Taco Bell's Crunchwrap Supreme was invented in 2005 using hexagonal tortillas—the six-sided shape prevents unwrapping during eating.
Homemade Crunchwrap Supreme
Dive into a delicious twist on the beloved Crunchwrap Supreme, right in your kitchen! This fun and customizable recipe lets you layer crispy tortillas, seasoned ground beef, and gooey cheese for a mouthwatering treat. Get ready to wrap up your favorite flavors and enjoy a satisfying meal that's as easy to make as it is to devour!
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 cup shredded lettuce (240 ml)
- 1–2 diced tomatoes
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🥛Dairy & Eggs(2)
- 1 cup nacho cheese sauce (Dollar Tree or Fritos dip) (240 ml)Dollar Tree or Fritos dip
- 1 cup sour cream (240 ml)
🫙Pantry Staples(1)
- 6 Old El Paso Grande 12” tortillas
🧂Spices & Seasonings(1)
- 1 packet taco seasoning (or homemade)homemade seasoning
📦Other(1)
- 6 tostada shells
👨🍳 Instructions
- 1
Warm your tortillas: The 12” tortillas are oversized and may not fit in your pan—just rotate them gently to warm.
- 2
Assemble: In the center of each tortilla, add a scoop of taco meat and a spoonful of nacho cheese. Place a tostada shell on top, press gently, and give it a twist to spread the fillings. Layer with sour cream, shredded lettuce, and diced tomatoes.
- 3
Fold: Starting at one edge, fold the tortilla up and over the center, then continue folding around in a circular motion until it’s sealed.
- 4
Toast: Place the folded side down in a dry skillet over medium heat. Toast until golden, then flip and toast the other side.
- 5
Serve: Slice in half or enjoy as-is!
💡 Pro Tips
- ✓Heat your skillet to exactly 325°F before toasting the crunchwrap to achieve the golden-brown Maillard reaction without burning the tortilla before the interior warms through.technique325°F
- ✓Press the crunchwrap with a spatula for 30 seconds per side while toasting to compress layers and create better heat conduction through the thick assembly.timing30 seconds per side
- ✓Use nacho cheese heated to 140-150°F because it acts as an adhesive when it cools slightly, helping bind the tostada shell to prevent sliding during folding.ingredient140-150°F
- ✓Leave a 2-inch border around your filling pile because tortilla elasticity decreases as you stretch it, and overloading prevents proper sealing at the edges.technique2-inch border
- ✓Toast each side for exactly 2-3 minutes to allow heat to penetrate the 1-inch thick assembly while developing surface crispness without creating steam pockets that make tortillas soggy.timing2-3 minutes per side
Share this recipe
Prep
15
min
Cook
30
min
Serves
6
people
Level
intermediate
Share this recipe
Taco Bell's Crunchwrap Supreme was invented in 2005 using hexagonal tortillas—the six-sided shape prevents unwrapping during eating.
Homemade Crunchwrap Supreme
Dive into a delicious twist on the beloved Crunchwrap Supreme, right in your kitchen! This fun and customizable recipe lets you layer crispy tortillas, seasoned ground beef, and gooey cheese for a mouthwatering treat. Get ready to wrap up your favorite flavors and enjoy a satisfying meal that's as easy to make as it is to devour!
📝 Ingredients
Serves 6🥬Fresh Produce(2)
- 1 cup shredded lettuce (240 ml)
- 1–2 diced tomatoes
🥩Meat & Seafood(1)
- 1 lb ground beef (454 g)
🥛Dairy & Eggs(2)
- 1 cup nacho cheese sauce (Dollar Tree or Fritos dip) (240 ml)Dollar Tree or Fritos dip
- 1 cup sour cream (240 ml)
🫙Pantry Staples(1)
- 6 Old El Paso Grande 12” tortillas
🧂Spices & Seasonings(1)
- 1 packet taco seasoning (or homemade)homemade seasoning
📦Other(1)
- 6 tostada shells
👨🍳 Instructions
- 1
Warm your tortillas: The 12” tortillas are oversized and may not fit in your pan—just rotate them gently to warm.
- 2
Assemble: In the center of each tortilla, add a scoop of taco meat and a spoonful of nacho cheese. Place a tostada shell on top, press gently, and give it a twist to spread the fillings. Layer with sour cream, shredded lettuce, and diced tomatoes.
- 3
Fold: Starting at one edge, fold the tortilla up and over the center, then continue folding around in a circular motion until it’s sealed.
- 4
Toast: Place the folded side down in a dry skillet over medium heat. Toast until golden, then flip and toast the other side.
- 5
Serve: Slice in half or enjoy as-is!
💡 Pro Tips
- ✓Heat your skillet to exactly 325°F before toasting the crunchwrap to achieve the golden-brown Maillard reaction without burning the tortilla before the interior warms through.technique325°F
- ✓Press the crunchwrap with a spatula for 30 seconds per side while toasting to compress layers and create better heat conduction through the thick assembly.timing30 seconds per side
- ✓Use nacho cheese heated to 140-150°F because it acts as an adhesive when it cools slightly, helping bind the tostada shell to prevent sliding during folding.ingredient140-150°F
- ✓Leave a 2-inch border around your filling pile because tortilla elasticity decreases as you stretch it, and overloading prevents proper sealing at the edges.technique2-inch border
- ✓Toast each side for exactly 2-3 minutes to allow heat to penetrate the 1-inch thick assembly while developing surface crispness without creating steam pockets that make tortillas soggy.timing2-3 minutes per side