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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.
These were perfection! We used the carb balance whole wheat tortillas and they turned out perfect. The Doritos seasoning was spot on ❤️
Hi Lisa,
Fantastic! Thanks for your comment and trying the recipe:) I am so glad it was enjoyed! xxT
Yum! This was a great recipe. We made them on a Friday night and had them with margaritas. I really liked the homemade dorito seasoning! Some changes I made: I used sour cream instead of greek yogurt and adobo sauce instead of hot sauce. I had some diced jalapenos in my freezer from last year’s garden and those were a nice addition. Oh, and instead of baking the corn tortillas, I used store bought tostadas. Will make this again!
Hey Amy,
Happy Mother’s Day! Thanks so much for trying this recipe, I am glad to hear that it was enjoyed! ?xxT
$55 for six tortillas?!!! Too rich for my budget!
Hi Melissa,
You will notice that is for 6 PACKS of tortillas, not just 6 individual tortillas:) Have a great day! xTieghan
These were yummy! I used 2 tap of chipotle chili powder and will probably decrease it by 1/2 tsp, just a bit too spicy for me.
Hey Kristi,
Perfect!! Thanks so much for giving this recipe a go, I am thrilled to hear that it was a winner! Have the best week!? xT
These were AMAZING. That doritos seasoning is such a game changer! 100% better than the original.
Hey Ellie,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
These are literally the best. We have made them 4 times already. I tell everyone about them!
Hey Mara,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it!! Have the best week:) xTieghan
These crunchwraps were delicious. I LOVE the Taco Bell version and was very happy you decided to bring us a healthier version.
Hey Courtney,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
This was pretty good and fairly simple to make. I followed the recipe as written and I have no complaints.
Hi Brittany,
Awesome!! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed!! xx
Ummm okay these are so damn good. I’ve been wanting to make these for so long and I’m so glad I finally did. Much easier than I thought and not much more work than normal taco/burrito night. So worth it to bake your tostadas instead of store bought. Plus that Doritos seasoning is *chefs kiss*. Also, for anyone who doesn’t mind regular tortillas, the brand Guerrero has a grande burrito size that wraps perfectly around the tostada. So no need for that extra tortilla! Yummmmm!
Hi Jenn,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
I am 16 weeks pregnant, and I have made these once a week for the past 3 weeks! Definitely a favorite of my family/soon to come baby!
Hey Amelia,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
These are so yummy!!! Great flavor. I only removed one star because the tostados didnt stay as crunchy once assembled and cooked. The inside ingredients inside and warmth made them lose some crunch. Would love a tip from anyone on how to keep it crunchy on the inside. Definitely will be makimg these again regardless!
Hey Rachel,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks sos much for making it! You can bake them a touch longer next time:) xTieghan
Holy Cow!!! These are amazing!! It was just me and my hubs at dinner Saturday so wrapped leftovers up in parchment and put this in a zip lock to cook as additional appetizers for Super Bowl Sunday. I let them come to room temperature for about 15 before cooking on the skillet again and they were even better! PERFECTION!!! Appreciate you, your authenticity, your amazing recipes and most importantly, the videos you share of Oslo that make me smile every time you post!! Thank you! ❤️❤️❤️
Hey Jenni,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
this looks delicious, but the calorie information seems WAY off. The grain free burrito is already 190 calories. there’s no way with 2 additional tortillas, meat and cheese that this is a 412 calorie meal. maybe a serving is half a crispy crunch?
Hey Maria,
So sorry, this is what our calorie counter estimated, if you use something else that’s great:) I hope you love the recipe!! xTieghan
Great recipe and technique! We have made these a few times AND used the same
Technique for leftovers from other recipes.
Hey Julie,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Hi! Love this! Only one question – how did you get the cheese to melt? We’re struggling to get it gooey and great!
Hey Katie,
Thanks for giving the recipe a try, the cheese should easily melt while these are cooking. What kind of cheese are you using? xTieghan