Copycat Crunchwrap Supreme – Better Than Takeout, Seriously!

The Copycat Crunchwrap Supreme brings Taco Bell’s cult-favorite menu item to your kitchen—only fresher, crispier, and way more flavorful. With layers of seasoned beef, gooey cheese, crisp lettuce, tomatoes, a crunchy tostada shell, and a warm grilled tortilla wrap, this DIY version upgrades taco night into something epic.

Why You’ll Love This Recipe

This homemade Crunchwrap Supreme captures the full fast-food experience without the drive-thru wait. You control the ingredients, the quality, and the crisp factor. It’s a fun, satisfying, all-in-one meal perfect for family dinners, game nights, or whenever you’re craving comfort food with a crunch.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Beef:

• ½ lb extra-lean ground beef

• 1 tablespoon taco seasoning

• 2 tablespoons water

For Assembly:

• 4 large flour tortillas (burrito-size)

• 4 tostada shells or round tortilla chips

• ½ cup nacho cheese sauce (store-bought or homemade)

• 1 cup shredded lettuce

• 1 tomato, diced

• 1 cup shredded cheddar or Mexican cheese blend

• ½ cup sour cream

• Cooking spray or oil for grilling

directions

1. Cook the beef:
   In a skillet over medium heat, cook the ground beef until browned and no longer pink.
   Drain excess fat, then add taco seasoning and 2 tablespoons of water. Stir to combine and simmer for 2–3 minutes. Remove from heat.

2. Warm tortillas and nacho cheese:
   Briefly warm tortillas in a microwave or dry skillet to make them pliable.
   Heat nacho cheese sauce until smooth and warm.

3. Assemble each Crunchwrap:
   Place a warm tortilla on a flat surface. In the center, layer in this order:

   • ¼ of the taco-seasoned beef

   • 2 tablespoons nacho cheese sauce

   • 1 tostada shell (or a few large tortilla chips)

   • 2 tablespoons sour cream

   • Shredded lettuce

   • Diced tomatoes

   • ¼ cup shredded cheese

   Fold the edges of the tortilla toward the center, overlapping as you go, to create a sealed, hexagon-shaped wrap. Use a smaller tortilla piece in the center if needed to help close it.

4. Grill the Crunchwraps:
   Heat a large skillet or griddle over medium heat and lightly grease with oil or spray.
   Place the Crunchwrap seam-side down and cook for 2–3 minutes per side until golden brown and crispy. Press gently to seal.

5. Serve:
   Slice in half and serve warm with salsa, guacamole, or hot sauce if desired.

Servings and timing

Servings: 4 Crunchwraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Calories: Approximately 500–550 kcal per Crunchwrap

Variations

• Spicy Version: Add jalapeños, hot sauce, or spicy taco seasoning.

• Vegetarian Option: Replace beef with black beans or meatless crumbles.

• Breakfast Crunchwrap: Swap beef for scrambled eggs, sausage, and hash browns.

• Chicken Crunchwrap: Use grilled or shredded chicken instead of beef.

• Double-Decker: Add an extra layer of cheese or beans between two tostadas for a thicker wrap.

storage/reheating

Crunchwraps are best served fresh for optimal crispiness. To store, wrap in foil and refrigerate for up to 2 days. Reheat in a skillet or oven at 350°F for 10–12 minutes to restore crispness. Avoid microwaving, as it may result in a soggy texture.

FAQs

Can I use store-bought taco seasoning?

Yes, store-bought works great. You can also use homemade for more control over sodium and spice.

What if I can’t find tostada shells?

Use large tortilla chips or bake a small tortilla until crispy as a substitute.

Copycat Crunchwrap Supreme – Better Than Takeout, Seriously!

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• Author: Olivia
• Total Time: 25 minutes
• Yield: 4 Crunchwraps

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Description

This Copycat Crunchwrap Supreme recipe brings your Taco Bell favorite home with a crispy outer shell and melty, flavor-packed layers inside. Filled with seasoned beef, cheese, lettuce, and more—this homemade version is fresher, crispier, and downright addictive!

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Ingredients

For the Beef:

• 1/2 lb extra-lean ground beef

• 1 tbsp taco seasoning

• 1/4 cup water

For the Crunchwrap Layers:

• 4 large flour tortillas (burrito-size)

• 4 tostada shells (or crunchy corn tortillas)

• 1/2 cup nacho cheese sauce (warmed)

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• 1 cup shredded cheddar or Mexican blend cheese

• 1/2 cup sour cream

• Optional: diced onions, jalapeños, or hot sauce

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Instructions

• Cook the Beef:

  • In a skillet over medium heat, cook ground beef until browned.

  • Add taco seasoning and water. Simmer until thickened. Remove from heat.

• Assemble Crunchwraps:

  • Lay a flour tortilla flat. Add a spoonful of beef in the center.

  • Drizzle with nacho cheese sauce, then top with a tostada shell.

  • Spread sour cream over the tostada, then layer with lettuce, tomatoes, and shredded cheese.

  • Fold the edges of the tortilla up and over the center, pleating as you go to form a wrap. Use an extra small tortilla piece if needed to seal the center.

• Cook Crunchwraps:

  • Heat a skillet or grill pan over medium heat.

  • Place Crunchwrap seam-side down and cook for 2–3 minutes until golden. Flip and cook the other side until crispy.

• Serve:

  • Slice in half and serve hot with extra sauce or guacamole on the side.

Notes

• Warm the tortillas slightly before folding to prevent cracking.

• Customize with grilled chicken, black beans, or veggies.

• Use a heavy skillet or press down with a spatula for an extra crispy finish.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American