Save This homemade Taco Bell Crunchwrap Supreme copycat brings all the magic of the drive-thru favorite right to your kitchen. The contrast between the crispy outer tortilla, the crunchy tostada layer, and the warm savory filling creates that unmistakable Crunchwrap experience that's impossible to resist.
I first recreated this recipe after a late night craving when all the Taco Bell locations near me were closed. After perfecting the technique, my family now requests these instead of actual takeout. The homemade version lets us control the quality and quantity of ingredients while still delivering that fast food satisfaction.
Ingredients
- Ground beef: Provides the hearty protein base. Look for 80/20 lean to fat ratio for best flavor.
- Taco seasoning: Infuses authentic Mexican American flavor. The store bought packets work great, but homemade gives you control over salt and spice levels.
- Nacho cheese sauce: Creates that signature Taco Bell experience. Find it in jars near the tortilla chips or make your own with American cheese and milk.
- Large flour tortillas: Must be at least 12 inches for proper folding. The burrito size ensures complete coverage.
- Tostada shells: Deliver the essential crunch factor. Look for them in the international aisle or make your own by baking corn tortillas.
- Small flour tortillas: Help create the perfect seal. The 6 inch size fits perfectly in the center.
- Sour cream: Adds cooling creaminess. Full fat provides the best flavor and texture.
- Shredded cheese: Melts beautifully and adds rich flavor. Freshly shredded melts better than pre shredded.
- Iceberg lettuce: Stays crisp under heat. Make sure it's very cold and very dry before adding.
- Diced tomatoes: Add freshness and acidity. Roma tomatoes have less moisture and work best here.
Instructions
- Prepare the meat filling:
- Cook ground beef in a large skillet over medium heat until completely browned, breaking it up with a wooden spoon as it cooks. This should take about 5 minutes. Once browned, carefully drain the excess fat by tilting the pan and using the spoon to hold back the meat. Add the taco seasoning and water, stirring thoroughly to coat every piece of meat. Let it simmer for 2 to 3 minutes until the mixture thickens slightly and the seasoning fully incorporates. Remove from heat and set aside.
- Warm and prepare tortillas:
- Place your large flour tortillas in the microwave for 15 seconds to make them more pliable. This warming step is crucial as it prevents the tortillas from cracking when you fold them. Lay one warmed large tortilla on a flat work surface, ensuring you have enough space to fold it later.
- Build the base layer:
- Spread one quarter of the seasoned beef in the center of the large tortilla, creating a circle about the size of your tostada shell. Leave plenty of border around the edge for folding. Drizzle 2 tablespoons of nacho cheese sauce over the meat, spreading it evenly. The warm meat will help keep the cheese sauce melty.
- Add the crunch layer:
- Place a tostada shell directly on top of the meat and cheese layer. This creates the signature crunch that makes this recipe special. The flat, crispy tostada should fit perfectly on top of your meat layer.
- Build the fresh toppings layer:
- Spread 2 tablespoons of sour cream over the tostada shell in an even layer. Top with a handful of shredded lettuce, followed by diced tomatoes. Sprinkle generously with both shredded cheddar and Monterey Jack cheeses. Add jalapeño slices if using. The cold ingredients create contrast with the warm base.
- Complete the structure:
- Place a small 6 inch flour tortilla on top of all the ingredients. This smaller tortilla is the key to creating a proper seal when folding. It covers all the loose ingredients and gives you something solid to fold against.
- Fold the crunchwrap:
- Working carefully around the perimeter, fold the edges of the large tortilla up and over the center, creating pleats as you go. Make about 6 to 7 folds, slightly overlapping each one as you work your way around. The goal is to completely seal all the ingredients inside with no gaps. Hold it firmly in place for a few seconds to help it stay closed.
- Cook until golden:
- Heat a clean, dry skillet over medium heat. Once hot, place the assembled crunchwrap seam side down in the pan. This seals the folds and prevents it from opening during cooking. Press down gently with a spatula and cook for 2 to 3 minutes until golden brown and crispy. Carefully flip using a wide spatula and cook the other side for another 2 to 3 minutes until equally golden.
Save The tostada shell is truly the secret ingredient in this recipe. I discovered this after trying several versions with just tortillas and chips that always ended up soggy. The flat, crisp tostada creates that perfect structural element that maintains its crunch even when surrounded by all those delicious fillings. My husband, who worked at Taco Bell during college, confirmed this is exactly how they make them in the restaurant.
Storage and Reheating
Fully assembled crunchwraps can be refrigerated for up to 2 days when wrapped tightly in foil or plastic wrap. For best results, store before cooking. When ready to eat, heat a dry skillet over medium heat and cook as directed, adding an extra minute per side. The texture will not be quite as perfect as fresh, but still delicious.
For meal prep, you can prepare the meat filling up to 3 days ahead and store it separately from the other components. This makes assembly much faster when you're ready to cook. Just reheat the meat mixture in the microwave or on the stovetop before building your crunchwraps.
Ingredient Substitutions
Ground turkey or chicken can replace beef for a lighter option. Cook the same way but add an extra tablespoon of oil to compensate for the lower fat content.
Plant based ground meat substitutes work wonderfully in this recipe. Follow package instructions for cooking and add a bit more taco seasoning as plant based proteins sometimes need extra flavor.
If you cannot find tostada shells, use sturdy corn tortilla chips arranged in a single layer or toast corn tortillas in a 350°F oven until crisp.
Greek yogurt makes an excellent substitute for sour cream with added protein benefits.
For a gluten free version, use corn tortillas for the outer wrap. They are more challenging to fold, so use two overlapping tortillas to create enough surface area.
Serving Suggestions
Create a build your own crunchwrap bar for parties by setting out all components separately. Guests can customize their fillings before you cook them to order.
Serve with Mexican rice and refried beans on the side for a complete restaurant style meal.
Add a simple side salad with cilantro lime dressing to balance the richness of the crunchwrap.
For a fun brunch twist, make breakfast crunchwraps by substituting scrambled eggs, breakfast sausage, and hash browns for the traditional fillings.
Advanced Flavor Enhancements
Toast the tortillas lightly on both sides before building your crunchwrap. This adds flavor and helps prevent sogginess.
Upgrade the nacho cheese sauce by making your own. Melt 4 ounces American cheese with 1/4 cup milk and a dash of hot sauce for authentic flavor.
Add a layer of refried beans between the meat and the tostada for extra protein and authentic Taco Bell flavor.
Mix 1 teaspoon of cornstarch with your taco meat and water mixture to create a thicker, restaurant style sauce that stays put in your crunchwrap.
Save These copycat Crunchwraps are sure to satisfy any fast-food craving. They offer the perfect blend of textures and flavors , making them a guaranteed crowd-pleaser.
Recipe Questions
- → How do you keep the Crunchwrap from falling apart?
Make sure to warm the tortilla to keep it pliable and fold the edges tightly over the fillings. Cook seam-side down first to seal.
- → Can I make this vegetarian?
Yes! Substitute seasoned black beans or plant-based crumbles for the beef. Add more veggies for extra flavor.
- → What should I serve with this dish?
Pair with salsa, Mexican rice, or guacamole. Chips and pico de gallo are also great sides.
- → What cheese works best?
Shredded cheddar and Monterey Jack give a nice melt and flavor, but you can use any melty cheese you prefer.
- → Can I prepare components ahead of time?
Yes, cook the beef and chop vegetables in advance. Assemble and toast wraps just before serving for best texture.
- → How do I prevent sogginess?
Layer the tostada shell between wet and dry ingredients and eat immediately after cooking for maximum crunch.