Crunchwrap
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Craving a Copycat Crunchwrap Supreme but don’t want to leave the house (or, let’s be real, put on real pants)? This homemade version is just as crispy, cheesy, and ridiculously delicious—minus the drive-thru wait. Plus, you can stuff it with extra toppings because you’re the boss of your own crunchwrap destiny!
It’s no secret that I love a good copycat recipe. One of the most popular is, and hopefully will continue to be, my breakfast crunchwrap recipe! It’s so good and the reason why I knew I needed to add the original.
Why You’ll Love This Recipe
- Cheaper than takeout: Save money by making a Crunchwrap Supreme at home instead of heading to Taco Bell.
- Customizable fillings: Make it exactly how you like with your favorite proteins, sauces, and toppings.
- Perfect for meal prep: Prep ahead and reheat for an easy lunch or dinner.
- Quick and easy dinner: Ready in under 30 minutes with simple pantry staples.
If you’ve ever craved a Crunchwrap Supreme but didn’t want to make a late-night drive-thru run, this homemade version is exactly what you need. I tested this recipe over a dozen times to get the perfect balance of crunch, flavor, and that signature melty cheese pull.
The result? A crispy, golden tortilla wrapped around seasoned beef, nacho cheese, crunchy tostadas, fresh toppings, and a creamy sauce—everything you love about the fast-food favorite, made even better at home.
Why make this at home? For starters, it’s cheaper, fresher, and totally customizable. Load it up with extra cheese, swap in grilled chicken, or make it spicy with jalapeños. Plus, you can cook them in bulk, freeze extras, and reheat for a quick meal anytime. Whether you’re feeding a family or just treating yourself, this Crunchwrap recipe is a game-changer—no drive-thru required. Get ready for the best copycat recipe you’ll ever try!
Ingredients You’ll Need
Making a homemade Crunchwrap is all about layering the right flavors and textures. Here’s what you need to get that perfect balance of savory, creamy, and crispy in every bite.
- Ground Beef: Cooked and seasoned to perfection for that signature taco flavor.
- Taco Seasoning: I love using Taco Bell’s seasoning for the most authentic taste, but any store-bought or homemade taco meat works well.
- Water: Helps the seasoning fully coat the beef, keeping it juicy and flavorful.
- Flour Tortillas & Tostada Shells: A large, burrito-sized tortilla is key for folding everything together, and a tostada shell (or a handful of sturdy tortilla chips) gives it that essential crunch.
- Nacho Cheese: The melty, gooey goodness that takes this from homemade to restaurant-level. Warm it up before spreading for easy assembly.
- Sour Cream: Adds a cool, creamy contrast to the bold flavors. A squeeze bottle makes for an even layer.
- Lettuce & Tomatoes: Fresh toppings bring balance and texture. Chop the lettuce finely for easier folding.
- Cheddar Cheese: Shredded sharp cheddar melts beautifully, but feel free to mix in some Monterey Jack for extra flavor.
With just a few simple Crunchwrap supreme ingredients, you can recreate this fast-food favorite at home—and honestly, it’s even better. Plus, you can customize it however you like for the ultimate experience!
Variations and Substitutions
One of the best things about making this recipe is how easy it is to customize. Whether you’re looking for a healthier option, need to use what’s on hand, or just want to switch things up, here are some simple swaps and variations to try.
- Protein Options: Swap the ground beef for shredded chicken, ground turkey, or even black beans for a vegetarian twist. For extra flavor, try barbacoa or carnitas.
- Taco Seasoning: Store-bought works great, but if you’re out, make your own with chili powder, cumin, garlic powder, and paprika.
- Crunch Factor: No tostada shells? Crunchy tortilla chips work just as well and are easier to find.
- Cheese Choices: Nacho cheese adds creaminess, but shredded pepper jack, Monterey Jack, or a Mexican blend can also be used. Melt it slightly before adding for a gooier texture.
- Sauce Swap: Sour cream is classic, but try chipotle mayo, guacamole, or a spicy ranch for a flavor boost.
- Spicy Upgrade: Add diced jalapeños, hot sauce, or a drizzle of sriracha to turn up the heat.
No matter how you make it, this Crunchwrap supreme recipe is always a hit. Mix and match ingredients to create your perfect version and enjoy a fast-food favorite made exactly how you like it!
Crunchwrap Supreme Recipe
This dinner recipe is easier than you think! Here’s a quick look at how to do it:
- Cook the beef: Brown the ground beef in a skillet, drain, and stir in taco seasoning with water. Simmer for 10 minutes.
- Assemble: Place a large tortilla on a flat surface. Add seasoned beef, nacho cheese, a tostada shell, sour cream, lettuce, tomatoes, and shredded cheese.
