Tacobell Crunchwrap Supreme

There’s something so satisfying about Taco Bell’s Crunchwrap Supreme: crispy on the outside, soft and melty inside, with that signature crunch. I don’t get to have it all too often as it’s hard to find branches that serve halal versions SO I have come up with the recipe for you all to use at home! The good news is that it’s easier than you’d think. With just a few ingredients and a little folding technique, you can make a homemade version that’s fresh, filling, and even better than the original.

Ingredients (makes 2 wraps)

• 300g beef mince
• 1 teaspoon of Salt
• 1 teaspoon of Black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Chilli powder (to taste)
• 1 tbsp tomato purée
• 2 tablespoons of water
• 2 large (12-inch) flour tortillas
• 4 small (6-inch) flour tortillas or cut-outs from large ones
• 3 slices American style cheese (for nacho sauce) or use jarred sauce
• Sour cream
• Shredded lettuce
• Diced tomatoes
• Grated cheddar or Mexican cheese (optional)
• A little oil, for shallow frying

Step 1: Cook the beef mince

1. Add a little oil to a large frying pan and preheat it on medium heat for 2 minutes.
2. Add the beef mince and flatten it with the back of a spoon into an even layer. Let it cook undisturbed for a few minutes so it forms a golden crust.
3. Break it up with a spoon, then season with salt, pepper, paprika, cumin, and chilli powder. Stir and fry for another 3 minutes.
4. Add the tomato purée and water. Cook for 6–7 more minutes, stirring occasionally. Set aside.

Step 2: Make the nacho cheese sauce

1. For a quick cheese sauce, melt 3 slices of American-style cheese with a splash of milk in the microwave or on the hob until smooth.
2. You can also use jarred nacho cheese or make a proper cheese béchamel if you prefer — but this quick version works well and saves time.

Step 3: Prepare the crispy tortilla

1. Shallow-fry a small soft tortilla in a little oil until crisp and golden on both sides
2. Drain on kitchen towel and let cool slightly before assembling.

Step 4: Get the rest of the fillings ready

• Sour cream
• Shredded lettuce
• Diced tomatoes
• Grated cheddar or Spicy Mexican cheese (optional)
• Small soft tortillas or a larger taco shell cut into a small one

Step 5: Assemble the Crunchwrap

Lay one large tortilla on a clean surface. In the centre, layer the ingredients in this order:

1. Nacho cheese sauce
2. Seasoned beef mince
3. Crispy tortilla or chips
4. Sour cream
5. Lettuce
6. Tomatoes
7. Grated cheddar (optional)

Place the small tortilla (or a trimmed circle from a larger one) on top of the filling, as seen in the video tutorial This helps hold everything together when folded.

Now fold the large tortilla inwards, section by section, pressing each fold down firmly before moving to the next, until the filling is completely enclosed in a sealed shape — usually a rough hexagon.

Step 6: Toast the Crunchwrap

1. Place your clean frying pan back on medium heat (no oil needed). Carefully place the Crunchwrap seam-side down in the pan.
2. Cook for 2–3 minutes until the bottom is golden and sealed. Flip and toast the other side for another 2 minutes.
3. Once both sides are nicely golden and the wrap feels firm, it’s ready!
4. Enjoy my take on the Taco Bell Crunchwrap Supreme!

Tips

• Warm your tortillas slightly in the microwave before assembling, they’ll fold more easily without tearing
• For the crispy taco either shallow fry a soft tortilla shell OR either break up a hard shell taco or use some doritos, both work very well!
• Don’t overfill the wrap, or it’ll be hard to close
• For a vegetarian option, use seasoned beans, plant-based mince, or grilled veggies
• Store extras in the fridge and reheat in a pan or air fryer for best texture
• Try different variations: BBQ chicken, spicy beans, or even breakfast fillings

Tacobell Crunchwrap Supreme

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Course: Dinner, Lunch

Cuisine: Mexican

Keyword: crunchwrap, tacobell

Servings: 2 people

Ingredients

• 300 g beef mince
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• A pinch of chilli powder
• 1 tablespoon tomato purée
• 2 tablespoons water
• 2 large 12-inch flour tortillas
• 4 small 6-inch flour tortillas or cut-outs from large ones
• 3 slices American-style cheese for nacho sauce or use jarred sauce
• Sour cream
• Shredded lettuce
• Diced tomatoes
• Grated cheddar or spicy Mexican cheese optional
• A little oil for shallow frying

Instructions

Step 1: Cook the beef mince

• Add a little oil to a large frying pan and preheat it on medium heat for 2 minutes.
• Add the beef mince and flatten it with the back of a spoon into an even layer. Let it cook undisturbed for a few minutes so it forms a golden crust.
• Break it up with a spoon, then season with salt, pepper, paprika, cumin, and chilli powder. Stir and fry for another 3 minutes.
• Add the tomato purée and water. Cook for 6–7 more minutes, stirring occasionally. Set aside.

Step 2: Make the nacho cheese sauce

• For a quick cheese sauce, melt 3 slices of American-style cheese with a splash of milk in the microwave or on the hob until smooth.
• You can also use jarred nacho cheese or make a proper cheese béchamel if you prefer — but this quick version works well and saves time.

Step 3: Prepare the crispy tortilla

• Shallow-fry two small soft tortilla in a little oil until crisp and golden on both sides
• Drain on kitchen towel and let cool slightly before assembling.

Step 4: Get the rest of your fillings ready

• Sour cream
• Shredded lettuce
• Diced tomatoes
• Grated cheddar or Spicy Mexican cheese (optional)
• Small soft tortillas or a larger taco shell cut into a small one

Step 5: Assemble the Crunchwrap

• Lay one large tortilla on a clean surface. In the centre, layer the ingredients in this order:
• Nacho cheese sauce
• Seasoned beef mince
• Crispy tortilla
• Sour cream
• Lettuce
• Tomatoes
• Grated cheddar (optional)
• Place the small tortilla (or a trimmed circle from a larger one) on top of the filling, as seen in the video tutorial This helps hold everything together when folded.
• Now fold the large tortilla inwards, section by section, pressing each fold down firmly before moving to the next, until the filling is completely enclosed in a sealed shape — usually a rough hexagon.

Step 6: Toast the Crunchwrap

• Place your clean frying pan back on medium heat (no oil needed). Carefully place the Crunchwrap seam-side down in the pan.
• Cook for 2–3 minutes until the bottom is golden and sealed. Flip and toast the other side for another 2 minutes.
• Once both sides are nicely golden and the wrap feels firm, it’s ready. If the inside has cooled, you can microwave it for 10–15 seconds before serving.

If you like the look of this recipe then then check out the ones below for some more amazing inspiration!

• Chicken Tikka skewers
• Chicken Birria Tacos
• Chicken Kebabs