Taco Bell Crunchwrap Supreme
Taco Bell Crunchwrap Supreme is a homemade version with seasoned beef, queso, crunchy tostadas, fresh toppings, wrapped in flour tortillas!
A Simple 30-Minute Recipe
If you love ordering a Crunchwrap Supreme from Taco Bell, you’re going to love making them at home. These homemade Taco Bell Crunchwrap Supremes are loaded with everything you love getting from the drive thru, but made in the comfort of your own home and for a fraction of the price. They’re fun to make, easy to customize, and great for Taco Tuesday!
Frequently Asked Questions:
A Crunchwrap Supreme is a large flour tortilla filled with seasoned beef, cheese sauce, a crispy tostada shell, sour cream, lettuce, tomatoes, cheese, and sauce, all folded into a sealed wrap and toasted until golden brown.
These pair perfectly with so many options. Here are a few favorites: Nacho fries, Mexican rice, Refried beans, black beans, chips and salsa, guacamole, Queso Dip, corn salad or some fresh fruit.
Absolutely. Just be careful not to overfill the wrap or it may be difficult to fold and seal properly.
Try diced jalapeños, black olives, green onions, avocado, guacamole, seasoned rice, or other sauces.
Make your own! Here’s what you need:
1 cup sour cream
¼ cup mayonnaise
1 packet ranch dressing mix (Hidden Valley spicy ranch is perfect- or you can use Homemade Ranch Dressing Mix).
¼ cup Louisiana hot sauce (can use more or less depending on spice level preferred)
Whisk all together, cover and refrigerate for about 30 minutes before serving.
They’re best served immediately while the tostada and lettuce are still crisp, but the meat mixture can be made ahead and refrigerated until ready to assemble.
Don’t throw them away! I like to make cinnamon sugar chips with them. Here’s what I do for that: For the cinnamon sugar dipping chips:
Preheat oven to 350F degrees.
Spray a cookie sheet(s) with nonstick cooking spray.
Place tortilla shell pieces onto the cookie sheets then spread melted butter onto each tortilla shell with a pastry brush.
Sprinkle generously with a cinnamon sugar mixture.
Bake for about 8-10 minutes until light, golden brown. Allow to cool.
Or you can just keep your scraps and bake them into tortilla chips without the cinnamon sugar mixture. If you do make the sweet chips, I think they’re really yummy with some Caramel Apple Dip too!
Store leftover crunchwraps in an airtight container in the refrigerator for up to 4 days.
To get that nice crispy texture again I suggest that you reheat them in a skillet, air fryer, or oven until warmed through and crispy again. The microwave works in a pinch, but the tortilla won’t stay as crisp.
Ingredients Needed: (See Recipe Card Below For The Full Recipe)
- ground beef– You can also use ground chicken or ground turkey.
- taco seasoning– for this recipe, I like to used a low-sodium taco seasoning here but you can use what you prefer. Or you can make my favorite Homemade Taco Seasoning.
- burrito-sized flour tortillas– make sure you use the large burrito-sized tortilla shells. They come eight in a pack. You will use four whole tortillas, and the other four will be cut to make small tortilla shells.
- queso– Any queso you enjoy will work. White queso, salsa con queso, nacho cheese sauce, or homemade queso are all great options.
- tostadas– when purchasing the tostadas, be sure the bag to make sure they are still intact. I find many times when I purchase them, some or even all are broken. You will find these near all the other tortillas in the grocery store. See my ingredient image below if you don’t know what to look for.
- sour cream– you can use low-fat or full-fat sour cream. You could even use Mexican Crema.
- lettuce– iceberg lettuce is best for this, as it’s crunchy and crisp. I have found that chopped lettuce stays crisp longer than shredded lettuce.
- tomatoes– you can use any type of tomato. I usually opt for Roma tomatoes.
- Shredded fiesta cheese– you can use any cheese for this recipe. You could do a combination of cheddar cheese and Monterey Jack cheese, really anything you’d like would go great in this. You could even spice it up and add pepper jack cheese.
- Taco Bell spicy ranchero sauce– this is not needed for the crunch wraps, but it does make it very tasty. You can experiment and add any type of sauce you’d like.
How To Make Taco Bell Crunchwrap Supreme
Cook and crumble the ground beef
In a skillet over medium heat, cook and crumble the ground beef until fully cooked and the juices run clear. Drain excess grease and put back into the skillet, then add the taco seasoning and water. Simmer until the liquid has reduced, then remove from the heat.
Cut the tortillas
To create 4 small tortillas, stack 4 large burrito tortillas and place a tostada on top as a guide. Use a knife to cut around the tostada to create 4 small tortilla shells. Set aside.
Add taco meat and queso
Lay out a large burrito-sized flour tortilla and add ¼ of the meat mixture. Make sure you leave a border with no meat showing when you place the tostada shell on top. Drizzle ⅛ cup of the queso on top.
Add tostada and toppings
Place a tostada on top of the cheesy meat mixture. Top with ¼ of the sour cream, lettuce, tomatoes, shredded cheese, and a drizzle of ranchero sauce (optional).
Add cut tortillas to the top and fold
Place the smaller tortilla over the fillings. Tightly fold the edges of the large tortilla over to create a little parcel.
Brown each Crunchwrap
In a clean skillet over low to medium heat, spray with cooking spray. Place the crunch wrap seam-side down in the skillet. Cook each side for about 3 minutes, or until golden brown.
Repeat to make the remaining three.
Craving More Recipes?
Taco Bell Crunchwrap Supreme
Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning
- ¼ cup water
- 8 large 10-inch burrito-sized flour tortillas (divided use)
- 4 yellow tostadas (divided use)
- ½ cup queso (divided use)
- 1 cup sour cream (divided use, see notes below)
- 2 cups chopped lettuce divided use
- 2 Roma tomatoes, diced (divided use)
- 2 cups shredded fiesta cheese (Mexican blend) (divided use)
- ¼ cup Taco Bell Spicy Ranchero sauce (optional, divided use)
Instructions
- In a skillet over medium heat, cook and crumble the 1 pound ground beef until fully cooked and the juices run clear. Drain excess grease and put back into the skillet, then add the 1 ounce taco seasoning and ¼ cup water. Simmer until the liquid has reduced, then remove from the heat.
- To create 4 smaller tortillas to use as the topping for the Crunchwrap, stack 4 large burrito tortillas and place a tostada on top as a guide. Use a knife to cut around the tostada to create 4 small tortilla shells. Set aside. NOTE: You can discard the excess tortilla that you are not using. Or you can cut them up and bake them or fry them into chips.
- To layer the Crunchwraps: lay out a large burrito-sized flour tortilla and add ¼ of the taco meat. Make sure you leave a border with no meat showing when you place the tostada shell on top.
- Drizzle ⅛ cup queso on top.
- Place a tostada on top of the cheesy meat mixture.
- Top with ¼ of the sour cream, some lettuce, tomatoes, shredded cheese, and a drizzle of ranchero sauce (optional.)
- Place the smaller tortilla over the fillings.
- Tightly fold the edges of the large tortilla over to create a little parcel.
- In a clean skillet over low to medium heat, spray with cooking spray.
- Place the crunchwrap seam-side down in the skillet.
- Cook each side for about 3 minutes, or until golden brown.
- Repeat to make the remaining three.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You obviously do not have to use these toppings. Remove what you don’t like or add what you enjoy.
- This makes 4 Crunchwrap supremes.
- If you can’t find the Taco Bell ranchero sauce, just leave it off. You do not need to replace it with anything.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