- Fold: Place a smaller tortilla on top, then carefully pleat and fold the edges of the large tortilla over the center to seal.
- Cook: Heat a pan over medium heat, place seam-side down, and cook for 1-2 minutes per side until golden brown.
- Enjoy: Repeat with remaining ingredients and dig in!
This copycat Taco Bell recipe is crispy, cheesy, and totally customizable—skip the drive-thru and make it fresh at home!
Storage and Make-Ahead Instructions
Crunchwraps are best enjoyed fresh, but they can be made ahead and stored for a quick meal later. Here’s how to keep them crispy and delicious:
- Refrigerate: Let any leftovers cool completely, then wrap them tightly in foil or an airtight container. Store in the fridge for up to 3 days.
- Freeze: For longer storage, wrap each Crunchwrap in foil and place in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Tips
- Stovetop: Heat in a dry skillet over medium heat for 2-3 minutes per side to crisp it back up.
- Air Fryer: Reheat at 375°F for 4-5 minutes until hot and crispy.
- Microwave: If in a hurry, heat for 30-45 seconds, then crisp in a skillet for best texture.
Make-Ahead Tip: Prep the seasoned beef and chop the toppings in advance for quick assembly. Store each ingredient separately in the fridge, then build and toast when you are ready to eat!
Expert Recipe Tips:
Use the Right Tortilla Size: A 12-inch burrito-sized tortilla is key for easy folding. If your tortillas are too small, they won’t seal properly.
Warm the Tortilla First: Briefly microwave the tortilla for 10-15 seconds or heat it on a skillet to make it more pliable and prevent cracking when folding.
Don’t Skip the Crunch: A tostada shell gives that signature crunch, but if you don’t have one, thick tortilla chips or a lightly toasted corn tortilla work great.
Melt the Cheese Before Assembling: Warm nacho cheese spreads easily and ensures every bite is creamy and flavorful.
Layer in the Right Order: Keep wet ingredients (sour cream, tomatoes, lettuce) above the tostada shell to prevent sogginess and maintain that crisp texture.
Tightly Fold the Tortilla: Work in a pleated pattern, folding one edge over the center at a time to create a secure, sealed wrap that holds its shape.
Cook Seam-Side Down First: Placing the Crunchwrap seam-side down on the pan helps it stay closed while crisping up.
Use a Weight for Even Browning: A spatula or heavy pan pressed gently on top while cooking ensures even crispiness without overcooking.
Make It Your Own: Try spicy beef, shredded chicken, or a vegetarian version with beans and extra cheese for endless variations!
Helpful Recipe FAQs
If it isn’t holding its shape, make sure you’re using a large (12-inch) tortilla and folding it tightly. Also, place it seam-side down first in the pan to help it seal.
If you don’t have tostada shells, use a toasted corn tortilla or a handful of thick tortilla chips for the crunch.
Yes! You can prep all the ingredients in advance and assemble when ready to cook. If making the the entire thing ahead, store it in the fridge and reheat in a skillet or air fryer for best results.
Yes! Brush them lightly with oil and bake at 400°F for 10-12 minutes, flipping halfway through, for a slightly crispier texture.
Absolutely! Swap the beef for black beans, refried beans, grilled veggies, or seasoned tofu for a delicious vegetarian option.
More Copycat Recipes to Try
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Copycat Crunch Wrap
Ingredients
- 1 lb ground beef
- 1 (1oz) packet of Taco Bell Taco Seasoning, ( or 2 tablespoons of your favorite taco seasoning)
- 3/4 cup water
- 4 large flour tortillas, (burrito size)
- 4 street taco flour tortillas, (or cut pieces of a larger tortilla)
- 1/2 cup nacho cheese sauce
- 4 tostada shells
- 2/3 cup sour cream
- 1 cups shredded lettuce
- 1 cup chopped tomatoes
- 2 cups shredded cheddar
Instructions
- Heat a large nonstick skillet over medium heat, cook and crumble the ground beef until browned, about 3-5 minutes. Drain any excess grease.
- Stir in the taco seasoning and water, then bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Lay a large flour tortilla on a clean surface. Add 1/4 of the beef mixture to the center, leaving space around the edges for folding.
- Drizzle nacho cheese over the beef, then place a tostada shell (or tortilla chips) on top. Spread sour cream over the tostada, then sprinkle on lettuce, tomatoes, and shredded cheese.
- Place a smaller tortilla on top of the fillings. Starting at one edge, fold the large tortilla toward the center, pleating as you go until completely sealed.
- Heat a nonstick skillet over medium heat. Place seam-side down and cook for 1-2 minutes until golden brown. Flip and cook for another minute until crispy.
- Make the remaining Crunchwraps and serve hot.
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Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
