Homemade Crunch Wrap Supreme

I have always prided myself on not eating fast food. I was never someone who really craved fast food food. Then I met my husband, and he introduced me to Taco Bell. I still try to avoid fast food but every so often we make a late night stop at the Taco Bell drive through, get couple of crunch wrap supremes and eat them in bed. I wanted to write a recipe that gives the same effect with a lot less guilt, not to mention wanting to know everything that is going into the wrap. If the chalupa is more your thing, try my recipe here!

Homemade Crunch Wrap Supreme

More About Crunch Wraps

This homemade crunchwraps recipe layers spicy ground beef, nacho cheese, Monterey Jack, cheddar, tomato, lettuce and sour cream. It is all topped off with a crispy corn tortilla then pressed in a pan until the outside is toasted to golden brown perfection.

This combination is everything you want a Taco Bell’s crunch wrap to be with fresh ingredients piled together. While the OG fast food version includes sour cream in the crunch wrap, in my recipe it’s optional. I prefer to serve it on the side along with a little guacamole – as you would a quesadilla.

What’s in a Crunch Wrap Supreme:

• Spicy ground beef
• Nacho cheese sauce
• Tostada shell
• Sour cream
• Lettuce
• Tomato
• Cheese

Key Ingredients in This Recipe

• Beef – I use a blend of 85% lean/ 15% fat ground beef. The fat adds flavor to the tacos which I season with my own spice blend. The blend of fat also helps to keep the meat moist. In a simple recipe like this – the quality of the meat is important. 
• Spices – While pre-blended taco seasoning can be used, I prefer to make my own. This way I can control the amount of salt and/or sugar that go into it. I season the beef with a blend of chili powder, paprika, salt, cumin, coriander and cayenne.
• Tomatoes – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this recipe since, as they cook, they won’t release as much water and make the crunch wrap soggy. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months. 
• Mornay – Mornay sauce is a Béchamel sauce with cheese added. The nacho cheese sauce used in this recipe is actually a Mornay. It starts with a roux base – butter with flour whisked in then milk is simmered until it’s thickened and shredded Cheddar cheese and pepper Jack cheese is mixed in.
• Tortillas – Three separate tortillas are used in this recipe. A large flour tortilla is wrapped around a small flour tortilla layer as well as a crispy fried corn tortilla – a tostada shell. You can either buy pre-made tostada shells or use my recipe and make your own here.

How to Make a Crunch Wrap Supreme

For the spicy ground beef:

1. Mix the seasoning. Mix together the chili powder, paprika, salt, cumin, coriander and cayenne in a small bowl and set aside.
2. Cook the beef. Pat the beef dry with paper towels. Heat a large cast iron skillet over medium heat, add the oil and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes.
3. Stir in the spices. Add the seasoning mixture as well as 1/3 cup water. Stir to combine and remove from heat.

For the nacho cheese sauce:

1. Make the bechamel. Heat a medium saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and cook, stirring constantly until the mixture is a pale brown, about 30 seconds. Whisk in the milk and bring to a simmer, whisking occasionally until the mixture thickens, about 10 minutes.
2. Add the cheese. Slowly stir in the Cheddar, pepper jack cheese and red pepper until completely melted.

To assemble the crunch wraps:

1. Heat a pan. Heat a large nonstick skillet over medium-low heat.
2. Add the ground beef to a large tortilla. Working one at a time, lay one of the large tortillas down on a clean, flat surface. Add about ½ cup of the ground beef into the center of the tortilla (keeping the meat into an area the size of the smaller tortillas) then top with about ¼ cup of the nacho cheese sauce.
3. Add next layers. Top with one of the tostada shells. Top with sour cream (if using), some of the lettuce, tomato, Cheddar and Monterey jack cheese. Add one of the smaller flour tortillas on top.
4. Fold the crunch wrap. To fold the crunch wrap, start by gathering the top edge up and over the center and the fillings. Continue to work your way around the tortilla continuing to fold, keeping everything as tight as possible.
5. Cook the crunch wrap and serve. Lightly grease the pan with some of the vegetable oil. Place the crunch wrap seam-side down in the pan. Use a cast iron press or a brick wrapped in aluminum foil to weight the crunch wrap down in the pan. Cook until the tortilla is golden brown, for 2 to 3 minutes. Flip and continue cooking until the other side is golden brown, about an additional 2 to 3 minutes. Serve immediately with hot sauce of choice.

