Crispy on the outside, melty and crunchy inside, and packed with layers of flavor. That’s the magic of the Crunchwrap Supreme, and now you don’t have to hit the drive-thru to enjoy it. This copycat version brings all the Taco Bell vibes to your kitchen with pantry-friendly ingredients, a quick skillet sear, and some clever folding. Whether you’re craving late-night comfort food or just want to impress your friends with fast food at home, this recipe nails the balance of textures and flavor in every bite.
Table of Contents
How to make a Copycat Crunchwrap Supreme
To build a Crunchwrap, you’ll need to create layers that mimic Taco Bell’s signature combo: savory beef, gooey cheese, crisp tostada, and cool fresh toppings. The trick is in the fold. A big flour tortilla hugs everything together, sealing the whole thing into a tidy hexagon. Toasting each side in a hot pan gives it the golden crunch that makes it unforgettable.
Ingredients, tools, instructions and tips
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Calories per serving: 530
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- ½ cup water
- 4 large (12-inch) flour tortillas
- 4 tostada shells
- ½ cup nacho cheese sauce (warm)
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ½ cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese
- Oil or butter for pan toasting
Tools needed
- Skillet or non-stick frying pan
- Medium saucepan (for cheese or beef)
- Spatula
- Knife and cutting board
- Mixing bowl
- Measuring cups and spoon
- Aluminum foil (optional for keeping warm)
Instructions
- Cook the beef
Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat. Stir in taco seasoning and water. Simmer for 5 minutes until thickened. - Prep the layers
Warm the nacho cheese in a saucepan or microwave. Dice the tomato. Set out lettuce, cheese, and sour cream. - Assemble the Crunchwrap
Lay one flour tortilla on a clean surface. Spoon beef into the center. Drizzle with nacho cheese. Top with a tostada shell. Spread sour cream on the tostada. Add lettuce, tomato, and shredded cheese. - Fold it up
Carefully fold the edges of the tortilla over the center, creating pleats. If your tortilla doesn’t fully cover the top, cut a small circle from an extra tortilla and place it in the center before folding. - Toast and crisp
Heat a skillet over medium heat. Lightly grease. Place the Crunchwrap seam side down and toast for 2–3 minutes. Flip and cook the other side until golden and crisp. - Serve warm
Slice in half or enjoy whole. Best eaten right off the skillet while the shell is still crisp.
Tips
- Use a microwave-safe plate to keep finished Crunchwraps warm as you cook the next batch.
- You can replace tostada shells with corn tortillas crisped in the oven if needed.
- Add jalapeños or hot sauce if you like heat.
- Don’t overfill, or the wrap won’t fold properly.
What to serve with the dish
Pair your Copycat Crunchwrap Supreme with classic fast-food sides for the full experience. Think tortilla chips and salsa, cheesy fiesta potatoes, or even homemade Baja Blast if you’re feeling nostalgic. A side of guacamole and extra sour cream is never a bad idea. For a refreshing twist, try a citrusy limeade or iced tea to balance the richness of the wrap.
Ingredient substitutes
- Ground Beef
Original Ingredient: Ground beef
Substitutes:- Ground turkey: Lower in fat but still flavorful.
- Plant-based crumbles: Great for a vegetarian version with similar texture.
- Shredded chicken: Brings a different texture and works well with taco seasoning.
- Tostada Shells
Original Ingredient: Store-bought crispy tostadas
Substitutes:- Homemade: Bake or fry corn tortillas until crisp.
- Crunchy tortilla chips: Stack a few in place of a full shell.
- Rice crackers: An unexpected but effective crunch layer.
- Nacho Cheese Sauce
Original Ingredient: Processed nacho cheese
Substitutes:- Shredded cheddar, melted with milk or cream
- Queso blanco dip
- Vegan cheese sauce for dairy-free versions
- Flour Tortillas
Original Ingredient: 12-inch tortillas
Substitutes:- 10-inch tortillas with tortilla patch method
- Gluten-free wraps
- Homemade tortillas for extra flavor and flexibility
- Sour Cream
Original Ingredient: Dairy sour cream
Substitutes:- Greek yogurt
- Vegan sour cream
- Cashew cream for plant-based creaminess
- Shredded Cheese
Original Ingredient: Cheddar or Mexican blend
Substitutes:- Pepper Jack: Adds spice and melts well
- Monterey Jack
- Vegan cheese shreds
Ingredients
1 lb ground beef
1 packet taco seasoning
½ cup water
4 large (12-inch) flour tortillas
4 tostada shells
½ cup nacho cheese sauce (warm)
1 cup shredded lettuce
1 medium tomato, diced
½ cup sour cream
1 cup shredded cheddar or Mexican blend cheese
Oil or butter for pan toasting
Instructions
Cook the beef
Brown ground beef in a skillet over medium heat until fully cooked. Drain excess fat. Stir in taco seasoning and water. Simmer for 5 minutes until thickened.
Prep the layers
Warm the nacho cheese in a saucepan or microwave. Dice the tomato. Set out lettuce, cheese, and sour cream.
Assemble the Crunchwrap
Lay one flour tortilla on a clean surface. Spoon beef into the center. Drizzle with nacho cheese. Top with a tostada shell. Spread sour cream on the tostada. Add lettuce, tomato, and shredded cheese.
Fold it up
Carefully fold the edges of the tortilla over the center, creating pleats. If your tortilla doesn’t fully cover the top, cut a small circle from an extra tortilla and place it in the center before folding.
Toast and crisp
Heat a skillet over medium heat. Lightly grease. Place the Crunchwrap seam side down and toast for 2–3 minutes. Flip and cook the other side until golden and crisp.
Serve warm
Slice in half or enjoy whole. Best eaten right off the skillet while the shell is still crisp.
