Making The Taco Bell Crunchwrap Supreme At Home
Making The Taco Bell Crunchwrap Supreme At Home is a medium Tex-Mex recipe that serves 2. 900 calories per serving. Recipe by Joshua Weissman on YouTube.
Prep: 1 hr 15 min | Cook: 1 hr 1 min | Total: 2 hrs 36 min
Cost: $22.31 total, $11.16 per serving
Ingredients
- 2.5 cups All-Purpose Flour (360 g, sifted)
- 1 teaspoon Baking Powder (8 g)
- 2 teaspoons Kosher Salt (7 g)
- 0.5 cup Bacon Fat (100 g, rendered and cooled; use pork fat for smoky flavor)
- 0.66 cup Hot Water (160 ml, not boiling)
- 2 pieces Chicken Thighs (Skin‑on, bone‑in, about 8‑oz each)
- 1 tablespoon Olive Oil (for drizzling on chicken)
- 1 bunch Parsley (fresh, stems removed)
- 2 heads Garlic (sliced in half)
- 1 piece Lemon (sliced for chicken and juiced for crema)
- 1 piece Orange (sliced for chicken and zest for salad)
- 0.5 cup Sour Cream (125 g)
- 2 tablespoons Mayonnaise (25 g)
- 2 tablespoons Jalapeño Salsa (25 g, can substitute hot sauce)
- 2 teaspoons Garlic Powder (4 g)
- 1.5 teaspoons Chipotle Powder (2 g, smoked flavor)
- 2 teaspoons Spanish Sweet Paprika (3 g)
- 2 cups Iceberg Lettuce (thinly sliced)
- 0.5 bunch Cilantro (roughly chopped)
- 1 cup Heirloom Tomatoes (diced, about 2 medium tomatoes)
- 0.25 cup Aged Cheddar Cheese (shredded)
- 0.25 cup Smoked Cheddar Cheese (shredded)
- 0.25 cup Goat Cheese (crumbled)
- 6 pieces Corn Tortillas (for tostadas; can be store‑bought)
- 2 cups Vegetable Oil (for shallow frying, 350°F oil temperature)
- to taste Salt (for seasoning chicken, tostadas, and salads)
Instructions
Make the Flour Tortilla Dough
In a mixing bowl whisk together 2.5 cups all‑purpose flour, 1 tsp baking powder, and 2 tsp kosher salt until evenly combined.
Time: PT5M
Incorporate Bacon Fat
Add 0.5 cup rendered bacon fat to the dry mixture and use two forks to break it up until the mixture resembles coarse crumbs.
Time: PT5M
Add Hot Water and Knead
Pour 2/3 cup hot (but not boiling) water into the bowl, stir until a shaggy dough forms, then knead on a lightly floured surface until smooth and no dry bits remain.
Time: PT10M
Rest the Dough
Shape the dough into a ball, cover with plastic wrap, and let rest at room temperature for 30‑60 minutes.
Time: PT30M
Preheat Oven and Prepare Chicken
Preheat oven to 450°F. Place two skin‑on, bone‑in chicken thighs on a baking sheet, drizzle with olive oil, and scatter a bunch of parsley, two halved garlic heads, and slices of lemon/orange around them. Season generously with salt and pepper.
Time: PT5M
Temperature: 450°F
Roast Chicken
Roast the chicken for 30‑40 minutes, or until an instant‑read thermometer registers 160°F at the thickest part. Let rest 5 minutes before shredding.
Time: PT35M
Temperature: 450°F
Divide and Roll Tortillas
Transfer rested dough to a floured surface, divide into 5‑6 equal balls. Roll each ball as thin as possible to about 12‑inch diameter; a larger circle can be trimmed with a bowl for a perfect shape.
Time: PT10M
Cook Flour Tortillas
Heat a 12‑inch cast‑iron skillet over medium‑high. Cook each tortilla 30 seconds per side until bubbles form and light char appears. Remove and set aside.
Time: PT6M
Temperature: Medium‑high
Fry Corn Tostadas
Heat oil in a deep pan to 350°F. Fry each corn tortilla for 2‑3 minutes, flipping occasionally, until golden and crisp. Transfer to a wire rack, season with salt while hot.
Time: PT15M
Temperature: 350°F
Prepare Spicy Crema
In a small bowl combine 0.5 cup sour cream, 2 Tbsp mayonnaise, 2 Tbsp jalapeño salsa, 2 tsp garlic powder, 1.5 tsp chipotle powder, 2 tsp sweet paprika, juice of one lemon, and salt to taste. Whisk until smooth.
