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–+ servings
Iram Mansoor

Taco Bell–Style Crunchwrap Supreme

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Recreate a fast-food icon at home with this irresistible, homemade version of Taco Bell’s famous Crunch wrap Supreme. Packed with layers of seasoned beef, creamy sauces, crisp lettuce, juicy tomatoes, gooey cheese, and the unmistakable crunch of a tostada shell — all wrapped in a golden-toasted flour tortilla — this crowd-pleasing meal delivers bold flavor and incredible texture in every bite. It’s the ultimate fusion of taco, quesadilla, and burrito, made even better from scratch. Whether you're cooking for a party, a fun family dinner, or just a late-night craving, these Crunch wraps are guaranteed to impress and satisfy.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 Crunchwraps
Ingredients Method Video Notes

Ingredients
 
 

For the Seasoned Taco Beef:
  • 2 lbs ground beef
  • Salt, to taste
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tsp black pepper
  • 2 tbsp tomato paste
  • 1 white onion, diced
  • 1 tbsp freshly minced garlic
  • 1 jalapeño, finely diced (optional for spice)
  • 2 tbsp oil (for cooking)
For Assembly:
  • 10 large (burrito-size) flour tortillas
  • 10 tostada shells or 1 cup nacho chips
  • 10 small flour tortillas (mini)
  • 1 shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup diced red onions
  • 1/2 cup cup sour cream
  • 1 cup guacamole (optional)
  • 1 cup salsa or taco sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Neutral oil or spray (for pan-toasting)

Method
 

Cook the Taco Meat:
  1. Heat oil in a large skillet over medium heat. Add diced onions and sauté for 3–4 minutes until translucent.
  2. Stir in minced garlic and diced jalapeño (if using). Cook for 1 minute.
  3. Add ground beef and break it apart with a wooden spoon. Cook until browned and no longer pink.
  4. Add tomato paste, garlic powder, onion powder, smoked paprika, cumin, black pepper, and salt. Stir until the beef is evenly coated and fully cooked (about 8–10 minutes). Set aside.
Assemble the Crunchwrap:
  1. Lay a large tortilla flat on a clean surface. Add 1/3 cup of the cooked taco beef to the center.
  2. Place a tostada shell (or a layer of nacho chips) over the meat.
  3. Layer with shredded lettuce, diced tomato, red onion, sour cream, guacamole (if using), salsa, and both cheeses.
  4. Top with a mini tortilla to cover the filling.
  5. Fold the edges of the large tortilla up and over the center tocreate pleats, forming a hexagon. Press down gently to seal the wrap.
Cook the Crunchwrap:
  1. Preheat a skillet over medium heat and lightly grease with oil or cooking spray.
  2. Place the Crunchwrap seam-side down and cook for 3–4 minutes, until golden brown and crisp.
  3. Flip and cook the other side for another 2–3 minutes.
  4. Repeat for remaining Crunchwraps.

Video

Notes

  • Tortilla size matters: Use burrito-size tortillas (10–12 inch) for easy folding.
  • Overfilling = tearing: Keep your layers moderate so the wrap closes securely.
  • Additions: Feel free to add jalapeños, olives, or black beans for a twist.
  • Vegan/vegetarian version: Swap beef for seasoned lentils or plant-based crumbles. 
  • Make it ahead: Prep all filling components in advance for easy assembly. 

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