Homemade Crunchwrap Supreme

Homemade Crunchwrap Supreme

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Here is one of my husband’s favorite lunch recipes – the Crunchwrap Supreme can easily fit into a sandwich container to be reheated at work. And somehow, everything you make at home tastes so much better than the fast food equivalent.

Crunchwrap Supreme Ingredients

Food prep tip:

To easily make shredded lettuce, take your iceberg lettuce leaf and roll it up like a cigar. Then, make thin slices.


The stack:

  • Burrito shell
  • ½ c. ground beef
  • Liquid cheese
  • Tostada
  • Sour cream
  • Lettuce, tomato, cheese
  • Small taco shell

The wrap:

Many people have a hard time folding burritos or wrapping presents. When you wrap your crunchwrap, treat it like a Christmas present. Slowly fold pieces over in a circle.

Homemade Crunchwrap Supreme

Copycat Taco Bell Crunchwrap Supreme
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Main Course
Cuisine: Mexican
Servings: 6
Calories: 617kcal
Cost: $16


  • 1 lb ground beef
  • 1 packet Taco Seasoning mix
  • 1 15-oz can nacho cheese sauce
  • 6 burrito shells
  • 6 tostada shells
  • 1 c sour cream
  • 2 c shredded lettuce
  • 1 tomato, diced
  • 1 c colby jack or cheddar jack cheese, shredded


  • Cook ground beef and drain any fat, crumbling the meat well.
  • Add Taco seasoning and 1 c. water to the ground beef. Bring to a boil, then reduce heat and simmer on low for 20 minutes. There should be no water mixture left in the pan, and the meat should be soft and moist.
  • Warm the nacho cheese sauce & the burrito shells. You can warm the tostada shells in the oven if you want a little extra crunch.Pop them into a warm oven on a baking sheet for 2 – 3 minutes.
  • While your meat is simmering, shred your cheese & lettuce and dice your tomato.


  • Lay one flour burrito shell flat and put ½ c. of meat in the middle. Drizzle 2 T of cheese on the meat. Top with one tostada shell. Spread a thin layer of sour cream on top of the tostada, about 2 – 3 Tbsp. Top with lettuce, tomato and cheese.
  • Using the rim of a small bowl, try to cut a tostada-shaped circle out of an extra burrito shell so that you can make at least two (it's okay if it's not a complete circle, or if there's an inch missing from the edge of one of your home made mini-shells).
  • Fold the bottom of the flour tortilla up and over the center, working your way around. Place the cut tortilla into the top center of your crunchwrap.
  • Repeat Assembly steps 1-3 until you have your crunchwraps all assembled.
  • Spray a non-stick skillet with cooking spray, or lightly oil and preheat to medium. Place your crunchwrap seam-side down into the pan. Cook about 3 minutes until golden-brown and flip. Cook the flat side until golden brown. Repeat with the remaining crunchwraps.


% Daily Value*
Total Fat 30.5g39%
Saturated Fat 15.3g77%
Cholesterol 80mg27%
Sodium 951mg41%
Total Carbohydrate 56.2g20%
Dietary Fiber 6.3g22%
Total Sugars 0.4g 
Protein 26.8g 
Vitamin D 0mcg0%
Calcium 203mg16%
Iron 4mg20%
Potassium 290mg6%

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