The Taco Bell Crunchwrap Supreme is a close second when I’m craving Taco Bell—my favorite will always be the Chalupa. But when I want something crunchy, cheesy, and loaded with all the best layers, this is what I make.
It has seasoned beef, nacho cheese, a crunchy tostada, sour cream, lettuce, and tomatoes, all wrapped in a soft tortilla and toasted until golden. It turns out so crunchy, melty, and perfect for a movie night or when I’m binge-watching my favorite show. Serve it with cinnamon twists, and it’s even better.
Why You’ll Love This Taco Bell Crunchwrap Supreme
- Crispy and soft in the middle – Just like the original.
- No special ingredients needed – Everything is easy to find.
- Loaded with layers – Every bite has crunch, creaminess, and fresh toppings.
Equipment You’ll Need
- Large skillet or griddle
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons
- Small bowl for sour cream
- Plate for assembling
What You’ll Need
The Basics:
- Large flour tortillas – These need to be big enough to fold everything inside. Burrito-sized works best.
- Ground beef – I like using 80/20 beef because it has the best flavor, but ground turkey or chicken works too.
- Taco seasoning – A store-bought packet works great, or I mix my own with chili powder, cumin, garlic powder, and paprika.
- Tostada shells – This is what gives it the crunch! If you don’t have tostadas, you can use crunchy tortilla chips instead.
- Sour cream – Adds a cool, creamy layer. Greek yogurt works too.
- Shredded lettuce – Romaine or iceberg gives it the perfect crunch.
- Diced tomatoes – Fresh tomatoes make it taste just like the real thing.
- Shredded cheese – Cheddar or a Mexican blend works best. If I’m skipping the nacho cheese sauce, I use extra shredded cheese instead.
Nacho Cheese Sauce (Make This First & Keep It Warm!)
Taco Bell’s nacho cheese is super smooth and has a little tangy kick. The secret? Pickled jalapeño purée, pickle juice (or pickled jalapeño juice), white vinegar, and paprika. This makes it taste just like the nacho cheese at the movies or Taco Bell!
- Salt, chili powder, and paprika – For flavor and a little color.
- Butter and flour – This thickens the sauce so it’s creamy, not runny.
- Milk – Makes it smooth.
- American cheese or cheddar cheese – American cheese melts super creamy, while cheddar has more flavor. You can use either!
- Pickled jalapeño purée – Adds a little heat and that Taco Bell flavor.
- Pickle juice or pickled jalapeño juice – Adds the perfect tangy kick. If you don’t have it, you can use white vinegar instead.
- White vinegar – A little extra tang for that classic nacho cheese flavor.
Optional Add-Ons:
- Seasoned rice – Makes it more filling.
- Jalapeños – Adds a spicy kick.
- Black beans – Extra protein and texture.
- Onions – For a little more bite.
- Pico de gallo – Adds freshness.
- Potatoes – A fun add-in if you want a cheesy potato Crunchwrap.
- Guacamole – Creamy and rich.
Top Tip: Shred Your Own Cheese!
If you’re using shredded cheese instead of nacho cheese sauce, shred your own instead of using pre-shredded cheese. Pre-shredded cheese has anti-caking agents that stop it from clumping, but they also keep it from melting smoothly. Freshly shredded cheese melts way better and gives you that gooey, melty texture just like the real thing!
You’ll find the exact quantities and measurements in the recipe card below.
How to Make the Crunchwrap Supreme
Step 1: Make the Nacho Cheese Sauce
I always start with the cheese sauce so it’s ready when I need it. Once it’s done, I keep it warm on low heat or in a small bowl over warm water.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for about 2-3 minutes.
- Slowly add the milk, whisking until smooth. Cook until it thickens.
- Lower the heat, then stir in the shredded cheese until melted and smooth.
- Add the pickled jalapeño purée, pickle juice (or vinegar), salt, chili powder, and paprika, and stir until everything is combined.
- Keep the cheese sauce warm while prepping everything else.
Why Pickled Jalapeño Juice Makes the Cheese Taste Like the Classic Movie Theater Nacho Cheese
If you’ve ever had movie theater nacho cheese, you know it has that tangy, addicting flavor. That’s from the acidity! Adding pickle juice or pickled jalapeño juice with pickled jalapeño puree to homemade nacho cheese gives it the same sharp, creamy, slightly salty taste, just like the nacho cheese at Taco Bell or the movies.
Step 2: Cook the Beef
I brown the ground beef in a skillet over medium heat. Once it’s fully cooked, I drain any extra grease and stir in taco seasoning with a little water. I let it simmer until thickened, then take it off the heat.
Step 3: Prep the Toppings
I dice the tomatoes, shred the lettuce, and set out the sour cream so everything is ready to go. If I’m using shredded cheese instead of nacho cheese sauce, I get that ready too.
