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About This Recipe
If you love the Taco Bell Crunchwrap Supreme, this homemade version will definitely be your new obsession. It has everything you love, like savory taco meat, gooey cheese, crisp lettuce, juicy tomato, and that signature crunchy center, but made fresh at home with your favorite ingredients.
Plus, you can easily adjust the fillings to suit your taste or make it a little lighter without losing any of the flavor or crunch.
I love making copycat recipes at home because they’re always so much better (and cheaper) than the traditional fast food. Some of my other favorite recipes include my Chick-fil-A Egg White Grill, Starbucks Spinach Feta Wrap, Olive Garden’s Chicken Gnocchi Soup, and my Popeye’s Blackened Chicken Tenders.
Why You’ll Love These Copycat Crunchwrap Supremes
- Better than takeout: You get all the flavor of the Taco Bell Crunchwrap recipe, but with fresher ingredients and no drive-thru line.
- Quick and easy: These crunchwraps come together in about 30 minutes.
- One pan: One pan = easy clean up!
- Customizable: Swap in chicken, turkey, or beans for the beef, or add your favorite toppings.
- Family-friendly: Everyone can build their own! It’s a great dinner for picky eaters.
- Ground beef: I used lean 96/4 ground beef. If using a higher-fat ground beef, you will need to drain off excess grease so it doesn’t make the tostada soggy. You can also use ground turkey or chicken.
- Taco seasoning: Use store-bought or homemade, whichever you prefer!
- Flour tortillas: The large burrito-size tortillas (12 inches) are perfect for wrapping everything up. You can use regular tortillas, whole wheat tortillas, low-carb tortillas, gluten-free tortillas, or any type of tortilla you prefer. Just make sure they are the large burrito size so all your stuff will fit inside!
- Nacho cheese sauce: The nacho cheese sauce gives these crunchwraps that classic fast-food flavor. Make sure to warm before using. If you don’t have cheese sauce, you can substitute more shredded cheese.
- Mexican cheese: I like to use the finely shredded Mexican cheese because I think it melts quicker in these crunchwraps, but any type of Mexican cheese will work.
- Tostada shell: The crispy tostada shell is what gives these crunchwraps that classic crunch. You can use baked or fried tostadas, or even tortilla chips in a pinch.
- Sour cream: You could also use Greek yogurt for a higher protein option.
- Shredded iceberg lettuce & Roma tomato: Classic taco toppings for freshness and texture.
- Optional for serving: Taco sauce (I love Taco Bell mild), guacamole, salsa, or extra sour cream for dipping.
- Make it vegetarian: Swap the beef for black beans, lentils, or plant-based meat crumbles.
- Extra fiber: Use fat-free refried beans instead of nacho cheese for added fiber!
- Gluten-free: Use gluten-free tortillas and make sure to check your taco seasoning.
- Dairy-free: Use dairy-free cheese sauce and shredded cheese and dairy-free sour cream.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
- Taco meat: Add the ground beef in a skillet over medium heat.
- Cook and crumble as you go, until browned. Drain.
- Add taco seasoning and water.
- Return to heat; cook and stir until the water has evaporated. Remove from heat. Transfer the beef to a bowl or container and wipe the skillet clean.
- Assemble crunchwrap! Lay a tortilla out (warm first if needed to make it more pliable). Add a layer of beef in the center, about the size of the tostada, leaving space for folding.
- Spread about 2 tablespoons of the warmed nacho cheese over the beef.
- Sprinkle 1/4 cup shredded cheese over top.
- Place a tostada shell over the cheese.
- Spread sour cream on the tostada.
- Top with shredded lettuce and diced tomato.
- Fold like a crunch wrap, folding the edges toward the center, making 5-6 folds until secured. Spray the skillet with cooking spray or add a little bit of oil. Place the crunchwrap seam-side down and toast over medium heat for about 2 minutes or until golden brown. Flip and toast the other side. Repeat with remaining wraps.
- Serve homemade crunchwrap supreme with taco sauce (I love Taco Bell mild!) and enjoy!
These crunchwraps are best enjoyed fresh, so you get the crunch. You can go ahead and prepare the ingredients and store them separately in the fridge for 3-4 days for easy assembly.
- Cook and store the ground beef in an airtight container in the fridge for 3-4 days.
- Shred the lettuce and dice the tomatoes, and store them in the fridge for 3-4 days.
Helpful Tips
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Warm your tortillas: Before assembling, wrap the tortillas in a damp paper towel and heat in the microwave to prevent tearing when folding.
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Don’t overfill: Too much filling makes it hard to fold the edges of the large tortilla and toast evenly.
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Seal with an extra tortilla piece: If your tortilla isn’t large enough to cover the center, you can cut a smaller circle from another tortilla or use a small tortilla to “patch” the middle before folding.
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Use medium heat: Toasting too hot can burn the outside before the inside gets warm enough so the cheese melts.
Can I make these ahead of time?
You can prep all the components (cook the meat, chop veggies, etc.) ahead of time, then assemble and toast just before serving.
What’s the best way to reheat a crunchwrap supreme?
If you want to reheat leftovers, the air fryer works best. Place the crunchwrap in the air fryer and reheat at 350°F for 3–5 minutes, or until it’s hot and crispy again.
Can I use corn tortillas instead?
Corn tortillas are too small and stiff for folding. I recommend sticking with large flour tortillas for the outside wrap, but you can use small corn tortillas for the inside.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Homemade Crunchwrap Supremes
Ingredients
Taco meat:
- 1 lb. lean ground beef 96/4
- 2 Tbsp taco seasoning
- 1/4 cup water (60g)
Crunchwrap:
- 4 large 12-inch flour tortillas
- 1/2 cup nacho cheese sauce (120g) warmed
- 1 cup fine shredded Mexican cheese (112g)
- 4 tostada shells
- 1/2 cup sour cream (120g)
- 2 cups shredded lettuce
- 1 roma tomato diced
- Optional for serving: taco sauce, guacamole, sour cream, etc.
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Instructions
- Taco meat: Cook the ground beef in a skillet over medium heat, crumbling as you go, until browned. Drain. Add taco seasoning and water. Return to heat; cook and stir until the water has evaporated. Remove from heat. Transfer the beef to a bowl or container and wipe the skillet clean.
- Assemble crunchwrap! Lay a tortilla out (warm first if needed to make it more pliable).
- Add a layer of beef in the center, about the size of the tostada, leaving space for folding.
- Spread about 2 tablespoons of the warmed nacho cheese over the beef.
- Sprinkle 1/4 cup shredded cheese over top.
- Place a tostada shell over the cheese. Spread sour cream on the tostada.
- Top with shredded lettuce and diced tomato.
- Fold like a crunch wrap, folding the edges toward the center, making 5-6 folds until secured.
- Spray the skillet with cooking spray or add a little bit of oil. Place the crunchwrap seam-side down and toast over medium heat for about 2 minutes or until golden brown. Flip and toast the other side.
- Repeat with remaining wraps. Serve with taco sauce (I love Taco Bell mild!) and enjoy!
Notes
- Cook and store the ground beef in an airtight container in the fridge for 3-4 days.
- Shred the lettuce and dice the tomatoes, and store them in the fridge for 3-4 days.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
