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. 

6
Servings
742
Calories Per Serving
Deliver Ingredients

Notes

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

Ingredients

For the taco sauce

  • 2 Tablespoons chili powder
  • 2 Tablespoons cumin
  • 1 1/2 Tablespoon salt
  • 1 Tablespoon black pepper
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon garlic powder
  • 1 Teaspoon oregano
  • 2 Teaspoons paprika
  • One 28-ounce can whole tomatoes

For the nacho cheese sauce

  • 1 1/2 Tablespoon butter
  • 1 Tablespoon cornstarch
  • 1/2 Cup milk, plus more if needed
  • 2 Tablespoons cream cheese
  • 1 1/2 Cup grated Cheddar cheese
  • 1/2 Teaspoon hot sauce
  • 1 Teaspoon seasoning from taco sauce

For the Crunchwrap Supreme

  • 1 Pound ground beef
  • 1 Tablespoon onion flakes
  • 1 Teaspoon beef bouillion
  • 1 Teaspoon garlic powder
  • 1 Tablespoon cornstarch
  • 1 Teaspoon cumin
  • 1 Teaspoon paprika
  • 1 Teaspoon chili powder
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon cayenne
  • 1/4 Teaspoon sugar
  • 3/4 Cups water
  • 6 10-inch flour tortillas, warmed
  • 6 tostadas
  • 1 Cup sour cream
  • 2 tomatoes, chopped, tossed with 1/4 cup of the taco sauce
  • 2 Cups shredded lettuce
  • Cooking spray, for frying

Directions

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. 

Nutritional Facts

Total Fat
32g
46%
Sugar
21g
23%
Saturated Fat
13g
54%
Cholesterol
113mg
38%
Carbohydrate, by difference
83g
64%
Protein
38g
83%
Vitamin A, RAE
381µg
54%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
20µg
22%
Calcium, Ca
491mg
49%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
2µg
0%
Folate, total
144µg
36%
Iron, Fe
29mg
100%
Magnesium, Mg
152mg
48%
Manganese, Mn
1mg
56%
Niacin
11mg
79%
Pantothenic acid
2mg
40%
Phosphorus, P
952mg
100%
Riboflavin
1mg
91%
Selenium, Se
53µg
96%
Sodium, Na
1053mg
70%
Thiamin
1mg
91%
Water
146g
5%
Zinc, Zn
8mg
100%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.