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Crunchwrap Supreme Recipe
Learn how to make the iconic Taco Bell Crunchwrap Supreme at home with this quick and easy copycat recipe. Layers of seasoned beef, nacho cheese, crunchy tostada, sour cream, and fresh vegetables folded into a grilled tortilla for that authentic fast-food taste.
Prep
Cook
Serve
Kcal
- 500g beef mince (or turkey mince)
- 1 packet taco seasoning (or 2 tsp cumin, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp chilli powder, 1/2 tsp onion powder, pinch cayenne)
- 4 large flour tortillas (burrito size, about 25cm)
- 4 small tostada shells (or round tortilla chips)
- 100g mature cheddar, grated
- 100g nacho cheese sauce (jarred or homemade)
- 150g sour cream
- 1 medium tomato, diced
- 1/2 iceberg lettuce, finely shredded
- 1 tbsp vegetable oil
- Salt and pepper to taste
Step 1
Heat the vegetable oil in a large frying pan over medium-high heat. Add the beef mince and break it up with a wooden spoon as it cooks. Brown it for about 6-8 minutes until there's no pink remaining and it's nicely crumbled. Drain off any excess fat.Step 2
Add the taco seasoning to the cooked mince along with about 80ml of water. Stir well and let it simmer for 3-4 minutes until the water has mostly evaporated and the meat is coated in a thick, flavourful sauce. Taste and adjust the seasoning with salt if needed.Step 3
Warm your flour tortillas in a dry pan for about 10 seconds per side, or microwave them under a damp paper towel for 15 seconds. They need to be soft and pliable for wrapping — cold tortillas will crack and tear.Step 4
Lay a warm tortilla flat on your work surface. Spread a generous spoonful of nacho cheese sauce in a circle in the centre, roughly the size of your tostada shell. Add a layer of seasoned beef mince on top of the cheese. Sprinkle over some grated cheddar.Step 5
Place a tostada shell flat on top of the meat and cheese — this is the crucial layer that gives the Crunchwrap its signature crunch. On top of the tostada, add a dollop of sour cream, some shredded lettuce, and diced tomato.Step 6
Now fold the edges of the tortilla up and over the filling, pleating as you go around the circle to create a sealed hexagonal parcel. The tortilla should completely enclose the filling. Press down gently but firmly to compact everything together. Flip the Crunchwrap over so the folds are on the bottom.Step 7
Heat a non-stick frying pan or griddle over medium heat with a tiny drizzle of oil. Place the Crunchwrap fold-side down and cook for 2-3 minutes until the bottom is golden and crispy. Carefully flip using a wide spatula and cook the other side for another 2-3 minutes until equally golden and crunchy.Step 8
Let it rest for 1 minute — the cheese needs a moment to set slightly so it doesn't all pour out when you cut it. Slice in half diagonally and serve immediately with extra sour cream, hot sauce, or guacamole on the side.
What ingredients are used in Homemade Crunchwraps from Taco Bell?
Homemade Crunchwraps require ground beef, taco seasoning, flour tortillas (large and small), tostada shells, nacho cheese sauce, sour cream, lettuce, tomatoes, and cheddar cheese. The combination creates that iconic layered crunch in every bite.
How to cook Homemade Crunchwraps from Taco Bell at home?
Learn how to cook Homemade Crunchwraps from Taco Bell by browning seasoned beef, layering ingredients in large tortillas with tostada shells for the signature crunch, folding into a hexagonal shape, and pan-frying until golden and crispy on both sides.
What's the secret to getting the perfect fold on a Crunchwrap?
The key is using the right size tortillas (30cm diameter for the outer wrap) and creating 5-6 evenly-spaced pleats around the filling. The small tortilla on top helps hold ingredients in place while folding, and sealing the wrap seam-side down when cooking ensures it stays closed.
Can I make vegetarian or vegan versions of this Mexican-inspired wrap?
Absolutely! Substitute the beef with plant-based mince, black beans, or seasoned lentils. Use dairy-free cheese and plant-based sour cream alternatives. The crispy texture and layered structure remain intact while making it completely plant-based.
Why do homemade Mexican wraps often fall apart when folding?
Homemade wraps typically fall apart due to overfilling, using tortillas that are too small, or tortillas that aren't pliable enough. Warming tortillas before folding, using the small tortilla reinforcement layer, and proper seam-down cooking technique prevents breakage.