Craft Your Own CopyCat Crunchwrap Supreme Recipe Today

Taco Bell’s famous crunchwrap supreme tantalizes taste buds with its irresistible layers of crispy, melty goodness.

You can easily recreate this beloved copycat crunchwrap supreme in their own kitchen.

The secret lies in perfectly layering warm tortillas, seasoned beef, and crisp tostada shells.

Melted cheese binds the ingredients together, creating a handheld masterpiece that rivals the fast-food original.

Each bite promises a delightful crunch and explosion of southwestern flavors.

Warm up your skillet and prepare for a delicious adventure that will have everyone asking for seconds.

This recipe transforms an everyday meal into a mouthwatering feast you won’t want to miss.

Why CopyCat Crunchwrap Supreme Rocks

• Recreate Restaurant Favorites: Craft a copycat version of the famous fast-food wrap that brings restaurant magic right to your kitchen.
• Quick and Easy Meal Hack: Transform simple ingredients into a delicious handheld meal that satisfies crunchy, cheesy cravings in minutes without complicated cooking techniques.
• Customizable Crowd-Pleaser: Easily adapt the recipe by swapping ingredients to suit different dietary preferences or using what's already in your pantry, making it perfect for picky eaters and busy families.
• Impressive Party Snack: Wow friends and family with a homemade version of a popular restaurant dish that looks professional but requires minimal cooking skills to prepare.

What You’ll Need for Crunchwrap Supreme

• Large Flour Tortillas: Soft and wide tortillas perfect for wrapping.
• Ground Beef: Flavorful and hearty protein base for the Crunchwrap.
• Taco Seasoning Mix: Zesty blend that adds authentic Mexican-style flavor.

• Nacho Cheese, Shredded Cheese: Melty and creamy cheese for extra deliciousness.
• Sour Cream: Cool and tangy topping that adds richness.

• Tostada Shells: Crispy corn base that provides a satisfying crunch.
• Lettuce, Tomatoes: Fresh vegetables that bring color and brightness.

• Vegetable Oil: Helps achieve a golden, crispy exterior.
• Water: Used to blend taco seasoning and help beef mixture thicken.

How to Assemble a Crunchwrap Supreme

Step 1: Brown the Beef

Cook ground beef in a skillet over medium heat.

Break the meat apart with a spatula until it’s completely brown.

Drain any extra grease from the pan.

Step 2: Season the Meat

Add taco seasoning to the beef.

Pour in a splash of water and let the mixture simmer until it thickens and becomes flavorful.

Step 3: Layer the Base

Spread out large flour tortillas on a clean work surface.

Distribute the seasoned beef evenly across each tortilla, leaving some space around the edges.

Step 4: Create the Cheese Layer

• Nacho cheese sauce
• Shredded cheese

Step 5: Build the Crunch Foundation

Place a tostada shell directly on top of the cheese layer for each wrap.

Step 6: Add Fresh Toppings

• Sour cream
• Shredded lettuce
• Diced tomatoes
• Extra shredded cheese

Step 7: Fold the Wrap

Carefully fold the tortilla edges toward the center.

Start from the bottom, pulling the edge up and over the filling.

Continue folding tightly around the entire circle to create a sealed package.

Step 8: Crisp and Cook

Heat a skillet over medium heat.

Lightly brush the outside of each wrap with vegetable oil.

Cook the Crunchwrap folded-side down for 2-3 minutes on each side until golden brown and thoroughly heated.

Handy Tips for Crunchwrap Supreme Success

• Choose lean ground beef for a healthier version and drain fat completely to prevent soggy wraps.
• Warm nacho cheese slightly before spreading to ensure smooth, even coverage across the tortilla.
• Create tight, overlapping folds when sealing the Crunchwrap to prevent ingredients from falling out during cooking.
• Use a non-stick skillet and medium heat to achieve a perfectly golden, crisp exterior without burning the tortilla.
• Swap ground beef with shredded chicken, plant-based meat, or black beans for versatile dietary preferences.

Store & Reheat Your Copycat Crunchwrap

• Store leftover Crunchwraps in an airtight container within the refrigerator for up to 3 days. Wrap each individually in aluminum foil to maintain freshness and prevent sogginess.
• Revive the crispiness by warming in a skillet over medium heat for 3-4 minutes per side. Brush with a tiny amount of oil to help restore the golden exterior.
• Preheat oven to 350°F. Place Crunchwraps on a baking sheet and heat for 10-12 minutes until thoroughly warmed. This method helps maintain the original crispy texture.
• Skip microwave reheating as it can make the tortilla soggy and compromise the delightful crunch of the tostada shell.

