Crunchwrap Supreme

Just as tasty as the drive-thru version, but made healthier! This homemade Taco Bell Crunchwrap Supreme is easy to make with large tortillas, seasoned ground beef, nacho cheese, guacamole and shredded lettuce. A fun twist on taco night that's destined to become a new staple dinner!

Course Main

Cuisine Mexican, Tex-Mex

Prep Time 30

Total Time 40

Servings servings

Calories 321

Author Kim

Ingredients

2 medium red, orange or yellow bell peppers (or a combination) thinly sliced
1/2 large onion thinly sliced
1 pound lean ground beef or ground turkey (any ground meat works)
1 package taco seasoning (I like McCormick)

For assembling each Crunchwrap

8 large Cut Da Carb wraps or other large wraps (large burrito tortillas or Joseph’s lavash wraps work great)
8 wedges Laughing Cow Cheese
angel hair shredded lettuce or shredded coleslaw (I use pre-shredded from the store) about 1/2 cup per wrap
cooked taco meat (from above) about 1/4 to 1/2 cup
Sautéed bell pepper strips and onion (from above)
A few spoonfuls of guacamole or slices of avocado per wrap
A drizzle of nacho cheese or a sprinkle of shredded cheese per wrap
salt and pepper to taste

Instructions

Spray a large nonstick skillet with cooking spray and heat on medium heat. Sauté the peppers and 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 ground meat with 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 wrap up the wrap, 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 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 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 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.

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