Taco Bell Crunchwrap Supreme

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.

Copycat Taco Bell crunchwrap supreme on a marble surface.

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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:

  1. 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.
  2. 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.
  3. 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
  • Paprika
  • Ground cumin
  • Garlic salt
  • Sugar
  • 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
  • Tomatoes
  • 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.

Copycat Taco Bell crunchwrap supreme ingredients on a marble surface.

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:

  1. Mix the masa harina, chili powder, onion powder, garlic powder, seasoning salt, paprika, cumin, salt, sugar, minced onion, and bouillon powder.
  2. Crumble the ground beef into a large skillet and brown, stirring well. 
  3. Remove the beef from the heat.
  4. Drain the grease from the beef.
  5. Return the beef to the skillet.
  6. Stir in the taco seasoning mix and water and mix well with a spatula.
  7. Simmer on medium-low heat for 20 minutes until most of the moisture has cooked away.
  8. Transfer the cooked beef to a bowl. 
  9. Wipe or clean the skillet and place it over medium-low heat.
Collage of making seasoned ground beef for Taco Bell crunchwrap supreme.
  1. 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.
  2. Make the creamy jalapeño sauce by combining all the ingredients in a small bowl.
Collage of making nacho sauce and jalapeno sauce for Taco Bell crunchwrap supreme.
  1. Place a large tortilla in the skillet and heat for about 30 seconds to make the tortilla pliable.
  2. 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.
Collage of steps 1 to 4 of assembling a Taco Bell crunchwrap supreme.
Collage steps 5 to 8 of assembling a Taco Bell crunchwrap supreme.
  1. Fold the edges of the flour tortilla over the center mixture.
  2. Continue to fold until it is completely wrapped and in the shape of a hexagon.
  3. 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.
Collage of folding and cooking a Taco Bell crunchwrap supreme.

Below is a helpful video showing you how to fold your wrap just like they do at Taco Bell.

Closeup of copycat Taco Bell crunchwrap supreme.

What to Serve with a Taco Bell Crunchwrap

The Crunchwrap is going to be the star of this meal. I recommend serving this with some Taco Bell Nacho fries, refried beans, or some Spanish rice.

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:

  1. Preheat your oven or toaster oven to 350°F (175°C).
  2. Remove the Crunchwrap from the refrigerator and unwrap it from the foil or plastic wrap.
  3. Place the Crunchwrap on a baking sheet.
  4. Bake the Crunchwrap for 10-15 minutes, or until it is heated through and the cheese is melted.
  5. 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.

Several copycat Taco Bell crunchwrap supremes whole and cut in half.

Love Taco Bell? Try These Copycat Favorites

Be sure to check out more of my easy Mexican food recipes and the best Taco Bell recipes here on CopyKat.com!

Copycat Taco Bell crunchwrap supreme on a marble surface.

Taco Bell Crunchwrap Supreme

You can make a Taco Bell Crunchwrap Supreme at home with this easy copycat recipe.
5 from 9 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: Mexican
Keyword: Taco Bell Recipes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Calories: 770kcal


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


  • 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.



Calories: 770kcal | Carbohydrates: 36g | Protein: 33g | Fat: 56g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 151mg | Sodium: 1741mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1779IU | Vitamin C: 5mg | Calcium: 622mg | Iron: 5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Sara

    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.

  2. Brad

    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.

  3. Rajwinder Kaur

    apply sour cream all over the tortilla as a base,it will be wondeful. I love crunch wraps….um … yumm …. yummmmy

  4. Bethany

    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!!!!!!

  5. Linda

    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.

  6. Carly

    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!

  7. mommy2cutestbabyever .

    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.

    • Stephanie Manley

      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.

      • mommy2cutestbabyever .

        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!!!

      • grhmcrkr613

        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.

      • Red Dirt Ready

        Before folding up the CRS, take a smaller piece of flour tortilla and top the veggies, then fold. That keeps the top closed up.

      • Jon

        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…

      • grhmcrkr613

        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.

      • Cathy

        You are a saint. Thank you for keeping your cool with some rude comments. This looks delicious and I am making it today.

    • Bobby

      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.

    • Carly

      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.

    • Will

      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

  8. Brianna

    This is a amazing piece of art
    This is so awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(gasp gasp)!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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