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This homemade Crunchwrap Supreme is easier than a drive-thru run and SO much better than Taco Bell. Seasoned beef, nacho cheese, crispy tostada, and fresh toppings, all wrapped up and grilled golden. Ready in 30 minutes!
You guys know I love a good copycat recipe, and I am pretty sure you love them just as much. The Taco Bell Mexican Pizza is one of the most popular recipes on the blog. So I thought it was time to tackle another Taco Bell favorite. The Crunchwrap Supreme!
What Is A Crunchwrap Supreme
It is basically handheld deliciousness! A flour tortilla is layered with taco meat, nacho cheese, a crispy tostada shell, sour cream, lettuce, tomatoes, and cheese. It is wrapped up tight and then grilled until crispy.
This has been around the internet for awhile, so you may have seen it before, but it is so easy! You really just layer everything together, fold it up, and then heat it to melt the cheese and crisp up the outside.
As of now Taco Bell still has this on the menu, but the homemade version so so much better! Plus they change their menu all the time, so who knows how long it will last.
Ingredients You’ll Need
- Taco Meat – Not a beef fan? Ground turkey, chicken, or even black beans make excellent substitutions.
- Nacho Cheese Sauce – A jar of store-bought nacho cheese sauce is totally fine here! But if you have 5 extra minutes, my homemade queso takes this over the top.
- Tostada Shell – Find these in the Mexican food aisle near the taco shells. They’re essential don’t skip them! That crunch in the center is what makes a Crunchwrap a Crunchwrap.
- Sour Cream
- Lettuce
- Tomatoes
- Cheddar and Monterey Jack Cheese
- Tortillas – Use the largest burrito-size tortillas you can find — at least 10 inches, ideally 12 inches. A bigger tortilla means more overlap when you fold, which means a tighter seal. If yours feel stiff, warm them in the microwave for 10–15 seconds to make them more pliable and prevent cracking.
Crunchwrap Supreme
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 3/4 cup nacho cheese sauce
- 3/4 cup sour cream
- 1 tomato, diced
- 2 cups shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup Monterey jack cheese
- 6 crispy tostada shells
- 6 burrito size flour tortillas
- 6 small taco sized flour tortillas
- 2 Tbsp vegetable oil
Instructions
- In a large skillet brown ground beef until it is fully cooked. Drain any grease away. Add taco seasoning and water called for on the package and cook until the liquid is evaporated.1 pound ground beef, 1 packet taco seasoning
- Place 1 burrito size flour tortilla on the surface in front of you. Add about 1/4-1/3 cup of ground beef to the center. Top with approximately 2 Tbsp of nacho cheese sauce, and cover that with a tostada shell.3/4 cup nacho cheese sauce, 6 burrito size flour tortillas, 6 crispy tostada shells
- Spread about 2 Tbsp of sour cream over the top of the tostada shell, and then sprinkle on lettuce, tomatoes, and both kinds of cheese.3/4 cup sour cream, 1 tomato, 2 cups shredded lettuce, 1/2 cup shredded cheddar cheese, 1/2 cup Monterey jack cheese
- Top with the small flour tortilla and fold up the edges until it is fully wrapped up.6 small taco sized flour tortillas
- Heat a skillet over medium high heat. Add about 1 teaspoon of oil and cook the crunchwrap for 3 minutes per side until golden brown.2 Tbsp vegetable oil
- Repeat with remaining tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make a Crunchwrap Supreme
- Cook The Meat. In a large skillet, brown 1 pound of ground beef over medium-high heat, breaking it apart as it cooks. Once fully cooked, drain any excess grease. Add the taco seasoning packet and the amount of water listed on the package. Stir and cook until the liquid is fully absorbed, about 3–4 minutes. Set aside.
- Layer The Ingredients. Lay a large burrito-size tortilla flat on a clean surface. Spoon about 1/4 to 1/3 cup of seasoned taco meat into the center of the tortilla. Drizzle about 2 tablespoons of nacho cheese sauce over the meat. Place a tostada shell directly on top of the meat and cheese. Spread about 2 tablespoons of sour cream over the tostada shell. Sprinkle on a layer of shredded lettuce and diced tomatoes, then top with both kinds of shredded cheese.
- How To Fold. This is the step everyone worries about, but it’s actually really simple once you do it once!
- Place a small taco-size flour tortilla directly on top of the fillings (this plugs any gaps in the center).
- Starting at the bottom edge of the large tortilla, fold a section of the edge up and over the center, pressing it down firmly.
- Continue folding clockwise, making 5–6 overlapping pleats all the way around the circle until the filling is fully enclosed.
- Press down gently to seal the folds.
- Grilled Until Golden. Heat about 1 teaspoon of vegetable oil in a large skillet over medium-high heat. Place the folded Crunchwrap seam-side down and cook for about 3 minutes until golden brown and crispy. Carefully flip and cook the other side for another 3 minutes.
Recipe Tips
- Warm your tortillas first. Cold, stiff tortillas crack when you fold them. A quick 10-second zap in the microwave makes them pliable and easy to pleat.
- Don’t overstuff. It’s tempting to pile everything in, but too much filling makes folding nearly impossible and causes blowouts in the skillet. Stick to the amounts in the recipe.
- Use enough oil. A dry skillet will brown unevenly. A thin layer of oil in the pan gives you that gorgeous, even golden crust.
- Press it down. Use a spatula to gently press the Crunchwrap while it cooks. This ensures even contact with the pan and a crispier result.
- Cook seam-side down first. This locks the folds in place before you flip, so nothing comes undone.
Recipe Variations
One of the best things about making Crunchwrap Supremes at home is that every single one can be different:
- Chicken Crunchwrap Supreme: Use shredded seasoned chicken instead of ground beef.
- Vegetarian: Skip the meat and double up on black beans, corn, and bell peppers.
- Spicy: Add sliced jalapeños, a drizzle of hot sauce, or use a spicy taco seasoning blend.
- Breakfast Crunchwrap: Fill with scrambled eggs, breakfast sausage, nacho cheese, and hash browns.
- Extra cheesy: Add a layer of shredded cheese directly on the tortilla before the meat — it melts into the base and gets extra gooey.
Storage & Reheating
Make ahead: The seasoned taco meat can be made 1–2 days in advance and stored in an airtight container in the refrigerator. When you’re ready to eat, just layer and fold.
Leftovers: Fully assembled and cooked Crunchwraps can be stored in the refrigerator for up to 2 days. Keep in mind that the tostada shell will soften over time.
Reheating: Reheat in a skillet over medium heat for 2–3 minutes per side to restore the crispy exterior. Avoid the microwave — it makes the tortilla soft and steamy instead of crispy.
Freezing: Not recommended. The sour cream and lettuce don’t freeze well, and the tortilla becomes soggy once thawed.
These are so much better when made at home. And so much better for you!
I have some kiddos that would eat these every single day. I love the homemade version. It’s great knowing exactly what is in the dish!
This turned out so good. We’ve made them twice in the last week.
I am drooling over this crunchwrap. It’s a must make for sure!
I LOVE Crunchwraps! So exciting that I can now make them at home!!
This looks amazing and so delicious! My daughter and hubby are going to love this recipe, so excited to try this! Going to be such a hit here!
I definitely have to make this!