WHAT’S FOR DINNER?
Crunchwrap Supreme
Array/5
COOK TIME
10 min
TOTAL TIME
20 min
SERVINGS
4-6 crunchwraps
This easy recipe for Taco Bell’s Crunchwrap Supreme packs in layers of seasoned beef, creamy queso, crisp lettuce, juicy tomatoes, and crunchy tostada shells all wrapped up in a golden, grilled tortilla. Whether it’s Taco Tuesday or a movie night, these homemade copycat crunchwraps are the perfect way to treat yourself to a restaurant-style favorite right at home!
When I think of Taco Bell, I’m instantly transported back to late-night college runs after the bars. I was all about the Nachos Bell Grande with a Mountain Dew on the side. I miss those days and that college metabolism. But every once in a while, I’d shake things up and go for a Crunchwrap Supreme with a Mountain Dew because, obviously, that combo just hits different.
The other day, I caught a Taco Bell commercial and it was like a sign from the universe to make my own Crunchwrap Supremes at home. I grabbed everything I needed, including tostadas, but of course, they were too big for my tortillas. No big deal. I just snapped them into pieces and tossed them in. It actually worked like a charm.
They turned out ridiculously good. Everyone in the family was raving about them and now they’re officially in the dinner rotation. Who wouldn’t like savory beef, creamy queso, fresh veggies, and that satisfying crunch in the middle. Making them at home is such a win because you get to load them up with whatever you love and skip the drive-thru. They’re way fresher, a million times tastier, and everyone can customize their own!
Crunchwrap Supreme
Ground Beef – The hearty base, seasoned beef adds that rich, savory flavor that holds everything together. I like using 80/20 for the perfect balance of juicy and flavorful.
Taco Seasoning – Brings all the bold, classic taco flavors to the party. You can use store-bought or your own blend.
Flour Tortillas (large burrito size) – These are the wrap that holds everything in, so you want them big enough to fold without ripping. Warm them up a bit to make folding easier.
Tostada Shells – The secret to that signature crunch. If you can’t find tostadas, tortilla chips work great and add a little rustic charm.
Nacho Cheese Sauce – Adds that creamy, cheesy flavor and texture that just makes everything taste amazing. Heat it up before adding.
Sour Cream – Cool and creamy with a slight tang that balances out all the rich and spicy flavors.
Shredded Lettuce – Adds a fresh, crisp bite that makes everything feel balanced.
Diced Tomatoes -They bring a little brightness to every bite. Roma tomatoes work great since they’re less watery.
Shredded Cheese – Because you can never have too much cheese. Melts beautifully to bring all those flavors together.
Olive Oil or Cooking Spray – Helps give them that golden, crispy exterior when you cook your Crunchwrap.
Step By Step Instructions
Cook the Ground Beef: In a large skillet over medium-high heat, add the ground beef and cook until browned and fully cooked through, breaking it up as it cooks. Drain any excess grease if needed. Sprinkle in the taco seasoning and mix well until the beef is evenly coated and flavorful. Remove from heat and set aside.
Prepare the Ingredients: Warm up your nacho cheese sauce so it’s nice and melty. Wash, chop, and prep your fresh ingredients like lettuce and tomatoes. If your tostada shells are too large, break them into pieces so they fit inside your tortillas.
Assemble the Crunchwrap: Lay a large flour tortilla flat on a clean surface. Spread a generous spoonful of warm nacho cheese sauce in the center, leaving enough space around the edges to fold. Add a scoop of seasoned ground beef over the cheese sauce, then place a tostada shell or tortilla chips right on top. Spread a spoonful of sour cream over the tostada shell or chips. Add shredded lettuce, diced tomatoes, and shredded cheese on top to create those fresh and cheesy layers.
Fold the Crunchwrap: Carefully fold the edges of the tortilla up and over the filling, working your way around to make pleats until the filling is completely enclosed. The goal is to form a circular, sealed bundle. Gently press down to help it hold its shape.
Cook the Crunchwrap: Heat a large skillet over medium heat and lightly grease it with olive oil or cooking spray. Place the folded Crunchwrap seam-side down in the skillet and cook for about 2-3 minutes until the bottom is golden brown and crispy. Flip and cook the other side for an additional 2-3 minutes until the entire Crunchwrap is crispy and golden. Keep an eye on it so it doesn’t burn.
Slice and Serve: Slice your Crunchwrap Supreme in half for that cross-section reveal and dig in. Serve it with extra sour cream, salsa, or guacamole.
Expert Tips
- Warm your tortillas before assembling to make them more pliable and easier to fold without tearing. Microwaving them for about 10-15 seconds works.
