Homemade Crunchwrap Supreme

This Taco Bell Crunchwrap Supreme copycat recipe brings the iconic fast-food favorite right to your kitchen with even better flavor and ingredients. Making these at home has become our family's Friday night tradition, satisfying those fast food cravings without the drive-through line.

I started making these after my teenage son kept asking for Taco Bell runs. Now our homemade version has become the most requested dinner in our house, even beating out pizza night!

Ingredients

• Ground beef: forms the protein base providing that classic Taco Bell flavor profile when paired with the seasoning
• Taco seasoning packet: offers convenience but you can also make your own blend for more control over spice levels
• Queso cheese sauce: creates that signature creamy layer look for one with real cheese for best flavor
• Burrito size flour tortillas: serve as the foundation choose ones that are fresh and pliable
• Fajita size tortillas: act as the top seal get the most flexible ones you can find
• Tostada shells: provide the essential crunch factor store bought works perfectly
• Chopped lettuce: adds freshness and texture use iceberg for authentic crunch
• Diced tomatoes: bring acidity and color roma tomatoes have less moisture and work best
• Sour cream: creates that cool creamy layer full fat gives the most authentic flavor
• Shredded Mexican cheese blend: finishes everything with melty goodness pre shredded is fine here

Step-by-Step Instructions

Brown the beef:

Cook ground beef in a large sauté pan over medium heat until no pink remains. Break it apart with a spatula as it cooks for even browning and to prevent large chunks. This should take about 5 to 7 minutes for properly browned meat.

Season the meat:

Add the full packet of taco seasoning plus the recommended amount of water directly to the cooked beef. Stir continuously while it simmers until the liquid reduces and creates a thick sauce coating the meat. This concentrates the flavor and prevents soggy crunchwraps later.

Prep your station:

Arrange all ingredients in assembly line format before beginning. Cut the fajita tortillas to match the size of tostada shells using kitchen scissors or a knife. This precision ensures proper sealing and prevents filling from escaping during cooking.

Assemble the base:

Place a large burrito tortilla flat on your work surface. Spread approximately 2 tablespoons of the seasoned meat in the center creating a circle the size of your tostada shell. Pour about 2 tablespoons of queso sauce over the meat allowing it to melt slightly into the warm beef.

Add the crunch layer:

Place a tostada shell directly on top of the meat and queso layer. Spread about 1 tablespoon of sour cream evenly across the entire surface of the tostada creating a base for the cold ingredients to stick to.

Add fresh toppings:

Sprinkle a generous pinch of lettuce over the sour cream followed by a spoonful of diced tomatoes. Distribute about 2 tablespoons of shredded cheese evenly over the vegetables creating the final filling layer.

Create the top seal:

Place the trimmed fajita tortilla directly on top of the filling ingredients. This smaller tortilla creates the secure inner seal that helps hold everything together during folding and cooking.

Fold and seal:

Working in a circular pattern fold the edges of the large tortilla up and over the filling creating 5 to 7 pleats that overlap slightly. Press firmly on the folds to help them stay in place during cooking. The pattern should resemble a hexagon when properly folded.

Cook first side:

Heat a large skillet or griddle over medium heat. Place the crunchwrap seam side down first this seals the folds closed. Cook for 2 to 3 minutes until deeply golden brown checking occasionally to prevent burning.

Finish cooking:

Carefully flip the crunchwrap using a wide spatula to support the entire surface. Cook the second side for another 2 to 3 minutes until evenly browned and crisp. The cheese inside should be fully melted and creating a seal.

Rest briefly:

Transfer cooked crunchwraps to a cutting board and let rest for 1 minute before serving. This brief rest allows the internal temperature to equalize and helps prevent filling from spilling out when cut.

Serve and enjoy:

Place each crunchwrap on individual plates and serve with optional dipping sauces like salsa, additional sour cream, or guacamole for an upgraded experience.

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The queso sauce is absolutely essential in my opinion. I tried making these once with just shredded cheese and they were missing that signature Taco Bell gooeyness that makes the original so addictive. My daughter now requests the "cheese sauce ones" whenever we have Mexican night.

Frequently Asked Questions

→ Can I make these Crunchwraps ahead of time?

Yes! You can assemble the Crunchwraps ahead of time and store them in the refrigerator for up to 24 hours before cooking. Just make sure to wrap them tightly in plastic wrap to keep them from drying out. Cook them directly from the refrigerator, adding an extra minute per side.

→ What can I substitute for the tostada shells?

If you can't find tostada shells, you can use large round tortilla chips or even make your own by baking corn tortillas in the oven until crisp. In a pinch, a layer of crunchy tortilla chips will provide a similar texture.

→ Can I make these vegetarian?

Absolutely! Replace the ground beef with plant-based meat alternatives, black beans, or a mixture of sautéed vegetables like mushrooms, bell peppers, and onions seasoned with the same taco seasoning.

→ What's the best way to keep the Crunchwraps sealed while cooking?

Place the Crunchwrap seam-side down first when cooking to help seal it shut. If you're having trouble keeping it closed, you can secure it with a toothpick before cooking (just remember to remove it before eating) or use a little water or beaten egg as a 'glue' along the edges.

→ How do I store and reheat leftovers?

Store leftover Crunchwraps in the refrigerator for up to 3 days. To reheat, use a dry skillet over medium heat for 2-3 minutes per side for the best texture. You can also use an air fryer at 350°F for 3-4 minutes. Microwaving is possible but will make the exterior less crispy.

→ What dipping sauces go well with Crunchwraps?

Salsa, guacamole, extra sour cream, hot sauce, or a cilantro-lime crema all make excellent dipping options. Taco Bell's famous Baja sauce (a mixture of sour cream, mayonnaise, and spices) is also a great complement to these homemade Crunchwraps.