Time: PT5M
Make Herb Salad
Thinly slice 2 cups iceberg lettuce, roughly chop half a bunch cilantro, zest one orange, then toss together in a bowl.
Time: PT5M
Season Diced Tomatoes
Dice heirloom tomatoes, place in a bowl, season with salt, and let sit for 5 minutes to release juices.
Time: PT5M
Shred Cooked Chicken
Using two forks, pull the roasted chicken thighs into bite‑size pieces, keeping the skin on for texture.
Time: PT5M
Assemble the Crunchwrap
Lay a warm flour tortilla flat. Layer shredded chicken, a fried corn tostada, a sprinkle of mixed cheddar and goat cheese, the herb salad, seasoned tomatoes, and drizzle generous spoonfuls of spicy crema. Add a small extra tortilla patch in the center, then fold the edges up and crimp each side toward the center, creating a sealed hexagon.
Time: PT10M
Final Toast
Place the assembled Crunchwrap seam‑side down in a skillet over medium heat. Cook 2‑3 minutes per side until the exterior is golden and the wrap holds together. Flip and repeat on the other side.
Time: PT5M
Temperature: Medium
Nutrition Facts
- Calories
- 900
- Protein
- 45 g
- Carbohydrates
- 80 g
- Fat
- 45 g
- Fiber
- 5 g
Dietary info: Contains gluten, Contains dairy, Contains pork, Not vegetarian, Not vegan
Allergens: Gluten, Dairy, Pork
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Kosher Salt: Sea Salt
- Instead of Bacon Fat: Vegetable Shortening
- Instead of Chicken Thighs: Chicken Drumsticks
- Instead of Olive Oil: Canola Oil
- Instead of Lemon: Lime
- Instead of Sour Cream: Greek Yogurt
- Instead of Mayonnaise: Aioli
- Instead of Jalapeño Salsa: Hot Sauce
- Instead of Chipotle Powder: Smoked Paprika
- Instead of Spanish Sweet Paprika: Regular Paprika
- Instead of Iceberg Lettuce: Romaine
- Instead of Heirloom Tomatoes: Roma Tomatoes
- Instead of Aged Cheddar Cheese: Sharp Cheddar
- Instead of Smoked Cheddar Cheese: Smoked Gouda
- Instead of Goat Cheese: Feta
- Instead of Corn Tortillas: Flour Tortillas (will change texture)
- Instead of Vegetable Oil: Canola Oil
Equipment Needed
- Mixing Bowl
- Forks
- Plastic Wrap
- Kitchen Scale
- Cast‑Iron Skillet
- Oven
- Baking Sheet
- Rolling Pin
- Knife
- Cutting Board
- Small Bowl
- Whisk
- Wire Rack
- Tongs
- Spatula
- Kitchen Torch (optional)
- Thermometer
- Pan for Final Toasting
Critical Steps — Do Not Skip
- Resting the tortilla dough for at least 30 minutes
- Achieving a light char on the flour tortilla without overcooking
- Frying the corn tostada to a crisp golden brown
- Sealing the Crunchwrap by crimping all edges tightly
- Final toasting to set the seal and add crunch
Chef Tips from the Video
- Using rendered bacon fat in the tortilla dough adds a subtle smoky depth that mimics fast‑food flavor
- Keep the flour tortillas as thin as possible; they become pleasantly chewy after the final toast
- For extra crunch, torch the cheese layer briefly before adding the tostada
- Season the diced tomatoes with a pinch of sugar if they’re too acidic
Troubleshooting
Dough feels dry and won’t come together
Add a tablespoon of hot water at a time until the dough holds together; avoid over‑adding.
Tortilla tears when rolling
Let the rested dough sit a few more minutes; roll between two sheets of parchment to reduce sticking.
Chicken is dry
Do not over‑cook; check temperature early. Let the chicken rest before shredding to retain juices.
Tostada is soggy after assembly
Make sure the fried corn tortilla is completely cooled and seasoned while hot; pat dry with paper towels if needed.
Wrap falls apart during final toast
Press the seams firmly while crimping and ensure the extra tortilla patch is centered to act as a seal.
Storage
Refrigerator: Store assembled Crunchwraps wrapped tightly in foil for up to 2 days; reheat in a skillet.
Freezer: Not recommended; tortillas become soggy.
Room temperature: Best eaten fresh; can sit up to 1 hour at room temperature.
