It was a rainy Tuesday when my Crunchwrap Supreme craving hit—and hit hard. With the nearest Taco Bell a 30-minute drive away and the weather not cooperating, I decided to experiment in my kitchen instead. After a few tries (and some hilariously misshapen attempts), I finally perfected this copycat recipe my family requests weekly. The best part? It tastes even better than the original, and I can customize it exactly how I want!
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Table of Contents
What makes the Taco Bell Crunchwrap so good?
The Taco Bell Crunchwrap is a popular menu item that is known for its unique combination of flavors and textures. Here are some factors that may contribute to its tastiness:
- Crunchy and soft textures: The Crunchwrap features a crunchy tostada shell and a soft large flour tortilla wrapped around a filling of seasoned beef, nacho cheese sauce, lettuce, tomatoes, and sour cream. The combination of textures creates a satisfying mouthfeel.
- Bold flavors layers of flavors: The seasoned beef is the star of the filling, and it’s complemented by tangy sour cream, fresh lettuce, and tomatoes. These flavors combine to create a delicious blend of savory and tangy tastes.
- Portability: The Crunchwrap is designed to be easy to eat on the go. Its compact shape and sturdy construction make it a convenient choice for a quick meal.
Overall, the combination of textures, bold flavors, and convenient design likely contribute to the popularity of the Taco Bell Crunchwrap.
Why This Crunchwrap Supreme Recipe Works
The Taco Bell Crunchwrap Supreme is culinary genius—a portable pocket that combines multiple textures and flavors in one hand-held package. This homemade version captures all the magic of the original while giving you:
The option to make it whenever the craving strikes—no drive-thru needed!
- Complete control over ingredients and portions
- The ability to customize to your dietary needs or preferences
- Fresh, high-quality ingredients without preservatives
- The satisfaction of creating restaurant-quality food at home
Ingredients
Here’s a list of what you need:
- Masa harina – Provides authentic corn flavor to the seasoning mix
- Chili powder – Adds smoky heat and traditional taco flavor
- Onion powder – Delivers savory depth without texture
- Garlic powder – Contributes aromatic pungency that enhances the meat
- Seasoning salt – Balances all flavors and adds necessary sodium
- Paprika – Provides color and mild peppery flavor
- Ground cumin – Adds earthy, warm notes essential to Tex-Mex flavor
- Garlic salt – Enhances savory notes and adds additional sodium
- Sugar – Balances the acidic and spicy elements with subtle sweetness
- Dried minced onion – Offers texture and concentrated onion flavor
- Beef bouillon powder – Intensifies the meaty umami flavor
- Ground chuck beef – Creates the hearty, protein-rich base
- Large burrito-size flour tortillas – Form the foldable exterior wrapper
- Crispy corn tortilla/tostada shells – Provide the signature crunch in the center
- Sour cream – Adds cooling creaminess that balances the spices
- Shredded lettuce – Contributes fresh crunch and color
- Shredded cheddar cheese – Delivers ma elty texture and sharp dairy flavor
- Tomatoes – Adds juicy freshness and acidity
- Taco Bell sauce – Provides signature tang and mild heat
You will need a hard-crunch corn tortilla (or you could use a leftover taco shell or two – broken in half) for the crispy inside. I buy the large burrito tortillas for the outside when I make them.
How to Make a Crunchwrap Supreme
Here are the steps for making this copycat Taco Bell Crunchwrap Supreme recipe:
- Mix the masa harina, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, salt, sugar, minced onion, and bouillon powder.
- Crumble the ground beef into a large skillet and brown, stirring well.
- Remove the beef from the heat.
- Drain the grease from the beef.
- Return the beef to the skillet.
- Stir in the taco seasoning mix and water and mix well with a spatula.
- Simmer on medium-low heat for 20 minutes until most of the moisture has cooked away.
- Transfer the cooked beef to a bowl.
- Wipe or clean the skillet and place it over medium-low heat.
- Make the nacho sauce by combining all the ingredients in a small pot over low heat until the cheese melts. Stir occasionally to prevent it from scorching.
- Make the creamy jalapeño sauce by combining all the ingredients in a small bowl.
- Place a large tortilla in the skillet and heat for about 30 seconds to make the tortilla pliable.
- Build crunchwrap by adding beef and spreading it out evenly in the center of the tortilla, add corn shell, sour cream, lettuce, cheddar cheese, nacho sauce, creamy jalapeno sauce, and diced tomato.
- Fold the edges of the flour tortilla over the center mixture.
- Continue to fold until it is completely wrapped and shaped like a hexagon.
- Place the folded crunchwrap seam side down in a skillet over medium heat. Cook the crunchwrap for about 60 seconds on each side until lightly browned.
Below is a helpful video showing you how to fold your wrap just like they do at Taco Bell.
