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The Healthier Homemade Crunchwrap Supreme…taking everyone’s favorite fast food and making it healthier…and at home too. Plus all the fixings. Because loaded crunchwraps are just better. Ground meat (chicken or beef) seasoned with a homemade taco seasoning mix, layered up with cheese, peppers, crispy baked tostadas, and more! Cook these up in the skillet until they’re crispy on the outside, but warm and cheesy inside. Serve each Crunchwrap with a mix of your favorite taco toppings. They come together in minutes and are so delicious…the perfect weeknight dinner. And honestly? A whole lot better than the fast-food version.
I would never have thought I would be typing these words, but today’s recipe is inspired by Taco Bell! Well, Taco Bell and every other brother and cousin in my life. My family has been begging me to recreate the Crunchwrap for well over a year. And after some serious convincing over Christmas, I caved in.
I know, I know. Everyone loves the Crunchwrap. it’s such a thing, but honestly? I’ve never had one. I was that very, very strange child that really didn’t care for fast food…other than Dairy Queen that is, which I of course loved. I was a Reese’s Peanut Butter Cup or Cookie Dough Blizzard kind of girl. How about you? I’ve been told that I really missed out on the cookies n’ Cream Blizzard…
Anyway, I wasn’t much into fast food, but thankfully I have brothers and cousins. A few of whom, have really expressed the need for me to create this recipe. So here we are. And you know something? I’ve got to say, this homemade version is pretty darn good. I guess I can’t say it tastes just like the Taco Bell original, but it passed the test of every last family member, and they always tell it like it is.
The final word? Better than the original.
All the details on making a healthier crunchwrap…
I had to do a bit of research on these, but after making well over three dozen Crunchwraps, I kind of developed my own method.
First though, the recipe. I wanted these to be similar to a Crunch, but with more flavor, more color, and less grease. I also wanted a bit more crunch in the center.
For the taco meat, I used my chipotle chicken taco seasoning mix because it’s always everyone’s favorite. You can make these using ground beef or chicken, I’ve done it both ways now and both are equally delicious.
Once the meat is made, the rest is really just assembling.
The “Doritos” Seasoned Tostada
Well, actually, you need to make the tostadas! They are the crunchy, cheesy middle layer, and trust me, you need them. I oven-baked mine to keep them a bit healthier, then seasoned them up two ways. First with plenty of lime zest and flaky sea salt.
And second, with a simple “Doritos” seasoning blend, which is a simple as mixing garlic powder, onion powder, paprika, cumin, and chili powder with salt. It. Is. DELICIOUS when sprinkled on the warm tostada. And only just a little bit addicting…
The layers are as follows…
Large Burrito Size Tortillas…I love to use Siete Foods Grain Free Burrito Size Tortillas, which I usually just order online or pick up at Whole Foods. Not only are these healthier, but I actually prefer the taste and texture over a regular flour tortilla.
Taco Meat…but homemade, of course.
Nacho Cheese Sauce…instead of a heavy cheese sauce, I use a mix of Mexican cheeses and poblano peppers. So. Delicious.
Extra Crunchy Tostadas…but oven-baked and very well seasoned.
Sour Cream…I swapped in Greek yogurt, but if you love sour cream, go for the sour cream!
Lettuce and Tomatoes…go heavy on these. They add crunch and keep things a little more balanced.
Small Taco Size Tortillas…again, I love to use these smaller Grain Free Tortillas. But whole wheat tortillas are another great option!
Now we can assemble
Here is what I will say, these take a second to assemble because of the multiple l layers, tacking, and then some folding at the end. BUT trust me, the extra effort is going to be worth it in the end.
I took as many photos of the stacking and wrapping as I could to help give you some visuals, but basically, you’re just layering everything up, then enclosing it all in one giant tortilla. Your first Crunchwrap will be the trickiest to assemble, but by the second, you’ll have it all figured out. And really, it’s pretty easy!
You can add in any additional sauces or more cheese, or keep it classic. I want heavy on the cilantro and lettuce and the cheese and peppers too!
