Homemade Crunchwrap Supreme Recipe
The Crunchwrap Supreme is a Taco Bell favorite, but this copycat recipe takes it to the next level with heartier, healthier ingredients you can enjoy without the drive-thru. Packed with seasoned ground beef, fresh toppings, and queso from scratch, its perfectly folded layers deliver all the flavor in a better-for-you way.
For another restaurant-inspired recipe, try my version of Olive Garden’s Minestrone Soup next!
Takeout Fakeout: Copycat Crunchwrap Supreme
In my new Takeout Fakeout series on Instagram, I’m taking fast food favorites and giving them a glow-up with healthier, homemade versions. I even blindfolded my husband for a taste test between Taco Bell’s Crunchwrap Supreme and my revamped version. It’s no surprise he preferred mine!
It’s been years since I’ve had the original, but I couldn’t help noticing the skimpy portion of meat and wilted lettuce. Let’s break down why this homemade Crunchwrap reigns supreme!
Why We Love This Recipe
Customizable: Build your Crunchwrap exactly how you like it. Whether you’re craving extra cheese, prefer a meatless option, or want to pile on fresh veggies, it’s easy to make it your own.
Healthier: This Crunchwrap uses high-fiber, high-protein tortillas and fresh toppings. Greek yogurt replaces sour cream for more protein. Homemade queso skips processed ingredients in nacho cheese for a lighter, better option.
Even More Affordable: A single trip to the drive-thru adds up fast, but making these at home costs less. This is especially true when feeding a family. One Crunchwrap at Taco Bell is $5.79 but you can make your own for just about $2 a serving!
What is in a Crunchwrap Supreme?
A Crunchwrap Supreme is made with seasoned beef, creamy nacho cheese, a crunchy tostada shell, sour cream, lettuce, and tomatoes, all wrapped in a flour tortilla and grilled until golden. My homemade version uses better quality, fresh ingredients to make it healthier and even more delicious.
Crunchwrap Supreme Ingredients
Ground meat: Use beef, turkey, or chicken depending on your preference. Turkey is lighter, but beef gives that classic taco flavor everyone loves.
Taco seasoning: The seasoning brings all the flavor. You can use store-bought or mix your own to control the spice and sodium levels.
Large flour tortillas: Look for high-fiber or high-protein options to make this meal more nutrient-dense while still soft and pliable for folding.
Tostada shells: These are key for adding a crunchy layer to your Crunchwrap. Make sure they’re crispy and fresh for the best texture.
Tomatoes: Freshly diced tomatoes bring a pop of color and juiciness that balances the rich, savory fillings.
Iceberg lettuce: The crispness of iceberg gives that satisfying crunch. Romaine works too if you want something a little sturdier.
Greek yogurt: This is my go-to swap for sour cream. It’s creamy, tangy, and loaded with protein without the extra fat.
Homemade Queso
Cottage cheese: The base of the queso. It blends into a creamy, high-protein alternative to processed cheese sauces.
Water: A small amount helps the cottage cheese blend smoothly into queso. Add just enough to get the consistency you like.
Cheddar cheese: Freshly grated cheddar melts beautifully into the queso. Pre-shredded cheese can have additives that affect the texture, so grating your own is worth it.
Check out the recipe card below for measurements.
How to Make a Crunchwrap Supreme
Prepare the Filling
I start by cooking the ground meat in a skillet over medium heat until it’s browned and cooked through. Once the meat is ready, I stir in the taco seasoning and mix well to coat every piece with that bold, flavorful seasoning. Then I set it aside while I prep the other ingredients.
Make the Queso
For the queso, I blend the cottage cheese, water, and taco seasoning until smooth. Once it’s creamy, I add freshly grated cheddar cheese and blend again until it’s fully combined. If the texture feels too thick, I add a splash of water to get it just right.
