Crunchwrap Supreme
Homemade Taco Bell Crunchwrap Supreme, just as delicious as the drive-thru favorite! Loaded with seasoned ground beef, melty cheese, fresh guacamole and crisp shredded lettuce, all wrapped up in a perfectly toasted tortilla. It’s the ultimate twist on taco night your family will beg for again and again!
EMAIL ME THE RECIPE!
Enter your email below and we'll send this recipe to your inbox. Plus, enjoy exclusive content!
A Note from Kim
All the Taco Bell Vibes, Made at Home
The crunchwrap supreme has always been one of those nostalgic fast-food favorites for me. Growing up, I was definitely a Taco Bell girl, though my usual order was the 7-layer burrito (no rice!). These days, my homemade version of the crunch wrap is a go-to dinner I love to keep prepped and ready. I usually cook the taco meat along with the peppers and onions ahead of time, so when dinnertime hits, all I have to do is load up a tortilla, fold it up, and cook. It’s like a quesadilla, burrito, and taco came together in one crispy, crave-worthy meal.
I first got the idea for this crunchwrap recipe after watching Lillie make her macro-friendly crunchwraps almost daily for lunch on Instagram. She truly perfected the folding and cooking process and inspired me to try it myself. Her versions are usually filled with chicken and lots of veggies, which I’ve made plenty of times. But one night after making taco meat for the kids, I decided to make a taco-style version, and I haven’t looked back since.
With love (and lots of good eats), 
Made these for dinner and they were a total hit, everyone loved them! Followed the recipe exactly and they came out perfect.
— Kate
Ingredients You’ll Need
One of the best parts about making this Taco Bell crunchwrap supreme recipe at home is having full control over the ingredients. You can use better-for-you options, adjust portions, and customize everything exactly how you like. For all the measurements, see the recipe card below.
- 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 my favorite 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 toppings are a Laughing Cow spreadable cheese wedge, finely shredded iceberg lettuce, cheese dip (or nacho cheese sauce) and guacamole or sliced avocado. Feel free to get creative and use any favorites!
Variations
- Swaps. You can leave any of the ingredients out or swap them for another favorite Mexican ingredient. For example, omit the onion and/or bell pepper and keep it veggie-free 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 add a can of rinsed and drained black beans, pinto beans, or garbanzo beans. Stir them in 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. For a little heat, add hot sauce or jalapeños.
- 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 Monterey jack cheese.
How to Make a Crunchwrap
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.
Step 1: Cook the veggies. Spray a large nonstick skillet with cooking spray or heat olive oil on medium heat. Sauté the bell peppers and sliced onion until caramelized and softened. I like to cook them until they look a bit charred.
Step 2: 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.
Step 3: Spread cheese. To make the wrap, heat a clean nonstick skillet to medium-high heat. Then, on a flat surface, spread the Laughing Cow cheese wedge over the surface of a large tortilla. (not shown in the picture but I actually like to spread the cheese over the entire tortilla.
Step 4: Assemble. It’s best to keep all of the filling ingredients contained just to the very center of the wrap. In the center, add the shredded lettuce. Then, spoon the taco meat on top of the lettuce.
Step 5: Add peppers and onions. Top the ground beef with the cooked peppers and onions, or any other cooked vegetables that you might be using.
Step 6: Add toppings. I like to add guacamole and nacho cheese or grated cheese. Pile on the toppings that you like best.
Step 7: Fold. Start folding the tortilla, from five points on the wrap. If it tears a little, that’s okay.
Step 8: Continue to fold. Bring the edges of the tortilla in and fold until it’s fully enclosed and ready to cook.
Step 9: Sear. Carefully, transfer the folded wrap to the hot pan, folded side down. The heat will seal the folded edges. Once the bottom is golden brown, after about 5 minutes, flip it and continue to cook until the top is golden and crispy.
Step 10: Serve. Once cooked, you can cut in half and enjoy!
Kim’s Recipe Tips
- Cooking tip: For an extra crispy, golden exterior, place a burger press (or a heavy skillet) on top of the Crunchwrap while it cooks in the pan. The added weight helps press everything together and gives the tortilla a really nice sear.
- 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 options: Ground beef can be substituted with any ground meat or even pulled pork or chicken. Many times I use the chicken from this crockpot chicken fajita recipe.
- Cook it in an air fryer: This is my go-to way to cook crunchwraps! Place the crunchwrap in your air fryer, seam side down, and cook at 375ºF for about 8-10 minutes. Once cooked, you can cut it in half, if you’d like and enjoy!
Crunchwrap Supreme: Frequently Asked Questions
Watch Lillie fold it here, on Instagram.
You can, but pan-cooking gives the best crispy texture. If baking, brush lightly with oil and bake at 400°F, flipping halfway through.
Reheat in a skillet or air fryer to bring back the crispiness. The microwave will soften the tortilla.
Serving Suggestions
We love to serve crunchwraps with salsa, guacamole, 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 airtight container in the fridge for up to a week.
- I don’t recommend storing already cooked crunchwraps, as the crispy tortilla will be come stale and soggy.
More Delicious Mexican Recipes
Craving more Mexican food? You’ll love these other favorite Tex-Mex meal options:
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. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Crunchwrap Supreme
Ingredients
- 2 medium thinly sliced bell peppers, use red, orange or yellow bell peppers (or a combination)
- 1/2 large thinly sliced onion
- 1 pound lean ground beef or ground turkey, (any ground meat works)
- 1 package taco seasoning, (I like McCormick or homemade)
For assembling each Crunchwrap
- 8 large wraps or tortillas, I like Cut Da Carb wraps, but large burrito tortillas or Joseph’s lavash wraps work great
- 8 wedges Laughing Cow Cheese, or other cheese or cream cheese spread
- angel hair shredded lettuce or shredded coleslaw, (I use pre-shredded from the store) about 1/2 cup per wrap
- cooked taco meat, about 1/4 to 1/2 cup per wrap
- sautéed bell pepper strips and onion
- a few spoonfuls of guacamole or slices of avocado per wrap, or other toppings you like
- a drizzle of nacho cheese or a sprinkle of shredded cheese per wrap, use as much or as little as you prefer
- salt and pepper, to taste
EMAIL ME THE RECIPE!
Enter your email below and we’ll send this recipe to your inbox. Plus, enjoy exclusive content!
Instructions
- Spray a large nonstick skillet with cooking spray and heat on medium heat. Sauté the 2 medium thinly sliced bell peppers and 1/2 large thinly sliced onion until caramelized and softened. I like to cook them until they look a bit charred.
- Use the same skillet or a new one to cook the 1 pound lean ground beef or ground turkey with 1 package taco seasoning according to package instructions on the taco seasoning packet.
- To make the wrap, heat a clean nonstick skillet to med-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 this 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.
- Gently fold the wrap, from five points at the edge of 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. If you have a heavy burger press, set that on top to really sear the outside. Once the bottom is browned a bit, 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. Place in air fryer seam side down and cook at 375ºF for about 8-10 minutes. Once cooked, you can cut it in half if you’d like and enjoy!
Notes
- 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.
- Store leftover taco meat and peppers and onion mixture, each in a separate airtight container for up to a week.
- I don’t recommend storing already cooked Crunchwraps, as the crispy tortilla will become stale and soggy.
Did you make this recipe?
Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!
Tried this recipe for dinner and wow…family approved! Turned out exactly as written and so delicious.
Made these for dinner and they were a total hit, everyone loved them! Followed the recipe exactly and they came out perfect.