Step 4: Assemble the Crunchwrap
Before assembling, I check my tortilla. If it feels dry or stiff, I warm it in a dry skillet for about 10-15 seconds per side. This helps prevent cracking when folding. If it’s already soft and flexible, I move straight to assembling.
I lay a large tortilla flat and layer the fillings in this exact order:
- A scoop of seasoned beef goes in the center.
- A spoonful of warm nacho cheese sauce goes on top of the beef. (If I’m using shredded cheese, I sprinkle it on now.)
- A crispy tostada shell (or a layer of tortilla chips) goes on top of the cheese.
- Shredded lettuce is added next for crunch.
- Diced tomatoes go on top of the lettuce.
- A spoonful of sour cream is the final layer before folding.
Step 5: Fold the Crunchwrap
Starting at the edge of the tortilla, I fold sections inward, working around in a circular motion to seal everything inside. I press down gently to help it hold its shape.
Step 6: Toast It
I heat a dry skillet over medium heat and place the Crunchwrap seam-side down. I let it cook for about 2 minutes until golden brown, then flip and cook the other side until crispy.
Step 7: Slice and Serve
Once it’s done, I move it to a cutting board and slice it in half before serving. This way, all the layers of beef, cheese, lettuce, and tomatoes are visible—just like in the pictures!
What to Serve with It
A homemade Crunchwrap Supreme is great on its own, but adding a few sides makes it feel like a full Taco Bell feast. Here are some of my favorite dishes to serve with it:
Mini chicken quesadillas – Simple, cheesy, and great for dipping in salsa or queso.
Lime cilantro rice – Light, fresh, and the perfect balance to the cheesy, crispy Crunchwrap.
Mexican white cheese dip (queso) – Warm, melty, and perfect for dipping tortilla chips—or even the Crunchwrap itself.
Loaded cheesy beef nachos – Crispy chips covered in seasoned beef, gooey cheese, and all the best toppings.
Mini chicken taquitos with cheese – Crunchy, cheesy, and easy to make alongside your Crunchwraps.
Leave a Comment
Have you ever tried making a Crunchwrap at home? What toppings do you like to add? Let me know in the comments!
Taco Bell Crunchwrap Supreme Copycat Recipe
Taco Bell crunchwrap supreme copycat recipe – seasoned beef, nacho cheese, a crispy tostada, sour cream, lettuce, and tomatoes, all wrapped in a soft tortilla and toasted until golden. Easy to make at home!
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1 Large Skillet For cooking the ground beef and toasting the Crunchwraps.
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1 Small Saucepan For making the nacho cheese sauce.
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1 Whisk To mix the cheese sauce smoothly.
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1 Spatula
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1 Cutting Board
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1 Knife
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1 Cheese grater If using fresh cheese instead of pre-shredded.
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1 Measuring Cups and Spoons
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1 Mixing Bowls
For the Crunchwraps:
- 4 large flour tortillas burrito-sized
- 1 lb ground beef
- 1 packet taco seasoning or homemade blend
- 4 tostada shells or crunchy tortilla chips
- 1/2 cup sour cream
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese, cheddar or Mexican blend if skipping nacho cheese
For the Nacho Cheese Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz American cheese or cheddar cheese shredded
- 3 tbsp pickle juice or pickled jalapeño juice or 2 tbsp white vinegar (optional)
- 1 tbsp pickled jalapeño purée (optional)
- 1/4 tsp chili powder
- 1/4 tsp paprika
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Make the Nacho Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes. Slowly add milk, whisking until smooth. Cook until thickened. Lower heat and stir in cheese until melted. Add pickle juice (or vinegar), jalapeño purée, chili powder, and paprika. Stir until combined and keep warm. Season with salt if needed, to taste.
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Cook the Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess grease, then stir in taco seasoning with a little water. Simmer until thickened, then remove from heat.
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Prep the Toppings: Dice the tomatoes, shred the lettuce, and set out the sour cream. If using shredded cheese instead of nacho cheese sauce, shred it now.
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Assemble the Crunchwrap: Lay a large tortilla flat. In the center, layer in this order: seasoned beef, nacho cheese sauce (or shredded cheese), tostada shell, shredded lettuce, diced tomatoes, and sour cream.
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Fold the Crunchwrap: Start at the edge of the tortilla and fold sections inward, working around in a circular motion to seal everything inside. Press down gently to hold its shape.
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Toast the Crunchwrap: Heat a dry skillet over medium heat. Place the Crunchwrap seam-side down and cook for about 2 minutes until golden brown. Flip and cook the other side until crispy.
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Slice and Serve: Transfer to a cutting board and slice each Crunchwrap in half before serving.