Cook the Crucnhwraps in a skillet with a bit of olive oil, then serve them up with your favorite toppings. I ad avocado mashed up with lime and sea salt, plus hot sauce. My brothers do extra sour cream, hot sauce, and a little dip in some salsa too.
The Key? Serving these hot off the skillet so the tortillas are crispy and the cheese inside is warm and melty.
SO. GOOD. Better than the original because you can taste the flavor and not just lots of grease!
If you’re looking for a fun family dinner, try these! Not only are they delicious, but you can make a night out of it and get everyone in the kitchen to help assemble the CrunshWraps. They’ll be able to customize them to their liking too!
And for the adults, maybe add a nice margarita tas well. My current favorite is the very wintery frosted mistletoe margarita, but this spicy cucumber margarita is another great option! So you see? The perfect January Wednesday night at home. Homemade Crunchwraps and a margarita in hand. Hard to beat that.
Looking for fun takeout favorites recipes? Here are my favorites:
Instant Pot Pesto Zuppa Toscana
30 Minute Spicy Indian Butter Chicken
Better Than Takeout Dan Dan Noodles
Lastly, if you make this Healthier Homemade Crunchwrap Supreme, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Healthier Homemade Crunchwrap Supreme
Servings: 6
Calories Per Serving: 675 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Taco Meat
- 2 tablespoons extra virgin olive oil
- 1 pound ground chicken, beef, or turkey
- 1 yellow onion, chopped
- 2-3 teaspoons chipotle chili powder use to your taste
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon crushed red pepper use to your taste
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt
For Assembling
- 6 corn tortillas
- extra virgin olive oil, for drizzling
- 1/2 cups shredded sharp cheddar cheese
- 1/2 cup cubed Monterey Jack cheese
- 1 poblano or jalapeño pepper, seeded and finely chopped
- 6 large (burrito size) whole wheat or gluten-free tortillas
- 6 mini taco size whole wheat or gluten free tortillas
- 1/4 cup plain Greek yogurt
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, chopped
- fresh cilantro, limes, avocado, and hot sauce, for serving
Instructions
- 1. Preheat the oven to 400° F.2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat.3. Meanwhile, make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with sea salt and lime zest or the "Doritos" seasoning blend (recipe in notes) for extra flavor. 4. To assemble, warm a large tortilla for 20 seconds in the microwave, then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of cheddar, a few cubes of Monterey Jack, and a sprinkle of peppers. Add 1 tostada on top, spread with yogurt, hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal (see above photos). Repeat with the remaining wraps. 5. Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with any amount of desired toppings, avocado, hot sauce, yogurt, cilantro, salsa, whatever you love!
Notes
Doritos Seasoning: In a small bowl, mix 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1 teaspoon kosher salt. Add cayenne pepper for even more kick. Sprinkle over the warm tostadas.
Tortillas: I love to use Siete Foods Grain Free Burrito Size Tortillas and their smaller Grain Free Tortillas. You can get these at Whole Foods or order online. I also love the Whole Foods Brand whole wheat tortillas.
This was sooo yummy! Loved the crunch — totally going to make this again. A really fun weekend dinner 🙂
Hey there,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
Oh my these are the real deal! Have to admit I used regular flour tortillas bc YOLO. Fun to make and a special snow day treat. Thank you!!
Hey Cass,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
These were SO good!!! And actually really fun to make! I accidentally bought flour little tortillas instead of corn but it still tasted great!
Hi Jamie,
I really appreciate you giving the recipe a try, so glad to hear that it was enjoyed! Have a great week! xxT
I bought the grain free burrito tortillas you recommended but they started to fall apart as I was assembling. Super bummed out. I think next time I will use just full on flour burrito tortillas that will be much sturdier and able to hold the contents better. Other than that, these turned out delicious!
Hi Olivia,
So sorry to hear this! Did you warm them first and coat in olive oil? I find that helps prevent them from breaking. Thanks for giving the recipe a try! xTieghan
I made these last night (divided recipe in half and I only made two). All ingredients were tasty (I used ground turkey), but assembling was a tad rough–I guess I didn’t buy a big enough burrito to wrap it all! Even with water, I couldn’t get the burrito to ‘seal’ the edges to hold together to cook–but was still tasty!! Thanks for the great recipe—will make again, but may modify it to be like your nachos recipe that just came out today….!
