Learn how to makehomemade crunchwrap supremes— way better than anything you’d get at Taco Bell! This handheld, fully loaded wrap is filled with a layer ofground beef, a crispy crunchy tostada topped withmelty nacho cheese,cool sour cream, lettuce, and tomato then pan-seared untilgolden brownand crispy on the outside. Beefy, cheesy, crispy, and crunchy in every bite!
I love some of Taco Bell’s ideas but let’s be real, I don’t actually trust Taco Bell, or any fast food meat for that matter.
I like real ingredients, made at home so I can control the quality.
Same reason I’ve made copycat Taco Bell quesadillas, Mexican pizzas, and caramel apple empanadas.
ATaco Bell Crunchwrap Supremeis a mash-up of aquesadilla, a tostada, and a taco all in one!
It’s made with a crispy folded tortilla filled with seasonedground beef, a tostada topped with cheese sauce, sour cream, lettuce, and tomatoes!
I’ve made my fair share of these copycat crunchwrap supremes lately and I feel like I have it on good authority that this is the bestcrunch wraprecipe around.
Make a batch of these thenext timeyourTaco Bell cravingsh*t or just thenext timeyou want a Mexican-inspired meal idea. Or maybe want something a little different to serve forCinco de Mayo alongside some Mexican gorditas.
Why you’ll love Homemade Crunchwrap Surpremes
Easy to make – There are a few layers that go into crunchwrap supreme but nothing about it is complicated. If you can brown your meat and chop your tomatoes, you can make these.
Great for meal prep – I cooked up a batch of seasoned ground beef and stored it in the fridge. That way, I could very easily assemble a crunch wrap for lunch or dinner throughout the week.
Cheaper than takeout – To be honest, it’s not always the case that homemade is cheaper than takeout, but in this case, it’s true! Especially because you can make more than just one to feed your whole family!
Tools you’ll need
- Meat Chopper – this makes browning the hamburger and mincing it into small pieces a breeze.
- Large Skillet
- Grill Press – or you could use a panini press if you have one. I sometimes just use a cast iron skillet to weigh it down.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions.Scroll all the way down for the full recipe card with measurements.
- Ground Beef–Stick with lean beef if possible. I use 90/10 or even 93/7 to have as little grease as possible & the best flavor.
- Taco Seasoning–I have a greathomemade taco seasoning mixI keep on hand, but if you’d prefer store bought, you’ll just need a single 1-ounce packet.
- Water– When added to the beef with the seasoning, it helps to dissolve the powder to make sure the beef is seasoned evenly.
- Burrito Size Flour Tortillas– You’ll needlarge flour tortillasto envelop everything else!
- Taco Size Tortillas– Placingsmall corn tortillasovertop all of the fillings helps to tuck everything in nicely.
- Crunchy Tostada Shell– Puts the crunch in crunchwrap. These are essentially crispy fried (or baked) corn tortillas that hold up to fillings nicely.
- Nacho Cheese Sauce–Store-bought nacho cheese sauce(I like Rico’s) but you could alsomake homemadeor even use shredded cheese instead.
- Toppings– Sour cream (or plainGreek yogurt), shredded lettuce, and chopped tomatoes. The taco bell signature toppings!
- Olive Oil Spray– To coat the skillet and help brown and crisp up the outside of thecopycat crunchwrap supreme. I use my olive oil mister.
How to make thishomemade Crunchwrap Supreme recipe
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Brown the beef in a large skillet over medium-high heat and drain any excess grease. Sprinkle in the taco seasoning and water and stir to combine. Once done, set it aside.
- Step Two: On a clean flat work surface, lay out the large tortillas and add an even scoop of theground beefmixture to thecenter of the tortilla. Top each pile of beef with acrispy tostada shell.
- Step Three: Carefully spread about 1/4 cup of nacho cheese sauce to the top of each tostada and spread 1/4 cup of sour cream on top of that. Then, top each one with shredded lettuce and tomatoes.
- Step Four: Place a taco sized tortilla overtop the lettuce and tomatoes. While your skillet is preheating over medium heat, fold the edges of the large tortilla so that they meet somewhere toward the middle. Only fold one at a time just before adding it to the skillet seam side down. The others can wait for their turn.
- Step Five: Press down with a spatula or grill press for a few minutes until golden. Flip and press down again, making sure the other side browns nicely as well. Remove from the skillet and repeat with the remaining tortillas. Enjoy!
What to serve with Homemade Crunchwrap Supremes
Just one of these babies is filling enough so it doesn’t need much.
If you’re having it for dinner, you can serve them with homemade tortilla chips or french fries.
Go all out and top either with extraground beef, tomatoes, sour cream, and cheese sauce and make your own version of Taco Bell fries supreme or Nachos Bell Grande.
Or you could keep it simple with somecilantro lime rice(Chipotle copycat).
Tips & Suggestions 🌮
- These are best served right away when they are at their crispiest.
- I find Rico’s brand of nacho cheese the closest to Taco Bell’s cheese but use whatever kind you like.
- Swap the beef with ground chicken, shredded chicken, or ground turkey if you want.
- To make it vegetarian use black beans or refried beans in place of the taco meat.
- For some extra flavor, season the tostadas with some fun seasoning. Chipotle chili powder is a great choice!
- Double the recipe and make as many as you need to serve a crowd. If you have a large griddle, use it to cook more at a time.
