Taco Bell Crunchwrap Supreme Copycat

by
Print Recipe

Introduction

I make this Crunchwrap Supreme with layers of bold flavors and satisfying textures, just like the original from Taco Bell. A soft, warm flour tortilla wraps around a seasoned beef filling, creamy nacho cheese, a crispy tostada shell, fresh lettuce, juicy tomatoes, and cool sour cream. I fold it into a perfectly sealed hexagon and toast it until golden brown, creating a crunchy, handheld delight.

As I prepare this dish, the rich aroma of seasoned beef fills the kitchen, instantly making my mouth water. The cheese melts smoothly over the warm filling, while the tostada shell adds the perfect crunch. I carefully fold the tortilla, press it onto a hot skillet, and watch as it crisps to perfection. Each bite delivers a burst of flavor, blending savory, creamy, and crunchy elements into a truly irresistible experience.

The best part? You can easily customize this Crunchwrap to suit your taste. Swap the beef for shredded chicken, add jalapeños for extra heat, or drizzle some hot sauce for a kick. This copycat Crunchwrap Supreme isn’t just a recipe—it’s a homemade version of a fast-food favorite that brings excitement to your kitchen and satisfaction to every bite.

Perfect For

I whip up this Crunchwrap Supreme for quick weeknight dinners, game-day snacks, or a fun DIY fast-food night at home. It’s also great for meal prep since it reheats well and stays crispy.

Why You’ll Love This Recipe

  • Crispy & Cheesy: Every bite of this Crunchwrap delivers the perfect balance of textures—crispy, golden-brown tortilla on the outside and gooey, melted cheese inside. Toasting it in a skillet or on a griddle creates that irresistible crunch, while the cheese acts as the ultimate glue, holding everything together in a warm, melty embrace.
  • Better Than Takeout: Making this Crunchwrap at home means I have full control over the ingredients, ensuring it’s fresh, flavorful, and made just the way I like it. I can use high-quality cheeses, lean meats, and fresh vegetables while avoiding unnecessary additives. Plus, I can customize the fillings to suit my cravings—whether it’s extra spicy, loaded with veggies, or packed with extra cheese.
  • Quick & Easy: This recipe comes together in under 30 minutes using simple ingredients I usually have on hand. With just a few steps—cooking the filling, layering the ingredients, and toasting the wrap—I can whip up a satisfying meal with minimal effort. It’s a great go-to option for busy weeknights or when I need a quick but delicious lunch.
  • Fun to Assemble: One of the best parts about making a Crunchwrap is the layering and folding process. I start with a warm tortilla, add my fillings in the center, top it with a crunchy tostada or tortilla chips for texture, and then carefully fold it into a sealed, handheld wrap. It’s satisfying to put together, and the end result is a perfectly compact, mess-free meal that’s easy to eat on the go.

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes
  • Total Time: 25 minutes

Serving Portion

  • This recipe makes 4 Crunchwraps, serving 4 people.

Calories and Key Nutrients

  • Calories: Around 550 per Crunchwrap
  • Protein: 25g
  • Fat: 30g
  • Carbs: 45g
  • Fiber: 4g

Ingredients

For the Crunchwrap:

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup nacho cheese sauce
  • 4 large flour tortillas (burrito-size)
  • 4 tostada shells
  • 1 cup sour cream
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 tbsp olive oil

Ingredient Highlights

  • Tostada Shells: I add these for a satisfying crunch in the center.
  • Nacho Cheese Sauce: I use it for the signature creamy, cheesy layer.
  • Flour Tortillas: I need large ones to fold everything into a perfect wrap.

Step-by-Step Instructions

Cook the Beef

  1. I heat a skillet over medium heat and add the ground beef.
  2. I break it apart with a spatula and cook until browned, about 5 minutes.
  3. I stir in the taco seasoning and water, letting it simmer for 2 minutes until thickened.

Assemble the Crunchwraps

  1. I lay a large flour tortilla flat and spread 2 tablespoons of nacho cheese in the center.
  2. I spoon a quarter of the seasoned beef on top of the cheese.
  3. I place a tostada shell over the beef, pressing it down gently.
  4. I spread 2 tablespoons of sour cream over the tostada, then sprinkle lettuce, diced tomatoes, and shredded cheese on top.
  5. I fold the edges of the tortilla up and over the filling, working in a circular pattern to create a sealed wrap.

