If you’ve ever found yourself craving Taco Bell, this Copycat Crunchwrap Supreme will absolutely hit the spot! It’s golden, crispy on the outside, and loaded with seasoned taco meat, melty cheese, crunchy tostadas, and all your favorite toppings — just like the original, but even better because it’s made at home with fresh ingredients.
Why You’ll Love This Recipe
- Perfect copycat flavor: Tastes just like the Taco Bell classic — maybe even better!
- Made with real ingredients: No mystery meat or preservatives here.
- Customizable: Mix and match toppings, sauces, and proteins to make it your own.
- Crispy, melty, and satisfying: That crunch-meets-creaminess combo is everything.
Ingredients You’ll Need
- Extra-lean ground beef – You can also use ground turkey or chicken.
- Taco seasoning – Homemade or store-bought both work great.
- Flour tortillas – The large ones are best for wrapping; smaller ones for sealing.
- Nacho cheese sauce or queso – Adds creamy, cheesy flavor.
- Tostadas – Or use tortilla chips for a lighter crunch.
- Sour cream – Swap with Greek yogurt for a healthier option.
- Lettuce and tomato – Fresh toppings for that classic crunchwrap bite.
- Shredded cheddar cheese – Or try a Tex-Mex or Monterey Jack blend.
- Cooking spray – Helps brown the wraps evenly.
How to Make a Crunchwrap Supreme
Step 1: Cook the beef.
In a skillet over medium-high heat, cook the ground beef with taco seasoning until browned and fully cooked.
Step 2: Cut the tortillas.
Stack four tortillas together and trim them using a tostada as a guide. Leave about ½ inch around the edge to make smaller tops.
Step 3: Layer the fillings.
On a large tortilla, spread ground beef and drizzle with nacho cheese. Place a tostada on top.
Step 4: Add toppings.
Spread sour cream on the tostada, then add lettuce, diced tomato, and shredded cheese.
Step 5: Fold and seal.
Top with a smaller tortilla, then fold the edges of the large one inwards to form a hexagon. Make sure everything is sealed tightly.
Step 6: Cook until crispy.
Spray a skillet with cooking spray and cook each crunchwrap for 2–3 minutes per side until golden brown and crispy. Slice and serve warm!
Tips for the Best Crunchwrap Supreme
- Warm the tortillas before folding to prevent cracks.
- Don’t overfill! Keeping layers even helps the wrap fold properly.
- Press gently while cooking to seal the edges and achieve that perfect crunch.
- Make it vegetarian: Swap beef for black beans or lentils.
- Add a twist: Try chipotle mayo, salsa verde, or hot sauce inside for extra flavor.
FAQs
Can I bake instead of frying?
Yes! Bake at 400°F for 10–15 minutes, flipping halfway through until golden and crispy.
How do I prevent leaks?
Keep sauces in the center and fold tightly. Cook seam-side down first to seal.
Can I meal prep these?
You can prep the fillings in advance and assemble fresh. Store the cooked beef up to 5 days in the fridge.
Serving Ideas
Pair your homemade crunchwraps with:
- Guacamole or pico de gallo
- Tortilla chips and salsa
- Corn salad or coleslaw for something fresh and crunchy
Storage & Reheating
- Store: Keep fillings and tortillas separate in the fridge for up to 5 days.
- Reheat: Reheat the beef in a skillet, assemble, and toast before serving.
- Freeze: You can freeze assembled (but uncooked) crunchwraps, then cook straight from frozen until hot and crispy.
The Best Homemade Taco Bell Copycat
These homemade Crunchwrap Supremes are crispy, cheesy, and bursting with flavor — everything you love about fast food, but fresher, cleaner, and made right in your kitchen. Once you try them, you might never hit the Taco Bell drive-thru again!
Copycat Crunchwrap Supreme Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- ½ lb extra-lean ground beef
- 1 tbsp taco seasoning
- 8 large flour tortillas
- ½ cup jarred nacho cheese sauce or queso (optional; can use more shredded cheese instead)
- 4 tostadas
- ½ cup sour cream
- 1 cup iceberg lettuce, shredded
- 1 plum tomato, deseeded and diced
- 2 cups cheddar cheese, shredded
- Cooking spray
Instructions
- Cook the Beef:
Heat a skillet over medium-high heat. Add ground beef and taco seasoning. Cook for 7–8 minutes until fully browned. Remove from heat. - Trim the Tortillas:
Stack 4 flour tortillas and place a tostada in the center. Cut around it, leaving about ½ inch extra space. This makes 4 smaller tortillas. - Assemble Crunchwraps:
On each large tortilla, layer the ingredients in this order: taco meat → nacho cheese → tostada → sour cream → lettuce → tomato → shredded cheese → small tortilla on top. - Fold the Wrap:
Carefully fold the edges of the large tortilla over the smaller one to form a hexagon shape. - Cook the Crunchwraps:
Spray a skillet with cooking spray and heat over medium. Place each crunchwrap seam-side down and cook 2–3 minutes per side until golden and crispy. - Serve:
Cut in half and serve immediately with salsa, guacamole, or your favorite dipping sauce.
Tips
- Warm tortillas in the microwave for 10–15 seconds to make folding easier.
- Don’t overfill — keep layers even so the wrap stays sealed.
- To bake instead, place on a baking sheet and cook at 400°F for 10–15 minutes, flipping halfway.