- Make sure your tortillas are not cold. Bring them to room temperature or warm them up a bit beforehand so they are flexible and less likely to tear.
How to reheat and store Homemade Crunchwrap Supremes
How to store leftovers
As mentioned above, when possible, make just enough so that you don’t have any leftovers because they really are best eaten immediately.
If you do have any left, store them in an airtight container in the fridge, but they won’t be as good.
How long will copycat crunchwrap supremes last in the fridge?
For up to 2 days. They will get soggy and lose their crunch no matter what, but you can help this just a bit by allowing them to cool completely before storing them. This way you’ll avoid trapping any extra moisture from the heat.
As I mentioned above, I recommend prepping the meat and components and then assembling them and crisping them up on demand.
Can I freeze crunchwraps?
This crunchwrap recipe only makes 4 so I have never needed to freeze it. I would not recommend it, though, as it would be very soggy once thawed.
How to reheat copycat crunchwraps?
You’re not going to get great results, but you can reheat leftovers in the microwave.
If you want to attempt to get any sort of crunch back on the outside, use a skillet, an air fryer, or a toaster oven.
FAQs
What’s supposed to be in a crunchwrap supreme?
Seasoned ground beef (or your choice of protein), nacho cheese sauce, a crispy tostada, and sour cream, lettuce, tomato toasted up into a six-sided warm tortilla.
What is the crunch in a crunchwrap supreme?
It’s the crispy tostada shell! That texture really makes these special.
How healthy is a crunchwrap?
Despite being fast food, Taco Bell is one of the healthier options if you’re picking a drive-thru. The crunchwrap, unfortunately, is not one of the best choices BUT you can make it healthier at home.
Both flour tortillas and tostadas are high in sodium, as are store-bought seasoning packets, which is why I make my own.
Add extra veggies to it, making a low-sodium homemade seasoning blend, shredding cheese from a block, or making a cheese sauce from scratch.
Either way, it’s delicious, filling, and absolutely provides nutrients. Just not for every day!
What else can I add as toppings?
Load it up with extra veggies. Bell peppers, pickled jalapenos, diced avocado, black beans, and instead of tomatoes, swap it for some pico de gallo.
Can I make homemade crunchwrap supremes without tostadas?
You can but then you’d just be making wraps, as the hidden tostadas are what make the crunch. If you can’t find them, you can make your own by lightly spraying or brushing oil overtop corn tortillas and baking or air frying them until crispy.
If that’s still not an option, use a layer of tortilla chips in its place.
Need more Mexican-inspired copycat recipes? Try these:
Spicy Chicken Chipotle Pasta (Cheesecake Factory)
Chicken Tortilla Soup (On the Border)
Homemade Salsa (On the Border)
Click here for my entire collection of copycat recipes.
Copycat Crunchwrap Supremes
4.67 from 6 votes
Homemade Crunchwrap Supremes (Taco Bell Copycat!)
Created by Melissa Williams | Persnickety Plates
Servings: 4 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Learn how to makehomemade crunchwrap supremes— way better than anything you'd get at Taco Bell! This handheld, fully loaded wrap is filled with a layer ofground beef, a crispy crunchy tostada topped withmelty nacho cheese,cool sour cream, lettuce, and tomato then pan-seared untilgolden brownand crispy on the outside. Beefy, cheesy, crispy, and crunchy in every bite!
Ingredients
- 1 pound lean ground beef
- 4 Tablespoons taco seasoning 1 ounce packet
- ¼ cup water
- 4 burrito size flour tortillas
- 4 street taco size tortillas
- 4 tostada shells
- 1 cup nacho cheese sauce
- 1 cup sour cream
- 1 ½ cups shredded lettuce
- 1 cup chopped tomatoes
- olive oil spray
Instructions
In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess grease, if necessary.
Sprinkle in the taco seasoning and water and stir to combine. Remove the pan from the heat and set aside.
To a clean work area, lay out the four burrito sized tortillas and add a scoop of the ground beef mixture to each so it is equally distributed.
Top each pile of ground beef with a tostada shell.
Carefully spread ¼ cup of nacho cheese to the top of each tostada.
Spread ¼ cup of sour cream on top of the nacho cheese.
Top each with shredded lettuce and tomatoes.
Place a street taco sized tortilla on top of the lettuce and tomatoes.
Place a large non-stick skillet over medium heat and spray with olive oil.
Fold the edges of the large tortilla over the street taco sized tortilla and carefully place it seam side down, into the heated pan, pressing down with a spatula or a grill press, until golden. This should take about 3 minutes.
Flip the crunchwrap over and repeat with the other side.
Repeat with the remaining 3 crunchwraps and serve!
Video
Notes
These are best enjoyed immediately after cooking, but leftovers can be stored in the fridge for up to 2 days. They will likely get soggy and lose the “crunch” both from the tortillas and from the lettuce/tomatoes.
Rico’s brand nacho cheese is very close to Taco Bell’s, but any brand can be used. Shredded cheese can also be used in place of the nacho cheese.
For a vegetarian option, skip the ground beef and use black beans or refried beans.
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Nutrition
Serving: 1g | Calories: 701kcal | Carbohydrates: 60g | Protein: 36g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 110mg | Sodium: 1361mg | Potassium: 766mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1118IU | Vitamin C: 8mg | Calcium: 255mg | Iron: 6mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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