I’ve cracked the code on Taco Bell’s legendary Crunchwrap Supreme—and in my kitchen, it tastes even better. Picture a perfectly griddled flour tortilla, packed with savory seasoned beef, melty cheese, crisp tostada crunch, fresh veggies, and creamy sauce—all wrapped up tight and served hot. It’s comfort food elevated to next‑level deliciousness. Copycat Crunchwrap Supreme – Better Than Takeout, Seriously

Why You’ll Love This Recipe

When I crave that perfect blend of textures—crispy, creamy, cheesy—this wrap delivers. It’s a full taco experience in a neat, portable package. Making it at home means I control the quality and seasoning, plus customize it with favorites like guac, jalapeños, or beans. I prep once, enjoy multiple meals.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (80/20 for flavor)
1 oz taco seasoning packet + 2–3 tbsp water
4 large (12-inch) flour tortillas
1/4–1/3 cup nacho cheese sauce or queso
4 tostada shells (or thick tortilla chips)
1/4 cup sour cream
1–2 cups shredded iceberg lettuce
1/2 cup diced tomatoes
1–1 1/2 cups shredded cheddar or Mexican cheese blend
2–4 tsp vegetable oil (or butter) for griddling

directions

Cook the beef in a skillet over medium heat until browned. Drain excess fat, then stir in taco seasoning and water. Simmer until thickened.
Warm the tortillas for 10–15 seconds in the microwave or skillet to make them pliable.
Stack the tortillas, place a tostada shell on top, and trace/cut smaller rounds to fit over the filling.
Assemble each Crunchwrap: spread cheese sauce on a tortilla, layer beef, tostada, sour cream, lettuce, tomatoes, shredded cheese, and top with a smaller tortilla round. Fold the large tortilla edges inward in pleats to seal.
Heat a skillet over medium and add oil or butter. Cook each Crunchwrap seam-side down until golden and sealed, about 2–3 minutes per side.
Serve hot and enjoy.

Servings and timing

Servings: Makes 4 Crunchwraps
Prep time: 10–20 minutes
Cook time: 20 minutes
Total time: Around 30–40 minutes

Variations

Vegetarian: I use seasoned black beans, refried beans, or lentils instead of beef.
Breakfast: I fill it with scrambled eggs, hash browns, and salsa.
Extra crunch: I add jalapeños or guacamole.
Lightened-up: I swap in ground turkey, low-fat cheese, and whole wheat tortillas.

storage/reheating

Storage: Best fresh, but I keep leftovers in the fridge for up to 2 days. For longer storage, I store the fillings separately.
Freezing: I wrap each Crunchwrap in foil and freeze them for up to a month. I thaw overnight before reheating.
Reheating:
- Skillet: I reheat seam-side down over medium heat until crisp and warmed through.
- Air fryer: 375°F for 4–5 minutes works great.
- Microwave: I only use it in a pinch, followed by a quick toast in a pan to restore crunch.

FAQs

How can I prevent a soggy tostada inside?

I layer wet ingredients like sour cream and tomatoes on top of the tostada to help it stay crisp.

What do I do if my tortillas aren’t big enough to fold?

I warm them first to make them flexible. If needed, I add a small piece of tortilla to cover gaps.

Can I bake these instead of pan-frying?

Yes, I bake them at 400°F for 10–15 minutes, flipping halfway for even crisping.

Is it okay to assemble these ahead of time?

I prefer prepping the fillings and assembling just before cooking to avoid sogginess.

How do I get a perfect fold without it falling apart?

I fold tightly in pleats and place seam-side down immediately on the skillet to seal it shut.

Conclusion

I’ve put real effort into perfecting this homemade Crunchwrap Supreme. It’s fun to make, easy to customize, and way better than takeout. Once I tried it, it became a favorite in my kitchen—and I bet it will in yours too.