Copycat Taco Bell Crunchwrap Supremes

Wishing you could enjoy good ole Taco Bell food without the digestive distress? I’ve got you covered! These Crunchwrap Supremes are made from real ingredients and taste just as addictive as the restaurant versions.

I’ve cleaned this recipe up even further by substituting simple grated cheese for the processed nacho cheese. You could technically make a cheese sauce on the stove if you wish, but that’s more of a time-commitment than I wanted to take on.

In truth, these are actually easy and fast to make! The most time-consuming part is cooking the taco meat. Once it’s ready, you just have to build the crunchwraps, brown them on a skillet, and enjoy!

TIP: You can use a premade taco seasoning packet, or click here for our favorite mix using spices you already have in your spice cabinet.

NOTE: Feel free to customize these to your favorites flavors. Substitute your favorite ground meat for the beef, add salsa, black olives, or fresh avocado. Try a flavored tortilla. Have fun with it! But if you want to make them taste as close to their Taco Bell counterparts, follow the recipe below.

Copycat Taco Bell Crunchwrap Supremes
(Original recipe: Delish)

1 lb taco-seasoned ground beef (or any other preferred ground meat)
4 burrito-sized flour tortillas (I use whole wheat Carb Balance)
4 soft-taco sized flour tortillas (I use whole wheat Carb Balance)
4 tostada shells
1 C sour cream
2 C shredded lettuce
1 C chopped tomatoes
1-1/2 C shredded cheddar
1-1/2 C shredded Monterey Jack
1 TBSP avocado oil

Add a scoop of ground beef to the center of the burrito-sized flour tortillas, leaving a generous border for folding. Sprinkle shredded cheese over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and more grated cheese.

Place one soft taco-sized tortilla on the top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert the crunchwraps so the pleats are on the bottom and they stay together.

In a skillet over medium heat, heat the oil. Add the crunchwrap seam-side down and cook until the tortilla is golden, about 3 minutes per side. Repeat with remaining crunchwraps.

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