The Ultimate Homemade Mexican Crunch Wrap Supreme

Homemade Mexican Crunch Wrap Supreme Taco Bell but BETTER

By Sally ThompsonSeptember 6, 2025

Table of Contents

Recipe Introduction

Quick Hook

Ever craved that Mexican Crunch Wrap goodness from Taco Bell? Honestly, me too! This Crunchwrap Supreme recipe lets you make it at home.

It is packed with seasoned beef, gooey cheese and that satisfying crunch.

Brief Overview

The Mexican Wrap , or Crunchwrap Supreme as it's known, isn't ancient. It’s a modern Latin American Recipes classic. It's easy ish to make, taking around 45 minutes to prep and cook.

This recipe makes 2 glorious Crunch Wraps .

Main Benefits

One of the best things about this Homemade Mexican food is that you control the ingredients. These Crunchwraps are perfect for a Friday night in, after a tough week.

This Ground beef tortilla wrap is so special because it’s totally customizable.

Craving a Crunch?

Are you ready to delve in a culinary experience that tantalizes your taste buds with every bite? Oh my gosh! This Mexican Crunch Wrap is about to become your new favourite.

Easy Peasy, Mexican-y

This isn't your abuela's mole, you know? It's one of the Easy Mexican recipes you can make with minimal fuss. Trust me, it's easier than figuring out Brexit.

Why This Recipe Rocks

Let’s talk benefits, yeah? This Ground beef tortilla wrap gives you a satisfying protein kick. Perfect for watching the football, or binging The Crown .

This Mexican Crunch Wrap is special because you made it.

Ingredients & Equipment for Your Mexican Crunch Wrap Adventure

Let's get down to brass tacks. You wanna make a banging Mexican Crunch Wrap , yeah? First, you gotta gather your bits and bobs.

Don't worry, it's mostly stuff you probably already have. And if not, a quick trip to Tesco will sort you right out.

This Crunchwrap Supreme recipe will be a proper game changer.

Main Ingredients

This is how we get the magic in this Mexican wrap :

Ground Beef: 1 lb (450g) . 80/20 blend is boss. Look for a nice, deep red colour, not that greyish stuff, yeah?
Olive Oil: 1 tbsp . For sizzling the onions.
Onion: 1/2 medium (about 1/2 cup / 75g), diced finely. Should smell sharp and fresh, not musty.
Garlic: 2 cloves , minced. Go for the strong, pungent smell.
Chili Powder: 1 tbsp . Adds that classic Mexican spice.
Ground Cumin: 1 tsp . Earthy and warm, crucial for that Latin American flavour.
Smoked Paprika: 1/2 tsp . This adds a smoky depth that's just chef's kiss .
Cayenne Pepper: 1/4 tsp (optional). Only if you're feeling brave.
Dried Oregano: 1/2 tsp . Another key player in Homemade Mexican food .
Water: 1/4 cup (60ml) .
Velveeta Cheese: 4 oz (115g) , cubed. Yeah, I know, it's processed, but it melts like a dream!
Milk: 2 tbsp .
Large Flour Tortillas: 2 (12 inch/30cm) . Soft, pliable, no tears!
Tostada Shells: 2 (6 inch/15cm diameter) . Gotta have that crunch , right?
Shredded Lettuce: 1 cup (115g) .
Diced Tomatoes: 1/2 cup (75g) .
Shredded Cheddar Cheese: 1/4 cup (30g) .
Sour Cream: 1/2 cup (120ml) .
Vegetable Oil: 2 tbsp .

Seasoning Notes

Honestly, this is where you can really play around.

Chili powder, cumin, paprika, cayenne (if you're daring), and oregano. This is the holy grail of Easy Mexican recipes .
Smoked paprika is the secret weapon. It adds depth. A pinch of sugar can round out the flavours, too.
No smoked paprika? Regular paprika will do in a pinch. Don't have cayenne? Add a dash of your favourite hot sauce.

Equipment Needed

Keep it simple, yeah?

Large skillet or frying pan. This is where the Ground beef tortilla wrap becomes magic.
Small saucepan. For that cheesy goodness.
Spatula. Your best mate for flipping.
Griddle or large frying pan. For grilling those babies.
Cutting board and knife. For prep, innit?

Honestly, that's it. No fancy gadgets needed. If you don't have a griddle, a frying pan works just fine. The key is to have a good time and make some top-notch Wrap Ideas .

Now, let's get cooking this Taco Bell Crunchwrap at home! .

Cooking Method: Nailing That Mexican Crunch Wrap

Honestly, who doesn't love a good Crunch Wrap ? I've been obsessed with the Crunchwrap Supreme recipe for ages. I knew I had to figure out how to make a decent Taco Bell Crunchwrap at home .

Forget relying on takeout; this version is way better.