Preheating your skillet before cooking the Crunchwrap gives you that golden, crispy outside.
Keeping the cheese sauce warm when assembling helps it spread smoothly and melt into the other ingredients. If it cools down, give it a quick zap in the microwave.
Breaking up the tostada shell to fit inside the tortilla actually works better for getting even layers and crunch in every bite.
Pressing down on the Crunchwrap slightly with a spatula while it cooks helps everything hold together and gets the outside super crispy.
Cooking seam-side down first locks in all the fillings, so nothing spills out when you flip it.
Letting the Crunchwrap cool for a minute before slicing helps keep everything intact. That first cut reveal is way more satisfying when it holds its shape.
Cleaning your skillet between batches prevents any burnt bits from sticking to the next Crunchwrap. A quick wipe-down makes each one cook evenly and beautifully.
Ways To Customize
Protein: Swap the ground beef for shredded chicken, steak, or pulled pork. Go vegetarian with seasoned black beans or crumbled tofu, or lighten it up with ground turkey or chicken. Seafood like shrimp or flaky fish works well too.
Veggies: Add sautéed bell peppers, onions, or zucchini for extra texture and flavor. Grilled corn or roasted poblano peppers bring a smoky-sweet flavor. Fresh avocado, cilantro, or green onions brighten things up and add balance.
Cheese: Change it up with queso blanco or shredded pepper jack for a spicy kick. Mixing cheddar, mozzarella, or Monterey Jack makes for a gooey, melty finish that pulls everything together.
Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to prevent them from getting soggy. Freezing is not recommended as there are fresh vegetables inside that will get mushy when thawed.
Reheating: Reheat Crunchwraps in a skillet over medium heat for about 3-4 minutes per side until heated through and crispy. The air fryer works great too. Place it in at 350°F for about 5 minutes for a perfectly crispy Crunchwrap.
FAQ
What’s the best way to keep Crunchwraps from falling apart while cooking?
Folding them tightly and starting with the seam-side down in the skillet helps them hold their shape. Pressing down slightly with a spatula while cooking also helps seal everything together.
Can I use corn tortillas instead of flour tortillas?
Corn tortillas are too small and less pliable, making them difficult to fold. Large flour tortillas work best for achieving that perfect, sealed Crunchwrap.
Why are my Crunchwraps soggy?
Overfilling or using cold ingredients can cause sogginess. Heating all the components before assembling helps keep everything crispy and delicious.
Why do my Crunchwraps turn out unevenly cooked or burnt?
Cooking on high heat can cause uneven browning or burning. Medium heat works best, allowing the tortilla to crisp evenly without overcooking the fillings.
What’s the trick to getting that restaurant-quality crispiness on the tortilla?
Cooking the Crunchwrap in a hot, preheated skillet or air fryer at 350°F makes sure the exterior gets golden and crisp. Brushing or spraying the tortilla lightly with oil before cooking gives it an extra-crispy finish.
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Crunchwrap Supreme
The layers of beef, cheese, sour cream, tomatoes and then the crunch from the tostada are so good! It’s perfect. I’m hooked on this super easy dinner.
Ingredients
1 lb ground beef
1/2 onion minced
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1 teaspoon Kosher salt
1 teaspoon ground black pepper
Jar of Nacho Cheese
6 burrito size flour tortillas
6 tostada shells (or tortilla chips!)
Sour cream
Shredded lettuce
Tomato, diced
Shredded Mexican cheese
Instructions
- In a large skillet, heat a little olive oil. Add the chopped onion and the hamburger to the pan. Cook and break apart until cooked through. Add taco seasonings and cook another 3-4 minutes. Turn to low heat.
- Cheese sauce: In a microwae safe bowl, melt nacho cheese sauce.
- Crunch Wrap assembly: Lay a tortilla out. Spread a layer of cheese sauce over the middle of the tortilla. Sprinkle a layer of beef over the cheese. Place a tostada or tortilla chips over the middle of the beef.
- Spread a layer of sour cream over the tostada (or tortilla chips), diced tomatoes over the sour cream then sprinkle shredded cheese over top.
- Fold the edges of the tortilla in, around until all edges are folded inward.
- In a skillet, prepared with nonstick spray or oil, place the packed and folded tortilla seam side down in the pan. Cook for a few minutes on each side until the outside is golden brown and crunchy.
- Top with sour cream, cheese, avocado, tomatoes, salsa, whatever is your favorite! Enjoy!
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2 Responses
Amazing and easy !
So glad you liked it!