How To Make Copycat Taco Bell Crunchwrap Supremes At Home


Back in my college days, I’d down a Crunchwrap supreme with no tomatoes and a Mountain Dew Baja Blast from Taco Bell like it was my day job. In fact, it was how I learned that the “Freshman 15” was in fact a real thing.

Now that I’m a married adult, I try to eat a little healthier, but I still like to sneak in a few (okay, a lot) of my old favorites in our weekly menu– and one of my favorites is a homemade crunchwrap. You’d be surprised at how easy it is to make. You can use ground beef or ground turkey (which I prefer), and alter the toppings however you’d like!

How To Make Copycat Taco Bell Crunchwrap Supremes:


  • 1 lb. ground beef or ground turkey
  • 1 tsp. chili powder
  • 1/2 tsp. ground paprika
  • 1/2 tsp. ground cumin
  • Salt
  • Pepper
  • 8 large flour tortillas
  • 1/2 cup nacho cheese sauce
  • 4 tostada shells
  • 1 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1 cup shredded Cheddar
  • 1 cup shredded Monterey Jack
  • Vegetable oil
  • Hot sauce


Brown the beef or turkey in a skillet on medium heat, and add in the chili powder, paprika, and cumin. Cook until the meat is no longer pink, then drain the fat and season the meat with salt and pepper. Lay a tostada shell on top of 4 large tortillas, and use a knife to trace around the edge of the tostada to cut smaller flour tortillas, and set aside.

Take a large flour tortilla (uncut) and scoop beef/turkey onto the middle, leaving space for toppings and folding. Add cheese sauce, then place a tostada shell on top. Spread sour cream on the shell, then top with lettuce, tomato and cheese. Place one of the smaller flour tortilla cutouts on top and fold the edges of the large tortilla towards the center. Cook the crunchwraps in a non-stick pan on medium heat in a thin layer of vegetable oil until the tortilla is golden (about 3-5 minutes). Flip and repeat until both sides are golden, then serve with hot sauce!