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Posted by Janette Staub on , last updated
You can now make everyone’s favorite Taco Bell item, the Crunchwrap Supreme, at home with this easy to follow recipe. Just like the fast-food version, this homemade Crunchwrap Supreme is packed with all the toppings!
Jess and I have been talking about making a homemade Crunchwrap Supreme for over a year now. We are proud to announce that it has finally happened!
We were so excited about the accomplishment we ate one for lunch AND for dinner. (Hey, we shared!)
We do try and stay away from eating fast food as much as possible, but once in a while, it’s necessary to indulge. It’s even better when you can make it at home with high-quality meat and fresh veggies from your local grocery store.
I won’t lie though, I still slathered my share with leftover fire sauce from a previous visit to Taco Bell. Of course I had to wash it down with a Baja Blast co*cktail.
This was super easy to make and, I’ll say it, better than the original! You guys seem to really love it too because it has become the most popular recipe on our site receiving millions of views!
We get comments and e-mails daily for readers telling us how much they and their families enjoy this homemade version of the crunchwrapsupreme. Some have even tweaked it to their liking or made it fit their diet by creating a vegetarian/vegan version. Be sure to scroll down and read the comments to find those!
Wondering what all goes in a Crunchwrap Supreme? The answer is a lot. I think that’s why everyone likes it so much. It’s the ultimate taco bell treat!
Crunchwrap Supreme Ingredients
- Taco Meat
- Grande Burrito Size Flour Tortillas
- Tostada Shells
- Sour Cream
- Shredded Lettuce
- Diced Tomato
- Shredded Cheese
- Nacho Cheese
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Other Homemade Taco Bell Recipes
- Copycat Taco Bell Quesadilla Recipe
- Homemade Taco Bell Nacho Cheese
- Air Fryer Cheesy Fiesta Potatoes
More Copycat Recipes
- Starbucks Iced Matcha Latte
- Red Lobster Cheddar Bay Biscuits
- Starbucks Matcha Espresso Fusion
Homemade Crunchwrap Supreme Recipe
Make Taco Bell's famous Crunchwrap Supreme at home with this easy recipe.
Author: Jessica Pinney
Servings: 6
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Print Recipe
4.96 from 73 votes
Ingredients
- 1 lb ground meat
- 1 packet taco seasoning mix
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 cup of sour cream
- 2 cups of shredded lettuce
- 1 diced tomato
- 1 cup shredded Mexican cheese blend
- Nacho Cheese
Instructions
In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
Warm up the nacho cheese sauce in the microwave and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
Place ½ cup of taco meat on top of the nacho cheese.
Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
Flip over and cook the other side for another 2-3 min or until golden brown.
Cook the rest of your crunchwraps and eat immediately.
Nutrition
Calories: 387kcal (19%)
Reader Interactions
Join the Conversation
Jette says
Made this exactly as directed, and it was awesome.!
My family loved it.Reply
Devin says
Made these and they were great! Used locally sourced ground beef, sour cream, and cheese. These are clearly much healthier for you than Taco Bell ones, even if you use beef and cheese you buy at the store.
One thing though, the tostada did not provide a crunch. It must have gotten too moist in the process. Any suggestions?
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MoK in Idaho says
Hi, Devin! I use six flat tortilla chips (Juanitas is my favorite brand here in the Mountain West) arranged point shape in the middle (about six) which I spread the sour cream over (but my preference, fat free Greek yogurt). That provides the crunch in my experience. Good luck and God bless!
See AlsoRuth's Chris Lobster Mac And Cheese Recipe | Easy To Make At HomeCopycat KFC Original Chicken RecipeParmesan Roasted Potatoes - Best Baby Potato RecipesBaked Orange Chicken Recipe - Tasting TableReply
Lecia says
Toast the tostada shells first. That should help with crunch.
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Rocky says
I use the stack of already crisped tostada shells found in the Mexican food aisle at Walmart or grocery store.
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Bill says
Dawg wth. Yogurt !!!
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Rian says
We like to put the tostada on last as it helps to seal in the ingredients and keeps its crunch
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Floyd Dehanne says
remember they said THIN layer of sour cream AND tomatoes replace lettuce with Napa Cabbage (won’t get soggy with a LITTLE bit of diced tomatoes)
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Robin says
I’ve seen it made with Doritos chips laid in a circle in place of the tostada shell. I’m going to try it that way, as I have everything but the tostada and have been wanting to make these.
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Kelly says
These were amazing, made them tonight. Even my four year old daughter enjoyed them! Didn’t have the burrito sized tortillas do just used the regular sized ones and they were the perfect size, not too filling. Will definately make again!
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April says
My kids devoured these! Thank you for sharing!
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Alicia says
Tried to make these but the burrito sized tortillas were way to small to wrap around.
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Linda says
I had the same problem. All I did was break away all around from the tostadas and seemed to work. I just pulled a little to close. It
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Jess says
You have to use 12 inch tortillas. Also put the tortillas in the microwave for a few seconds with a damp paper towel and they’re easier to work with.
