Copycat Crunchwrap Supreme

When I think of Taco Bell, I think of Crunchwrap Supreme. It’s hands down my favourite. It’s a grilled tortilla filled with taco beef, nacho cheese, a crispy tostada shell, sour cream, iceberg lettuce, tomatoes, and shredded cheese—a classic taco in an easy-to-eat, genius shape. The best part is that you get a bit of everything in every bite. Because it’s all sealed tightly in a tortilla, it’s the best portable food – think school or work lunches, picnics, car trips!

Fast food isn’t always the best answer to the question, “What’s for dinner?” and luckily for us, making Crunchwrap Supremes at home is easier than you think. In fact, call your family and friends into the kitchen to help. Prepare the ingredients in advance and have them ready for everyone to assemble themselves. Then place them on the griddle to brown and warm through while they build.

Tips for making a Homemade Crunchwrap Supreme

When assembling a Crunchwrap Supreme, practice makes perfect. Here are some quick tips to help you:

If the tortillas are a bit firm and difficult to work with, heat them in the microwave for 10 seconds or in a warm skillet for 1 minute. They become more flexible and don’t break.
In the recipe, I recommend a specific order for layering the fillings. Follow the order! This is the only way for the cheese to melt, the meat to warm up and the salad to stay crisp and cool.
Do not overstuff your Crunchwrap Supreme – it will be difficult to wrap and will not stay wrapped.
To fold the Crunchwrap Supreme, start by folding the side of the tortilla closest to you toward the center. Using both hands, press down the folded edges to help them hold their shape. Gradually rotate the Crunchwrap Supreme clockwise while continuing to fold the tortilla. There are photos in the recipe below to help you!

Two simple substitutions

If you don’t have tostada shells, use salted tortilla chips instead.
Looking for a meatless option? Instead of the ground beef, use your favorite plant-based meat substitute or beans.

plan ahead

I wouldn’t recommend assembling the Crunchwrap Supremes ahead of time as the tostadas will get mushy. Store all ingredients separately in the refrigerator. When ready to serve, assemble them to order and grill them fresh.

If you choose to assemble them ahead of time — wrap them up for school lunch and you’ll be dubbed the cafeteria hero — wrap them tightly in plastic wrap or foil. If you’re at home and want to reheat them, place them straight out of the fridge on a griddle over low heat until just warmed through.

More delicious lunch recipes

Classic tuna melt
Classic Patty Melt
Grilled Cheese BLT
Turkey Sloppy Joes
Cuban Sandwich (Cubano)

preparation time
20 minutes

cooking time
20 minutes

total time
40 minutes

portions
4 servings

yield
4 crunch wraps

1 lb lean ground beef
3 tablespoon taco seasoning
2 tablespoon water
5 large (12 inches) flour tortillas
1/3 Cup store-bought nacho cheese or question
4 Tostada mussels or 1 cup tortilla chips
1/3 Cup sour cream
1 1/2 cups shredded iceberg lettuce
1/2 Cup chopped tomatoes
1 Cup grated cheddar or Monterey Jack Cheese
4 teaspoon vegetable oil
Hot sauceTo serve

cook meat:

Place a large cast-iron skillet over medium-high heat. When the pan is hot, add the ground beef and use a spatula to shred it while it browns. You don’t need to add oil. Once cooked through and no longer pink, push all of the meat to the side. Hold the handle to tip the pan and use a large spoon to scoop out and discard as much fat as you like. Then add the taco seasoning and water and cook, stirring frequently, about 2 minutes. Turn off the stove and set the pan aside.
Quarter a tortilla:

Cut 1 tortilla into 4 equal pieces by cutting them in half into crescents and then halving each half. Put them aside.
Assemble the Crunchwrap Supreme:

They each build a Crunchwrap Supreme.

Place 1 whole tortilla on a cutting board or clean work surface. Place about a quarter of the nacho cheese in the center of the tortilla. Spread it out to about the size of your tostada. Spread about a quarter of the seasoned beef over the nacho cheese and top with the tostada. If using tortilla chips, layer about a quarter of them on top of the beef.

Then sprinkle a quarter each of sour cream, lettuce, tomatoes and cheese on top. Finally, place one of the sliced tortillas on top.
Wrap the Crunchwrap Supreme:

Fold the bottom tortilla – starting with the part closest to you – up toward the center of the layered filling. Using both hands, twist the Crunchwrap Supreme clockwise and fold again. Repeat until the bottom tortilla is fully folded and covering the top tortilla – I get about 6 folds. The filling is now completely covered by the folded tortilla.

Use both hands to gently turn the Crunchwrap Supreme inside out so the folded seams are facing down.
Griddle the Crunchwrap Supreme:

Heat a large cast-iron skillet over medium-high heat. Once hot, add a teaspoon of vegetable oil and the Crunchwrap Supreme, seam side down. Use a spatula to gently press down to seal the seams. Bake about 2 minutes until golden brown. Gently flip and fry the other side until golden, about 2 minutes.

Assemble the remaining 3 wraps and cook according to steps 3 to 5.
Surcharge:

Place the Crunchwrap Supremes on a cutting board and cut in half. Serve warm with hot sauce if desired.

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