Tips and Tricks for This Recipe

Additions

While you don’t want to overstuff the homemade crunchwrap supremes try these additions:

• Try adding some diced red onion inside the crunch wrap.
• A thin layer of refried beans or black beans on top of the crispy tostada shell add lots of flavor.
• Avocado slices add a creamy texture.

Swaps and Substitutions

• If you can’t find a tostada shell I recommend frying a small corn tortilla. You can also use a few flat tortilla chips in a pinch so you still get that crunchy texture. Cool ranch Doritos also work!
• While I prefer by homemade queso sauce, store bought makes an easy swap.
• The ground beef can easily be swapped for a leaner meat like ground turkey or chicken.

Other Recipes to Try

If you enjoy this homemade crunch wrap supreme recipe, I recommend checking out some of these:

• Crispy Ground Beef Tacos
• Chicken Flautas with Mushrooms and Roasted Corn
• Bacon Wrapped Hot Dogs aka Danger Dogs
• Carne Adobada Tri-Tip Tacos
• Cheesy Rice and Bean Bake with Chipotle Adobo Chicken
• Mushroom and Spinach Quesadillas

Homemade Crunch Wrap Supreme

Print Pin

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Serves 4 crunch wraps

US Customary – Metric

Ingredients:

For the spicy ground beef:

• 1 teaspoon chili powder
• ½ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cumin
• ¼ teaspoon coriander
• ¼ teaspoon cayenne
• 1 tablespoon vegetable oil
• 1 pound (85/15) ground beef

For the nacho cheese sauce:

• 2 tablespoon unsalted butter
• 3 tablespoons all-purpose flour
• 1½ cups whole milk
• ½ cup shredded sharp cheddar cheese
• ½ cup shredded pepper Jack
• ¼ teaspoon crushed red pepper

For assembly:

• 4 large flour tortillas
• 4 small corn tostada shells
• ½ cup sour cream (optional)
• 1 heart of romaine lettuce, shredded
• 2 medium Roma tomato, cored and diced
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey jack cheese
• 4 small flour tortillas
• 2 tablespoons vegetable oil

Instructions:

For the spicy ground beef:

• Mix together the chili powder, paprika, salt, cumin, coriander and cayenne in a small bowl and set aside.
• Pat the beef dry with paper towels. Heat a large cast iron skillet over medium heat, add the oil and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes.
• Add the seasoning mixture as well as 1/3 cup water. Stir to combine and remove from heat.

For the nacho cheese sauce:

• Heat a medium saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and cook, stirring constantly until the mixture is a pale brown, about 30 seconds. Whisk in the milk and bring to a simmer, whisking occasionally until the mixture thickens, about 10 minutes.
• Slowly stir in the Cheddar, pepper jack cheese and red pepper until completely melted.

For assembly:

• Heat a large nonstick skillet over medium-low heat.
• Working one at a time, lay one of the large tortillas down on a clean workspace. Add about ½ cup of the ground beef into the center of the tortilla (keeping the meat into an area the size of the smaller tortillas) then top with about ¼ cup of the nacho cheese sauce.
• Top with one of the tostada shells. Top with sour cream (if using), some of the lettuce, tomato, Cheddar and Monterey jack cheese. Add one of the smaller flour tortillas on top.
• To fold the crunch wrap, start by gathering the top edge up and over the center and the fillings. Continue to work your way around the tortilla continuing to fold, keeping everything as tight as possible.
• Lightly grease the pan with some of the vegetable oil. Place the crunch wrap seam-side down in the pan. Use a cast iron press or a brick wrapped in aluminum foil to weight the crunch wrap down in the pan.
• Cook until the tortilla is golden brown, for 2 to 3 minutes. Flip and continue cooking until the other side is golden brown, about an additional 2 to 3 minutes. Serve immediately with hot sauce of choice.

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