Skip the drive-thru and make this homemade crunchwrap supreme instead. With bold, cheesy, and crispy layers plus a creamy jalapeño dipping sauce, it delivers all the flavor of the fast food favorite right from your own kitchen.
If you follow me online, you might have noticed that Taco Bell pops up once in a while on various channels, like when I went on a mission to find the best tacos in L.A. or when I tested food from restaurants with 1-star Yelp reviews. Love it or hate it, Taco Bell is a classic.
While the restaurant can be pretty divisive, I’ve always had a soft spot for it. That said, preparing your favorite items, like this copycat crunchwrap supreme, at home means better ingredients, more flavor, and no drive-thru wait. It’s the best of both worlds and so easy to make!
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
Beef Filling
- Ground Beef – I recommend using 80/20 ground beef for a perfect balance of flavor and moisture to prevent the filling from being dry or bland. If needed, substitute ground turkey instead.
- Yellow Onion – Diced finely, this adds depth and a subtle sweetness to the beef mixture.
- Pickled Jalapeños – These provide a tangy heat that cuts through the richness of the beef and cheese. I always include the juice, too. Apparently, it’s Taco Bell’s secret to bold flavor.
- Spices – A blend of chili powder, garlic powder, cumin, and smoked paprika gives the beef its signature Tex-Mex taste. I prefer to make a homemade blend, but you can save time by using a taco seasoning packet instead.
Tostada Shells
- Corn Tortillas – Fried until crisp, these form the crunchy tostada shell layer in the middle of each crunchwrap.
- Neutral Oil – A light oil is best for frying, so the tortillas become golden and crispy without taking on a greasy taste.
Nacho Cheese Sauce
- Butter and Flour – Once combined, this combo creates a quick roux that helps thicken the cheese sauce.
- Whole Milk – This combines the ingredients, contributing to the smooth, creamy consistency while adding richness to the sauce.
- Cheese – A combination of American cheese slices and mild cheddar cheese creates a rich, sharp taste and smooth, creamy sauce. I’m not usually a fan of pre-made cheese slices, but they’re crucial for this recipe!
Dipping Sauce
- Sour Cream – This forms the base of the sauce.
- Garlic and Jalapeño – Freshly crushed and diced, these add a sharp bite and gentle heat.
- Cilantro and Lime Juice – These brighten up the sauce and balance the richness. Use both the leaves and the stems of the cilantro.
- Avocado – Blended until smooth, this creates a thick, creamy texture, adding a mild, almost buttery flavor.
- Cumin, Salt, and Sugar – These complete the sauce, adding warm spice and a touch of sweetness to balance the heat.
Crunchwrap Assembly
- Burrito-Size Tortillas – Large flour tortillas are key for folding and holding all the fillings.
- Colby Jack Cheese – Freshly shredded, this melts beautifully and pairs well with the bold flavors.
- Toppings – Sour cream, shredded lettuce, and tomatoes add the finishing touch.
How to Make a Crunchwrap Supreme
1. Prepare the Beef Filling
2. Toast the Tostada Shells
3. Make the Nacho Cheese Sauce and Dipping Sauce
4. Assemble the Crunchwrap
5. Cook and Serve
Nick’s Tips for Success
- Use fresh cheese. Grate your cheddar from a block, creating long strands. Freshly grated cheese melts more easily and has a bolder taste.
- Don’t skip the tostada. It’s key to replicating the signature crunch in the classic version.
- Fold quickly. Once you start assembling, work quickly so the tortilla doesn’t dry out before folding, which can lead to breaking and your filling spilling all over the place.
- Cook seam-side down first. This seals the edges and gives you a perfect golden crust.
Homemade Crunchwrap Supreme Recipe
My homemade take on a classic fast food option, this crunchwrap supreme recipe features layers of seasoned beef, cheese sauce, crunchy tostadas, sour cream, and fresh toppings. Paired with a creamy, spicy sauce, it's quick, easy, and so delicious!
