Homemade Crunch Wrap Supreme

Loaded Taco-Stuffed Cheesy Pockets

Make a homemade version of the Taco Bell Crunchwrap Supreme at home in just 30 minutes! This easy recipe has crispy tortillas, seasoned beef, lettuce, tomato, cheese, and a creamy lime-hot sauce. Way better than the fast food version!


  • 2 large (12-inch) corn tortillas
  • 1⁄2 lb ground beef (85/15 lean)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1⁄4 tsp cayenne pepper
  • 1 tsp salt
  • 1 tbsp tomato paste
  • 1 tbsp beef broth
  • 1⁄2 cup shredded iceberg lettuce
  • 1⁄2 cup shredded cheddar cheese
  • 1⁄4 cup sour cream
  • 2 tbsp lime juice
  • 1-2 tbsp hot sauce (like Cholula)
  • 1⁄4 cup diced tomato
  • 2 tbsp pickled red onions (see instructions below)

For Pickled Onions:

  • 1⁄2 large red onion, thinly sliced
  • 1⁄2 cup white vinegar
  • 1⁄2 cup water
  • 1 tsp salt


  1. Make the pickled onions: In a small saucepan, combine the vinegar, water and salt. Bring to a boil over high heat. Add the sliced onions and remove from heat. Let sit for at least 10 minutes.
  2. Prepare the ground beef: In a skillet over medium-high heat, add the ground beef. Season with garlic powder, onion powder, cumin, paprika, cayenne and salt. Use a potato masher to break up the meat into small crumbles as it cooks, until no longer pink, about 5-7 minutes.
  3. Add the tomato paste and beef broth to the skillet. Cook for 2 more minutes until any liquid has evaporated. Remove from heat and set aside.
  4. Warm the tortillas: Place 2 large corn tortillas on a baking sheet and lightly spray with oil. Broil for 2-3 minutes until lightly browned and crispy. Remove and set aside.
  5. Assemble the crunchwrap: On one tortilla, layer half the beef, lettuce, tomato, cheese, pickled onions and sour cream.
  6. In a small bowl, stir together the lime juice and hot sauce. Spread over the second tortilla.
  7. Place the second tortilla on top and press gently to seal. Carefully flip over so the toasted side is facing up.
  8. Lightly brush the top tortilla with oil and place under the broiler for 1-2 minutes until crispy and browned in spots.
  9. Slice in half or quarters and serve immediately. Enjoy!

Tips for Making Homemade Crunchwraps:

  • Use fresh, soft corn tortillas instead of hard taco shells for folding. Look for large 10-12 inch tortillas.
  • Make sure to toast the tortillas before assembling to add crunch. You can broil, grill or pan fry them.
  • Dry the lettuce before adding for maximum crunch. Pat it thoroughly with paper towels after rinsing/chopping.
  • Use a potato masher to get the crumbly, pebbly texture of the Taco Bell beef. Keep breaking it up as it cooks.
  • The lime-hot sauce crema adds moisture and a tangy kick. Adjust the hot sauce to your desired spice level.
  • Don’t overstuff the crunchwrap or it won’t seal properly. Use just enough filling per layer.
  • Press gently but firmly when sealing to help the edges stick together. The cheese will also act as a glue.
  • Get an even crisp on both sides by finishing under the broiler. Watch it closely to avoid burning.
  • Customize the fillings to your preferences. Consider adding rice, beans, guacamole, nacho cheese or jalapeños.
  • Slice into quarters for easy eating. The crispness provides a satisfying crunch with each bite.


Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page