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RECIPE
23 INGREDIENTS 15 STEPS 1hr

Homestyle Taco Bell Crunchwrap Supreme

4.9
16 Ratings
Community Pick
Missing Taco Bell? Or maybe you just want a fun (and delicious) weekend project. Whatever your reasons, you won’t believe how easy it is to make this Homemade Taco Bell Crunchwrap Supreme! A copycat version of the iconic Taco Bell favorite! Plus, I’ve included vegan substitutes for anyone looking to make a plant-based Crunchwrap.
Homestyle Taco Bell Crunchwrap Supreme Recipe | SideChef
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Missing Taco Bell? Or maybe you just want a fun (and delicious) weekend project. Whatever your reasons, you won’t believe how easy it is to make this Homemade Taco Bell Crunchwrap Supreme! A copycat version of the iconic Taco Bell favorite! Plus, I’ve included vegan substitutes for anyone looking to make a plant-based Crunchwrap.

How To Make Copycat Taco Bell Crunchwrap Supreme

How To Make the Meat Mixture for Taco Bell Crunchwrap

Brown the ground beef in a large skillet over medium-high heat (for about 2-3 minutes). You can use your potato masher to easily break up the beef as it’s cooking. Once browned, remove some of the fat, and add your tomato paste, taco seasoning mix, and water. Stir to combine and continue cooking over medium heat for about 5 minutes until the meat is cooked and has a thick saucy texture. If it still looks a bit dry, simply add a few splashes of water. Your taco bell homemade beef is ready. Set it aside till it’s time to assemble the wrap.

How To Make Nacho Cheese Sauce

Start by creating the roux (a sauce thickening mixture of butter and flour). Whisk the butter and flour in a small saucepan over medium heat for 2-3 minutes. Keep an eye on the roux and lower the heat if it starts browning too fast. Slowly whisk in the milk and continue whisking until the mixture thickens. Should take about 8 minutes. Remove from the heat and add the shredded cheddar cheese, some chili powder, and salt. Use a spatula to mix it all together, until the cheese is completely melted and you have a smooth and gooey sauce texture. If your cheese sauce looks too thick, just add a splash of milk and thin it out until it’s your desired consistency.

How To Assemble and Fold Taco Bell Crunchwrap Copycat

First lay the tortilla on a flat surface. Put a layer of the meat in the center in a rough circle. It should be roughly the size of the tostada. Pour the nacho cheese sauce on top of the beef and cover it with a tostada shell. Spread some sour cream on top of the tostada, and add a little bit of your favorite hot sauce if you’d like. Top it all with diced tomatoes and a handful of lettuce, and it’s ready to be folded. Start from any side and simply fold it towards the center, tightly against the tostada. Hold the folded side in place with one hand and proceed to fold the other side over towards the center. Repeat 2 more times, until you have a familiar Taco Bell crunchwrap closed-off pentagon.

Ingredients & Substitutions

  • Ground Beef - go for shoulder ground chuck 15-20% fat. This kind of ground beef is the most flavorful, moist, and tender, perfect for the crunchwrap. You can also substitute it for a healthier ground turkey, or any plant-based meat substitute of your choice.
  • Tomato Paste - don’t skip this ingredient. Tomato paste is an amazing umami agent and is essential for this recipe.
  • Flour Tortilla - XL size tortillas are best for this recipe, it will be easier to fit all the delicious fillings inside and wrap without spilling. If you have smaller tortillas, just adjust the amount of filling and make mini versions of the crunchwrap. You can make this 100% homemade if you choose to make Homemade Flour Tortilla yourself, then you are free to make the size you prefer as well.
  • Tostada Shells - these are responsible for the crunch in your crunchwrap. You can substitute them with hard taco shells if needed.
  • Taco Seasoning - you can choose a ready-to-use store-bought taco seasoning blend. But it is so easy to make if you follow the instructions below.
  • Nacho Cheese Sauce - if you are looking for an easy way to make this wrap simply go for store-bought nacho cheese sauce. It is an acceptable time-saving substitute. If you prefer a vegan dairy-free sauce, check out this recipe for Cheeseless Nacho Cheese, it’s just as delicious.
  • Cheddar Cheese - cheddar is what makes the sauce so rich and delicious. Feel free to choose your favorite cheese blend, but make sure it includes cheddar.

Tips & Suggestions

  • You can make a big batch of the homemade nacho cheese sauce from this recipe and use it later for serving. Or serve it as a dip for a potluck party alongside these Homemade Tortilla Chips or any other dipper of your choice.
  • The Crunchwrap is best assembled and eaten immediately. But if you are planning on a big party and want to do some prep, just mix the beef with the cheese sauce and you can refrigerate it for up to 2 days. When the time comes, just reheat and you’re all set to assemble your homemade crunchwraps.

Frequently Asked Questions

Can I Make a Vegan-Friendly Crunchwrap?

You can make this recipe 100% vegan with a couple of simple ingredient swaps. Replace the meat with any vegan meat substitute you like, such as tempeh, tofu, jackfruit, or any of the ready-made substitutes available to you. The next thing to swap is the sauce. And there’s nothing easier than this Cheeseless Nacho Cheese Sauce. A vegan taco bell crunchwrap supreme is just as delicious as well.

How Do I Make a Taco Seasoning Mix From Scratch?

Making your own homemade taco seasoning is so easy, you’ll wonder why you have ever bought the pre-made mix in the first place. All you have to do is combine 2 tbsp. of chili powder, ½ tbsp. of ground cumin, 1 tsp. of smoked paprika, 1 tsp. garlic powder, 1 tsp granulated sugar, 1 tsp. cornstarch, ½ tsp. Kosher salt, and a dash of cayenne pepper. You can easily make a bigger batch adjusting the ingredients and store it in a sealed spice jar for up to 2 years.