Homemade Taco Bell Crunchwrap Supreme
Ingredients
Seasoned Beef
- 1 1/2 tablespoons masa harina
- 4 teaspoons chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1 teaspoon dried minced onion
- 1/2 teaspoon beef bouillon powder
- 1 1/3 pounds ground chuck
Nacho Sauce
- 1 tablespoon salted butter
- 1/2 cup whole milk
- 8 ounces American cheese
- 1 tablespoon Tabasco Jalapeño sauce or juice from a jar of jalapeño slices for nachos
Creamy Jalapeño Sauce
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon finely chopped pickled jalapeños
- 1 tablespoon juice from pickled jalapeños or Tabasco Jalapeño sauce
- 1 1/2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
Crunchwrap
- 6 large flour tortillas
- 6 corn tostada shells or broken taco shells
- 1/2 cup sour cream use filling in the crunchwrap
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- nacho sauce
- creamy jalapeño sauce
- 1/2 cup diced tomatoes
Instructions
- To make the seasoned beef, combine all the ingredients except the meat and mix well. Crumble the ground beef into a large nonstick skillet and brown, stirring well. Drain the beef, rinse it with hot water, and return it to the skillet. Add the spice mix and 3/4 to 1 cup of water and simmer on medium-low heat for 20 minutes, until most of the moisture has cooked away. Remove the skillet from the heat before the meat is completely dry.
- To make the nacho sauce, combine all the ingredients in a small pot over low heat until the cheese melts, stirring occasionally.
- To make the creamy jalapeño sauce, combine all the ingredients in a small bowl and mix well.
- To assemble the Crunchwraps, place a flour tortilla in a skillet over medium-low heat for about 30 seconds to make the tortilla more pliable. Spread a portion of beef in a circle in the center of the tortilla, sprinkle with broken taco shells, and top with sour cream, lettuce, cheddar cheese, nacho sauce, creamy jalapeño sauce, and diced tomatoes.
- Fold the edges of the tortilla up over the fillings. Continue to fold until it is completely wrapped and in the shape of a hexagon. If you can’t get a hexagon during the first few efforts, do not worry; as long as the fillings are completely enclosed it will still taste the same.
- Brown the Crunchwrap in the skillet for about 60 seconds on each side and serve immediately.
Video
Nutrition
What to Serve with a Taco Bell Crunchwrap
The Crunchwrap is going to be the star of this meal. I recommend serving this with Taco Bell Nacho fries, refried beans, or Spanish rice.
How to Store Leftover Crunchwraps
If you need to store a Taco Bell Crunchwrap, the best method is to wrap it tightly in aluminum foil or plastic wrap and refrigerate it. This will help prevent it from drying out and keep it fresh for a short time.
However, it’s worth noting that the Crunchwrap is best enjoyed fresh and hot, as the texture and flavor are at their peak when it’s just been prepared. If you must store it, it is recommended that you consume it within a few hours and reheat it before eating for the best experience.
What’s the best way to reheat a Crunchwrap?
The best way to reheat a Crunchwrap is to use an oven or toaster oven. Here’s how:
- Preheat your oven or toaster oven to 350°F (175°C).
- Remove the Crunchwrap from the refrigerator and unwrap it from the foil or plastic wrap.
- Place the Crunchwrap on a baking sheet.
- Bake the Crunchwrap for 10-15 minutes, or until it is heated through and the cheese is melted.
- Remove the Crunchwrap from the oven and let it cool for a few minutes before eating.
Microwaving the Crunchwrap is not recommended, as it can make the shell soggy and the filling may not heat evenly. By using an oven or toaster oven, you can get the Crunchwrap warm and crispy, just like it was when it was first made.
Love Taco Bell? Try These Copycat Favorites
- Baja Blast
- Breakfast Crunchwrap
- Cheesy Fiesta Potatoes
- Double Decker Taco
- Crispito
- Enchirito
- Fresco Taco
- Taco Bell Quesadilla Sauce
Popular Mexican Food Recipes
- Cheeseburger Quesadilla
- Chicken Cheese Enchiladas
- Chili Relleno Casserole
- Chipotle Carnitas
- Mexican Cheese Dip
Check out more of my easy Mexican food recipes and the best Taco Bell recipes here on CopyKat.com!
I wish the sauce ingredients where listed with the rest of the items. I purchased everything before reading the recipe. Now I don’t have the stuff for the sauce.
The sauce ingredients were listed in the recipe card. I am sorry you did not purchase everything you needed when you made the recipe. I can imagine this was very frustrating!
What did Taco bell put on tortilla to make BLT crunch wrap?
holy crap these were delish. I read the comments first and decided to add some queso – but I followed the rest of the recipe exactly how she said and they were PERFECT.
That isn’t how you wrap a crunch wrap. How they taught me at work was, “wrap it like a stop sign”
Also if you use a 12 in. tortilla it is much easier to wrap, and the tostada shell fits easily.
