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Taco Bell Crunchwrap Supreme cut and stacked on a wooden board, showing layers of beef, melted cheese, lettuce, tomatoes, and sour cream in a golden toasted tortilla.

Taco Bell Crunchwrap Supreme

5 from 1 vote
Homemade Taco Bell Crunchwrap Supreme — all the drive-thru flavor with fresher ingredients, melty cheese, and that signature crunch. An easy, family-favorite dinner that costs less than takeout and tastes even better.
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Prep Time 15 minutes
Cook Time 15 minutes
Make-Ahead 10 minutes
Total Time 40 minutes
Servings: 6 Crunchwraps
Course: dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

The Layers
  • 6 large Flour tortillas - Burrito-size
  • 6 Tostada shells - Crunchy layer
  • 1 lb Ground beef - 80/20 recommended
  • 1 packet Taco seasoning - With water per directions
  • ¼ cup Nacho cheese sauce - Warmed
  • ⅓ cup Sour cream
  • 1 cup Shredded lettuce - Thin strips
  • 1 cup Diced tomatoes - Fresh, not canned
  • 1 cup Shredded cheddar cheese - Or Mexican blend
Optional Add-ons
  • to taste Jalapeños - For spice
  • ½ cup Black beans - Optional protein
  • ½ cup Cooked rice - Adds bulk
  • 2 tablespoon Hot sauce - Mix into sour cream
  • ¼ cup Guacamole - Adds creaminess
  • ¼ cup Diced onions - Crunchy flavor

Equipment

  • 1 Large skillet or griddle (10–12 inch) (For crisping the crunchwrap)
  • 1 Spatula (Wide one helps with flipping)
  • 1 Knife (Sharp for cutting in half)
  • 1 Cutting board (For prepping toppings)
  • 5–6 Small prep bowls (To hold ingredients during assembly)

Method
 

  1. Brown ground beef in a skillet over medium-high heat, breaking it up as it cooks. Drain grease, add taco seasoning and water according to packet directions, and simmer until thick and saucy. Keep warm.
  2. Shred lettuce, dice tomatoes, and shred cheese if needed. Warm nacho cheese sauce and arrange all ingredients in small prep bowls for easy assembly.
  3. Lay a large flour tortilla flat. Spoon about ⅓ cup of seasoned beef into the center, drizzle with nacho cheese sauce, and add about 2 tablespoons of sour cream on top.
  4. Place a tostada shell directly on top of the saucy beef layer. Press down gently so it sticks. Break the edges slightly if it’s larger than the tortilla center.
  5. Add shredded lettuce, diced tomatoes, and shredded cheese over the tostada shell. Keep layers even so the wrap folds neatly.
  6. Starting at one edge, fold the tortilla toward the center over the filling. Continue overlapping folds in a circular pattern until fully sealed. Flip the crunchwrap seam-side down.
  7. Heat a dry skillet or griddle over medium heat. Place crunchwrap seam-side down and cook 2–3 minutes until golden and crispy. Flip carefully and cook another 2–3 minutes.
  8. Slice the crunchwrap in half diagonally and serve hot with your favorite dipping sauces. Enjoy immediately while the tostada stays crunchy.

Nutrition

Serving: 1CrunchwrapCalories: 520kcalCarbohydrates: 42gProtein: 27gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 85mgSodium: 1190mgPotassium: 480mgFiber: 4gSugar: 4gVitamin A: 950IUVitamin C: 6mgCalcium: 220mgIron: 3.8mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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