Homemade Crunchwrap Supremes – A Complete Guide to Making Taco Bell’s Iconic Favorite at Home

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.

2. Drain excess grease.

3. Stir in taco seasoning and water. Let simmer for 3–5 minutes until the mixture thickens.

4. Remove from heat and set aside.

Step 2: Warm the Tortillas

• Warm each large flour tortilla slightly in a skillet or microwave so they’re soft and pliable for folding.

Step 3: Layer the Crunchwrap

1. Lay a large tortilla flat on a clean surface.

2. In the center, spoon about 1/4 of the beef mixture.

3. Top with 2–3 tbsp nacho cheese sauce.

4. Place a tostada shell on top of the meat/cheese layer.

5. Spread 2 tbsp sour cream evenly on the tostada.

6. Add a handful of shredded lettuce, diced tomatoes, and shredded cheese.

Step 4: Fold the Crunchwrap

• Starting with the bottom edge of the tortilla, fold it up over the center. Continue folding the edges in a circular motion, creating pleats until the filling is fully sealed in a hexagon shape.

• If your tortilla doesn’t cover fully, place a small torn tortilla circle over the filling before folding to seal gaps.

Step 5: Toast the Crunchwrap

1. Heat 1 tbsp butter/oil in a skillet over medium-high heat.

2. Place the Crunchwrap seam-side down. Cook for 2–3 minutes until golden and crispy.

3. Flip carefully and cook another 2–3 minutes.

4. Repeat with remaining Crunchwraps.

Tips for Success

1. Seal Properly: The fold needs to be tight. If the tortilla is too small, add a patch from another tortilla.

2. Crisp Without Burning: Use medium heat. Too high and the tortilla burns before the inside warms.

3. Make it Ahead: Prepare all fillings ahead of time and assemble just before toasting.

4. Keep Warm for Serving: Place finished Crunchwraps on a baking sheet in a 200°F (90°C) oven to keep them warm and crispy until serving.

Variations

See more on the next page to continue reading →