Homemade Crunchwrap Supreme Recipe
This homemade crunchwrap supreme recipe is even TASTIER than the Taco Bell crunchwrap! Deliciously cheesy and satisfying, with a crunchy tostada and all your favorite taco fillings wrapped in a warm, grilled tortilla. Learn how to make a crunchwrap supreme at home, including how to fold a crunchwrap for a perfect seal.
What is a Crunchwrap Supreme?
The Taco Bell Crunchwrap Supreme is basically like a flat, hexagon-shaped burrito with a crunchy tostada wrapped inside. It’s an irresistibly original creation from the fast food chain, first introduced in 2005 and still on the menu today. I ate tons of crunchwraps back when I was eating Taco Bell regularly. Now, I think this homemade crunchwrap supreme recipe is even tastier!
Are Crunchwrap Supremes healthy?
As always, “healthy” is a variable and subjective word. I think a better question is: how does a crunchwrap supreme fit into your lifestyle? How do you feel about eating a burrito? Yes, both the Taco Bell crunchwrap supreme and this homemade version are calorie-dense meals. But, with this homemade version in particular, you’re also consuming fuel that your body needs!
Personally, I’m all about reducing my stress around food and embracing Food Freedom—eating what I enjoy, and enjoying what I eat. Of course, I want to provide my body with the fuel and nutrients that it needs. And for me, this homemade crunchwrap supreme recipe serves as a hearty, satisfying meal that I genuinely love to cook and eat!
What’s in a Crunchwrap Supreme?
Traditionally, the Taco Bell Crunchwrap Supreme includes ground beef (or chicken/steak), nacho cheese sauce, a crunchy corn tostada shell, lettuce, tomatoes, and sour cream—all wrapped in a flour tortilla. I’ve stuck with those classic ingredients in this homemade crunchwrap supreme recipe, but you can also customize the fillings however you like!
Taco Bell Crunchwrap Supreme Ingredients
Ground beef, turkey, or chicken
Nacho cheese sauce
- Tortillas: This homemade crunchwrap recipe requires large, burrito-size(10-inch) flour tortillas, because they need to be large enough to wrap around the tostada and fillings. In my experience, flour tortillas are a must for this recipe. Alternatives like whole wheat or gluten free tortillas don’t hold up as well and tend to tear.
- Meat: You can use any ground meat that you like—beef, turkey, chicken, pork. Try breakfast sausage and scrambled eggs to make a breakfast crunchwrap at home. Or, nix the meat altogether and make a vegan crunchwrap supreme with black beans!
- Nacho Cheese: Personally, I enjoy using some processed, canned nacho cheese sauce when I make this homemade crunchwrap supreme—and you really don’t need to use much! Of course, you’re welcome to replace it with a less-processed alternative, a homemade cheese sauce, or omit it altogether
- Tostada Shells: It’s not a crunchwrap without some crunch in the middle! The round corn tostada shells are a must in this recipe—I find mine at the grocery store in the “Mexican” or “Ethnic” food aisle. But, if you can’t find tostadas, you could also layer some corn tortilla chips into your crunchwrap.
- Sour Cream: If you’re not a fan, omit the sour cream, or you could use a replacement like plain Greek yogurt.
- Veggies: Use any veggies or other fillings that you like!
- Cheese: I like to use a shredded Mexican cheese blend, but you can use any type of cheese that you enjoy. Cheddar or Monterey/Pepper Jack would all be tasty choices!
How to Make a Crunchwrap Supreme at Home
The process for how to make a crunchwrap supreme requires a few simple steps:
- Cook ground meat of choice with onion and season to taste with taco seasoning.
- Cut 4 tortillas into smaller circles, so they’re the same size as your corn tostada shells. (Save the tortilla scraps and use them to make mini quesadillas, or baked bunuelos chips!) Leave the remaining 4 tortillas whole and intact.
- Lay the large tortillas flat and assemble each crunchwrap supreme, one at a time. Spread on nacho cheese, then layer on meat, tostada, sour cream, lettuce, tomato, and shredded cheese. Place a small tortilla circle on top of the cheese.
- Press, fold, and pleat the edges of the large tortilla to fold each crunchwrap. (See below for detailed instructions.)
- Spray each wrap lightly with cooking spray, then place seam-side down onto a griddle at 350°F (or a skillet over medium-high heat). Cook for 3-5 minutes on each side, until golden brown.
How to Fold a Crunchwrap
Once you’ve layered on the fillings and placed the small tortilla circle on top, start by folding up one edge of the large tortilla toward the center. Press the side of the tortilla down flat, then fold it up again to create a “pleat.” Continue to press, fold, and pleat the tortilla until the crunchwrap is assembled. Place your homemade crunchwrap supreme seam-side down onto the griddle and it will seal over the heat!
See how to make a crunchwrap supreme in my Copycat Taco Bell Crunchwrap video!
Homemade Crunchwrap Supreme Recipe
- drizzle of oil
- ½ cup chopped onion
- 1 lb ground meat, (beef, turkey, chicken)
- 2 tsp taco seasoning
- 8 large flour tortillas, (10-inch, burrito size)
- ¼ cup nacho cheese sauce
- 4 corn tostada shells
- ½ cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded cheese, (cheddar, Mexican blend, Monterey jack, or a mix!)
- cooking spray
- Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
- Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
- Once cooked, set aside.
- Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that’s the same size as the tostada.
- Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
- (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
Assemble & Fold Crunchwraps
- To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that’s about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
- Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
- Spread sour cream on a tostada, then place the tostada on top of the meat.
- Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
- Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
- After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create “pleats” that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
- Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
- Repeat assembly process with remaining crunchwraps.
- Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
- Spray the wrap lightly with cooking spray or add a little oil to the pan.
- Add each crunchwrap to the griddle—seam-side down—pressing with a spatula to seal and flatten. (Do your best to make sure they’re relatively flat and touching the griddle!)
- Cook 3-5 minutes on each side, until golden brown.