Assemble the Crunchwraps
I place a large tortilla on a flat surface and spoon some of the seasoned meat into the center. Then I drizzle the homemade queso over the meat and add a tostada shell for crunch. To finish, I layer on some Greek yogurt, diced tomatoes, and shredded lettuce before folding the tortilla edges up and over the filling.
Cook the Crunchwraps
In a skillet over medium heat, I place the folded Crunchwrap seam-side down and let it cook until golden brown. Once the bottom is crisp, I carefully flip it and cook the other side. This takes just a couple of minutes per side, and then it’s ready to serve.
Tips for the Best Homemade Crunchwrap Supreme
Warm tortillas before assembling. This keeps them pliable and prevents tears when folding.
Always check tostada shells for freshness. Stale shells won’t give that satisfying crunch.
Avoid overfilling. Keep the filling to a small scoop of each ingredient for easy folding and cooking.
Cook seam-side down first. This seals the Crunchwrap and prevents it from falling apart.
Adjust queso consistency to your preference. For thicker queso, use less water; for a drizzle, add a splash more.
Chop veggies just before assembling. This keeps them fresh and crunchy for the best texture.
Recipe Variations & Substitutions
Breakfast Crunchwrap Supreme: Fill with scrambled eggs, crispy bacon or sausage, and shredded cheese. Add a hash brown patty for crunch.
Vegetarian: Replace meat with black beans or sautéed mushrooms. For extra flavor, add grilled bell peppers, onions, or zucchini. Finish with guacamole or creamy cilantro sauce.
Spicy Crunchwrap: Add sliced jalapeños, a drizzle of hot sauce, or spicy queso to the layers. Use pepper jack cheese for an extra kick.
Storage
Wrap leftover Crunchwrap Supremes tightly in foil or plastic wrap and store them in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over medium heat to crisp the tortilla and warm the filling, flipping once. You can also use an air fryer or oven at 350°F for 5-7 minutes, but avoid microwaving because it can make the tortilla soggy.
Frequently Asked Questions
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Make sure to fold the tortilla tightly around the filling and cook it seam-side down first. This helps seal the edges, keeping everything secure as it browns.
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You can use tortilla chips as a substitute for tostada shells. Layer a few in the center for crunch, but avoid overloading to keep the Crunchwrap easy to fold.
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Yes, but they’re best cooked fresh. Assemble the Crunchwraps and store them in the fridge, then pan-fry just before serving for the best texture.
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Serve them with a side of salsa, guacamole, or a fresh salad. Chips and queso or Mexican rice are also great options.
Did you love this Crunchwrap Supreme recipe? Let me know by leaving a comment below! You can also head over to Instagram for more foodie content!
Homemade Crunchwrap Supreme Recipe
Ingredients
- 1 pound ground meat (beef, turkey, or chicken)
- 1 packet (or homemade) taco seasoning
- 6 large flour tortillas (choose high fiber/high protein for a healthier option)
- 6 tostada shells
- 1 cup diced tomatoes
- 1 cup shredded iceberg lettuce
- 1 cup Greek yogurt (to replace sour cream)
- 3 cups cottage cheese
- 1/4 cup water
- 1/4 cup taco seasoning
- 1 cup freshly grated cheddar cheese
Instructions
- In a skillet over medium heat, cook the ground meat until browned. Add taco seasoning according to the packet instructions or your preference. Set aside.
- Blend cottage cheese, water, taco seasoning, and grated cheddar cheese until smooth. Adjust seasoning or texture by adding more cheese or water as needed.
- Lay a large tortilla flat. Add a scoop of the seasoned meat to the center. Drizzle with homemade queso, then top with a tostada shell, a dollop of Greek yogurt, diced tomatoes, and shredded lettuce. Fold the edges of the tortilla up and over the filling to create a sealed wrap.
- Heat a skillet over medium heat. Place the folded crunchwrap seam-side down in the skillet. Cook until golden brown, then flip and brown the other side. Repeat with the remaining crunchwraps.
- Slice in half if desired and serve immediately. Enjoy your healthier homemade Crunchwrap Supreme!
