Taco Bell Crunchwrap Supreme (Copycat Recipe)

Last updated: June 5th, 2024

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This copycat Taco Bell crunchwrap supreme recipe tastes just like the real thing, and can be made in 35 minutes or less.

A copycat Taco Bell crunchwrap supreme with Fire sauce

While Taco Bell has some very unique and fun recipes, they aren’t exactly known for their high quality or fresh ingredients. That’s why we love making our favorite Taco Bell recipes at home and sharing them with you! Our latest recreation is this spot-on copycat recipe for the Taco Bell crunchwrap supreme.

If you’re not familiar with this famous Taco Bell meal, the layers of a crunchwrap supreme are what makes it taste so good! There’s the savory beef, creamy nacho cheese, a crunchy tostada, fresh lettuce and tomato, and tangy sour cream – all wrapped up in a giant flour tortilla. What’s not to love?

Ingredients In A Taco Bell Crunchwrap Supreme (and what gives it the crunch!)

So, what is the “crunch” in a crunchwrap supreme? It’s a crispy corn tostada that creates a barrier between the savory beef-and-cheese layer and the fresh lettuce-tomato-sour cream layer. Sandwiched in the center of the crunchwrap, the corn tostadas also provide some structure and shape to the crunchwrap supreme. All in all, a very necessary component of a true homemade crunchwrap!

Here’s the full list of ingredients you will need to make a Taco Bell crunchwrap supreme:

  • Taco beef
  • Nacho cheese sauce
  • 6-inch corn tostadas
  • Romaine lettuce, shredded
  • Roma tomatoes, diced
  • Sour cream
  • 14-inch flour tortillas
A crispy homemade Taco Bell crunchwrap supreme on a plate

To make the taco beef for a homemade crunchwrap supreme, you’ll need ground beef, water, and taco seasoning. You can use our homemade seasoning blend (included in the recipe), or a packet of store-bought taco seasoning if you prefer.

To make a copycat Taco Bell nacho cheese sauce that almost tastes like the real deal – and provides ample cheesiness to these crunchwraps – you’ll just need Velveeta, milk, and salt. Super simple and tasty!

If you want a lighter or healthier alternative to sour cream, try using plain Greek yogurt instead. It provides the same tanginess and creaminess while adding extra protein and other nutrients.

How To Make The Taco Bell Crunchwrap At Home

Although there are a lot of layers involved, our copycat Taco Bell crunchwrap supreme recipe isn’t hard to make! Here’s a quick summary of what you’ll need to do:

  1. Prep the lettuce and tomato. Wash and thoroughly dry the lettuce, then chop finely or shred. Dice the roma tomato.
  2. Make the taco beef. Brown ground beef in a frying pan over medium-high heat, then drain the excess grease. Add taco seasoning and water, bring to a boil, then simmer until thickened.
  3. Make the nacho cheese sauce. Warm Velveeta and milk in a small saucepan over medium heat until melted, then season with salt.
  4. Assemble the crunchwrap. Warm the flour tortilla until it’s soft and pliable. Add taco meat in a single layer, about the diameter of the tostada, then drizzle with nacho cheese. Add the tostada, then top with lettuce, tomato, and sour cream. Finally, fold the crunchwrap into a hexagon shape.
  5. Toast, slice, and serve. Crisp both sides of the crunchwrap on a griddle or frying pan until golden-brown. Slice in half and enjoy!

Make sure to warm the flour tortillas before assembling the crunchwrap! If you skip this step, the tortilla won’t fold as easily and might crack. Also, if you have trouble finding 14-inch tortillas for this recipe, you’ll want to use smaller tostadas (4-inch should work well with a 12-inch flour tortilla) or break the tostadas into pieces for your crunchy layer. You can even make your own small tostadas by frying 4-inch corn tortillas in vegetable oil until crispy.

