What do we love the most about a Taco Bell Crunchwrap Supreme? Is it the bold flavors of the seasoned beef? Is it the crunch of the crispy corn shells? Or is it the fact you can walk around with a portable handful of Tex-Mex goodness? You don’t have to decide.
You can make this copycat recipe for the Taco Bell Crunchwrap Supreme at home. Best of all you can make this fast food favorite in your own kitchen with ingredients you can find at the grocery store. This is one of those copycat recipes that will taste like the real thing.
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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 You Should Try This Recipe at Home
Sometimes you can’t get exactly what you want at the restaurant. Why keep yourself from this golden brown tortilla filled with so many delicious ingredients? If you make it at home you can customize it. Love black beans or refried beans? You can add them. Want to add some hot sauce or your favorite salsa; it’s no problem.
The ground meat for this crunch wrap doesn’t have to be beef. You can use ground turkey or chicken.
The Success of Taco Bell
Bell eventually owned several taco stands, and in 1962 he sold them all and opened the very first Taco Bell in Downey, California.
In the space of two years, he sold his very first franchise, and by 1967 one hundred Taco Bells were up and running. The rest, as the saying goes, is history – the number of Taco Bells now stands at over 7,000!
Here’s a list of what you need:
- Masa harina
- Chili powder
- Onion powder
- Garlic powder
- Seasoning salt
- Ground cumin
- Garlic salt
- Dried minced onion
- Beef bouillon powder
- Ground chuck beef
- Large burrito size flour tortillas
- Crispy corn tortilla, tostada, or taco shells
- Sour cream
- Shredded lettuce
- Shredded cheddar cheese
- Taco Bell Sauce
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.
Making the Taco Bell Crunchwrap
The Taco Bell Crunchwrap is a fantastic Taco Bell menu item. It combines a tostada and a burrito all in one. And, what’s even better, you can easily make this at home. It isn’t hard to do at all.
First, you will make the seasoned taco meat mixture and, if you want, some of my homemade Taco Bell sauce.
You will assemble your wrap and toast the tortilla in a frying pan for a minute or two on each side, And, ta-da! Your very own homemade Taco Bell Crunchwrap. Delish!
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 in the shape of 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.
What to Serve with a Taco Bell Crunchwrap
How to Store Leftover Crunchwraps
If you need to store a Taco Bell Crunchwrap, the best way to do so 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 period of 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’s recommended to 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
- Fresco Taco
- Taco Bell Quesadilla Sauce
Popular Mexican Food Recipes
- Cheeseburger Quesadilla
- Chicken Cheese Enchiladas
- Chili Relleno Casserole
- Chipotle Carnitas
- Mexican Cheese Dip
Taco Bell Crunchwrap Supreme
- 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
- 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
- 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
- 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.