Make-Ahead Tips
- The tortilla dough can be prepared up to 24 hours ahead and kept refrigerated; bring to room temperature before rolling
- Roasted chicken can be cooked a day ahead; store in an airtight container and reheat before shredding
- Spicy crema keeps well refrigerated for 3 days; stir before using
Frequently Asked Questions
What is the cultural significance and history of the Crunchwrap Supreme in American fast‑food cuisine?
The Crunchwrap Supreme was popularized by Taco Bell in the early 2000s as a handheld mash‑up of a burrito, tostada, and quesadilla, designed for convenience and a mix of textures. It reflects the American fast‑food trend of combining multiple Mexican‑inspired elements into a single portable item.
What are the traditional regional variations of a Crunchwrap Supreme within Tex‑Mex cuisine?
While the original Taco Bell version uses a flour tortilla, some regional Tex‑Mex vendors substitute corn tortillas or add refried beans, pickled jalapeños, or different cheese blends. Home cooks often experiment with grilled steak or pork instead of chicken.
How is the authentic Crunchwrap Supreme traditionally served in the United States?
It is typically served hot, wrapped in foil, and eaten by hand. The standard presentation includes a crispy outer tortilla, a crunchy tostada inside, seasoned meat, lettuce, tomato, shredded cheese, and a creamy sauce.
During what occasions or celebrations is the Crunchwrap Supreme commonly enjoyed in American culture?
The Crunchwrap is popular at casual gatherings, game nights, and fast‑food challenges. It’s also a staple at food‑truck festivals and family movie nights because it’s easy to eat without utensils.
How does the Crunchwrap Supreme fit into the broader Tex‑Mex cuisine tradition?
It embodies the Tex‑Mex love for layered textures—soft tortillas, crunchy shells, and bold sauces—while adapting Mexican ingredients (tortillas, cheese, salsa) to American fast‑food preferences for speed and portability.
What are the authentic traditional ingredients for a Crunchwrap Supreme versus acceptable substitutes?
Traditional ingredients include a flour tortilla, seasoned chicken or beef, a fried corn tostada, shredded cheddar cheese, lettuce, tomato, and a creamy sauce (often sour‑cream‑based). Substitutes can be corn tortillas for the base, goat cheese for extra tang, or jalapeño salsa in place of hot sauce.
What other Tex‑Mex dishes pair well with a homemade Crunchwrap Supreme?
Serve it alongside Mexican street corn (elote), black bean and corn salad, guacamole with tortilla chips, or a side of refried beans for a complete Tex‑Mex meal.
What makes the Crunchwrap Supreme special or unique in Tex‑Mex cuisine?
Its layered construction—combining a soft flour tortilla, a crunchy fried corn tostada, and a creamy sauce—creates a contrast of textures rarely found in traditional tacos or burritos, making it a novelty handheld dish.
What are the most common mistakes to avoid when making a homemade Crunchwrap Supreme?
Common errors include over‑kneading the tortilla dough, under‑cooking the chicken, using a soggy tostada, and not sealing the edges tightly, which can cause the wrap to fall apart during the final toast.
Why does this Crunchwrap Supreme recipe use bacon fat in the tortilla dough instead of regular oil?
Bacon fat adds a smoky, rich flavor and creates a slightly flaky texture that mimics the fast‑food version’s distinctive bite, whereas plain oil would make the tortilla too soft and bland.
Can I make the Crunchwrap Supreme ahead of time and how should I store it?
Yes. Prepare the tortilla dough, roast the chicken, and make the spicy crema up to 24 hours ahead. Store each component separately in airtight containers in the refrigerator, then assemble and toast just before serving for optimal crispness.
What texture and appearance should I look for when the Crunchwrap Supreme is done cooking?
The outer flour tortilla should be golden‑brown with a light char, the interior should be hot and the cheese melted, and the sealed edges should be firm enough that the wrap holds its shape when lifted.
What does the YouTube channel Joshua Weissman specialize in?
The YouTube channel Joshua Weissman focuses on detailed, technique‑driven cooking tutorials that often recreate popular restaurant or fast‑food dishes from scratch, emphasizing flavor, quality ingredients, and home‑cook empowerment.
How does the YouTube channel Joshua Weissman's approach to Tex‑Mex cooking differ from other Tex‑Mex cooking channels?
Joshua Weissman combines meticulous, step‑by‑step instruction with a focus on homemade fundamentals—like making his own tortillas and using rendered bacon fat—whereas many other Tex‑Mex channels rely more on shortcuts or pre‑made components.
Last updated: August 31, 2026
