Pulled pork is one of my favorite smoked meats — versatile, flavorful, and perfect for turning leftovers into something special. This pulled pork Crunchwrap Supreme reinvents the Taco Bell classic using leftover smoked pulled pork. It’s easy to assemble, makes great use of leftovers, and delivers the satisfying mix of melty cheese, crisp tostada crunch, and fresh toppings wrapped in a skillet-seared tortilla.
The original Crunchwrap Supreme is a beloved fast-food item built on seasoned ground beef, nacho cheese, lettuce, tomato, sour cream, and a crisp tostada shell wrapped in a large flour tortilla. This version swaps the beef for pulled pork and keeps all the elements that make a crunchwrap so irresistible: creamy queso, crunchy tostada, fresh vegetables, and plenty of shredded cheese.
I probably ate too many Crunchwraps in my twenties, and now I try to balance healthier eating with the occasional indulgence. This pulled pork Crunchwrap Supreme is one of those indulgent, delicious treats I don’t mind making from time to time. It’s also a fantastic way to refresh leftover smoked pork into a meal that feels new and exciting.
What’s In a Pulled Pork Crunchwrap Supreme
Making a pulled pork Crunchwrap Supreme is straightforward and fun. For a batch that yields roughly ten Crunchwraps, gather these ingredients:
- Pulled pork (about 2 lbs)
- Large flour tortillas (10)
- Tostada shells (10)
- Nacho cheese sauce (about 12 ounces)
- Shredded lettuce (about 2 cups)
- Diced tomatoes (about 1 cup)
- Sour cream (about 12 ounces)
- Shredded cheddar cheese (about 2 cups)
If you don’t already have pulled pork on hand, you can make a simple batch of smoked pulled pork and use the leftover meat for these Crunchwraps.
How to Assemble a Pulled Pork Crunchwrap Supreme
Assembly is simple:
- Place a large flour tortilla flat and spread a small amount of nacho cheese sauce in the center.
- Add a portion of pulled pork over the cheese.
- Top the pork with a tostada shell for crunch.
- Spread sour cream on the tostada, then add shredded lettuce, diced tomatoes, and shredded cheddar.
- Fold the tortilla edges up and over the tostada, creating pleats so it seals in the center.
- If the tortilla won’t fully close, cut a circle from another tortilla the size of the tostada and use it to seal the underside.
- Cook the sealed crunchwrap seam-side down in a lightly greased skillet over medium heat until the seam seals and the tortilla is golden and crisp, about 1–2 minutes per side.
Avoid overstuffing; too many fillings make folding and sealing difficult. Use moderate amounts of each component so the Crunchwrap stays compact and crisp.
This recipe showcases how adaptable pulled pork is — a few simple ingredients and you have a restaurant-style comfort meal made from leftovers. If you enjoy experimenting with pulled pork, try it in burritos, chili, or sliders for more quick, satisfying meals.
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
- Spread a small amount of nacho cheese sauce on the center of a large flour tortilla.
- Add a portion of pulled pork over the cheese.
- Place a tostada shell on top of the pork for crunch.
- Spread sour cream on the tostada, then layer shredded lettuce.
- Add diced tomatoes and shredded cheddar cheese.
- Fold the tortilla edges up and pleat them to enclose the tostada. If the tortilla won’t seal, place a cut tortilla circle over the seam to help close it.
- Cook the folded Crunchwrap seam-side down in a lightly greased skillet over medium heat. When the seam is sealed and the tortilla is golden, it’s ready. Flip if needed to brown both sides.
Notes
If your tortillas are too small to seal, cut circles from another tortilla and press them over the underside to help close the Crunchwrap.