Craving a Taco Bell Crunch Wrap Supreme? Make it at home with this simple, fresh copycat recipe! Crispy tortillas loaded with layers of flavored taco meat, nacho cheese, crunch tostada, and fresh toppings.
If you love Taco Bell, then you need to try my Copycat Chicken Quesadilla!
TACO BELL CRUNCH WRAP SUPREME
This homemade crunch wrap supreme recipe is going to have you stop going to Taco Bell all together! You have layers of nacho cheese, flavorful taco meat, crispy tostada, sour cream and fresh toppings all wrapped in a flour tortilla and then made crispy. Skip the takeout lines and make this copycat Taco Bell crunch wrap supreme with fresh ingredients and all the same flavors, but even better.
WHAT YOU NEED-
- Tortillas– For this recipe you need 4 large 12-inch flour tortillas and 4 small taco flour tortillas. You can just cut 4 large tortillas into smaller ones to avoid buying both tortillas.
- Tostadas– What makes this a crunch wrap is the crisp tostada inside! You can also use broken hard taco shells or even tortilla chips.
- Nacho Cheese– Use your favorite store-bought or homemade nacho cheese sauce. I like using the Taco Bell or Tostitos brand of nacho cheese. LINK
- Taco Meat– I love using my flavorful taco meat recipe for this recipe! All you need is ground beef, taco seasonings and salsa or ketchup.
- Sour Cream– You can use sour cream or plain nonfat Greek yogurt for this recipe.
- Lettuce– Either shredded iceberg lettuce or romaine can be used. You can even use store-bought pre-shredded lettuce.
- Tomatoes– You can use regular tomatoes, Roma tomatoes, or even cherry tomatoes.
- Cheese– Any shredded cheese will work; I like to use the mixed Mexican blend of shredded cheese.
- Dipping Sauce– Elevate your crunch wraps with a little homemade dipping sauce. All you need is sour cream, nacho cheese and some Cholula hot sauce.
HOW TO MAKE CRUNCH WRAPS
Making your favorite crispy, crunchy, and flavorful crunch wraps at home is easier than you think!
- Prepare all the ingredients so that once the taco meat is ready you can assemble the wraps.
- Cook the taco meat until browned and cooked through.
- Lay one large tortilla flat on a clean surface. Add nacho cheese to the center and spread it into a circle about 6 inches wide.
- Spoon taco meat over the cheese sauce, then place one tostada shell on top.
- Spread sour cream over the tostada shell. Top with lettuce, chopped tomatoes, and shredded cheese.
- Place a small tortilla on top of the filling. Starting at one edge, gently fold the large tortilla inward toward the center, working your way around until the filling is completely covered and sealed.
- Repeat with the remaining crunch wraps. (If you are not eating them right away, wait to assemble them to keep the tostada from getting soggy.)
- Heat a large skillet over medium-high heat with oil. Once hot, carefully place one assembled crunch wrap into the skillet with the folded side facing down first. (This helps seal the crunch wrap closed.)
- Cook for a couple minutes until both sides are golden brown and crispy. Remove from the skillet and repeat with the remaining crunch wraps.
- In a small bowl, combine the ingredients for the dipping sauce.
- Cut the crunch wrap in half and serve immediately with the dipping sauce.
SERVING IDEAS-
Pair these delicious crunch wraps with the best sides for the perfect meal.
- Guacamole
- Cilantro Lime Rice
- Pico de Gallo
- Queso
- Chips and Salsa
QUESTIONS YOU MIGHT HAVE:
No! You can totally swap for ground chicken or ground turkey.
To avoid ripped tortillas, you want to warm the tortillas in the microwave for a couple seconds.
Yes! You can add jalapenos, onions, avocados, guacamole, or any other ingredients you prefer.
For the best results, these wraps want to be assembled, cooked and eaten all at the same time. If you want to prepare ahead of time, you can prepare the taco meat and all the fresh toppings and when ready assemble.
Once cooled, cover or store in an airtight container in the fridge for 1-2 days. Reheat in the microwave or air fryer. I prefer to reheat crunch wraps in the air fryer to get the crunchiness back.
OTHER COPCAT RECIPES-
Taco Bell Crunch Wrap Supreme Recipe
Ingredients
- 4 12-inch flour tortillas
- 4 tostada shells
- 4 small flour tortillas
- 3/4 cup nacho cheese
- 3/4 cup sour cream
- 2 cups iceberg lettuce shredded
- 1 cup fresh tomatoes diced
- 3/4 cup shredded cheese
Taco Meat-
- 1 lb ground beef 85/15%
- 2 Tbsp taco seasonings
- 2 Tbsp salsa or ketchup
Dipping Sauce-
- 1/3 cup sour cream or Greek yogurt
- 1/4 cup nacho cheese
- 2 tsp Cholula hot sauce
Instructions
- Prepare all the crunch wrap ingredients ahead of time so everything is ready to assemble once the taco meat is cooked.
- Heat a large skillet over medium heat. Once the skillet is hot, add the ground beef and cook, using a spatula to break it into small chunks. (If there is any excess grease, carefully blot it with a paper towel while the beef is still in the skillet, then discard the paper towel.)1 lb ground beef, 85/15%
- Once the beef is mostly cooked, add the taco seasoning and ketchup. Stir everything together and continue cooking until the beef is fully browned, for about 2-3 more minutes. Remove the skillet from the heat.2 Tbsp taco seasonings, 2 Tbsp salsa , or ketchup
Assembling Crunch Wraps-
- Lay one large tortilla flat on a clean surface. Add about 3 Tbsp of nacho cheese to the center and spread it into a circle about 6 inches wide.4 12-inch flour tortillas, 3/4 cup nacho cheese
- Spoon 1/4 of the taco meat over the cheese sauce, then place one tostada shell on top.4 tostada shells
- Spread about 3 Tbsp of sour cream over the tostada shell. Top with ¼ cup lettuce, ¼ cup chopped tomatoes, and 2-3 tbsp of shredded cheese.2 cups iceberg lettuce, shredded , 1 cup fresh tomatoes, diced, 3/4 cup shredded cheese, 3/4 cup sour cream
- Place a small tortilla on top of the filling. Starting at one edge, gently fold the large tortilla inward toward the center, working your way around until the filling is completely covered and sealed.4 small flour tortillas
- Repeat with the remaining crunch wraps. (If you are not eating them right away, wait to assemble them to keep the tostada from getting soggy.)
- Heat a large skillet over medium-high heat and add about 1 tablespoon of oil. Once hot, carefully place one assembled crunch wrap into the skillet with the folded side facing down first. (This helps seal the crunch wrap closed.)
- Cook for about 3-4 minutes per side, or until both sides are golden brown and crispy. Remove from the skillet and repeat with the remaining crunch wraps.
- In a small bowl, combine the ingredients for the dipping sauce.1/3 cup sour cream, or Greek yogurt, 1/4 cup nacho cheese, 2 tsp Cholula hot sauce
- Cut the crunch wrap in half and serve immediately with the dipping sauce.
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