Copycat Taco Bell™ Crunchwrap Supreme™

Copycat Taco Bell™ Crunchwrap Supreme™

Got a Taco Bell™ Crunchwrap Supreme™ craving you can’t shake? No need to go out. You can make a delicious copycat crunchwrap in the comfort of your own kitchen, and it’s easy to do! The copycat Crunchwrap Supreme™ uses Old El Paso™ Restaurant Style Grande Flour Tortillas and beef seasoned with Old El Paso™ Original Taco Seasoning Mix. Skip the drive-thru, and enjoy your homemade Taco Bell™ Crunchwrap Supreme™ anytime you want.
  • 35 Minutes Prep
    35 Minutes Total
  • 4 Servings

Ingredient List

  • 1 lb lean (at least 80%) ground beef
  • 1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2/3 cup water
  • 5 Old El Paso™ Restaurant Style Grande Flour Tortillas, (12 inch)
  • 4 Old El Paso™ Crunchy Taco Shells, heated as directed on package (from 12-count package)
  • 1/2 cup Old El Paso™ Creamy Queso Sauce (from 9-oz bottle)
  • 1/2 cup Old El Paso™ Crema Mexicana (from 14-oz container)
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped fresh tomatoes
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Recipe Continues Below

Preparation

  1. In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, breaking up and stirring, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  2. Place 4 tortillas on large work surface. Place 1/2 cup hot meat mixture in center of each tortilla.
  3. Break crunchy taco shells in half, and place one on top of each tortilla, with straight sides in the middle, forming a circle on top of the meat. Top each taco shell with 2 tablespoons creamy queso sauce, 2 tablespoons sour cream, 1/4 cup lettuce and 2 tablespoons tomatoes.
  4. Cut remaining flour tortilla into 4 equal wedges. Place wedge in center of each crunchwrap to cover fillings. Fold top of bottom tortilla up and over filling toward center. Continue folding the rest of the tortilla, making pleats in tortilla while working around (making 7 or 8 pleats). Flip crunchwrap over, to maintain fold, and repeat with remaining tortillas.
  5. Heat 12-inch nonstick skillet over medium-high heat. Place crunchwrap, folded-side down, in skillet; cook 1 to 2 minutes or until browned. Carefully turn crunchwrap over; cook 1 to 2 minutes or until browned. Transfer to serving plate. Repeat with remaining crunchwraps. Serve immediately.

Expert Tips

  • Make sure to heat the taco shells before you put them in the wrap. That’s how you get the best crunch.
  • Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp filling for your copycat Crunchwrap Supreme™.
  • We use chopped fresh tomatoes in the filling, but you can substitute fresh pico de gallo if you’d like to add a little extra heat in this copycat crunchwrap.
  • Now that you know how to make Taco Bell™ Crunchwrap Supreme™ right at home, try another copycat recipe with our Copycat Taco Bell™ Quesarito. It mimics the original so you can make and enjoy as many as you want

Nutrition

1 Wrap Calories 780 (Calories from Fat 330); Total Fat 37g (Saturated Fat 16g, Trans Fat 0.5g); Cholesterol 85mg; Sodium 1670mg; Total Carbohydrate 82g (Dietary Fiber 4g, Sugars 4g); Protein 30g
% Daily Value: Vitamin A 6%; Vitamin C 2%; Calcium 15%; Iron 40%;
Exchanges: 2 1/2 Starch, 3 Other Carbohydrate, 1/2 Vegetable, 3 Medium-Fat Meat, 4 Fat
Carbohydrate Choices: 5.5

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