Pulled pork is one of my favorite smoked meats. It’s incredibly versatile, works in countless dishes, and is a great swap for ground beef in many recipes. I love turning leftovers into something new, and this pulled pork Crunchwrap Supreme makes excellent use of tasty pulled pork from the fridge.
If you haven’t tried a Crunchwrap Supreme before, it’s a fan favorite from Taco Bell: a folded tortilla filled with seasoned meat, nacho cheese, a crunchy tostada shell, lettuce, tomatoes, sour cream, and shredded cheese. This homemade version replaces the typical ground beef with smoked pulled pork, giving the Crunchwrap a smoky, savory twist.
I ate my fair share of Crunchwraps in college, and while I try to eat healthier now, every so often I indulge. This recipe is one of those indulgences that’s worth it — hearty, satisfying, and packed with flavor from leftover smoked pork.
What’s in a Pulled Pork Crunchwrap Supreme
Assembling a pulled pork Crunchwrap Supreme is simple and fun. Here’s what you’ll need:
- Pulled pork (leftover smoked pork works great)
- Large flour tortillas
- Tostada shells (for crunch)
- Nacho cheese sauce
- Shredded lettuce
- Diced tomatoes
- Sour cream
- Shredded cheddar cheese
If you don’t already have pulled pork on hand, you can make a basic pulled pork using your preferred smoked pork recipe and shred it before assembling the Crunchwraps.
How to Assemble a Pulled Pork Crunchwrap Supreme
Assembly is straightforward: spread a thin layer of nacho cheese on a large flour tortilla, add a portion of pulled pork, top with a tostada shell for crunch, then add sour cream, lettuce, tomatoes, and shredded cheddar. Fold the tortilla edges toward the center to enclose the filling.
Be careful not to overstuff the Crunchwraps — less is often more so they fold and seal properly. If your tortillas are slightly too small to close, cut a round piece from an extra tortilla the same size as the tostada and place it under the tostada to help seal the bottom.
Once folded, cook the Crunchwrap seam-side down in a lightly greased skillet over medium heat until the seam seals and the tortilla is golden brown. Flip and crisp the other side briefly, then remove and slice in half to serve.
I really enjoyed making these Crunchwraps — leftover pulled pork transforms into a quick, indulgent meal that’s perfect for lunch, dinner, or game day. Pulled pork works in so many dishes, so if you’re looking for more ideas try rolled burritos, chili, or sliders using leftover smoked pork for different flavor profiles.
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Pulled Pork Crunchwrap Supreme
Ingredients
- 2 lbs Pulled Pork
- 10 Large Flour Tortillas
- 10 Tostada Shells
- 12 ounces Nacho Cheese Sauce
- 2 cups Shredded Lettuce
- 1 cup Diced Tomatoes
- 12 ounces Sour Cream
- 2 cups Shredded Cheddar Cheese
Instructions
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Place a small amount of nacho cheese sauce in the center of a large flour tortilla.
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Add a portion of pulled pork on top of the cheese.
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Place a tostada shell on top of the pork for crunch.
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Spread sour cream over the tostada, then layer shredded lettuce, diced tomatoes, and shredded cheddar cheese.
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Fold the tortilla edges toward the center to enclose the filling.
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If needed, add a tortilla circle to help seal the underside.
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Place the folded Crunchwrap seam-side down in a lightly greased skillet over medium heat. Cook until the seam seals and the tortilla is golden, then flip and crisp the other side. Remove, slice in half, and serve.
