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If you LOVE Taco Bell but want to make a homemade crunchwrap – here is the BEST crunchwrap supreme recipe. Tastes just like the restaurant!
Crunchwrap Supreme Recipe
Jamie here! My family is trying to eat out less and eat at home more – but the siren song of the fast food drive in is hard to ignore sometimes. My teenage boys especially love Taco Bell….
A few weeks ago, I decided to make taco night a little extra fun by assembling homemade Crunchwrap Supremes! This crunchwrap supreme recipe calls for a crunchy tostada layered with meat, cheese and toppings that's then wrapped in a pillowy soft tortilla, and fried on both sides to seal in the melty yumminess.
My family was LOVING this meal – my 15 and 17 year old were stuffed after one (which is really saying something) and my 21 year old came home to do laundry and loved it too.
My husband enjoyed the change of pace and all the toppings. And me? I haven't been able to eat one yet because I'm doing Keto again – but I'm working on a Keto recipe just for all of us low carb folks!
If you're looking for a spin off of this original crunchwrap, we also have a 5 ingredient cool ranch crunchwrap recipe (and it's DELICIOUS too!) 🙂
How do you make a Taco Bell Crunchwrap?
You'll basically gather all the normal things you have on a taco night, with the addition of a jar of nacho cheese and tostadas. Make sure to get the BIGGEST burritos you can find so they wrap around the tostada better! If you don't have tostadas you can put a few tortilla chips in the middle instead 🙂
What is the crunchwrap supreme made of?
You'll need to gather these crunchwrap ingredients to make the standard crunchwrap supreme recipe (but feel free to get creative if you don't have everything on hand!). The main items to have are the large burritos (the bigger the better!), meat, cheese, and toppings.
- Large 12″ Burrito Size Tortillas
- Tostada Shells
- Taco Meat (or meatless taco crumbles)
- Nacho Cheese
- Shredded Cheese
- Sour Cream
- Lettuce
- Diced Tomato (or Rotel)
- Optional: Refried Beans, Black Olives, avocado
Directions:
1 . Cook taco meat according to taco seasoning directions. Drain and set aside. This Slow Cooker Taco Meat Recipe is one of my favorites!
2 . Lay a tortilla flat on a plate
3 . Spread a circle of nacho cheese sauce on the center
4 . Spoon a good layer of taco meat onto the nacho cheese
5 . Place a tostada on top the meat
6. Spread sour cream on the tostada (or refried beans if you prefer)
7 . Sprinkle shredded lettuce and tomatoes over that
8 . Top with shredded cheese (Important – do this step last to help seal the tortilla folds shut)
9 . Fold the sides of the tortilla into the center until they cover the top later of cheese.
How to fold a crunchwrap:
This is one of the MOST important steps as you're making a homemade crunchwrap. Getting it folded correctly ensures that everything stays where it needs to (on the inside!) and that you get a good crisp all the way around.
Start by folding in the outer edges of your large tortilla (like a hexagon). And as you can see in the picture above, I usually cut out some circles from a tortilla in advance to place in the middle since often the sides don't quite meet up. Or use a tiny soft taco size tortilla to cover the middle gap.
10 . Heat a couple tablespoons of oil in a pan on medium heat and place the folded wrap in the oil, folded sides down, and fry for a few minutes on each side.
11. Once both sides are golden brown, remove from the pan and serve alone or with rice, beans etc… on the side.
Crunchwrap Supreme Recipe
Ingredients
- Large 12″ Burrito Size Tortillas
- Tostada Shells
- Taco Meat (or meatless taco crumbles)
- Nacho Cheese
- Shredded Cheese
- Sour Cream
- Lettuce
- Diced Tomato (or Rotel)
- Refried Beans, Black Olives, avocado optional for extra toppings
Instructions
- Cook taco meat according to taco seasoning directions. Drain and set aside. This Slow Cooker Taco Meat Recipe is one of my favorites!
- Lay a tortilla flat on a plate
- Spread a circle of nacho cheese sauce on the center
- Spoon a good layer of taco meat onto the nacho cheese
- Place a tostada on top the meat
- Spread sour cream on the tostada (or refried beans if you prefer)
- Sprinkle shredded lettuce and tomatoes over that
- Top with shredded cheese (Important – do this step last to help seal the tortilla folds shut)
- Fold the sides of the tortilla into the center until they cover the top later of cheese.
- Heat a couple tablespoons of oil in a pan on medium heat and place the folded wrap in the oil, folded sides down, and fry for a few minutes on each side.
- Once both sides are golden brown, remove from the pan and serve alone or with rice, beans etc… on the side.
How to keep crunchwrap supremes warm in the oven:
If you don't want to feel like a line cook – my suggestion is to use 2 – 3 big skillets to cook these in so you can get them all done around the same time. Heat your oven to 275 and the ones that get done first, put on a cookie sheet in the oven to stay hot until the rest get finished. That way you can bring them all to the table at the same time and sit down to eat with the whole family!
My guys really love chipotle sauce so I think next time I'll provide that for dipping. Yours might love ranch or other dipping sauces!
These were REALLY filling – my 17 year old filled up on a couple more soft tacos but everyone else sat back and patted their tummies.
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Did you give this crunchwrap supreme recipe a try? It's not 100% the exact Taco Bell crunchwrap recipe but it sure does taste pretty close. Let us know how you liked it and any changes you made in the comments – we love hearing from you!
Could you make several of these and freeze them?
You definitely could Tracy and just reheat them when you’re ready to eat them!