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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

Ingredients

Taco Beef

  • 1 lb ground beef
  • cup water
  • 1 tbsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • ½ tsp ground red cayenne pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • 1 pinch salt

Nacho Cheese Sauce

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

Crunchwrap

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

Instructions

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.

Crunchwrap

  • 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.

Notes

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.
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

Nutrition

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