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Crispy Taco Bell Crunch Wrap Supreme Recipe Easy Homemade Guide

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A homemade version of the iconic Taco Bell Crunch Wrap Supreme featuring seasoned beef, crispy tostada shell, and layers of cheese, sour cream, lettuce, tomato, and olives, all folded in a soft tortilla and pan-fried to perfection.

Ingredients

Scale
  • 1 lb lean ground beef (85/15 preferred)
  • 1 packet taco seasoning mix (or homemade blend with chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne)
  • 2/3 cup water
  • 6 large flour tortillas (10-inch size)
  • 6 small tostada shells (store-bought or homemade)
  • 1 cup shredded cheddar cheese (or Mexican blend)
  • 1/2 cup sour cream
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato, diced
  • 1/4 cup sliced black olives (optional)
  • 2 tbsp vegetable oil or butter (for crisping the wrap)

Instructions

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and no longer pink (about 6-8 minutes). Drain excess fat if necessary.
  2. Sprinkle the taco seasoning mix over the beef. Pour in 2/3 cup water and stir well. Reduce heat to medium-low and let it simmer until the sauce thickens, about 5 minutes. Stir occasionally to keep it from sticking. Taste and adjust seasoning if needed.
  3. Lay out your large flour tortillas on a clean surface. Place one tostada shell in the center of each tortilla.
  4. Spoon about 1/3 cup of the seasoned beef onto the tostada shell. Add a generous sprinkle of shredded cheese (about 2 tbsp), followed by a dollop of sour cream (about 1 tbsp). Add shredded lettuce, diced tomatoes, and olives on top.
  5. Carefully fold the edges of the flour tortilla up and over the filling to meet in the center, creating pleats as you go to enclose all the filling neatly.
  6. Warm a clean skillet over medium heat and add 1 tbsp of oil or butter. Place the folded wrap seam side down in the skillet. Cook for about 2-3 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for another 2-3 minutes. Press lightly with a spatula to help it crisp evenly.
  7. Remove from the skillet, let it cool for a minute, then slice in half diagonally. Repeat with the rest.

Notes

Warm tortillas slightly in the microwave for 10 seconds to make folding easier. Use a sturdy spatula to flip carefully to avoid breakage. Do not overload with sour cream or tomatoes to keep the wrap from becoming soggy. Press lightly with a spatula or panini press for an even crisp. For gluten-free, use gluten-free tortillas and tostada shells. For dairy-free, substitute sour cream and cheese with coconut-based or dairy-free alternatives.

Nutrition

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