Lauren Miyashiro is the former Food Director of Delish. She graduated culinary school in 2016 and mastered the art of the Crunchwrap in 2017.
Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe. Taco Bell's Crunchwrap Supreme is the stuff of legends, and we totally see why: full of seasoned ground beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and, most importantly, a crunchy tostada shell, this stacked, handheld dish has just about everything you could ever want. If you're looking to save yourself the trip (or the freedom to customize your very own Crunchwrap), read on for all of our top tips on making one of our most-loved copycat recipes.
What’s in a Crunchwrap Supreme?
Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef laced with nacho cheese plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch!
How are we cooking this Crunchwrap Supreme?
It’s pretty simple. We’re cooking the beef first (separately), and then after we’ve assembled our Crunchwraps, we’re using that same skillet to griddle them, just like you would a grilled cheese sandwich. Our top tip? Use a big spatula and flip with care– you don’t want the insides of your Crunchwrap flying all over the kitchen.
Can I add other toppings?
You sure can. Try refried beans or seasoned black beans– we’d suggest warming both of those before layering them in the tortilla. You could also throw in some seasoned rice, pickled jalapeños, onions, or avocado—basically anything that you’d want in a taco bowl or burrito works here. Just keep in mind that if you load up the Crunchwrap too much, it might be difficult to cook without spilling.
How do I hold my Crunchwrap together?
All of our delicious layered fillings are held together by large flour tortillas. Our top tip? If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap.
What can I serve with this?
We think this Crunchwrap makes a great meal on its own, but if you’re looking for something to serve on the side, why not fry up some homemade tortilla chips? They’ll be great to dip in any leftover nacho cheese sauce or sour cream.
Looking for a meat-free version? Try our vegan Crunchwrap!
Made these? Let us know what you think in the comments below.
- Yields:
- 4 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 1156
Ingredients
- 1 lb.
ground beef
- 1 tsp.
chili powder
- 1/2 tsp.
ground paprika
- 1/2 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
- 8
large flour tortillas
- 1/2 c.
nacho cheese sauce
- 4
tostada shells
- 1 c.
sour cream
- 2 c.
shredded lettuce
- 1 c.
chopped tomatoes
- 1 c.
shredded cheddar
- 1 c.
shredded Monterey Jack
- 1 tbsp.
vegetable oil
- Nutrition Information
- Per Serving (Serves 4)
- Calories1156 Fat74 gSaturated fat32 gTrans fat2 gCholesterol181 mgSodium1573 mgCarbohydrates69 gFiber5 gSugar7 gProtein50 gVitamin D1 mcgCalcium830 mgIron8 mgPotassium832 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe skillet clean.
- Step 2Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
- Step 3Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
- Step 4In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.