Crunchwrap Supreme Recipe (Better Than Taco Bell!)
If you’re anything like me, you know all about a good Taco Bell Crunchwrap Supreme — that warm, cheesy, crunchy, handheld masterpiece that’s pure fast-food perfection. Now, imagine making that Crunchwrap Supreme at home — fresher, even more flavorful, and way more satisfying! This homemade Crunchwrap tastes just like the classic you crave but with better ingredients and no drive-thru line. Whether it’s for an easy weeknight dinner, Taco Tuesday, or a party spread, this recipe is a must-make for all Taco Bell lovers.
If you need more delicious copy cat recipes, try my Southwestern Eggrolls: Chili’s Copycat Recipe & Louisiana Chicken Pasta
What is a Crunchwrap Supreme?
Moreover, A Crunchwrap Supreme is one of Taco Bell’s most iconic menu items. It’s a giant, folded flour tortilla stuffed with seasoned beef, creamy nacho cheese sauce, a crispy tostada shell for crunch, cool sour cream, shredded lettuce, diced tomatoes, and melted cheese — all wrapped up tightly and grilled until golden and crispy. Think of it as the ultimate all-in-one taco, burrito, and quesadilla hybrid!
Why You’ll Love this Crunchwrap Supreme recipe:
Furthermore, Making your own Crunchwrap Supreme at home couldn’t be easier — or more satisfying. Here are a few reasons you’ll love this recipe:
Tastes just like the original: All the layers, textures, and flavors you know and love!
Customizable: Make it your own with different proteins, cheeses, and toppings.
Fun to make: Perfect for cooking with family or friends.
Better ingredients: You control the quality — fresher veggies, higher-quality beef, and real cheese.
No drive-thru needed: Enjoy your favorite Taco Bell experience right at home.
Ingredients Needed
- Ground Beef: The hearty, savory base seasoned with bold taco spices.
- Taco Seasoning: Essential spices for that classic Taco Bell beef flavor.
- Bayou City Seasonings, Kosher Salt & Pepper: Enhances all the other flavors.
- Nacho Cheese Sauce: Creamy, cheesy goodness that ties the whole wrap together. Homemade is cool, and store bought is EASY. it’s your choice.
- Flour Tortillas: The soft, foldable exterior that holds everything inside. Burrito size but you may also need regular taco sized tortillas… depending on how much you want to fill your wrap.
- Tostada Shells: Adds the crucial crunchy layer in the middle.
- Sour Cream: Cool, tangy creaminess that balances the warm, spicy beef.
- Shredded Lettuce: Adds refreshing crispness.
- Pico de Gallo: tomatoes, onion, jalapeno, and cilantro with lime juice and seasoned to perfection
- Shredded Cheddar and Monterey Jack Cheese: Melty, gooey cheese that locks it all together.
- Vegetable Oil: Helps the Crunchwrap get golden brown and crispy when seared.
Quick How to Make Crunchwrap Supreme
Here’s how to make this Taco Bell remake:
- Cook the Beef: Brown the ground beef, drain, and stir in spices for full flavor.
- Warm the Tortillas: Heat them slightly to make folding easier and prevent tearing.
- Layer Your Ingredients: Start with beef and nacho cheese, then add a tostada shell, sour cream, lettuce, pico de gallo, and shredded cheese.
- Fold and Seal: Fold the tortilla edges up over the filling to create a hexagon. If needed, patch with a small tortilla piece.
- Grill to Perfection: Place seam-side down in a hot skillet and cook until golden and crispy, then flip and repeat.
- Serve and Enjoy: Slice, serve, and prepare for instant love!
Recipe Tips for the Perfect Crunchwrap Supreme
Additionally, by following these tips you’ll be able to make the best Crunchwrap Supreme
- Use Large Tortillas: Burrito-size (12-inch) tortillas work best to wrap everything up without tearing.
- Warm Tortillas First: A few seconds in the microwave or skillet makes them more pliable.
- Double Layer If Needed: If your tortilla doesn’t fully cover the filling, place a small cut-out tortilla piece in the center before folding.
- Customize It: Swap beef for chicken, turkey, or black beans for a vegetarian version!
- Crunch Matters: Make sure your tostada shell is centered for that perfect crispy bite.
- Don’t Skip the Grill Step: Pan-frying the Crunchwrap seals it closed and gives that signature crunch.
FAQ
Q: Can I make a Crunchwrap Supreme ahead of time?
A: Yes! Assemble them ahead of time and grill just before serving for the best texture. Reheat leftovers in a skillet to maintain crispiness.
Q: What can I use instead of tostada shells?
A: If you don’t have tostadas, layer crunchy tortilla chips in the center as a substitute.
Q: Can I bake them instead of pan-frying?
A: You can! Brush each Crunchwrap lightly with oil, place them seam-side down on a baking sheet, and bake at 425°F for about 10 minutes, flipping halfway through.
Q: How do I prevent the Crunchwrap from falling apart?
A: Be sure not to overstuff and always grill seam-side down first to seal the folds!
More Dinner recipes:
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Crunchwrap Supreme
Ingredients
Equipment
Method
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat. Add taco seasoning and water. Simmer for 3-4 minutes until thickened.
- Lay a large tortilla on a flat surface. In the center, layer the following:1. 2-3 tablespoons of warm nacho cheese2. ¼ of the seasoned beef3. 1 tostada shell4. lettuce and pico de gallo 5. 2 tablespoons sour cream6. shredded cheese
- Fold the edges of the tortilla up and over the center, creating pleats as you work around to form a hexagon shape. If needed, cut a small circle from an extra tortilla to patch any gaps.
- Heat a large skillet over medium heat. Place the Crunchwrap seam-side down and cook for 2-3 minutes until golden brown and sealed. Flip and cook another 2-3 minutes.
- Slice in half and serve with your favorite sauces, salsa, or chips!
Video
Notes
- Customize It: Swap the ground beef for ground turkey, shredded chicken, or beans for a vegetarian version.
- Tortilla Tip: Warm your tortillas slightly before folding to prevent cracking.
- Crunch Factor: If you don’t have tostada shells, you can use crunchy tortilla chips layered in the center.
- Storage: Crunchwraps are best served fresh but can be stored in the fridge for up to 2 days. Reheat in a skillet for maximum crispiness.
This was sooo good! Made this tonight and used ground turkey! Can’t wait to make this again!
ground turkey is so good! I tried it with shrimp recently and it was BOMB!