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.

Course Main

Cuisine Mexican, Tex-Mex

Diet Gluten Free

Prep Time 30

Total Time 40

Servings servings

Calories 321

Author Kim

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

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.

The recipe was originally published May 30, 2022. It was updated with helpful tips and new images and republished January 19, 2026.

Nutrition