Homemade Crunchwrap Supreme just like Taco Bell! Crispy tortillas layered with beef, nacho cheese, crunchy tostadas and fresh toppings.
I have a confession… even with so many amazing Mexican restaurants in Toronto, I still get that Taco Bell craving. That’s why I created this homemade Crunchwrap Supreme with that crunchy, melty, comforting bite that hits the spot every time.
Why you’ll love this recipe
- Better than Taco Bell: Tastes just like a Crunchwrap Supreme with all those crispy, cheesy layers you love, but made fresh at home with simple ingredients.
- Healthier than takeout: Packed with protein and made with real ingredients so you know exactly what you’re eating.
- Totally customizable: Switch up the fillings, toppings, and sauces to make it exactly how you like it or to please picky eaters.
Ingredients and substitutions
- Extra-lean ground beef – ground turkey would also work.
- Taco seasoning – make your own or use a store-bought blend.
- Flour tortillas – you can use corn or whole wheat tortillas, but they won’t fold as well.
- Nacho cheese sauce – use queso or more shredded cheddar instead.
- Tostadas – unsalted tortilla chips would also work.
- Sour cream – use low-fat sour cream for a lower-calorie alternative.
- Iceberg lettuce – shredded romaine lettuce would also work here.
- Plum tomato – use beefsteak tomatoes or bell peppers if you don’t like tomatoes.
- Cheddar cheese – a Tex Mex blend or Monterey Jack would also be good.
How to make a Taco Bell crunchwrap supreme
Step 1: Cook the ground beef.
Sauté with seasoning until fully cooked.
Step 2: Cut the tortillas.
Cut four of tortillas to the size of a tostada.
Step 3: Add the beef and cheese.
Add beef and cheese to tortilla, then top with a tostada.
Step 4: Add your toppings.
Top the tostada with sour cream, veggies and cheese.
Step 5: Fold the tortillas.
Top the tostada with the smaller tortilla, then fold it up into a hexagon shape.
Step 6: Sear the crunchwraps.
Place the crunchwrap fold-side down and sear it shut, then brown it on the other side and serve.
Recipe tips & variations
Here are a few tips to get the best results, plus some easy ways to make this recipe your own:
- Warm your tortillas first: This makes them easier to fold without cracking. Just microwave for 10–15 seconds.
- Don’t overfill: Keep your layers even so you can fold and seal the wrap easily.
- Seal with a pan press: Use a heavy skillet or spatula to gently press the crunchwrap while it cooks to keep it sealed and crispy.
- Try different sauces: Add hot sauce, chipotle mayo, or Greek yogurt for a fun flavour twist.
- Make it vegetarian: Swap the ground beef for refried beans, black beans, lentils, or a meatless crumble.
- Add more crunch: Tortilla chips or air-fried tostadas work great for extra texture inside the wrap.
- Switch it up: Try my Breakfast Crunchwap and Buffalo Chicken Crunchwrap recipes!
Frequently asked questions
How much filling should I add per crunchwrap?
You’ll need about 1/4 cup ground beef, 1 tbsp queso, 1-2 tbsp sour cream, 1/4 cup lettuce and 1/2 cup cheese per crunchwrap.
Can I bake these instead of pan-frying?
Yes, bake at 400°F for 10–15 minutes, flipping once halfway through, until golden and crispy.
How do I stop the filling from leaking out?
Keep the filling centred, layer the ingredients in the right order (wet ingredients away from the edges), and press down gently when folding and cooking.
How do I get the perfect fold?
Start folding from the bottom edge toward the centre, working your way around in sections. Flip seam-side down into the pan right away to help it hold.
What to serve with this dish
These crunchwraps are super filling, but a few tasty sides can really complete the meal:
- tortilla chips with fresh pico de gallo, guac, corn salsa, or cowboy caviar
- Sweet potato fries or nacho fries
- Side salad with a simple dressing
- Rice or cauliflower rice
Storing and reheating
Make ahead: Cook the ground beef and prep the veggies ahead of time and store them separately in the fridge. This will help dinner come together quick on busy nights!
Storing: Store the ground beef and prepped veggies in separate airtight containers in the fridge for up to 5 days. You could store the already filled crunchwraps, but they won’t be a crisp and fresh.
Reheating: Reheat the ground beef in the microwave or on the stove top then assemble and cook the crunchwraps just before serving. This will ensure you get that crunch in the centre and the veggies are fresh!
Freezing: I do not recommend freezing the crunchwraps. You can freeze the cooked ground beef and store in a freezer safe container or bag for up to 3 months. Thaw in the fridge overnight then reheat before assembling.
More fast food copycat recipes
Copycat Crunchwrap Supreme Recipe
Ingredients
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- 1/2 cup jarred nacho cheese sauce or queso optional; could use more cheese instead
- 4 tostadas
- 1/2 cup sour cream
- 1 cup iceberg lettuce shredded
- 1 plum tomato deseeded and diced
- 2 cups cheddar cheese shredded
- Cooking spray
Instructions
- Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
- Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
- Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada. Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
- Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
- Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
- Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
Comments & Reviews
Renee Amaral says
Made these with the fam and they turned out amazing! Will be making them again 🙂
Tara says
Came together quickly with the prep already done. Sooo yummy & better thanTaco Bell!
I couldn’t get tostadas used red corn tortill chips instead. I ran out of lettuce, so used green onion tops. I refuse to pay $7 for queso, so I blended cottage cheese with shredded cheddar & taco seasoning. I was too hungry to chop up tomatoes. 😆
I baked in the oven. Turned out well! ( Next time I will broil the last couple of minutes to brown more.)
Ruby says
Delicious!
Leslee Niemi says
I found that eliminating the cutting process, and just using the one tortilla to make them and it was so much easier.
Claclair says
Easy and delicious
Courtney says
Love this recipe! If you get the burrito size mission wraps you can definitely get two of the small tostada size tortillas from one big wrap!
caroline says
I made this with ground venison and it WAS AMAZING. so freakn good.