A Taco Bell copycat crunchwrap supreme cut in half to show the layers inside

How To Fold A Crunchwrap

Our method for folding a crunchwrap isn’t quite the same as Taco Bell’s (we’re not sure how they magically fold it into a beautiful hexagon made of overlapping triangles), but it’s easy to do and holds together well.

Here’s a simple explanation for how to fold a crunchwrap that won’t fall apart:

  1. First, take opposite sides of the tortilla and fold them in to meet in the center. 
  2. Then, hold the folds in place with your fingers while sliding your thumbs under the near side of the tortilla. Push the tortilla in towards the center, letting it crease naturally in the space between your thumbs. You should be able to push the tortilla at a slight angle with both thumbs, letting one side fold in just before the other, so the tortilla lays flat in the center. 
  3. Repeat Step 2 on the other side to close the crunchwrap completely.

The key to keeping your crunchwrap together is to immediately transfer it to a griddle for toasting, seam side down. Once you’re done folding the crunchwrap, just slip your thumbs underneath it (so you can keep holding the folds together with your fingers) and flip it over onto the pan. Toasting the folded side first will help seal the crunchwrap, so that you can easily flip it and toast the other side without worrying if it’ll fall apart.

Tips To Keep The Crunch In Your Crunchwrap

  • Be sure to drain the beef extra well. Greasy beef will lead to a soggy tostada, which means no crunch!
  • Always wash your lettuce, but be sure to dry it well after to avoid adding extra moisture to the crunchwrap.
  • Use roma tomatoes over other varieties as they tend to be less juicy.
  • As tempting as it is, try not to go overboard with the crunchwrap fillings – especially the nacho cheese and sour cream! Too much of either of these ingredients will add extra moisture to the crunchwrap and compromise your crunch.

Follow these tips and you’ll have the perfect crunch! Because a crunchwrap supreme without the crunch would just be tragic.

A homemade Taco Bell crunchwrap supreme sliced in half on a plate

Why You’ll Love Making This Taco Bell Crunchwrap Recipe At Home

This copycat Taco Bell crunchwrap supreme tastes just like the real deal – especially if you have some Fire sauce packets on hand to enjoy it with! Even though it’s more work than hitting up the drive through, making a crunchwrap at home means you can use fresh, high-quality ingredients for the best flavor and none of the mystery.

These homemade crunchwraps are perfect for lunch or dinner. And hey, if you’re feeling adventurous, you can even try recreating Taco Bell’s breakfast crunchwrap using this recipe as a guide. That way, you can enjoy your favorite fast food at any time of day!

Try the recipe below and let us know what you think – does it taste just like Taco Bell’s crunchwrap supreme, or no? Don’t forget to rate, comment, and share, and follow us on Pinterest for more delicious recipes like this one!

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5 from 1 vote

Taco Bell Crunchwrap Supreme (Copycat Recipe)

This copycat Taco Bell crunchwrap supreme recipe tastes just like the real thing, and can be made in 35 minutes or less.
Servings 3 crunchwraps
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


Taco Beef

  • 1 pound ground beef
  • cup water
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • ½ teaspoon ground red cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 pinch salt

Nacho Cheese Sauce

  • 4 ounces Velveeta cubed
  • ¼ cup milk
  • 1 pinch salt


  • 3 6-inch tostadas
  • 2 leaves romaine lettuce shredded
  • 1 large roma tomato diced
  • 3 tablespoon sour cream or plain Greek yogurt
  • 3 14-inch flour tortillas


Taco Beef

  • First, brown the ground beef in a frying pan over medium high heat, breaking it up with a spatula as it cooks, about 7 to 8 minutes.
  • In the meantime, make the taco seasoning. Add chili powder, paprika, cumin, ground red cayenne pepper, onion powder, garlic powder, black pepper, and salt to a small bowl. Stir to combine and set aside.
  • Once the beef is browned, carefully drain excess grease. Sprinkle the taco seasoning over the meat, then add the water and stir to combine. Bring to a gentle boil over medium-high heat, then lower heat and simmer until thickened, about 3 to 4 minutes. Then, remove from heat and set aside.

