Home » Recipes » Restaurant Copycats » Copycat Taco Bell Crunchwrap Supreme Recipe
By Taylor Stinson | 2 Comments | Posted: | Updated:
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This Copycat Taco Bell Crunchwrap Supreme tastes just like the real deal! It's super crispy and loaded with taco meat, veggies and cheese.
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Ingredients and substitutions
- Extra-lean ground beef – you could also try making this recipe with ground turkey, but the flavour will be slightly different.
- Taco seasoning – make your own homemade taco seasoning using a combo of chili powder, cumin, coriander, garlic powder, onion powder, paprika, chili flakes and oregano.
- Flour tortillas – you could also try using corn tortillas or whole wheat tortillas, although I’d recommend traditional flour tortillas.
- Nacho cheese sauce – use queso or more shredded cheddar cheese instead.
- Tostadas – you can also make your own tostadas by frying or baking corn tortillas.
- Sour cream – use low-fat sour cream for a lower-calorie alternative.
- Iceberg lettuce – shredded romaine lettuce would also work here.
- Plum tomato – substitute for beefsteak tomatoes or another tomato of your choice.
- Cheddar sauce – substitute for another cheese of your choice like a shredded Tex Mex blend or Monterey Jack cheese.
How to make a crunchwrap supreme
Step 1: Cook the ground beef.
Add the ground beef and one tablespoon taco seasoning to a skillet, breaking up the beef with a wooden spoon or spatula. Sauté over medium high heat until cooked through.
Step 2: Cut the tortillas.
Stack four of the tortillas together. Place a tostada shell in the middle, then cut the tortillas, leaving room around the crispy tostada shell.
Step 3: Add the beef and cheese.
Stack four of the tortillas together. Place a tosatada shell in the middle, then cut the tortillas, leaving room around the tostada.
Step 4: Add the remaining toppings.
Spread sour cream over top of the tostada, then add a bit of lettuce and tomato. Finish with the shredded cheese and top with the smaller flour tortilla. Repeat those layers with the remaining three crunchwraps.
Step 5: Fold the tortillas.
Fold the large flour tortilla over the smaller tortilla, then flip it upside down with the seam-side down onto the heated frying pan.
Step 6: Cook and then serve!
Cook the crunch wrap for about 2-3 mins per side until golden brown, then cut in half and serve.
Recipe tips & variations
Make sure your crunchwrap supreme turns out perfectly every time! You can even make some adjustments and customize the recipe to your liking.
- Don't overstuff your crunchwrap: If you add to much filling, it'll be hard to wrap and the filling will start to fall out the edges. Add a bit of each filling as instructed.
- Try out different protein options: You can swap out the ground beef for ground turkey, salsa chicken or even refried beans for a vegetarian option.
- Use tortilla chips: If you don't have tostadas, tortilla chips will give you the same flavour and feel of a crunchy tostada shell (must make sure they're not covered in salt).
- Heat up the tortillas: You can microwave the tortillas for about 20 seconds first to make them easier to wrap.
- Serve with your favourite sides: Mexican rice, cowboy caviar or nacho fries would all be delicious sides!
Frequently Asked Questions
How much filling do you add per crunchwrap?
You'll want to divide the fillings equally by four servings, and ensure you don't overstuff the crunchwrap. Add about 1/4 cup ground beef, 1 tablespoon queso, 1 to 2 tablespoons sour cream, 1/4 cup lettuce and 1/2 cup cheese to each crunchwrap.
How do you fold it?
To fold this homemade crunchwrap supreme at home, fold the edges of the large flour tortilla over the smaller tortilla, then flip it upside down in the frying pan to cook it. Once folded, it should be in a hexagon shape.
Can you make this recipe vegetarian?
You can easily make this crunchwrap supreme vegetarian-friendly! Just swap out the ground beef for your favourite plant-based ground meat substitute or add some refried beans or black beans to the crunchwraps instead.
How many calories are in a crunchwrap supreme?
According to theTaco Bell website, one serving of their crunchwrap supreme has 550 calories. In comparison, my homemade version has 600 calories, but contains less sodium and carbs, and is likely a bigger serving size. If you want to cut down on the calorie count further, use shredded cheese instead of nacho cheese sauce, and opt for a low-fat or non-fat sour cream.
Storing and reheating
While this crunchwrap supreme recipe is best enjoyed fresh, if you have any leftovers, you can store them in the fridge for 2 to 3 days wrapped in aluminum foil. When you’re ready to enjoy, reheat in the oven still in the foil for 8 to 10 minutes at 350° Fahrenheit.
Freezing the ground beef
While you can’t freeze this homemade crunchwrap supreme once it’s been assembled, you can cook the ground beef ahead of time and freeze it for later! Once the cooked beef has completely cooled, transfer it to airtight glass containers or freezer-safe Ziploc bags and freeze for up to 3 months.
The night before you want to use your ground beef, transfer it to the fridge to let it defrost. Reheat it in a pan on the stovetop then assemble your crunchwraps fresh!
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Meal Prep Tools
- Grab someglass meal prep bowlsif you plan on turning this recipe into your weekly lunches.
- I get all my grass-fed ground beef fromButcher Box,conveniently delivered to me frozen.
- You can buynacho cheeseto use in this recipe.
- **Get my full list of tools here**
Copycat Taco Bell Crunchwrap Supreme Recipe
This Copycat Taco Bell Crunchwrap Supreme tastes just like the real deal! It's super crispy and loaded with taco meat, veggies and cheese.
5 from 17 votes
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MEAL PREP IN 1 HOURSave hours of free time in the evenings and eat healthy food all week. Learn my system – offer expires June 5th!
Servings: 4 servings
Calories: 600kcal
Author: Taylor Stinson
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Ingredients
- 1/2 lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- 1/2 cup jarred nacho cheese sauce or queso optional; could use more cheese instead
- 4 tostadas
- 1/2 cup sour cream
- 1 cup iceberg lettuce shredded
- 1 plum tomato deseeded and diced
- 2 cups cheddar cheese shredded
- Cooking spray
Instructions
Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada. Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!
Notes
Make your own taco seasoning using a blend of spices you have in your pantry.
Cut down on the calorie count by using low-fat sour cream and swapping out the nacho cheese for shredded cheese.
Store any leftovers in the fridge for 2-3 days. Reheat in the oven for 8-10 minutes at 350°F wrapped in foil.
Freeze the cooked ground beef for up to 3 months. Defrost in the fridge overnight then reheat in a pan on the stovetop.
Nutrition
Calories: 600kcal (30%)Carbohydrates: 32g (11%)Protein: 31g (62%)Fat: 39g (60%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 111mg (37%)Sodium: 1041mg (45%)Potassium: 414mg (12%)Fiber: 3g (13%)Sugar: 4g (4%)Vitamin A: 1182IU (24%)Vitamin C: 3mg (4%)Calcium: 516mg (52%)Iron: 3mg (17%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Courtney says
Love this recipe! If you get the burrito size mission wraps you can definitely get two of the small tostada size tortillas from one big wrap!
Reply
caroline says
I made this with ground venison and it WAS AMAZING. so freakn good.Reply
