Homemade Crunchwrap Supreme (Taco Bell Copycat)

Why You’ll Love This Recipe

• All the iconic layers—seasoned beef, warm nacho cheese, crisp tostada, cool toppings—at home.
• That signature hexagon fold and golden, griddled exterior gives a restaurant-quality crunch.
• Clear steps for success, plus easy swaps for different proteins or vegetarian options.
• Great for meal night: assemble, griddle, and serve hot in under 40 minutes.

Grocery List

• Produce: Iceberg lettuce, Roma tomatoes, optional cilantro and jalapeños
• Dairy: Sour cream, shredded Mexican cheese blend, optional butter
• Pantry: Ground beef, large flour tortillas, small flour tortillas (or extra large for cut-outs), crisp tostada shells, taco seasoning or spices, nacho cheese sauce (jarred), neutral oil, hot sauce, salt and pepper

Full Ingredients

Seasoned Beef

• 1 lb (450 g) ground beef (90/10 lean recommended)
• 2/3 cup water
• Homemade taco seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika (smoked or sweet), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, 3/4 tsp kosher salt, 1/4 tsp black pepper
• OR 2 tbsp store-bought taco seasoning (reduce added salt to taste)

For Assembly (4 crunchwraps)

• 4 large (12-inch) flour tortillas
• 4 small (4.5–5 inch) flour tortillas, or cut four 5-inch circles from 1 extra large tortilla
• 4 crisp 6-inch tostada shells
• 1 cup nacho cheese sauce, warmed
• 1/2 cup sour cream
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes (about 2 Roma)
• 1/2 cup shredded Mexican cheese blend
• 1–2 tbsp neutral oil or melted butter, for griddling

Optional Add-Ins

• Hot sauce, to taste
• Pickled jalapeño slices
• Chopped cilantro or green onion

Step-by-Step Instructions

Step 1: Prep fresh toppings

Wash and dry the lettuce, then shred it finely. Dice the tomatoes into small bites and lightly salt them. Keep both refrigerated so they stay crisp and cool for contrast.

Step 2: Brown and season the beef

Heat a large skillet over medium-high for 2 minutes. Add the ground beef and cook, breaking it into small crumbles, until browned with no pink remaining, 6–8 minutes. Drain excess fat if needed. Stir in the taco seasoning (homemade or store-bought) and 2/3 cup water. Simmer over medium heat, stirring, until the liquid thickens slightly and coats the beef, 2–3 minutes. Keep warm on low; it should be moist and saucy so the layers stick together.

Step 3: Warm tortillas and cheese

Warm the nacho cheese in a small saucepan over low heat, stirring, until pourable (about 2–3 minutes), or microwave 45–60 seconds, stirring halfway. Warm the large tortillas until pliable—15–20 seconds per side in a dry skillet or 20–30 seconds in the microwave wrapped in a damp paper towel. If you need 5-inch “lid” rounds, cut them now from an extra large tortilla using a bowl as a guide.

Step 4: Build the hot base layer

Lay one large tortilla on a board. Spread 1/4 cup warm nacho cheese in the center, leaving a 2.5–3 inch border. Spoon about 1/2 cup hot seasoned beef on top of the cheese and gently level it.

Step 5: Add the cool, crunchy layer

Place a crisp tostada shell over the beef. Spread 2 tablespoons sour cream on the tostada. Top with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and 2 tablespoons shredded Mexican cheese. Keep the pile centered so folding is easier.

Step 6: Cap and fold into a hexagon

Place a small tortilla round on top to “cap” the fillings. Fold the edge of the large tortilla up toward the center, making a straight flap. Continue folding around the circle, overlapping pleats to create a neat hexagon (or close to it). Hold the folded wrap seam-side down so it keeps its shape.

Step 7: Griddle to seal and crisp

Heat a nonstick or cast-iron skillet over medium heat (about 325–350°F on a griddle). Brush with a thin film of oil or butter. Place the crunchwrap seam-side down and cook until deeply golden and the seam seals, 2–3 minutes. Press lightly with a spatula or a small skillet for extra contact. Flip and cook the second side until golden, 1–2 minutes. Transfer to a wire rack while you cook the remaining wraps to keep them crisp.

Step 8: Serve hot

Slice in half if you like and serve immediately with extra hot sauce, cilantro, or jalapeños. Enjoy the contrast of melty cheese, juicy beef, and cool crunch in every bite.

Pro Tips

• Warm tortillas are key—if they crack, they were too cold. A quick steam in the microwave makes folding easy.
• Keep the beef slightly saucy; the moisture helps the tostada and top tortilla adhere.
• Don’t overfill. Centered, compact layers give you clean folds and a tight seal.
• Always start seam-side down on a preheated pan to lock in the fold.
• For maximum crunch, use a light press with a spatula or a small skillet while griddling.

Variations

• Turkey or Chicken: Swap in 1 lb ground turkey or chicken; add 1 extra tablespoon water while simmering to keep it juicy.
• Vegetarian: Use 1 can (15 oz) seasoned black beans or refried beans plus sautéed mushrooms; keep the rest the same.
• Extra Spicy: Add 1–2 teaspoons minced chipotle in adobo to the beef and top with pickled jalapeños.

Storage & Make-Ahead

For best texture, assemble and griddle just before serving. Store components separately: cooked beef up to 3 days in the fridge (or 2 months frozen), lettuce and tomatoes up to 2 days, tortillas and tostadas at room temp. Reheat beef until hot and juicy. If you must reheat assembled crunchwraps, use a skillet or air fryer at 375°F for 4–6 minutes until crisp; avoid the microwave, which makes them soft. To hold finished wraps for a short time, keep on a wire rack in a 200°F oven for up to 20 minutes.

Nutrition (per serving)

Approximate for 1 crunchwrap: 750 calories; 33 g protein; 66 g carbohydrates; 40 g fat; 4 g fiber; 1250 mg sodium. Values will vary based on brands and optional add-ins.