This homemade Crunchwrap Supreme recipe has everything you love about the classic Taco Bell version. Crunchy tostada shells, ground beef, nacho cheese sauce, sour cream, and more are wrapped up in soft tortillas, then cooked until hot and crispy. This copycat recipe means you won’t have to run to the drive-thru next time you get a craving!
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What’s in this Crunchwrap Supreme Recipe?
The best part of this recipe is those first bites of soft flour tortilla, crispy tostada shell, taco meat, and all your other favorite ingredients.
- Ground Beef: I’m using 85% lean ground meat.
- Taco Seasoning: This perfectly-spiced blend adds the best flavor to the ground beef.
- Tortillas: Large flour tortillas are best since you’ll be wrapping them around the rest of the ingredients.
- Tostadas: Deep-fried tostada shells add the crunch in Crunchwrap Supreme.
- Nacho Cheese Sauce: Creamy, cheesy, melty nacho cheese is everything.
- Sour Cream: Cool sour cream adds a delicious creaminess in every bite. You can use plain Greek yogurt as an easy ( and healthy) swap.
- Lettuce: Shredded lettuce adds more texture.
- Tomato: Chop tomatoes into bite-sized pieces. You can also swap in chunky Rotel tomatoes for more flavor.
- Onion: Yellow, white, or red onions are all fine here.
- Mexican Cheese Blend: More cheese is always good for me. Try a spicier blend if you like.
- Vegetable Oil: Use vegetable or olive oil for cooking.
The bigger the tortilla, the better! You want to make sure it can completely fold over the crunchy tostada shell, so no filling escapes. And don’t worry: I’ll tell you how to fold it in the recipe card.
Variations on a Taco Bell Crunchwrap Supreme
While this recipe may seem more involved than your typical taco night, it still has all the beauty of customization!
The easiest way to modify your crunchwrap supreme is to change up the protein. Try swapping the ground beef for turkey, pork, or chicken. Or use shredded chicken or carne asada.
To make it vegetarian-friendly, skip the meat and add black beans, refried beans, air fryer potatoes, or your favorite meatless grounds.
Add even more flavor by layering guacamole, hot sauce, or taco sauce on top of the cheese!
Make this breakfast-friendly by adding scrambled eggs or breakfast hash.
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Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product, Taco Bell’s Crunchwrap Supreme. Taco Bell is a proprietary brand that I want to acknowledge and give credit to.
A crunchwrap supreme contains ground beef, nacho cheese sauce, a crunch tostada, sour cream, lettuce, and tomato all folded up inside a toasted tortilla.
I would recommend adding no more than ¼ cup of the meat mixture to each tortilla, followed by about 1-2 tablespoons of each of the other ingredients.
You sure can! Simply swap the ground beef for black beans or refried beans! You could also use meatless ground beef crumbles.
There are 530 calories in a Taco Bell crunchwrap supreme. Ours is a bit healthier, coming in at just 413 calories.
Placing the crunchwrap folded-side down in the hot oil will help to seal it together. You can then flip the crunchwrap to cook the other side without worrying about the filling leaking out.
How to Store and Reheat a Copycat Crunchwrap Supreme
While crunchwraps are best enjoyed as soon as they are made, you can store them in an airtight container in the refrigerator for up to 3 days. Keep in mind that the tostadas may become soggy during that time. Reheat in a 350°F oven for 8-10 minutes, or until warmed through.
How to Freeze a Homemade Crunchwrap
Freeze a crunchwrap supreme tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Reheat directly from frozen, adding an extra 5 minutes to the bake time.
What to Serve with a Crunchwrap Supreme
This is delicious as a midnight snack, or any time you’re craving a Crunchwrap at home. Make it just like your favorite fast food run by serving this with tortilla chips and white queso, Mexican rice, and some potato wedges to use up extra nacho cheese.
Crunchwrap Supreme Recipe
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Ingredients
- Vegetable oil
- 1 pound 85% lean ground beef
- ½ onion diced
- 2 tablespoons taco seasoning store-bought or homemade (1 packet)
- 8 large flour tortillas
- 4 corn tostadas
- ½ cup nacho cheese sauce
- 1 cup low-fat sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1½ cups shredded Mexican cheese blend
Recommended Equipment
- Kitchen Shears
Instructions
- Add 1 tablespoon of oil to a large skillet over medium heat. Cook the ground beef and onion until the beef is no longer pink and the onion is translucent, about 6-8 minutes. Stir in the taco seasoning and set aside.Vegetable oil, 1 pound 85% lean ground beef, 2 tablespoons taco seasoning, ½ onion
- White the beef cooks, set a tostada shell on top of a large flour tortilla. Using kitchen scissors, cut out a smaller flour tortilla that is the same size as the tostada. Repeat until you have 4 smaller flour tortillas. Keep 4 large flour tortillas uncut.8 large flour tortillas, 4 corn tostadas
- Place a large flour tortilla on your board.
- Add a scoop of ground beef to the center and spread it into an even circle about the size of your tostada.
- Drizzle on the cheese sauce and place a tostada on top.½ cup nacho cheese sauce
- Spread sour cream over the tostada, then top with lettuce, tomato, and cheese.1 cup low-fat sour cream, 2 cups shredded lettuce, 1 cup chopped tomatoes, 1½ cups shredded Mexican cheese blend
- Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center. Turn the Crunchwrap upside down so the folds are on the bottom. This will help it stay together.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Carefully place the crunchwrap, folded side down, in the skillet. Cook until the underside is deeply golden, about 3-5 minutes. Flip and cook until the second side is golden. Serve immediately.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using fattier ground beef, drain the excess fat off before stirring in the taco seasoning.
- If you can’t find tostadas, you can use a handful of corn tortilla chips in each crunchwrap.
- If your tortillas are cracking as you fold them, nuke them in the microwave for about 10 seconds to soften them.
- Crunchwraps are best enjoyed as soon as they are made!
Nutrition Information
Tastes just like a Taco Bell Crunchwrap, but honestly better!
I’m looking forward to making this!
We hope you love it, Rosalind!