Hi Connie,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
Hi there! My husband saw Taco Bell’s TV ad for Crunchwrap Supreme and was intrigued, but I didn’t want all the preservatives, so I was elated when I saw your recipe! We had some leftover carnitas, so I added all the seasonings as per your recipe to the shredded pork and, oh my goodness, the meat was so flavorful. I also used street taco size corn tortillas so I could use medium size “uncooked” flour tortillas. I half cooked the raw flour tortillas and then folded them around all the ingredients, as described. They turned out fantastically!!!!! Thank you for all the many recipes? we have enjoyed.
Hi Ana,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Would it work to cook these in a panini press?
Hi Melanie,
Yes, I think that would work well for you. I hope you love this recipe, please let me know if you give it a try! xTieghan
My grandaughter Megan made these for my Monday night groupie supper..they were the bomb..so good..I will be 79 in March so a big treat for me..she promised to make them again for my birthday.
The tostados made the difference..
Thanks for the recipe.
Cheers!
Marilyn
Hey Marilyn,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Kept hesitating to try this recipe because it looked complicated, but decided to make for dinner tonight because they just looked so good. Well, the recipe was fairly easy and delicious!! My husband devoured them and he is a picky eater. Made extra, cut them in half, vacuum sealed them, put in the freezer and will heat them up in our air fryer for a quick meal. Thanks for the recipe!
Hey Kathie,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
Made these last night and they were so happily devoured by everyone. Loved that I could omit tomatoes or cilantro for the pickier eaters and keep them loaded for the rest of us. Will be repeated often in this household!
Hi Kari,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! xxT
My boyfriend is obsessed with taco bell and after I made these he was blown away. He prefers your version over TBell’s! Are these freezeable? Would you just assemble and cook then freeze? Or assemble then freeze then thaw then cook on the stove?
Hey Caitlin,
Awesome! I am so glad to hear that this recipe was enjoyed, thank you for making it! I would assemble, freeze, and then thaw and cook. xxT
Can’t wait to try these, they look amazing!!
Question- why is there a third tortilla? Almost seems that the big burrito tortilla and the tostada might be plenty (with all the fillings of course). Can I skip the mini tortilla? Is it just to stay true to the original crunch wrap or is there a structural reason? Thank you!
You put the third tortilla on when wrapping it up, so there’s not a hole. I skipped it and mine turned out really good, but there was a hole. The burrito tortilla isn’t quite big enough 🙂
Thanks so much!
Hey Emily,
The third tortilla helps to keep everything together:) It might be a little messy if you skip it. xTieghan
Thank you Tieghan!
Hey, yes also wondering when to freeze in this process! Thanks!
Hey Reb,
I would freeze after assembling them. I hope you love this recipe, please let me know if you give it a try! xTieghan
These were AMAZING! I made them exactly as written using the full amount of chipotle. Next time I’ll use a little less as it was a little spicy for my kids but they still enjoyed it!
Hey Laura,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This recipe was fantastic and so authentic to the actual Taco Bell Crunchwrap 🙂 I used ground Turkey and also “cheated” with a gluten free cheese nacho chip vs tostada since it was already seasoned similar to a Dorito. Worked great! Thanks for a great recipe!
Hey Angela,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
I’ve never had a crunch wrap supreme but I enjoyed these! I used ground turkey and added shredded zucchini. I cooked the liquid off from the shredded zucchini. I also found tostadas at the grocery so bought those to save time. I used a power greens lettuce mix and left the yogurt off for the side with guac instead of putting it in the wrap, but the corn tortilla ended up mushy inside the wrap, although the flavor was still there! I also left the smaller soft tortilla out because the larger tortilla was plenty big enough to wrap around the tostada with the filling. It was a gooey and delicious circle shaped burrito! My family and I loved it! Thanks for the idea!
Hey Marisa,
Happy Friday! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan