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Crunchwrap Supreme

Prep Time:

20 Minutes

Cook Time:

25 Minutes





About the Recipe

Say goodbye to the drive-thru—make this iconic fast-food meal right at home with our copycat recipe.


  • 1 lb. ground beef

  • 1 tsp. chili powder

  • 1/2 tsp. ground paprika

  • 1/2 tsp. ground cumin

  • Kosher salt

  • Freshly ground black pepper

  • 8 large flour tortillas

  • 1/2 c. nacho cheese sauce

  • 4 tostada shells

  • 1 c. sour cream

  • 2 c. shredded lettuce

  • 1 c. chopped tomatoes

  • 1 c. shredded cheddar

  • 1 c. shredded Monterey Jack

  • 1 tbsp. vegetable oil


Step 1

In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Remove meat to a bowl and set aside. Drain fat and wipe the skillet clean.

Step 2

Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut 4 smaller flour tortilla rounds.

Step 3

Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of the large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

Step 4

In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.

What’s in a Crunchwrap Supreme? Taco Bell keeps their Crunchwrap Supreme pretty straightforward, so we do too: our version comes loaded with seasoned ground beef laced with nacho cheese plus lettuce, tomato, and sour cream, all packaged and griddled in a flour tortilla. Don’t forget that crispy tostada shell– it’s not a Crunchwrap without the crunch!

How are we cooking this Crunchwrap Supreme? It’s pretty simple. We’re cooking the beef first (separately), and then after we’ve assembled our Crunchwraps, we’re using that same skillet to griddle them, just like you would a grilled cheese sandwich. Our top tip? Use a big spatula and flip with care– you don’t want the insides of your Crunchwrap flying all over the kitchen.

Can I add other toppings? You sure can. Try refried beans or seasoned black beans– we’d suggest warming both of those before layering them in the tortilla. You could also throw in some seasoned rice, pickled jalapeños, onions, or avocado—basically anything that you’d want in a taco bowl or burrito works here. Just keep in mind that if you load up the Crunchwrap too much, it might be difficult to cook without spilling.

How do I hold my Crunchwrap together?All of our delicious layered fillings are held together by large flour tortillas. Our top tip? If the tortillas feel stiff to comfortably fold, pop them on a plate, sprinkle just a few drops of water over them, top with another plate, and microwave them for 10 seconds. This will lightly steam the tortillas, making them more flexible and easier to wrap.

What can I serve with this? We think this Crunchwrap makes a great meal on its own, but if you’re looking for something to serve on the side, why not fry up some homemade tortilla chips? They’ll be great to dip in any leftover nacho cheese sauce or sour cream.

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