What Pairs Well with Crunchwrap Supreme

• Zesty Margarita Match: Craft a classic lime margarita with tequila, fresh lime juice, and a salted rim to complement the spicy beef and cheese flavors.
• Mexican Street Corn Sidekick: Prepare elote (Mexican street corn) with chili powder, cotija cheese, and lime for a vibrant, tangy accompaniment that echoes the Crunchwrap's bold profile.
• Cool Cucumber Salsa Companion: Whip up a refreshing cucumber salsa with diced red onions, cilantro, and a splash of lime juice to cut through the wrap's richness and add a bright, crisp contrast.
• Spicy Jalapeño Michelada Partner: Mix a Mexican beer with tomato juice, lime, and muddled jalapeños to create a spicy, refreshing drink that stands up to the Crunchwrap's robust flavors.

Fun Crunchwrap Variations

• Vegetarian Delight: Replace ground beef with seasoned black beans or plant-based crumbles for a protein-packed vegetarian version that maintains the original flavor profile.
• Gluten-Free Option: Use gluten-free flour tortillas and corn tostada shells to make the recipe safe for those with gluten sensitivities while preserving the classic Crunchwrap texture.
• Low-Carb Adaptation: Substitute large tortillas with large lettuce leaves and use cauliflower tostada chips to create a low-carb alternative that cuts down on bread-based ingredients.
• Spicy Southwest Remix: Add diced jalapeños, swap regular cheese for pepper jack, and include chipotle seasoning in the meat mixture to elevate the heat and create a more intense flavor experience.

FAQs

• What kind of tortilla works best for this recipe?

Large flour tortillas are ideal because they’re soft, pliable, and large enough to fold around all the ingredients without tearing.

• Can I make this recipe vegetarian?

Yes, replace ground beef with plant-based meat alternatives like crumbled tofu, black beans, or veggie crumbles seasoned with taco spices.

• How do I prevent the Crunchwrap from falling apart while folding?

Fold tightly and create overlapping pleats, ensuring each fold is pressed down firmly. The more folds, the more secure the wrap will be. Cooking seam-side down also helps seal the edges.

• Is there a trick to get the perfect golden-brown exterior?

Lightly brush the outside with vegetable oil and cook on medium heat. Press down gently with a spatula while cooking to ensure even browning and a crispy texture.

Copycat Crunchwrap Supreme Recipe

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4.7 from 13 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Taco Bell’s legendary Crunchwrap Supreme gets a delicious home-cooked makeover with layers of seasoned beef, crisp tortillas, and melted cheese. Packed with bold flavors and satisfying textures, you’ll love this crispy, handheld Mexican-inspired treat that brings restaurant magic right to your kitchen.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound ground beef
• 1 packet (1 ounce) taco seasoning mix

Cheese and Dairy:

• 1 cup nacho cheese or shredded Mexican cheese blend
• 1 cup shredded Mexican cheese blend
• 1 cup sour cream

Tortillas and Toppings:

• 4 large burrito-size flour tortillas
• 4 tostada shells or crispy corn tortillas
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• Vegetable oil for frying (optional)

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Instructions

1. Prepare the savory beef filling by browning ground meat in a hot skillet, crumbling it thoroughly until no pink remains. Eliminate excess fat through careful draining.
2. Incorporate taco seasoning into the meat, stirring vigorously and allowing the mixture to simmer until it reaches a rich, thickened consistency.
3. Arrange large flour tortillas on a clean, flat workspace, creating a foundation for your culinary creation.
4. Distribute the spiced beef evenly across each tortilla, maintaining a strategic border for precise folding techniques.
5. Enhance the flavor profile by generously coating the meat with melted nacho cheese or scattered shredded cheese.
6. Position a crisp tostada shell directly atop the cheese layer as a textural cornerstone.
7. Craft a vibrant topping layer by spreading creamy sour cream across the tostada, then artfully arranging fresh lettuce, juicy diced tomatoes, and an additional sprinkle of cheese.
8. Execute a precise folding technique: begin at the tortilla’s base, carefully overlapping edges toward the center, creating a tight, secure wrap with multiple precise folds.
9. Warm a skillet to medium heat, lightly brushing the exterior of each wrap with vegetable oil to achieve a golden, crispy exterior.
10. Grill the Crunchwrap, positioning the folded side downward, cooking for 2-3 minutes per side until achieving a perfect, crisp golden-brown finish.

Notes

• Customize the seasoning by mixing your own blend of chili powder, cumin, paprika, and garlic powder for a personalized taco flavor profile.
• Opt for lean ground beef or swap with turkey, chicken, or plant-based crumbles to suit different dietary preferences and reduce fat content.
• Pat the ground beef dry before cooking to achieve better browning and prevent steaming, which helps develop richer, more intense meat flavors.
• Use large, soft flour tortillas and warm them slightly to make folding easier and prevent cracking during the wrapping process.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Frying
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 3 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 80 mg