Taco Bell's Crunchwrap Supreme Recipe

Ingredients

• 2 pieces Large Flour Tortilla (extra‑large, about 12‑inch diameter)
• 2 pieces Tostada Shell (store‑bought corn tostada, medium size)
• 1 lb Ground Beef (80% lean, crumbled)
• 2 tbsp Taco Seasoning (store‑bought or homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, salt)
• 1 cup Nacho Cheese Sauce (store‑bought, microwaveable)
• 1/2 cup Sour Cream (full‑fat)
• 1 cup Shredded Lettuce (iceberg or romaine, chopped)
• 1 medium Tomato (diced)
• 1 cup Shredded Cheese (Mexican blend or cheddar)
• 1/2 cup Guacamole (store‑bought or homemade)
• 1 spray Non‑Stick Cooking Spray (for skillet)

Instructions

1. Prepare Fresh Fillings

   Dice the tomato, shred the lettuce, and place both in a mixing bowl. Set aside.

   Time: PT5M

2. Make Guacamole (if using homemade)

   Mash ripe avocados, add a squeeze of lime, salt, and optional diced tomato. Mix until smooth.

   Time: PT5M

3. Cook Seasoned Beef

   Heat the skillet over medium‑high heat, spray with cooking spray, add ground beef, break apart, sprinkle taco seasoning, and cook until browned, about 7 minutes. Drain excess fat.

   Time: PT7M

   Temperature: medium‑high heat

4. Warm Nacho Cheese Sauce

   Place the cheese sauce in a microwave‑safe bowl and heat for 30‑45 seconds, stirring until smooth, or warm in a small saucepan over low heat.

   Time: PT2M

   Temperature: low heat or microwave

5. Assemble the Crunchwrap – First Layer

   Lay one large flour tortilla on a flat surface. Place the tostada shell in the center, then spread a thin layer of nacho cheese sauce over the tostada.

   Time: PT2M

6. Add Beef and Fillings

   Spoon the seasoned beef over the cheese, then add a second drizzle of cheese sauce, sour cream, shredded lettuce, diced tomato, shredded cheese, and guacamole. Finish with a second sprinkle of cheese sauce if desired.

   Time: PT3M

7. Fold the Tortilla

   Bring the edge of the tortilla up over the tostada and fold it over the fillings, working around the circle until the tortilla fully encloses everything. The tortilla will naturally form a tight seal.

   Time: PT2M

8. Seal with Extra Tortilla (if needed)

   If the tortilla does not fully cover the wrap, place a second small flour tortilla on top of the seam and press gently to seal.

   Time: PT1M

9. Grill the Crunchwrap

   Return the skillet to medium‑high heat, spray lightly with cooking spray, and place the wrap seam‑side down. Cook 2‑3 minutes until golden brown, then flip and cook the other side another 2‑3 minutes.

   Time: PT5M

   Temperature: medium‑high heat

10. Serve

    Remove the Crunchwrap from the pan, let rest 1 minute, then slice in half and enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

820

Protein

30g

Carbohydrates

70g

Fat

42g

Fiber

5g

Ingredient Substitutions

• Instead of Large Flour Tortilla: Gluten‑free tortilla
• Instead of Tostada Shell: Crunchy corn tortilla
• Instead of Ground Beef: Ground turkey, Ground chicken
• Instead of Taco Seasoning: Seasoned salt, Cajun seasoning
• Instead of Nacho Cheese Sauce: Queso dip, Melted cheddar cheese
• Instead of Sour Cream: Greek yogurt, Creme fraiche
• Instead of Shredded Lettuce: Shredded cabbage
• Instead of Tomato: Diced red bell pepper
• Instead of Shredded Cheese: Monterey Jack, Vegan shredded cheese
• Instead of Guacamole: Mashed avocado with lime
• Instead of Non‑Stick Cooking Spray: A little oil

Equipment Needed

• Large Skillet
• Spatula
• Cutting Board
• Chef Knife
• Mixing Bowl
• Measuring Cups
• Plate or Serving Tray
• Microwave (optional) (optional)

Critical Steps — Do Not Skip

• Folding the tortilla tightly around the tostada and fillings to create a sealed pocket
• Grilling the wrap seam‑side down until the tortilla is golden and crisp

Chef Tips from the Video

• Spray the skillet lightly; too much oil will make the tortilla greasy
• For extra crunch, use a lightly toasted corn tostada
• Slice the wrap with a serrated knife for clean cuts

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a skillet to retain crispness.

Freezer: Not recommended; the tortilla becomes soggy after thawing.

Room temperature: Can sit at room temperature for up to 1 hour, but will lose crunch.

Make-Ahead Tips

• Cook the seasoned beef and let it cool before assembling
• Prepare guacamole and store covered with plastic wrap
• Pre‑measure cheese sauce and sour cream for quick assembly

Frequently Asked Questions