Made my own version without meat, just using leftovers from our Taco Tuesday 🙂
What a talent
apply sour cream all over the tortilla as a base,it will be wondeful. I love crunch wraps….um … yumm …. yummmmy
I love sour cream in this too!
It works for breakfast as well. Use scrambled eggs, favorite breakfast meat, and cheese. Also, crushed Doritos can be used. Nacho cheese or ranch flavored can be used for a little extra flavor.
Great idea on the doritos.
I just made these the fast and lazy way, but they were awesome! So fast and easy! I just used a pack of Taco Bell seasoning mix. I layered it just like the picture (make sure you break up the corn tortilla). I ended with cheese so the folds would stay together. Used 2 pancake turners to flip it. Only took about 2 min to brown and melt the cheese inside. Topped it with salsa. It was WONDERFUL!!!!!!
I cannot WAIT to try this at home. I am such a SUCKER for the Crunchwrap! thank you Stephanie!
Get the Jumbo shells at the Deli area. This is one of my family’s favorite meals. I do chopped chicken breast, nacho cheese, cheddar cheese, Don Pedro crunchy tostada shells, lettuce, onions, tomatoes. Basically anything that you would put in a taco. I use my George Foreman grill to grill both sides at once.
okay 1) you gotta have nacho cheese sauce for the cruchwrap to taste authentic. Also to really make it taste like Taco Bell put your ground beef in a food processor for a few seconds. Instead of taco seasoning I use Taco Bell’s mild sauce for the beef and a little in the cheese sauce and it is spot on Taco Bell’s Crunchwrap!
Carly, I really appreciate all of your insight! Thank you.
Sorry but this recipe was awful. The meat was bland and there is no way a whole tostada fits in the middle of a wrapped up burrito tortilla. I had to use 2 tortillas to keep all the inside ingredients inside. Also the edges of the tortilla didnt want to stay folded. Horrible recipe and even though we made it work with 2 tortillas, they fell apart while being eaten. I had high hopes for this recipe. I will search for a different one to compare.
Thank you for letting me know how you feel. I am sorry you did not enjoy the recipe. You do have to break the tostada in half to make it fit. They come larger than tortillas can handle. This will be the same for any recipe you try. Again, I am sorry you did not enjoy the recipe.
i’ve made this recipe three times now and have perfected it!! i shouldnt have left such an awful review but honestly it was really bad the first time i made them!! i’m now a pro and ive used a few different taco seasoning recipes to get the taste right. what i still dont understand is, i watched a youtube video of this same copy cat style recipe and the guy put a whole corn tortilla inside a burrito size tortilla. NOT ONCE HAVE I EVER GOTTEN ANY WHOLE TORTILLA OR TOSTADA to fit inside a burrito size tortilla. i end up having to cut the edges of the corn tortilla off to get it to fit inside. thanks for the recipe, i still havent tried the actual crunchwrap from taco bell!!!
I have not used this particular recipe since I have already had my own for the Crunch-wrap but there are a few supermarkets that actually sell extra large tortillas. They usually come in around a 4 pack and are mostly found around the deli area since they are used for wraps. These work best for fitting the whole tostada shell inside.
Good to know. I’ll have to be on the look out for those. I personally fell in love with the tortillas you cook, they are so fresh and wonderful.
Before folding up the CRS, take a smaller piece of flour tortilla and top the veggies, then fold. That keeps the top closed up.
The one that goes INSIBE is a tostada not a corn tortilla.. secondly… you have to use a GRANDE (extra large) tortilla, that is what Taco Bell uses, they are made by MISSION…
I live and die by mission shells…use them for my quesadilla maker and they fit perfect!
Taco bell does not use a dry meat, they use a wet mixture. Instead of the water add 1/2 cup tomato sauce, 1/2 cup chicken broth and 4 tsp apple cider vinegar to the mix. I also find it easier to just use a store bought spice mix than to create your own at times. Just perhaps a few thoughts to consider.
That sounds interesting, I want to give your recipe a try soon.
You are a saint. Thank you for keeping your cool with some rude comments. This looks delicious and I am making it today.
Firstly, it sounds like you put too much filler on the inside. Secondly, she showed in the video that the tostada (taco shell) was broken to fit inside. Thirdly, the sides of the tortilla cannot come apart if you put it in the pan, folded side down first. The recipe is good. Your ability to follow directions is not.
I use a biscuit cutter to make a small circle and put that in the middle before wrapping up the burrito size tortilla and it totally works and it does stay together.
If u cant make it work with the small tortilas then get bigger ones they bigger you go the more ingrediants you can put in it the better it will be and taste
I…love…you…(tears of joy)
I hope you give this recipe a try.
This is a amazing piece of art
This is so awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(gasp gasp)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!