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Learn More About This Homestyle Taco Bell Crunchwrap Supreme


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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
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Senior Culinary Editor 📝🍴Lover of eclectic dishware, breakfast all day, and anything sour. Find me on Instagram @bitesbylauren
https://www.sidechef.com
1hr
Total Time
$4.04
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 lb
Ground Beef
or Turkey or Plant-Based Ground Beef Substitute
1 Tbsp
Oil
2 Tbsp
Tomato Paste
4
warmed (see notes for alternatives)
4
Tostada Shells
or Hard Shell Tacos, prepared according to package directions
1
Large Tomato
1 head
Small Lettuce
up to 2 (about ½ cup per wrap)
to taste
about 2 Tbsp per wrap
or Dairy-free Sour Cream
to taste
Hot Sauce
(optional)

Simple Nacho Cheese Sauce

2 Tbsp
1/2 tsp
Chili Powder
1 cup
plus a few extra splashes for thinning the sauce
1/4 tsp

Taco Seasoning

2 Tbsp
Chili Powder
1/2 Tbsp
Ground Cumin
1 tsp
Garlic Powder
1/4 tsp
Cayenne Pepper
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Nutrition Per Serving

VIEW ALL
CALORIES
1069
FAT
58.4 g
PROTEIN
58.2 g
CARBS
78.6 g

Author's Notes

For a vegan cheese sauce option, check out my Cheeseless Nacho Cheese here on the SideChef app!

Feeling overwhelmed by that spice list? Feel free to use a packet of store-bought taco seasoning instead. Store-bought nacho cheese sauce is also an acceptable time-saving substitute for my homemade cheese sauce if you really have to.

If you can only find large tortillas and not extra-large, you can simply place a quarter of a tortilla in the center before you begin to fold, then fold the edges over the top of it to keep everything inside. You could also just make mini Crunchwraps!

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

HIDE IMAGES
Step 1
Dice the Tomato (1) and thinly slice the Lettuce (1 head) and set aside.
Step 2
In a small bowl, combine the Chili Powder (2 Tbsp) , Ground Cumin (1/2 Tbsp) , Smoked Paprika (1 tsp) , Garlic Powder (1 tsp) , Granulated Sugar (1 tsp) , Corn Starch (1 tsp) , Kosher Salt (1/2 tsp) , Cayenne Pepper (1/4 tsp) , and set aside.
Step 3
Heat a large skillet over medium-high heat with Oil (1 Tbsp) (if using a lower fat product like turkey or soy- protein, use 2 tablespoons). Once hot, add the Ground Beef (1 lb) and cook until browned, 2-3 minutes, breaking it up as you go.
Step 4
Reduce heat to medium. If necessary, remove some of the fat from the pan. You want to leave at least a tablespoon or two in the pan.
Step 5
Add the Tomato Paste (2 Tbsp) , spice mix, and ¼ cup water and stir to combine, cooking for another 4-5 minutes until beef is cooked through has a thickened, slightly saucy texture (if it still seems dry, keep adding splashes of water - I ended up using another few Tbsp). Remove from heat.
Step 6
To make the cheese sauce, melt the Butter (2 Tbsp) in a small pan over medium heat. Add the All-Purpose Flour (2 Tbsp) and cook for 2-3 minutes, whisking constantly to cook the flour. Lower the heat if it begins to brown.
Step 7
Slowly add the Milk (1 cup) , whisking as you go. Once added, keep whisking until the mixture has thickened, 6-8 minutes.
Step 8
Remove from heat. Add the Shredded Cheddar Cheese (2 cups) , Chili Powder (1/2 tsp) , and Salt (1/4 tsp) and stir (I used a spatula) until the cheese is melted and mixed into the sauce.
Step 9
Once fully combined, add another splash of milk (2 Tbsp or so) to thin the sauce to make it “pourable”.
Step 10
To assemble, lay the TortillaLand® Flour Tortillas (4) on a flat surface. Add ¼ of the ground beef to the center in a rough circle the size of the tostadas, then drizzle with around ¼ cup of the nacho cheese sauce (if the cheese sauce had firmed up, just warm it up with a splash of water or milk).
Step 11
Place the Tostada Shells (4) over the top, then spread a layer of Sour Cream (to taste) over the tostada. At this point, I like to add a little bit of my favorite Hot Sauce (to taste) . Top with ¼ of the diced tomato and a handful of lettuce.
Step 12
Now to fold! Starting with a side of your choosing, fold towards the center, right up against the tostada. Place your hand on the fold and then reach under the next flap and fold it towards the middle again. Continue folding around the sides until you have a closed-off pentagon.
Step 13
After assembly, it's time to heat them up. Heat a large, clean skillet over medium-high heat. Once it gets hot, dry-fry the wraps seam side down for 1-2 minutes, to make sure it seals shut and turns a golden brown.
Step 14
Flip and fry for another 1-2 minutes, until golden brown. Repeat with remaining Crunchwraps.
Step 15
Serve right away (while they’re still crunchy!). These are great alone, but I love to eat them with some extra hot sauce and any leftover cheese sauce.

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Nutrition Per Serving
Calories
1069
% Daily Value*
Fat
58.4 g
75%
Saturated Fat
29.1 g
146%
Trans Fat
0.7 g
--
Cholesterol
182.3 mg
61%
Carbohydrates
78.6 g
29%
Fiber
9.0 g
32%
Sugars
11.4 g
--
Protein
58.2 g
116%
Sodium
1821.2 mg
79%
Vitamin D
--
--
Calcium
734.1 mg
56%
Iron
9.0 mg
50%
Potassium
914.8 mg
19%
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