Make your own Crunchwrap Supreme at home! Crispy, cheesy, loaded with beef and toppings. Better than fast food, easy to customize, ready in 30 minutes!
Everyone is making the Copycat Taco Bell Crunchwrap Supreme, so I'm making it the Chili Pepper Madness way, my friends! I received 3 emails this week to make it my way.
Check out why this recipe is trending. Let's make it even better!
What is a Crunchwrap Supreme?
A Crunchwrap Supreme is a fast-food classic made famous by Taco Bell. It’s a giant hexagonal tortilla wrap packed with seasoned beef, creamy nacho cheese, crisp lettuce, fresh tomatoes, crunchy tostada shell, and a crispy tortilla exterior.
You'll love the combo of soft and crunchy textures in every bite, and you can make it even better at home! Homemade is always best, isn't it? They never stay crunchy enough after driving home!
Why You’ll Love This Homemade Version
- This meal is crispy, crunchy, cheesy perfection! And you can make it at home where it stays crunchy!
- Totally Customizable. You always get better ingredients at home, bolder flavors, and all the toppings you want!
- It's perfect for weeknight dinners, parties, or game day eats.
- Spice it Up! You can make it spicy your way with your favorite hot sauce, roasted jalapenos, spicy cheese, you name it.
Let's talk about how to make a Crunchwrap Supreme, shall we?
Homemade Crunchwrap Supreme Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
Here’s what you’ll need to make the ultimate copycat Crunchwrap Supreme:
- Ground Beef. You can also use ground turkey, chicken, plant-based, or other ground meats.
- Taco Seasoning. Use store-bought or make your own for bolder flavor. See Mike's Taco Seasoning Recipe.
- Large Flour Tortillas. Burrito-sized tortillas make wrapping easy.
- Nacho Cheese Sauce. Try my Nacho Cheese Sauce Recipe, or use salsa con queso or queso dip. Yum!
- Tostada Shells. The signature CRUNCH factor.
- Sour Cream, Lettuce, Tomatoes, Shredded Cheese. All the fresh fixings.
- Small Tortilla Rounds. Helps seal in the fillings for that distinctive hex shape.
- Vegetable Oil. For crisping it up all golden-brown.
- Mike's Spicy Additions. See the Recipe Tips & Notes.
How to Make a Crunchwrap Supreme at Home
Make the taco meat first by cooking the ground beef in a large pan or skillet. Add your taco seasonings and a bit of water, then simmer to let the flavors develop.
To assemble the crunchwraps, warm the large tortillas - this helps keep them pliable and foldable so they don't tear - and lay them on a flat surface.
Layer in taco meat, nacho cheese sauce, a crispy tostada shell, then top with sour cream or crema, shredded cheese, shredded lettuce, and dices tomatoes.
Want to spice it up like Chili Pepper Madness? Add your favorite spicy elements now!
Top with the small tortilla to keep the toppings in place, then fold it up.
You want to tightly fold the edges inward, pleating them towards the center, to cover it all up. You'll need 6 folds to form the distinctive hexagonal shape.
Finally, heat the oil in a large pan and heat each side 1-2 minutes (crunchwrap seam side down first), until golden brown and crispy.
Boom! Done! Your Crunchwrap Supreme is ready to go. Slice and serve! What do you think? Spice enough for you? Needs some tips to help you make it as awesome as it can be?
Mike's Tips & Notes
- Spice It Up. Toss some diced jalapenos or hot sauce into the beef or drizzle extra hot sauce inside before folding. I love sliced roasted jalapenos.
- Crispier Crunchwrap Hack. Toast your tostada shells for a few minutes in the oven before assembling for extra crunch that holds up better.
- All the Toppings! Don’t stop at the basics! Add this classic guacamole, pickled onions, black beans, or even spicy grilled chicken instead of beef.
Storage & Reheating
Crunchwraps are best fresh, but leftovers can be wrapped tightly in foil and refrigerated for 2-3 days. Reheat in a skillet or air fryer for maximum crispiness. Avoid microwaving if you want to keep the crunch!
