Recipe:
I didn’t use exact measurements for everything so measure seasonings with your heart 🥹
1 lb ground beef of choice
1/2 tbsp Corn starch- for the slurry
3/4 cup beef or chicken stock- for the slurry
Onion powder
Paprika
Ground cumin
S&P
Cook the ground beef until caramelized and browned and all the fat is cooked down and absorbed.
Whisk together the corn starch and broth. Add to the meat and cook until thickened.
1/2 lb white American cheese
1/2 lb @Tillamook extra sharp Cheddar cheese
1/2 cup Pepper Jack cheese
1/2 cup Monterey Jack cheese
Cajun seasoning of choice
@TapatÃo Hot Sauce
Worcestershire sauce
Paprika
Chili powder
Ground Cumin
Onion powder
@Carnation Milks evaporated milk
1 Poblano - roasted and lightly charred
Olive oil
1 yellow onion- diced
2 tbsp lard
Devein, deseed, and lightly coat the poblano in olive oil and place onto a pan. Broil on high until lightly charred.
Small dice the poblano once cooled.
melt the lard in a sauce pan and add the onion and poblano. Cook until fragrant, and the onion is translucent. 
Add in your spices and cook until fragrant and toasted. I did it in a different order and prefer it the way I described here.
Add in the evaporated milk, hot sauce and Worcestershire. Stir until hot and bubbling.
Reduce heat to low and slowly add in cheese. Stir constantly. Add in as much cheese as you prefer for thickness. If it gets too thick, you can add more evaporated milk. You can also add heavy cream if your sauce breaks.
Diced Tomatoes
Lettuce- shredded
Shredded taco blend cheese
Sour cream
Tostada shells of choice
6 inch flour tortillas
XL flour tortillas
Assemble as shown. XL tortilla, ground beef, nacho cheese sauce, tostada shell, shredded cheese, sour cream, tomato, lettuce, shredded cheese or more sauce or both, and 6 in tortilla.
Fold around the edges and grill weighted down.
If you're looking to recreate that iconic Crunchwrap experience from the comfort of your kitchen, this recipe truly hits the mark. One of the best parts about making your own Crunchwrap is the ability to adjust the seasoning and cheese quantities to perfectly suit your taste. I recommend starting with the basic spice blend here — onion powder, paprika, ground cumin, chili powder, and Cajun seasoning — then tweaking them as you go. The addition of roasted poblano peppers adds a wonderful smoky depth that elevates the overall flavor. When cooking the ground beef, make sure to brown it thoroughly and let the fat render out; this step intensifies the flavor and contributes to the rich texture of the filling. Whisking the cornstarch with broth to form a slurry helps thicken the meat mixture, ensuring it holds together nicely in the Crunchwrap. The cheese sauce is where the magic happens. Combining white American, extra sharp cheddar, pepper jack, and Monterey Jack cheeses offers a well-rounded cheesy flavor with just the right amount of spice and creaminess. Slowly adding the cheese into the warm evaporated milk and seasoning mixture helps create a smooth, gooey sauce. If the sauce becomes too thick or starts to split, add a splash of evaporated milk or heavy cream to bring it back to the ideal consistency. For the assembly, layering an XL flour tortilla with ground beef, the creamy cheese sauce, a crispy tostada shell, shredded taco blend cheese, diced tomatoes, shredded lettuce, and a dollop of sour cream is key to achieving the signature Crunchwrap crunch and layers. Folding and grilling the finished wrap weighted down seals everything together, producing that crispy golden exterior that everyone loves. In my experience, experimenting with hot sauces like TapatÃo and Worcestershire sauce in the cheese sauce blend adds a nice kick that balances out the savory flavors. Don't shy away from making it your own — add extra veggies or swap out cheeses to fit your preferences. Making Crunchwraps at home is not only satisfying but also a fun way to customize your favorite fast-food treat with fresh, quality ingredients.