Pulled pork is one of my favorite smoked meats. It’s versatile, delicious, and works as a drop-in replacement for ground beef in many recipes. I love turning leftovers into something new, and this pulled pork Crunchwrap Supreme is a perfect way to use tasty pulled pork you have on hand.
The Crunchwrap Supreme is a popular Taco Bell item—typically a tortilla filled with seasoned meat, nacho cheese, lettuce, tomato, sour cream, and a crunchy tostada shell, all folded and toasted. This homemade version swaps the usual ground beef for smoked pulled pork, giving the classic a rich, smoky twist.
While I used to indulge in Crunchwraps regularly in my college days, I now try to balance healthier choices with occasional comfort food. These pulled pork Crunchwraps are one of those indulgences that feel worth the calories—especially when they’re made from high-quality leftover pork.
What’s in a Pulled Pork Crunchwrap Supreme
Assembling a pulled pork Crunchwrap Supreme is straightforward and fun. Below are the core ingredients you’ll need:
- Pulled pork (leftover, warmed)
- 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, prepare a simple smoked pulled pork using your favorite recipe and let it cool before refrigerating—leftovers work great here.
How to Assemble a Pulled Pork Crunchwrap Supreme
Basic assembly steps:
- Spread a small amount of nacho cheese sauce in the center of a large tortilla.
- Add a layer of pulled pork on top of the queso.
- Place a tostada shell over the pork for crunch.
- Spread sour cream over the tostada.
- Add shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- Fold the tortilla edges up and over the filling to create a sealed pocket. If your tortilla won’t fully seal, cut a circle from another tortilla to cover the seam and help close it.
- Lightly grease a skillet and cook the Crunchwrap seam-side down over medium heat. Press gently until the seam seals and the tortilla is golden and crisp. Flip briefly to brown the other side if needed.
Be careful not to overstuff the Crunchwrap—too many fillings make it hard to fold and seal. Aim for a balanced amount so the final wrap is tidy and easy to eat.
This recipe highlights how flexible pulled pork leftovers can be. If you enjoy repurposing pulled pork, try other ideas like burritos, sliders, or adding it to chili—leftovers shine in many dishes.
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
- Place a tortilla flat and spread a small amount of nacho cheese sauce in the center.
- Add a portion of pulled pork on top of the queso.
- Set a tostada shell over the pork to add a crunchy layer.
- Spread sour cream over the tostada.
- Top with shredded lettuce and diced tomatoes.
- Sprinkle shredded cheddar cheese over the vegetables.
- Fold the tortilla edges toward the center to enclose the filling. If needed, use a tortilla circle to patch and seal any gaps.
- Heat a lightly greased skillet over medium heat. Place the Crunchwrap seam-side down and press gently. Cook until the seam seals and the tortilla is golden brown; flip briefly to brown the other side if desired.
Notes
If your tortillas are too small to seal properly, cut a circle from another tortilla and place it over the seam to help close the Crunchwrap before cooking.