Nacho Cheese Sauce

  • Next, prepare the nacho cheese sauce. Add cubed Velveeta and milk to a small saucepan and cook over medium heat, stirring frequently, until melted, about 4 to 5 minutes.
  • Season with salt, to taste, then set aside.


  • Finally, assemble the crunchwraps. Start preheating a cast iron griddle or frying pan over medium-low heat so it's ready to crisp the crunchwraps once they're assembled.
  • Next, warm the flour tortillas between dampened paper towels in the microwave for about 30 seconds each, until they're soft and pliable. Then, lay the tortillas flat on your workspace.
  • Spoon about a half cup of beef into the center of each tortilla, and gently spread the beef into a single layer, roughly 6 inches in diameter. Next, drizzle about 1 tablespoon of the nacho cheese sauce over the beef. Add a tostada on top of the beef and cheese, then add a layer of shredded lettuce, followed by diced tomato. Finally, dollop about 1 tablespoon of sour cream (or Greek yogurt) on top of the lettuce and tomato.
  • Next, wrap the crunchwraps in a six-sided fold. First, take opposite sides and fold them in to meet in the center. Then, hold this in place with your fingers while sliding your thumbs under the near side of the tortilla. Push the tortilla in towards the center, letting it crease naturally in the space between your thumbs. You should be able to push the tortilla at a slight angle with both thumbs, letting one side fold in just before the other, so the tortilla lays flat in the center. Repeat this on the other side to close the crunchwrap completely.
  • Finally, toast the crunchwraps on the preheated griddle. Carefully place them seam side down on the pan and cook over medium-low heat until crispy and golden brown on the bottom, about 4 to 5 minutes. (Toasting this side first should help your crunchwrap stay closed). Then, carefully flip the crunchwraps and toast the other side until crispy and golden brown, another 4 to 5 minutes.
  • Transfer crunchwraps to a cutting board and slice in half. Serve immediately.


Tips for a successful crunchwrap: Here are a few tricks you should know that will help you get perfect results with this recipe!
  1. Make sure to drain the excess grease from the beef, and let the taco sauce thicken onto the beef so your taco meat isn’t too greasy or moist. You don’t want it to be dry, but if it’s too greasy then the tortilla might get soggy.
  2. Similarly, dry your lettuce well after washing it so it doesn’t add extra moisture to the crunchwrap. (This is also why we use roma tomatoes – they tend to be less juicy than other kinds of tomatoes).
  3. You must use a 14-inch tortilla with 6-inch tostadas for this to work. If you can’t find tortillas that large, you can either a) break up the tostada into small pieces to create a crunchy layer with a smaller diameter, or b) make your own small tostadas by frying 4-inch corn tortillas in vegetable oil until crispy.
  4. Don’t skip warming the tortillas – this step is crucial to successfully folding a crunchwrap! If you don’t warm them, they will crack when you try to fold them.
Sour cream vs. Greek yogurt: We like substituting sour cream with plain Greek yogurt for a healthier alternative with comparable flavor. (Not that this crunchwrap is anywhere near “healthy,” but hey – we’re trying where we can).
Serving suggestions: As always, Taco Bell hot sauce or fire sauce goes great with these crunchwraps! You might also have some leftover nacho cheese sauce after assembling the crunchwraps – dip it with tortilla chips on the side and enjoy a truly complete fast food meal at home.
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Author: Nicole & Alex
Calories: 534kcal
Course: Dinner, Lunch, Main, Main Course
Cuisine: American, Mexican
Keyword: copycat, flour tortillas, greek yogurt, ground beef, mexican, milk, romaine lettuce, taco seasoning, tomatoes, tostadas, velveeta


Calories: 534kcal | Carbohydrates: 11g | Protein: 36g | Fat: 38g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 133mg | Sodium: 803mg | Potassium: 771mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3268IU | Vitamin C: 6mg | Calcium: 312mg | Iron: 4mg

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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5 from 1 vote (1 rating without comment)

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