That's it, my friends. I hope you enjoy this Crunchwrap recipe. I'd love to hear how it turned out for you!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Need More Fun Recipe Ideas?
- Mexican Pizza Recipe. Taco Bell style! Layered with seasoned taco meat, refried beans, enchilada sauce, and lots of cheese, then loaded with your favorite toppings!
- Birria Tacos Recipe. Juicy, tender shredded beef simmered in chili sauce on lightly fried tortillas.
- Chicken Enchiladas Recipe. Stuffed with tender chicken, smothered in tangy salsa verde, then topped with melty cheese.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Homemade Crunchwrap Supreme Recipe
Ingredients
- 1 lb ground beef 80/20 recommended
- 1 oz packet taco seasoning
- 1/2 cup water
- 4 large 12 inch flour tortillas (burrito size)
- 1 cup nacho cheese sauce warmed (or use salsa con queso or queso dip)
- 4 tostada shells
- 1/2 cup sour cream or Mexican crema
- 1 cup shredded iceberg lettuce
- 1/2 cup diced tomatoes
- 1-2 cups shredded cheddar or Mexican cheese blend
- 4 small flour tortilla street taco size or 1 large flour tortilla, cut into 4 smaller rounds (about the size of a tostada shell)
- 1 tbsp vegetable oil for cooking
Instructions
FOR THE TACO MEAT
- In a large skillet over medium heat, cook and crumble the ground beef until no longer pink (about 5-6 minutes). Drain any excess fat. Stir in the taco seasoning and water. Bring to a boil, then reduce heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
ASSEMBLE THE CRUNCHWRAPS
- Warm the large flour tortillas in a microwave for 10-20 seconds or on a dry skillet for a few seconds to make them more pliable and prevent cracking during folding.
- Lay one large flour tortilla on a clean, flat surface.
- Spoon about 1/4 cup of the seasoned ground beef onto the center of the large tortilla, leaving a generous border for folding.
- Drizzle nacho cheese sauce over the beef.
- Place a tostada shell on top of the cheese sauce.
- Spread a thin layer of sour cream over the tostada shell.
- Top with shredded lettuce, diced tomatoes, and shredded cheese.
- Place one of the smaller tortilla rounds (or a quartered large tortilla piece) directly on top of the fresh toppings in the center.
- Tightly fold the edges of the large tortilla inward, pleating them towards the center, covering the smaller tortilla round. Continue folding until all the fillings are enclosed and the wrap forms a hexagonal shape.
COOK & SERVE
- Heat vegetable oil in a large nonstick skillet or griddle over medium heat. Place the assembled Crunchwrap seam-side down in the hot skillet. Cook for 2-3 minutes per side, gently pressing down with a spatula, until the tortilla is golden brown and crispy.
- Carefully remove the cooked Crunchwrap Supreme from the skillet. For easier eating, cut in half and serve warm.
Nutrition Information
Lizz says
Just made these! Not as hard as I thought and delish! Very filling! One is too much for me! Thanks Mike!
Mike Hultquist says
Yes! Glad you enjoyed it, Lizz! I agree, not hard and they will fill you up!
Rebel says
I have made a similar version of these but I add x-hot green chilis to the meat with shredded Carolina reaper cheese and then add sour cream and some ghost pepper salsa on top for garnishment
Mike Hultquist says
Sounds tasty! 4 stars to your version!! Nice.
Toni says
excellent as always. thanks Mike.
I think baking those tostada shells a bit will crunch them up nicely. also I used the nacho cheese Tostitos brand. Also added some garden fresh jalapeños to both layers for my hubby. excellent!
Thankyou
Mike Hultquist says
Outstanding!!! Thanks, Toni. I wish I could have had some of that! Take care.
Jenny Durling says
Do you have a recipe for the nacho cheese sauce or do you used the stuff in a jar?
Mike Hultquist says
Jenny, I do! There's a link to it in the post. Here you go, enjoy! https://www.chilipeppermadness.com/recipes/nacho-cheese-sauce-recipe/
John Munies says
Looks yummy! This will go in the rotation.
Mike Hultquist says
Yes!! Thanks, John. Easy and tasty!!