Crunchwrap Supreme Recipe loaded with flavorful beef, melty queso, a crisp center, and fresh toppings wrapped tight and toasted until golden and crunchy.
Author’s Notes
My Secret To The Best Crunchwraps
I’ll be honest, Taco Bell isn’t my favorite fast food spot, but the absolute grip Crunchwraps have on me needs to be studied, because wow. I could eat these every single day, and lately…I kind of have…haha!
Once everything is prepped, these come together so fast, making them perfect for a quick lunch or easy weeknight dinner. I love how flexible they are too. Keep them simple or load them up with extra toppings and dips depending on what you’re in the mood for.
I’ve made this Crunchwrap Supreme Recipe more times than I can count, and my number one tip is to use less filling than you think. It’s so easy to overstuff them, but then they won’t fold or brown as nicely. It might feel a little silly to measure the fillings at first, but it really helps you get the hang of how much to use. After a couple of tries, you won’t need to think twice about it. I can’t wait for you to try these!
Ingredients In This Crunchwrap Supreme Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Ground beef & taco seasoning | Use lean beef so the filling isn’t greasy; simmer with seasoning and a little liquid so it stays saucy, not dry. I think my homemade taco seasoning blend is the best here! |
| Tortillas | Go for large, burrito-size tortillas and warm them first so they fold easily without tearing. |
| Queso or nacho cheese | If you’re feeling ambitious, make your own queso, but if you want something quick, this nacho cheese is reported by employees to be the closest to what Taco Bell uses. |
| Tostadas or chips | This is the crunch layer; tostadas work great, but sturdy chips or flavored chips work too. I love using Doritos for even more flavor! |
| Sour cream, lettuce & tomatoes | Make sure veggies are dry so they don’t water down the tortillas. |
How To Make Your Own Crunchwrap Supreme Recipe
- Cook beef: Heat oil, add beef, sear, break apart, season, and cook until browned.
- Make it saucy: Stir in tomato paste and a little water; cook until thickened and saucy.
- Layer filling: Add beef, top with cheese, chips, sour cream, lettuce, and tomatoes.
- Fold wrap: Fold edges up and around the filling, pleating to fully seal.
- Toast: Cook seam-side down first, then on the other side until golden and crisp.
Chelsea’s Notes
My Best Crunchwrap Tips!
- Warm tortillas first: Makes them flexible and prevents tearing when folding.
- Keep everything centered: Stacking fillings in the middle makes folding easier and keeps the wrap sealed neatly.
- Compress while cooking: This helps seal the seams and creates that crispy, golden exterior we all know and love!
- Don’t overfill: Too much filling makes it hard to fold and prevents even browning.
Storage
These are best right after making. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave for about 1 minute, then crisp in a skillet for 2 to 3 minutes per side.
Similar Recipes You’ll Love:
Crunchwrap Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef (93/7)
- 1 batch taco seasoning see note 1
- 2 tablespoons tomato paste
- 1/4 cup water
- 8 extra-large (12-inch) flour tortillas warmed, see note 2
- 2-3 tostada shells or handful of tortilla chips or Doritos
- 1 cup queso or nacho cheese
- 3/4 cup sour cream
- 3/4 cup shredded iceberg lettuce
- 3/4 cup diced tomatoes
- 8 tablespoons salted butter divided
- Serving suggestions see note 3
Instructions
- Cook beef: Heat olive oil in a large pan over high heat. Add ground beef and let it sear for 1 minute without stirring. Break apart with a wooden spoon and cook until the beef is no longer red. Add taco seasoning and cook until fully browned. Drain excess grease if needed.
- Stir in tomato paste, then gradually add water to deglaze the pan and moisten the meat. Cook until most of the liquid has evaporated and the mixture is saucy but not watery. Taste and adjust seasoning if needed.
- Assemble Crunchwraps: Place 1/4 cup beef in the center of a large tortilla. Top with 1–2 tablespoons nacho cheese (or to preference). Add 2 broken-up tostada pieces (or chips). Carefully spread 1-1/2 tablespoons sour cream on top of the chips, then add 1-1/2 tablespoons lettuce and 1-1/2 tablespoons tomatoes.
- Fold the bottom edge of the tortilla up over the filling. Continue folding around the circle, pleating as you go, until fully sealed. Gently press down to compress everything together.
- Melt 1 tablespoon butter in a large skillet over medium heat. Place Crunchwrap seam-side down and gently press down with a spatula. Cook 90 seconds to 2 minutes per side, until golden and crisp.
- Wipe out pan and continue to cook remaining Crunchwraps, adding more butter as needed.
- Serve immediately with guacamole or avocado, sour cream, hot sauce, and fresh lime.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