Cook the Crunchwraps

  1. I heat a skillet over medium heat and brush it with olive oil.
  2. I place the Crunchwrap seam-side down and cook for 2-3 minutes until golden brown.
  3. I flip it and cook the other side for another 2 minutes until crispy.

How I Serve It

I slice the Crunchwrap in half and serve it with extra sour cream, guacamole, or salsa on the side. I love pairing it with homemade fries or a simple salad for a complete meal.

Additional Tips

  • I microwave the tortillas for 10 seconds before folding to prevent cracking.
  • If my tortilla doesn’t fully cover the filling, I place a smaller tortilla piece in the center before folding.
  • I press the Crunchwrap down slightly with a spatula while cooking for an even crisp.

Recipe Variations

  • Spicy Version: For those who love heat, I take these tacos up a notch by adding diced jalapeños inside the filling or sprinkling them on top before baking. A drizzle of hot sauce—like sriracha, chipotle sauce, or a classic Mexican salsa roja—adds an extra kick. For an even bolder flavor, I mix in some spicy pepper jack cheese or a pinch of cayenne pepper into the meat or bean filling. If I want smoky heat, I add diced chipotle peppers in adobo sauce for a deep, rich spice.
  • Chicken Crunchwrap: Instead of ground beef, I use shredded or grilled chicken for a lighter but equally delicious version. I season the chicken with taco spices, garlic, and a touch of lime juice for extra flavor. If I’m feeling indulgent, I mix in a little queso or cream cheese for a creamy texture. For a crispy finish, I sometimes brush the tacos with a little oil before baking to get that extra golden crunch.
  • Vegetarian Option: A meat-free version can be just as satisfying! I swap the beef for black beans, refried beans, or sautéed mushrooms for a hearty and flavorful filling. I season the beans with cumin, smoked paprika, and garlic to enhance their taste. If I use mushrooms, I sauté them with onions and bell peppers for a savory umami boost. A handful of crumbled queso fresco or shredded cheese adds creaminess, while diced avocado or a dollop of guacamole brings fresh contrast.

Freezing and Storage

  • Refrigerate: To keep leftover Crunchwraps fresh, I store them in an airtight container in the refrigerator for up to 3 days. If I’ve already added toppings like sour cream or guacamole, I try to remove them before storing, as they can make the wrap soggy. When stacking multiple Crunchwraps, I place a piece of parchment paper between them to prevent sticking.
  • Reheat: To bring back the perfect crispy texture, I warm the Crunchwraps in a dry skillet over low to medium heat for a few minutes on each side until they’re heated through and golden brown. This method keeps the shell crunchy while preventing it from drying out. If I’m short on time, I use an air fryer at 350°F (175°C) for about 5 minutes. While the microwave is an option, I avoid it when possible since it can make the wrap soft and chewy rather than crispy.
  • Freeze: For longer storage, I let the Crunchwraps cool completely before wrapping each one tightly in foil or plastic wrap. Then, I place them in a resealable freezer bag or an airtight container, where they stay fresh for up to 2 months. When I’m ready to eat, I transfer a Crunchwrap to the fridge to thaw overnight. To reheat, I toast it in a pan over medium heat until crisp or bake it in the oven at 375°F (190°C) for about 10–15 minutes. If I forget to thaw it ahead of time, I can reheat it straight from frozen in the oven at 350°F (175°C) for 20–25 minutes, flipping halfway through.

Special Equipment

  • Large skillet
  • Spatula

FAQ Section

Q: Can I make these ahead of time?
A: Yes! I assemble them in advance and store them in the fridge. I cook them fresh when ready to eat.

Q: What can I use if I don’t have tostada shells?
A: I use a crispy tortilla chip or bake a small tortilla until crunchy.

Q: Can I use a different cheese instead of nacho cheese?
A: Absolutely! I melt shredded cheddar or pepper jack instead.

Conclusion

Recreate the Taco Bell Crunchwrap Supreme at home and enjoy a crispy, flavorful, and satisfying meal that’s easy to make. Layered with seasoned beef, creamy nacho cheese, fresh veggies, and a crunchy tostada shell, this homemade version delivers the same great taste with customizable ingredients.

Have fun experimenting with different fillings and toppings to suit your taste. Whether for a quick weeknight dinner or a gathering with friends, this Crunchwrap Supreme will be a crowd-pleaser. Snap a picture of your delicious creation and share it on Instagram—tag me so we can celebrate your kitchen skills. Happy cooking!

Leave a Comment