Taco Bell Crunchwrap Supreme

This post may contain affiliate links. Please read my disclosure policy.

Taco Bell’s Crunchwrap Supreme has layers of seasoned beef, veggies, sour cream, and plenty of cheese. Make some yourself in under an hour!

stack of taco bell crunchwrap supreme

Have a fast food night without having to leave the house! Not only will you save the drive time, but you’ll get more bang for your buck as well.

Because each homemade crunchwrap supreme is made with fresh ingredients, you can enjoy all the flavors of take out while feeling good about what you’re eating.

You can even create your own cravings box with a Baja Blast and a burrito supreme! Finish this meal off with some delectable, sugary churros to satisfy your palate with something sweet.

While you’re here, check out my ultimate collection of copycat recipes. You’ll find tons of options from all your favorite fast food and sit down restaurants.

crunchwrap supreme ingredients in bowls on counter

Taco Bell Crunchwrap Supreme – Tips and Tricks

  • Skip a step. I love preparing a large batch of ground beef to have on hand. Simply add the taco seasoning while it cooks and portion it out before freezing.

    Then, warm before spooning into your Taco Bell crunchwrap supreme!
  • Layer strategically. Add the lettuce and tomatoes over the sour cream and place the cheese layer at the top.

    The outside will get toasty and the cheese will melt while the lettuce and sour cream will stay cooler in the center.
  • Don’t overstuff! Be careful not to get carried away with your fillings. This can make it more difficult to fold the tortilla over everything!
  • Want a healthier option? You can use carb balance tortillas or swap out sour cream for plain Greek yogurt.
  • Tip for a perfect drizzle: Load up a Ziploc bag with nacho cheese, then snip off a corner to make a mess-free squeeze baggy for easy cheese distribution.
  • Bring the heat. You can always add some hot sauce or spicy salsa for an extra kick.
overhead: ground beef and nacho cheese sauce on flour tortilla

Serving Suggestions

Enjoy your homemade crunchwrap supreme as is, or whip up some guacamole or spicy queso blanco for dipping!

To make it a full meal, a side of Mexican rice or street corn salad is more than enough to round out your plate.

assembling taco bell crunchwrap supreme on wooden counter

FAQ – Common Recipe Questions

Why are my tortillas breaking?

If they aren’t fresh, they may rip when trying to fold them over the fillings. Simply warm them in a skillet or in the microwave to make them more pliable.

Is there a way to make my homemade crunchwrap supreme vegetarian?

Yes! I suggest doing what Taco Bell does: replace the ground beef with refried pinto or black beans. Or, use your favorite plant based crumbles instead.

folding flour tortilla around corn tortilla

How do I store leftovers?

You can put them in an airtight container and keep them in the fridge for 2 to 3 days.

But since these include fresh ingredients such as lettuce and tomatoes, it is best to eat them immediately after cooking.

crunchwrap supreme in skillet

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

Enjoy!

With love, from our simple kitchen to yours. 

Don’t miss a thing! Follow us on

Facebook Twitter Pinterest | Instagram 

taco bell crunchwrap close up

Other Copycat Recipes


stack of crunchwrap supremes

Taco Bell Crunchwrap Supreme

Donna Elick
Taco Bell’s Crunchwrap Supreme has layers of seasoned beef, veggies, sour cream, and plenty of cheese. Make some yourself in under an hour!
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main
Cuisine Mexican
Method Stovetop
Servings 6

Ingredients
 

  • 1 pound ground beef
  • 1/4 cup taco seasoning
  • 3/4 cup water
  • 6 burrito-size flour tortillas
  • 6 street taco size flour tortillas
  • 2/3 cup nacho cheese sauce
  • 6 tostadas
  • 1 cup sour cream
  • 2 cups colby jack cheese, grated
  • 1 cup diced tomatoes
  • 2 cups diced iceberg or romaine lettuce
  • Vegetable oil for cooking crunchwraps

Instructions
 

  • In a medium skillet, brown ground beef over medium heat, breaking it up into very small pieces.
  • Add the taco seasoning and water, cooking according to the seasoning packet instructions.
  • Heat nacho cheese sauce so it is spreadable.
  • Place a warm burrito-size tortilla on your work surface. Spread a large spoonful of the taco meat to form a tostada-size circle in the center of the tortilla.
  • Drizzle nacho cheese over the meat.
  • Place a tostada on top of the meat and cheese.
  • Top the tostada with desired amount of sour cream (I like to use the squirt bottles of sour cream for easy prep.)
  • Add a mound of lettuce and tomatoes and then top with cheese.
  • Place a street-size tortilla on the very top of the layers. Fold the burrito tortilla up and over the smaller tortilla to form a packet. Set aside and continue assembling crunchwraps.
  • Heat 2-3 tablespoons of oil in a non-stick frying pan over medium heat. Place a crunchwrap folded side down into the pan and fry until golden brown. Flip and brown on the other side as well.
  • Continue browning the crunchwraps one at a time, adding more vegetable oil as needed to prevent burning.
  • Serve immediately.

Donna’s Notes

Store in an airtight container in the refrigerator for 2-3 days. Best eaten immediately after cooking.
The street size tortillas are the perfect size – you can use soft taco size (or even more burrito size) and cut them to the same size as the tostada shell if the street size aren’t available. The crunchwrap fools up easiest without extra bulk from the smaller top tortilla.
Warming the large tortillas makes them more pliable when it’s time to fold them up.
Add the lettuce and tomatoes over the sour cream layer and place the cheese layer at the top – that way the cheese will get hot and melted while browning the outside of the crunchwrap and the lettuce and sour cream will stay cooler in the center.
Vary the ingredient amounts for personal taste. Add hot sauce or salsa!
I like to put the nacho cheese into a ziploc bag and snip the corner off to make it a squeeze baggy for easy drizzling over the taco meat.
 

Nutrition

Serving: 1 | Calories: 754cal | Carbohydrates: 53g | Protein: 33g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 1897mg | Sugar: 8g | Fiber: 6g | Calcium: 488mg | Iron: 6mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled pinterest collage for taco bell crunchwrap supreme copycat recipe

Originally published December 2021

the slow roasted italian affiliate linked cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

One Comment

  1. Yum! These are delish! We've been making them for several years and now young adults sons love them. I switch the first two ingredients spreading the nacho cheese first and then taco meat. So good! ��

Leave a Reply

Your email address will not be published.

Recipe Rating