Copycat Crunchwrap Supreme Recipe

I perfected a Copycat Taco Bell Crunch Wrap that’s impossibly crispy and stuffed with seasoned beef, bright veggies, and gooey melted cheese to rival the original.

I’ve been chasing the perfect Copycat Taco Bell Crunch Wrap for months, and finally this one nails that weirdly addictive feeling. It’s super crispy and packed with seasoned ground beef and gooey nacho cheese sauce, the exact combo that makes you pause and wonder how fast you can eat it.

Some bites hit like Taco Time Crisp Meat Burrito memories, others feel straight out of a Copycat Taco Bell Crunch Wrap dream, and yes, this Crunchwrap Recipe gives off serious Taco Bell Crunchwrap Supreme energy. I kept tweaking it till it felt right, and now I can’t stop testing new tweaks.

Why I Like this Recipe

– I love the crunchy and soft layers together, every bite surprises me
– It’s really filling so I don’t end up snacking later, saves time
– Feels like a fun messy treat, perfect for sharing with friends or late nights
– I can mess it up and it still tastes great, so I dont stress making it

Ingredients

• Flour tortillas: soft, carb rich wraps that hold fillings, not very nutritious but comforting.
• Ground beef: packs protein and iron but adds saturated fat, gives savory meaty flavor.
• Nacho cheese sauce: creamy, salty, high fat and calories, melts well and adds gooey texture.
• Shredded cheese: extra protein and calcium, melts for stretch and rich cheesy bite.
• Iceberg lettuce: mostly water and fiber, light crunch that freshens the heavy fillings.
• Diced tomatoes: add vitamin C, slight sweetness and acidity, brightens each bite.
• Sour cream: tangy, cools spicy bits, adds creamy fat and smooth mouthfeel.
• Crispy tostada shells: crunchy corn base, adds fiber and texture but can be high in oil.

Ingredient Quantities

• 6 large flour tortillas (10 to 12 inches)
• 6 crispy tostada shells or large crunchy corn tortillas
• 1 lb ground beef 85% lean
• 1 packet (1 oz) taco seasoning or about 2 tbsp homemade taco seasoning
• 1 cup nacho cheese sauce (Velveeta style or store bought)
• 1 1/2 cups shredded cheddar or Mexican blend cheese
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes (about 1 medium)
• 1/2 cup sour cream
• 2 tbsp vegetable oil
• 1/4 cup finely diced white or yellow onion optional
• Pickled jalapenos sliced, optional
• Hot sauce or taco sauce optional

How to Make this

1. Brown the ground beef in a large skillet over medium heat with 1 tbsp vegetable oil and the diced onion if using, breaking it up as it cooks, drain any excess fat.

2. Stir in the taco seasoning and about 2/3 cup water (or follow packet directions), simmer until the sauce is thick and coats the meat, then remove from heat.

3. Warm the nacho cheese in a small saucepan over low heat or microwave in 20 second bursts until smooth, stir so it doesnt scorch.

4. Warm the flour tortillas briefly in a dry skillet or microwave so they are pliable, and lay each out flat; have your tostada shells, sour cream, shredded cheese, lettuce, tomatoes, jalapenos and hot sauce ready.

5. On each tortilla, spoon about 2 to 3 tablespoons of nacho cheese in the center, spread into a small circle, then add about 1/6 of the taco meat (roughly
2.5 to 3 oz).

6. Place a crispy tostada shell on top of the meat, then spread about 1 to 2 tablespoons sour cream on the tostada, sprinkle shredded cheese, lettuce, tomatoes, and optional onions and pickled jalapenos, finish with a little hot sauce if you like.

7. Fold the tortilla edges up over the tostada to form a few pleats and seal in the center, dampen the final edge with a little water or sour cream to help it stick, it wont be perfect and thats fine.

8. Heat the remaining 1 tbsp vegetable oil in a large skillet over medium heat, place each folded crunchwrap seam side down and cook 2 to 3 minutes until golden and crisp, press gently with a spatula or another pan to flatten, then flip and cook the other side 1 to 2 minutes until browned and cheese is melty.

9. Let the crunchwraps rest a minute or two so they set, then slice in half and serve with extra sour cream, hot sauce or pickled jalapenos if desired.

Equipment Needed

1. Large skillet (10 to 12 inch) for browning the beef and frying the crunchwraps, you want something sturdy.
2. Small saucepan or microwave safe bowl to warm the nacho cheese so it doesnt scorch.
3. Sturdy spatula or turner to press and flip the crunchwraps.
4. Wooden spoon or slotted spoon to break up and stir the meat.
5. Measuring cups and measuring spoons for the water, oil and taco seasoning.
6. Cutting board and a sharp chef knife for dicing onion and tomatoes.
7. Box grater or hand grater for shredding cheese if not pre shredded.
8. Tongs for warming and handling tortillas and tostada shells.
9. Plate and paper towels for draining the meat and resting the finished crunchwraps.

FAQ

Copycat Crunchwrap Supreme Recipe Substitutions and Variations

• Flour tortillas: swap with whole wheat or spinach wraps for more fiber, use large corn tortillas if you need gluten free, or grab low carb/high protein tortillas if you wanna cut carbs.
• Ground beef: use ground turkey or chicken for a leaner version, try crumbled plant based meat for a vegetarian option, or shredded rotisserie chicken for a different texture and faster prep.
• Nacho cheese sauce: melt shredded cheddar with a splash of milk and a little butter to make a quick queso, use jarred salsa con queso for convenience, or mix softened cream cheese with shredded cheese for a thicker, tangier filling.
• Sour cream: plain Greek yogurt gives the same tang plus extra protein, mashed avocado or guacamole adds creamy richness and healthy fats, or pick a dairy free sour cream for a vegan swap.

Pro Tips

1) Warm the tostada shells briefly in a 350F oven for 3 to 5 minutes before you assemble, this really helps them stay crunchy and stops them from turning soggy once you fold everything up. Dont overbake or they’ll snap when you try to fold.

2) Use a cheese barrier to lock in moisture: spread a thin layer of warm nacho cheese or refried beans on the tortilla under the meat, and another thin smear on top of the tostada before the fresh toppings. It acts like glue and keeps tomato juice and lettuce from making the tortilla wet.

3) Dont overfill. Too much meat or salsa and the crunchwrap wont seal and will burst when you fry it. Press the seam down with a spatula, then weight it gently with another pan for the first 20 to 30 seconds so the seam sticks and the cheese melts into a good seal.

4) Let them rest and reheat smartly, let each crunchwrap sit 1 to 2 minutes after cooking so the layers set, that helps when you slice. For leftovers reheat in an oven or air fryer to get the crisp back, not the microwave, or youll end up with a limp tortilla.