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Jess says
You have to get the 12 inch tortillas.
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Steven Maestas says
We got the burrito size tortillas and then we got some 6 inch tortillas put everything on top of the burrito, size tortilla, all the toppings etc. and then topped it with the 6 inch tortilla and then fold it all the sides in painted the outside with butter and threw it in the pan came out beautifully. Perfect
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Connie says
Made these for lunch today. I couldn’t find tostada shells so I browned corn tortillas in oil which gave the Crunchwrap a little crunch. They didn’t look as pretty as yours, but they were delicious. My husband loved them. Thanks for a keeper recipe!Reply
Mimi says
I have been making these at home for a long time and even make a breakfast version. Instead of toasting in a frying pan I use my George Foreman grill and it is perfect and can do several at a time depending on the size of your grill.
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Deb says
Made tonite using Aldi’s healthy corn chips as a substitute for tostadas, just made a circle in middle of flour tortilla. they were excellent! No cheese sauce but added avocado slices. Yum!
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Wendy says
Sounds really good.
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Sue Ellis says
Hubby said it’s better than Taco Bell. Love the ease of making it and so versatile too. Thanks.Reply
Jennifer says
Followed recipe almost exactly and it was a big hit! Used shredded chicken flavored with fajita seasoning for the meat eaters and vegetarian chorizo crumbles for vegetarian daughter and everyone loved it! ThanksReply
Kim says
Made these for my family and they loved them! It was so good and the recipe is so easy to follow! Definitely going to make these again!!Reply
Lindsey Little says
OMG!!! So good!! After watching FlavCity review Taco Bell Crunchwrap I set out to make my own w/o so many preservatives. This recipe was on point!!Reply
Angela B says
This past Tuesday was my husband’s birthday so my menu this week consisted of his favorite foods. I decided on this because he loves Taco Bell. He tried them and said they were great. He loved them. I’m excited and will be adding this to my recipe book. Thank you for the wonderful recipe.Reply
Holly says
Made them tonight, SO GOOD! The tostadas I bought were a little big so I had to cut a small circle out of another tortilla to put in the center but it still worked perfectly! Definitely adding this to the rotation.Reply
Danielle says
Has anyone reheated these the next day? My husband’s eyes were bigger than his stomach and we have 2 leftoverReply
Dorothy says
I bet they would be great reheated in an air fryer, if you have one.
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MoK in Idaho says
Yes! We have a Black & Decker Infrawave which is similar to a toaster oven that doesn’t require preheating. (BTW, Janica, I just made a couple of these tonight with leftover beef mixture and nacho cheese that both keep so well in the freezer for a quick and easy Tuesday “taco night” fix!)
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The BBQ Gamer says
Absolutely amazing. Ever better than the Taco Bell version.
Definitely making again soon when Auckland, New Zealand eventually goes to Level 1 for Friends.
I added red onion to mine and avocado.
5 out of 5.★★★★★
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Gwen young says
I put a layer of refried beans under the nacho cheese sauce. I had leftover grilled corn so I added to the lettuce layer. Delicious.
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Mamta Parikh says
Well I am not sure why my tostada shell got soft. Can you suggest what needs to be done ??
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Wendy says
They said a little sour cream not alot on the shell I think I saw someone said they added the shell last ,and it was crunchy.
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Nikki says
The only thing I did differently is use a George Foreman to seal it closed. It was amazing tho!Reply
Deborah Schelling says
This was very good. It was better than taco bell.
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Sam says
So grateful we found this recipe! It’s the perfect meal to feed 4+ people! It’s fun and sooo delicious! Dare I say better than TBell’s?Reply
Rhonda says
Made these for our family night, when we gather once a month to try new recipes. This turned out great!!
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Rj says
These are excellent and I made them exactly as directed. My jumbo tortilla didn’t fully cover the top; probably because I overfilled them and made 4; so I made a tortilla patch with some shredded cheese glue. It worked perfectly. We will definitely be making these agai.Reply
Brenda Roland says
This is better than Taco Bell. I bought the extra large tortillas, and they still wasn’t big enough. Mine fell apart, but still delicious!!Reply
No name says
Looks good!Reply
Penny says
Made it , it was a hit with the family,soooo it’s a keeper for me! Thank you!
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Andrea says
Delicious! Amazing how the flavors combine in a different way than a normal taco. Maybe it’s just in my mind 🙂 Made as directed, except I use tortilla chips for the crunchy layer, and I did put two of them at the very top to help hold everything in. I bought the largest soft tortillas I could find, but it didn’t “meet in the middle”. The tortilla chips held it in and the rest toasted up nicely and held the shape. Will definitely make again!Reply
Wendy says
That sounds good Jennifer with Fajita seasonings.
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Ty says
These are significantly better than Taco Bell. Fantastic recipe! Didn’t change a thing.Reply
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