fresh veggies, all baked to perfection on a single sheet pan for a convenient and delicious meal. Perfect for weeknight dinners or when you're craving a Tex-Mex treat

4 from 3 votes

Print Pin Rate

Course: 30 minute meals, Appetizer, Main Dishes

Cuisine: American, Mexican, tex mex

Keyword: Sheet Pan Crunch Wrap Supreme

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Servings: 15

Calories: 319kcal

Author: Bon Appeteach

Equipment

• 2 Baking Sheets
• Cast Iron Pan (as a weight)

Ingredients

• 2 lbs Ground Beef
• 2 Packets Taco Seasoning
• 2 tbsp. Butter melted
• 10 large Flour Trotillas
• 6 Tostada Shells
• 1 jar Nacho Cheese Sauce
• 3/4 cup Sour Cream
• 1 cup Diced Tomatoes seeds removed
• 4 cups Shredded Iceberg Lettuce
• 1 bunch Green Onions sliced thin
• 16 oz. Shredded Cheese I used a Mexican Blend

Instructions

• Preheat the oven to 425 F.
• In a skillet, cook the ground beef with the taco seasoning packets. Drain excess fat and set aside to cool slightly.
• In a large sheet pan, brush the bottom and sides with 1 tbsp. of melted butter.
• Use 8 of the flour tortillas (6 around the sides and 2 for the middle) to place into the sheet pan. Lay them around the edges to start so about half the tortilla is hanging over the sides of the pan (this allows you to fold it over the top- see the video and pictures for reference). Place two tortillas to fill the gap in the middle.
• Pour the jar of room temperature nacho cheese sauce over the flour tortillas and spread in an even layer, then cover the cheese with the cooked ground beef.
• Next, place 2 tbsp of sour cream over each tostada. Add 6 tostadas (sour cream side up) over the ground beef layer.
• Finish the crunchwrap layers off by adding the shredded lettuce, tomato, green onion, and shredded cheese over the top.
• Place the remaining two flour tortillas into the center of the filling mixture, slightly overlapping. Carefully fold the edges of the tortilla towards the middle of the pan so they cover the edges of the two middle tortillas. Then brush the top with the remaining melted butter.
• Use a second sheet pan and place it over the crunchwrap to press it down and add weight. You can add a baking dish or small cast iron pan onto the top baking sheet as well to add weight.
• Bake for 20 minutes in the oven covered and then uncover and broil for 5 minutes (watch carefully so it doesn't burn).
• Remove from the oven and cool 5-10 minutes before slicing into pieces. Serve with extra sour cream or your favorite taco sauces and enjoy!

Notes

The squares can be frozen and individually wrapped. Defrost in the fridge or in the oven and enjoy all over again! 

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 7g | Protein: 18g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 305mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 2mg