Prep Steps: Your Mexican Crunch Wrap Battle Station

Essential mise en place: Dice that onion, mince the garlic, and shred the grated cheese . Get everything in bowls ready to go. It's a game changer, trust me.
Time saving organization tips: I usually prep the ground beef and cheese sauce ahead of time. This will make weeknights so much easier. We want Easy Mexican recipes !
Safety reminders: Don't burn yourself! Seriously. Keep a close eye on the hot pan, and please, don't lick the spoon when the cheese sauce is molten lava.

step-by-step Process: The Mexican Wrap Tango

Brown 1 lb (450g) ground beef in a skillet. Drain the fat. Then, season it like you mean it.
Melt 4 oz (115g) Velveeta with 2 tbsp of milk for the glorious cheese sauce. Keep it warm!
Lay out a large tortilla. Smear on warm cheese sauce. Load up the Ground beef tortilla wrap , add tostada, sour cream, lettuce, and tomatoes.
Carefully fold in the edges of the tortilla. Seal it tight. Like you are wrapping a christmas present!
Grill in 2 tbsp vegetable oil for 3- 4 minutes per side. Golden and crispy is the goal. It should be at medium heat .

Pro Tips: Crunch Wrap Mastery

Don't overfill! I learned this the hard way. It becomes a hot mess. Less is more, honestly.
Warm ingredients prevent soggy bottoms. Keep that cheese sauce melty.
Make it ahead! Assemble them but hold off on grilling. Then, just grill right before serving. I tried to recreate this recipe after my trip to Latin America. This version is a bit more refined. No need to be a professional chef to nail these Latin American Recipes . Plus, this is a great opportunity to try different Wrap Ideas . Homemade Mexican food is awesome. I usually find that these are so quick to make, that they can almost be quicker than ordering take away. Honestly, the only hard part is the folding, but I would just remember to relax and have fun with it!

Recipe Notes: Your Guide to Crunch Wrap Nirvana

Right then, let's get down to the nitty gritty. You've got the Crunchwrap Supreme recipe , now let's make it sing! These are my notes.

They will help you avoid the common pitfalls I've faced whilst trying to make the perfect Homemade Mexican food in my kitchen.

Serving Suggestions: Plating Like a Pro

Honestly, plating doesn’t need to be fancy. Cut your Mexican Crunch Wrap in half. Stack the halves on a plate.

Job done! You want something a bit extra? Add a dollop of sour cream. Sprinkle with chopped cilantro. Serve it up with a side of Mexican Wrap rice.

A cold cerveza or a classic margarita always hits the spot too.

Storage Tips: Keeping the Fiesta Alive

So you’ve made more Ground beef tortilla wrap than you can handle? No worries! Leftovers can be stored in the fridge for up to three days.

Wrap them tightly in foil or cling film. Reheat in a dry pan or oven to restore the tortilla's crunch.

Freezing isn't ideal, the fillings can get a bit soggy. If you must, wrap them individually and reheat in the oven.

It helps to maintain some crispiness.

Variations: Twist and Shout!

Fancy a bit of a twist? Swap out the ground beef for black beans. It’ll make a tasty vegetarian version.

You could also try a spicier version. Add a dash of your favourite hot sauce to the Grated Cheese or ground beef mix.

For a lighter option, skip the cheese sauce altogether. Use fresh avocado instead. These Easy Mexican recipes can be adapted to your liking.

Nutrition Basics: A (Slightly) Healthier Indulgence

Okay, let's be real, this is still a treat. But, our homemade version gives you a bit more control. Each Crunch Wrap is about 750 calories, 35g protein, 50g fat, 45g carbohydrates, 5g fiber, 5g sugar, and 1200mg sodium .

The protein from the beef will keep you full. The veggies add a bit of fiber and vitamins. It might not be a salad, but hey, life's about balance!

Right then, armed with these notes, you're well on your way to Taco Bell Crunchwrap at home glory. Making the perfect Latin American Recipes is totally achievable.

Go on, give it a go. And remember, cooking should be fun!

Frequently Asked Questions

What if I can't find tostada shells? Is there a good substitute for my Mexican Crunch Wrap?

No worries, mate! If you can't find tostada shells, you can use sturdy tortilla chips for a similar crunch, just make sure they're not too thin. Alternatively, you could lightly bake or pan-fry corn tortillas until they're crispy. Just keep a watchful eye so they don't burn like my last attempt at baking cookies!

How can I make this Mexican Crunch Wrap recipe ahead of time?

You can definitely prep some of the components in advance. Cook the ground beef and make the cheese sauce, then store them separately in the fridge. However, I wouldn’t recommend assembling the entire crunch wrap too far in advance, as the tostada can get soggy. Assemble just before grilling for the best texture.

Think of it like building a proper fry up, gotta have those elements fresh!

My Mexican Crunch Wrap is falling apart when I try to fold it! What am I doing wrong?

Sounds like you might be overfilling it, simple as that! Less is more when it comes to filling your crunch wrap, innit? Too much filling makes it difficult to fold and seal properly, leading to a bit of a disaster on the griddle.

Also, make sure the cheese sauce is warm, as it acts like a glue to hold everything together. Think of it like trying to pack for a holiday, you always think you need more than you do!

Is there a vegetarian version of the Mexican Crunch Wrap?

Absolutely! To make a veggie version, swap the ground beef for a tin of drained and rinsed black beans, or try using some refried beans for a creamier texture. You could even add some sautéed veggies like bell peppers and onions. Just add some fajita seasoning for extra flavour, and Bob's your uncle!

How long will leftovers last and what's the best way to store my Mexican Crunch Wrap?

Leftovers are best enjoyed within 1-2 days, stored in an airtight container in the fridge. Be warned though, the tostada will lose its crunch. For the best results, reheat in a dry skillet or frying pan to try and crisp it up a bit.

Microwave is ok if you're in a pinch, but it will result in a softer texture, like day old chips from the chippy.