This copycat crunchwrap supreme recipe will help you transform some basic taco ingredients into a delicious crunchwrap! It’s my favorite way to get my Taco Bell fix at home!
My Copycat Crunchwrap Supreme Recipe
I have a lot of fast-food favorites, but none compare to my love of Taco Bell’s crunchwrap supreme. Who’s with me?! And this copycat crunchwrap supreme recipe tastes just like Taco Bell’s, if not better!
I love copycat recipes! It’s so fun bringing some of your favorite foods to your home and making them from fresh ingredients. Especially when the food you want isn’t available where you live or year-round but you have a craving!
I know every time I make the Utah-famous Swig cookie copycat recipe, my Texan kids and I could practically eat them all in one sitting!
And even though I could get Taco Bell whenever, this crunchwrap supreme copycat recipe is one of my favorites because it’s so fun and easy to make!
More copycat recipes you’ll love
- Copycat Texas Roadhouse Butter Recipe
- Copycat Panera Broccoli Cheddar Soup
- The Best Copycat Hawaiin Roll Recipe
Crunchwrap Supreme Copycat
This copycat crunchwrap supreme recipe is the best dinner option for busy days without sacrificing delicious fresh flavors!
Ingredients
- 1 lb lean ground beef
- ½ cup onion, minced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (1 packet)
- ¼ cup water
- 12 burrito-size flour tortillas
- 6 tostada shells
- ½ cup nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup tomatoes, diced
- 2 cups grated Mexican cheese blend
- Salsa, optional
- Pico de gallo, optional
- Cilantro, optional
How to Make a Copycat Crunchwrap Supreme
Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!
- Here’s how I make my copycat crunchwrap supreme. First, cook the ground beef and onions in a large skillet until the beef is browned and cooked through.
- Drain any excess fat from the skillet and return the mixture to the pan.
- Add the garlic, taco seasoning, and water and cook for an additional 4-5 minutes, or until the liquid is just about evaporated.
- Set the meat mixture aside.
- Heat the nacho cheese according to the package’s directions and set it aside.
- Lay a tostada in the center of a tortilla and cut out a circle the same size. Repeat with 5 additional tortillas for a total of 6 little circles.
- Now it’s time to assemble! Lay a large flour tortilla down, then add the taco meat and nacho cheese.
- Place your tostada on top of the nacho cheese, then cover it with a layer of sour cream, lettuce, tomato, and grated cheese.
- Top with one of the smaller tortilla circles that you cut out.
- Fold up the edges of the large tortilla up over the stack of ingredients.
- Spray a large skillet with cooking spray and place it over medium heat.
- Place the wrap with the folded edges down on the preheated pan and cook for 1-2 minutes or until it’s golden brown.
- Flip the crunchwrap over and let the other side brown as well.
- Repeat the process with the rest of the tortillas and serve immediately with your choice of toppings.
Tips Tricks and FAQs
- If you are looking for a great pico de gallo recipe, you’ve got to try my homemade pico de gallo! It’s got the perfect amount of freshness and heat and makes the perfect companion to your crunchwraps!
- My trick for making the tortillas easier to fold is putting them in the microwave! If you put the tortillas in the microwave for 10-20 seconds it will soften them which makes a big difference when you are trying to put together your crunchwraps!
- If you want to save your tortilla scraps, you could cut less circles and use some of the scraps inside a few of your crunchwraps instead. Or you can melt some butter, cut the scraps into strips, and toss them in butter and cinnamon sugar and bake them for 10 minutes. You’ll have a perfect cinnamon treat to go with your meal!
Storage
You can store your already-made crunchwraps in the fridge for up to 3 days, but you will lose a bit of the crunch from the tostada.
If I know I’m going to have leftovers, I only assemble what I need and put away the ingredients separately. That way, when you’re ready for leftovers you can quickly assemble your crunchwrap and it’ll be just as fresh as the first time.
More Easy Copycats
- 5-Minute Copycat Shamrock Shake
- Tasty Thin Mint Donuts
- Caramel DeLites Donuts (Just Like The Girl Scout Cookie!)
- Homemade Pretzel Dog Recipe
Did you make this?
Copycat Crunchwrap Supreme
This copycat crunchwrap supreme recipe will help you transform some basic taco ingredients into a delicious crunchwrap! It’s my favorite way to get my Taco Bell fix at home!
Ingredients
- 1 lb lean ground beef
- ½ cup onion, minced
- 2 cloves garlic, minced
- 2 tbsp taco seasoning (1 packet)
- ¼ cup water
- 12 burrito-size flour tortillas
- 6 tostada shells
- ½ cup nacho cheese sauce
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup tomatoes, diced
- 2 cups grated Mexican cheese blend
- Salsa, optional
- Pico de gallo, optional
- Cilantro, optional
Instructions
- Here’s how I make my copycat crunchwrap supreme. First, cook the ground beef and onions in a large skillet until the beef is browned and cooked through.
- Drain any excess fat from the skillet and return the mixture to the pan.
- Add the garlic, taco seasoning, and water and cook for an additional 4-5 minutes, or until the liquid is just about evaporated.
- Set the meat mixture aside.
- Heat the nacho cheese according to the package’s directions and set it aside.
- Lay a tostada in the center of a tortilla and cut out a circle the same size. Repeat with 5 additional tortillas for a total of 6 little circles.
- Now it’s time to assemble! Lay a large flour tortilla down, then add the taco meat and nacho cheese.
- Place your tostada on top of the nacho cheese, then cover it with a layer of sour cream, lettuce, tomato, and grated cheese.
- Top with one of the smaller tortilla circles that you cut out.
- Fold up the edges of the large tortilla up over the stack of ingredients.
- Spray a large skillet with cooking spray and place it over medium heat.
- Place the wrap with the folded edges down on the preheated pan and cook for 1-2 minutes or until it’s golden brown.
- Flip the crunchwrap over and let the other side brown as well.
- Repeat the process with the rest of the tortillas and serve immediately with your choice of toppings.