Crunchwrap Supreme

Growing up, I was definitely a Taco Bell girl! However, I have to admit, the 7-layer burrito with no rice was my go-to order. But these days, my homemade version of Taco Bell’s Crunchwrap Supreme has become my favorite meal to have prepped for a quick and easy dinner. I like to have the peppers + onions and taco meat precooked, so when dinnertime rolls around, all I have to do is load up my tortilla, fold and cook. It’s like a quesadilla, burrito, and taco got together for the most fabulous trio and the most delicious recipe!

I first got the idea for this Crunchwrap after watching Lillie make one daily, for lunch, on Instagram. She definitely perfected the process and helped me to do the same! Her Crunchwraps are usually filled with chicken and lots of veggies, which I’ve also tried many times. But after making taco filling for the kids one night, I decided to make a taco version and I’ve never looked back!

Ingredients needed

We’re making a healthier version of Taco Bell’s Crunchwrap by using lean ground meat and lightening up some of the other layers (without sacrificing taste). Here are the ingredients you’ll need:

• Vegetables. I love the flavor that sautéed bell peppers and onion adds to this wrap. You can use any color of bell peppers or a combination of two types. I typically use red bell peppers and another color.
• Cooked taco meat. I like to use lean ground beef, but you can use ground turkey, ground chicken, or a vegetarian meat substitute or tofu. Use any favorite taco seasoning or make your own. Scroll down and see the “tips” section for my homemade taco seasoning.
• Tortilla. I highly recommend trying Cut Da Carb wraps for this recipe! They are large enough to hold all of the filling, they’re low calorie and low carb, plus they get perfectly crispy when cooked. This is not sponsored, I just REALLY love them! If you don’t want to order the Cut Da Carb tortillas, just be sure to use large burrito-size flour tortillas. That way they are flexible enough to fold over the filling.
• Extra filling ingredients. My go-to add-ins are a Laughing Cow spreadable cheese wedge, finely shredded lettuce, cheese dip (or nacho cheese sauce) and guacamole or sliced avocado. Feel free to get creative and use any favorites!

How to make this recipe

There’s no need for fast food, when homemade Crunchwrap Supremes are so simple to make and way tastier! Here’s how to make and assemble them:

For the printable recipe, scroll down to the recipe card below.

• Sauté the veggies. Spray a large skillet with cooking spray and heat on medium heat. Sauté the peppers and onion until caramelized and softened. For maximum flavor, I like to cook them until they look a bit charred.
• Brown the taco meat. Use the same pan (or a new one) to cook the ground meat with taco seasoning mix according to package instructions on the taco seasoning packet.
• Assemble the wrap. To make the wrap, heat a clean nonstick skillet to medium-high heat. Use a knife to spread the Laughing Cow cheese wedge over the surface of the wrap. In the center of the wrap add the shredded lettuce. Keep all of the filling ingredients contained just to the very center of the wrap. Add ground beef on top of the lettuce, followed by the cooked peppers and onions, guacamole, cheese and a sprinkle of salt and pepper to taste.
• Fold + cook. Gently wrap up the tortilla, from five points on the wrap. If it tears a little, that’s okay. Carefully, transfer the folded wrap to the hot pan, folded side down. The heat while cooking will seal it up. Once the bottom is golden-brown, after about 5 minutes, flip it and continue to cook until the top is golden and crispy. Alternatively, the Crunchwrap can be cooked in an air fryer. This is the way I like to cook it best! Place in air fryer, seam side down, and cook at 375ºF for about 10 minutes. Once cooked, you can cut it in half, if you’d like and enjoy!

Tips

• Taco seasoning. If you don’t have a packet of taco seasoning on hand, make your own with several common spices, instead. I like to use a combination of cumin, chili powder, paprika, onion powder, garlic powder, and dried oregano. I use cumin and chili powder as the main flavor enhancers, about 1 tablespoon or so of each for one pound of ground beef or turkey, and then add 1/4 to 1/2 teaspoon or so of each of the others. And be sure to also season the meat with plenty of salt and pepper too.
• Crispy tostada shell. If you’re a huge Crunchwrap Supreme fan, I’m sure you noticed that I didn’t add the crispy taco shell layer with a flat crunchy tostada shell that is traditional to Taco Bell’s recipe. You’re more than welcome to add it or a handful of crispy tortilla chips in the center of the filling ingredients. I personally like to omit it because with the crisp of the tortilla, I just don’t think it’s necessary.
• Meat. Ground beef can be substituted with any ground meat or even pulled chicken. Many times I use the chicken from this crockpot chicken fajita recipe.

Variations

• Swaps. You can leave any of the ingredients out or swap them for another favorite Mexican ingredient. For example, leave the onion and/or bell pepper out or use tomatoes and green onions instead. There are endless options!
• Beans. Looking to add more fiber and protein to your meat mixture? Feel free to throw in a can of black beans, pinto beans, or garbanzo beans! I recommend rinsing and draining the beans and then adding them at the same time that you add the taco seasoning.
• Spicy. You control the heat in this dish depending on what taco seasoning you choose. Be sure to use a mild seasoning if your family is sensitive to spice.
• Cheese. I like using the spreadable Laughing Cow cheese wedge and a small amount of cheese dip to keep the recipe lower in calories, but feel free to use as much as you’d like. You can also just use homemade queso or a shredded Mexican blend, cheddar, pepper jack, or even Monterey jack cheese.

Serving suggestions

We love to serve Crunchwraps with salsa, sour cream, and cheese dip. Here are some other delicious ideas:

• Drinks. In my opinion, any Mexican-flavored meal pairs great with a skinny jalapeño marg, or if it’s summertime, my watermelon cocktail is a major favorite.
• Sides. A simple batch of cilantro lime cauliflower rice or cilantro lime rice and refried beans would go great with this recipe.
• Salad. I often make a side salad with fresh greens, tomatoes, dressing and any other veggies I need to use up.
• Dessert. Chewy chocolate chips cookies or a slice of Oreo pie are always welcome options!

Make ahead & storage

• Make ahead. You can make the taco meat and sautéed peppers/onions up to a week in advance, which will really cut down on the amount of prep time needed for this Crunchwrap Supreme recipe.
• Storage. Store leftover taco meat and peppers and onion mixture, each in a separate an airtight container for up to a week.
  • I don’t recommend storing already cooked Crunchwraps, as the crispy tortilla will be come stale and soggy.

If you try this crunch wrap supreme recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star rating ⭐️! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.