Homemade Taco Bell Crunchwrap Supreme

Homemade Taco Bell Crunchwrap Supreme
Staff Writer

Patricia Stagich

While widely obsessed about and craved, the Taco Bell Crunchwrap Supreme is not an anomaly when it comes to the home kitchen. Follow this carefully crafted recipe to enjoy the fast-food sensation any time you’d like, in the comfort of your own home. 


Special thanks to Patti Stagich of Comfy Cuisine for helping us develop and test this recipe. 


For the taco sauce

Combine all of the spices together in a resealable container and set aside. In a food processor fitted with a steel blade, purée the tomatoes until smooth. Add to a small saucepan and add 1 tablespoon salt (or more to taste) to the tomatoes. Simmer until sauce is thickened, about 30 minutes. Reserve the leftover spice blend for later use. 

For the nacho cheese sauce

In a medium-sized saucepan, melt the butter over medium-high heat. Whisk in the cornstarch and cook for 1 minute, and then slowly whisk in the milk. If the sauce is too thick, add a little more milk. Simmer until thickened, about 2 minutes, and then add the cream cheese, Cheddar cheese, hot sauce, and seasonings. Keep warm until ready to use. 

For the Crunchwrap Supreme

Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with the spoon. Remove the par-cooked meat from the skillet and add to a food processor. Pulse once or twice until the meat is a finely ground consistency. Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch. Cook for 2 minutes, stirring to evenly distribute the spices, and then add the water. Simmer for 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful. 

To assemble the Crunchwrap Supreme, place 1 flour tortilla out on a work station. Add a spoonful of the meat mixture to the center and top with a similar size spoonful of nacho cheese. The amount you add is up to your personal preference, but make sure to evenly distribute the meat and cheese sauce between all 6 tortillas. Top the meat and cheese mixture with a tostada, and then place 1 tablespoon of sour cream on top. Add a sprinkle of the marinated tomatoes and shredded lettuce on top and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.

Heat another medium skillet over high heat and grease it with some cooking spray. Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until it gets a nice golden brown crust. Serve with a side of taco sauce. 


Calories per serving:

500 kcal

Daily value:



  • Carbohydrate, by difference 26 g
  • Protein 34 g
  • Total lipid (fat) 31 g
  • Vitamin A, IU 9276 IU
  • Vitamin A, RAE 644 µg
  • Vitamin B-12 3 µg
  • Vitamin B-6 1 mg
  • Vitamin C, total ascorbic acid 6 mg
  • Vitamin D 22 IU
  • Vitamin E (alpha-tocopherol) 5 mg
  • Vitamin K (phylloquinone) 113 µg
  • Ash 6 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 494 mg
  • Carotene, alpha 137 µg
  • Carotene, beta 4841 µg
  • Cholesterol 113 mg
  • Choline, total 51 mg
  • Cryptoxanthin, beta 425 µg
  • Cyanidin 2 mg
  • Fatty acids, total monounsaturated 12 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 13 g
  • Fiber, total dietary 6 g
  • Fluoride, F 2 µg
  • Folate, DFE 61 µg
  • Folate, food 43 µg
  • Folate, total 53 µg
  • Folic acid 11 µg
  • Fructose 1 g
  • Glutamic acid 1 g
  • Iron, Fe 11 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 1839 µg
  • Luteolin 1 mg
  • Lycopene 7 µg
  • Magnesium, Mg 104 mg
  • Manganese, Mn 1 mg
  • Niacin 6 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 812 mg
  • Phytosterols 18 mg
  • Potassium, K 990 mg
  • Quercetin 5 mg
  • Retinol 217 µg
  • Riboflavin 1 mg
  • Selenium, Se 27 µg
  • Sodium, Na 962 mg
  • Starch 3 g
  • Sugars, total 7 g
  • Tocopherol, gamma 1 mg
  • Vitamin D (D2 + D3) 1 µg
  • Water 210 g
  • Zinc, Zn 7 mg
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