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If you’ve ever found yourself sitting in the Taco Bell parking lot, clutching a Crunchwrap Supreme and thinking, “This is dangerously good,” — same. That crispy outer shell, the gooey nacho cheese, the crunchy center… it’s just pure joy in a handheld package.
But guess what? You can totally make them at home — and they’re so fun to put together. This homemade version is just as indulgent, endlessly customizable, and honestly? It tastes even better when it’s fresh off your skillet and made just the way you like it.
Why You’ll Love These Crunchwraps
Totally customizable — use your favorite meat, cheese, or veggies
Quick and satisfying — perfect for weeknights or a crowd
Cheaper than takeout but tastes like restaurant-quality
That crunch?! So good. So, so good.
What You’ll Need
1 lb ground beef (or turkey, chicken, or plant-based crumbles)
1 packet taco seasoning
1 tbsp olive oil
Large flour tortillas (burrito size — the bigger, the better)
Tostada shells (the crunchy center layer!)
1 cup nacho cheese sauce
1 cup shredded cheddar
1 cup shredded lettuce
1–2 tomatoes, diced
½ cup sour cream
Cooking spray or oil, for crisping them up in the skillet
Optional swaps: Use Monterey Jack or pepper jack for extra flavor, or skip the sour cream if you’re not a fan. This recipe is all about making it your own.
Step-by-Step Instructions
Step 1: Brown the Beef
In a skillet over medium heat, warm a splash of oil and add the ground beef. Break it up with a spatula and cook until it’s browned — about 7–10 minutes.
Drain any grease, then stir in taco seasoning and water (check your packet — usually around ⅔ cup). Let it simmer a few minutes until thickened.
Step 2: Warm Up Those Tortillas
Warm the tortillas just enough to make them flexible — 15 seconds in the microwave wrapped in a damp paper towel works great. You can also give them a quick flip in a hot skillet.
Step 3: Assemble the Crunchwraps
Lay a tortilla flat and start building in the center:
Spread a spoonful of nacho cheese sauce
Add a good scoop of seasoned beef
Top with a tostada shell
Add a layer of sour cream
Sprinkle on shredded lettuce, diced tomatoes, and cheddar cheese
Now fold the tortilla up over the center, working in sections until you’ve got a sealed, hexagon-ish shape. It doesn’t have to be perfect — it’ll still taste amazing.
Tip: If your tortilla doesn’t fully cover the top, cut a small circle from another tortilla and place it over the fillings before folding.
Step 4: Crisp It Up
Heat a clean skillet over medium heat and coat it lightly with cooking spray or oil. Place the wrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook the other side for another couple minutes.
That’s it! You just made your own Crunchwrap.
Serving Suggestions
Serve with salsa, guac, or extra sour cream for dipping
Pair with Mexican rice, refried beans, or tortilla chips
For a lighter option, add a side salad or fresh fruit
Great for parties — just cut them in halves or quarters!
Meal Prep & Storage
Prep ahead: Make the beef and chop the toppings in advance — then assemble and cook fresh
Fridge: Store cooked wraps in foil for up to 3 days
Reheat: Skillet or air fryer is best for keeping them crispy (avoid the microwave if possible)
Freezer-friendly: Wrap uncooked Crunchwraps in plastic wrap and foil. Freeze up to 3 months. Thaw in the fridge before cooking
Variations
Veggie version: Use black beans, sautéed peppers, or seasoned mushrooms
Spicy twist: Add jalapeños or a drizzle of hot sauce before folding
Breakfast style: Sub beef for scrambled eggs, sausage, and hash browns
Low-carb: Use a low-carb wrap and replace the tostada with a crunchy lettuce leaf or cheese crisp
Cheese lover’s dream: Try a blend of cheddar, Monterey Jack, and a little queso fresco
Final Thoughts
Making these homemade Crunchwrap Supremes has totally ruined fast food for me — in the best way. They’re fresh, fun, and way easier than they look. Plus, once you know the folding trick, you’ll want to put everything in a wrap.
Next time you’re craving something cheesy and crispy (and downright fun to eat), give this recipe a go. Then grab some napkins, dip it in guac, and enjoy every crunchy, melty bite.
Homemade Crunchwrap Supreme
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 packet taco seasoning
- 6 large flour tortillas burrito-size
- 6 tostada shells
- 1 cup nacho cheese sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1–2 tomatoes diced
- 1/2 cup sour cream
- cooking spray or oil for skillet
Instructions
- Heat oil in a skillet over medium heat. Add ground beef and cook 7–10 minutes until browned. Drain excess fat. Stir in taco seasoning and water (per packet instructions), simmer until thickened.
- Warm tortillas slightly to make them pliable (15 seconds in the microwave wrapped in a damp paper towel).
- On each tortilla, layer: nacho cheese, beef, tostada shell, sour cream, lettuce, tomatoes, and shredded cheese in the center.
- Fold edges up and around the filling to seal the wrap. Use a small piece of tortilla on top if needed to fully cover.
- In a clean skillet over medium heat, spray with cooking spray. Place wrap seam-side down and cook 2–3 minutes until golden. Flip and cook other side.
- Serve hot with salsa, guacamole, or more sour cream if desired.