How to Make a Crunchwrap Supreme
August 25, 2024
Creating a copycat Taco Bell Crunchwrap Supreme at home is all about replicating the layers of textures and bold flavors that make this fast-food favorite so irresistible.
The Crunchwrap Supreme is known for its unique structure, combining soft, chewy, and crispy elements in every bite. The foundation is a large, soft flour tortilla that encases all the fillings, providing a tender and pliable base. Inside, you’ll find a layer of seasoned ground beef, which is savory, slightly spicy, and juicy, forming the hearty core of the wrap.
Next comes the warm, gooey melted cheese, adding richness and creaminess that contrasts beautifully with the beef. On top of the cheese, there’s a crunchy tostada shell, which is crucial to the Crunchwrap’s signature texture. This crispy layer provides a satisfying crunch, living up to the wrap’s name and offering a delightful contrast to the softer ingredients.
To balance the richness, cool and fresh ingredients like shredded lettuce, diced tomatoes, and a dollop of sour cream are added. The lettuce and tomatoes add a crisp, refreshing bite, while the sour cream introduces a tangy creaminess that cuts through the beef’s richness.
Finally, the wrap is carefully folded and grilled, sealing all the ingredients inside and creating a golden, crispy exterior. The grilling process not only adds a slight crunch to the outer tortilla but also ensures that everything inside is warmed through and melded together perfectly.
The result is a multi-layered eating experience where every bite offers a mix of textures—soft, crunchy, creamy—and a burst of flavors ranging from savory and spicy to fresh and tangy. Making a copycat Crunchwrap Supreme at home allows you to enjoy this complex yet comforting fast-food favorite with the added satisfaction of having crafted it yourself.
Crunchwrap Supreme Recipe (Taco Bell Copycat)
Servings: 4
Ingredients
1 pound ground beef
1 taco seasoning packet (1 oz/28 grams) *
3/4 cup water
4 – 9 inch flour tortillas
Tortilla chips or a tostada, broken into pieces
Nacho cheese sauce
Sour cream
Sliced lettuce
Diced tomatoes
Salsa of choice
Oil for cooking
Optional Homemade Taco Seasoning:
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon oregano
1 1/2 teaspoons ground cumin
1/4 teaspoon ground chili peppers (chipotle, cayenne, or crushed red pepper flakes)
1 teaspoon coarse salt
1/2 teaspoon black pepper
Instructions:
Cook the Beef:
Heat a skillet with a little oil over medium heat.
Add the ground beef, breaking it up with a spatula, and cook until fully browned. (Alternatively, shredded chicken can be used.)
If desired, drain the excess liquid from the beef, or allow it to cook off with the meat.
Add the taco seasoning and water. Mix well and cook until the sauce thickens slightly, about 5 to 6 minutes. Remove from heat.
Assemble the Crunchwraps:
Heat each flour tortilla in the microwave for 10 seconds or on a skillet for 30 seconds per side to make them pliable.
Place the warmed tortilla on a cutting board. Add 1/4 of the cooked beef to the center.
Top the beef with nacho cheese sauce, then add the tortilla chips or broken tostada for crunch.
Add a dollop of sour cream, a handful of sliced lettuce, and some diced tomatoes. Finish with a bit of salsa.
Fold and Cook:
Fold the edges of the tortilla over the filling, creating a secure, enclosed package.
Heat a skillet with a small amount of oil over medium heat. Place the folded Crunchwrap seam-side down in the skillet.
Gently press down with a spatula to seal the edges. Cook until the bottom is golden brown, then flip and brown the other side. Press again to ensure even cooking.
Remove from heat and cut diagonally with a serrated knife. Serve and enjoy!
Optional Taco Seasoning:
Mix all ingredients thoroughly. Store in a sealed bag in a cool, dark place for up to several months.
Nutritional Breakdown per Crunchwrap
Calories: 600 kcal
Total Fat: 34 g
Saturated Fat: 14 g
Cholesterol: 90 mg
Sodium: 1,200 mg
Total Carbohydrates: 45 g
Dietary Fiber: 4 g
Sugars: 4 g
Protein: 26 g
This nutritional breakdown is based on one Crunchwrap, assuming equal portions from the recipe.