Equipment
- 1 Large Skillet
- 1 Small Skillet
- Paper Towels
- 1 Small Saucepan
- 1 Wooden Spoon
- 1 Whisk
- 1 Cutting Board
- 1 Chef’s Knife
- 1 Small Plate (4–5 inches / 10–12 centimeters)
- 1 Blender or Food Processor
- Measuring Cups and Spoons
Ingredients
For the Beef Filling
- 2 tablespoon (30 milliliter) neutral oil, divided
- ½ (130 gram) medium yellow onion, diced
- 1 pound (450 gram) ground beef, 80/20
- 2 tablespoon (30 gram) pickled jalapeños, chopped
- 2 teaspoon (5 gram) chili powder
- 2 teaspoon (6 gram) garlic powder
- 2 teaspoon (5 gram) cumin
- ½ teaspoon (1 gram) smoked paprika
- kosher salt to taste
- black pepper, to taste
For the Tostada Shells
- neutral oil (~1 cup / 240 milliliter, enough for ½ inch depth in pan), for frying
- 4 (about 6 inches / 15 centimeters each) corn tortillas
For the Cheese Sauce
- 2 tablespoon (28 gram) butter
- 2 tablespoon (16 gram) all-purpose flour
- 1 ½ cup (350 milliliter) whole milk
- 2 slice (42 gram) American cheese, torn
- 6 ounce (170 gram) mild cheddar cheese, freshly shredded
For the Dipping Sauce
- ½ cup (140 gram) sour cream
- 2 (~6 gram) small garlic clove, crushed
- 1 (~70 gram) large jalapeño
- ½ (~35 gram) small bunch cilantro, leaves and stems roughly chopped
- ¼ cup (60 milliliter) lime juice
- ¼ teaspoon (½ gram) cumin
- Pinch (~1 gram) sugar
- kosher salt, to taste
- ½ (~70 gram) ripe avocado
For the Crunchwrap Assembly
- 8 (12 inches / 30 centimeters each) large burrito-size tortillas, divided
- ½ cup (113 gram) sour cream
- 1 (~225 gram) small head iceberg lettuce, finely shredded
- 2 (~140 gram) Roma tomatoes, deseeded and chopped
- 8 ounce (227 gram) Colby Jack cheese, shredded
Instructions
Beef Filling
- In a large skillet over medium-high heat, add one tablespoon (15 milliliter) oil. Once shimmering, add diced onions and cook until translucent, about three minutes.2 tablespoon neutral oil, ½ medium yellow onion
- Add ground beef and break into small pieces with a wooden spoon. Cook five to six minutes, or until browned and no longer pink.1 pound ground beef, 80/20
- Add ¼ cup (60 milliliter) water, pickled jalapeños, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Cook one to two minutes, until fragrant. Remove from heat and set aside.2 tablespoon pickled jalapeños, 2 teaspoon chili powder, 2 teaspoon garlic powder, 2 teaspoon cumin, ½ teaspoon smoked paprika, kosher salt to taste, black pepper
Tostada Shells
- Line a plate with paper towels.
- In a small skillet over medium heat, add ½ inch (1.25 centimeters) oil (about one cup / 240 milliliter). Once shimmering, fry each corn tortilla for 45–60 seconds per side, until golden brown and crisp.neutral oil (~1 cup / 240 milliliter, enough for ½ inch depth in pan), 4 corn tortillas
- Transfer to prepared plate, season with salt, and set aside.
Nacho Cheese Sauce
- In a small saucepan over medium-low heat, melt butter. Sprinkle flour over top and whisk to combine. Cook one to two minutes, until slightly darker and nutty-smelling.2 tablespoon butter, 2 tablespoon all-purpose flour
- Slowly whisk in milk. Cook one to two minutes until thickened.1 ½ cup whole milk
- Add American cheese, whisk until melted. Gradually add cheddar cheese, whisking between additions, until melted. Cover and keep warm.2 slice American cheese, torn, 6 ounce mild cheddar cheese
Dipping Sauce
- In a blender, combine sour cream, garlic, jalapeño, cilantro, lime juice, cumin, sugar, and salt. Blend until smooth.½ cup sour cream, 2 small garlic clove, 1 large jalapeño, ½ small bunch cilantro, ¼ cup lime juice, ¼ teaspoon cumin, Pinch sugar, kosher salt
- Add avocado and blend again until creamy. Transfer to a resealable container and refrigerate until ready to use.½ ripe avocado
Assemble the Crunchwrap
- On a cutting board, place a large tortilla and top with a small plate (four to five inches / ten to twelve centimeters). Cut around the plate to make smaller circles. Repeat with three more tortillas; set aside.8 large burrito-size tortillas
- On a large tortilla, layer ¼ cup (35 gram) beef, a drizzle of nacho cheese sauce, a tostada shell, sour cream, lettuce, tomato, and Colby Jack cheese. Top with a trimmed tortilla circle.8 ounce Colby Jack cheese, ½ cup sour cream, 1 small head iceberg lettuce, 2 Roma tomatoes
- Fold the edges of the large tortilla toward the center to form pleats. Invert to hold shape. Repeat with remaining tortillas.
Cook
- In the same large skillet over medium-low heat, add remaining oil. Place crunchwraps seam-side down and cook five minutes, until golden brown.
- Flip and cook the other side until golden. Transfer to serving platter.
- Let cool slightly, cut in half, and serve warm with dipping sauce.
Video
Notes
Storage: Wrap cooled crunchwraps in foil, and store them in the fridge for up to three days. Keep the dipping sauce in a separate airtight container for up to a week.
Nutrition
Serving: 1serving, Calories: 554kcal, Carbohydrates: 12g, Protein: 26g, Fat: 45g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 1g, Cholesterol: 124mg, Sodium: 556mg, Potassium: 550mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1804IU, Vitamin C: 7mg, Calcium: 525mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
How can I stop my crunchwrap from falling apart?
Make sure to layer the ingredients in the center of the tortilla. Then, fold the tortilla tightly, wrapping up all the fillings. Carefully flip the crunchwrap, and cook it seam-side down to create a seal.
What’s the best way to reheat a homemade crunchwrap?
Reheat leftovers in a skillet over medium heat for three to five minutes per side, or in an air fryer at 375°F (190°C) for five to seven minutes or until hot and crispy. Be careful not to burn!
Can I make crunchwraps without tostada shells?
You won’t be making a traditional crunchwrap recipe, but you can substitute tortilla chips or Doritos for a similar crunch.
Everyone in my home is obsessed with these!