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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.
Watch the How-To Reel
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 post was originally published on January 6, 2021
My husband raved about these and the kids gobbled them up! Definitely a repeat recipe in our house! Thanks!
Hey Elise,
Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan
SO GOOD! This has easily become a favorite in our house – we make it at least twice a month!
Hey Karson,
Awesome!! I am delighted to hear that this recipe was enjoyed, thanks a bunch for making it! xxTieghan
These were amazing. They were delicious and I am sure healthier than the fast food version, but still deliciously bad enough to be Saturday night food 😉
Hey Angie,
Happy Sunday! I am thrilled that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan
These are amazing. I’m vegetarian so I’ve done beans and tonight I’ll do cauliflower, while my boyfriend does chicken. They are flexible and fun to make. I am a huge taco bell fan but I’d choose these any day! They’ve become a staple in our house.
Hey there,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
Made this tonight for a very critical 21 yr old son. Rave reviews and now wants tips from me on how to replicate for his friends.This is a keeper!!
Thanks Margot!
I just made these and both my husband and I loved them!i will definitely be making them again!:)
Hey Kaila,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan
Made this tonight for a very critical 21 yr old son. Rave reviews and now wants tips from me on how to replicate for his friends.
Hey Margot,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
This was amazing! I was so afraid I was going to make a giant gross mess, but they turned out perfect. I substituted some things here and there (type of cheese, tortilla type, etc.). I will 100%be making these again. Thank you!!!
Hey Page,
Wonderful!! I am so so glad that this recipe was enjoyed, thanks a lot for giving it a try! Happy Sunday! xTieghan
These were everything! Way easier to fold up than I expected, especially after getting the tortilla edges wet. We bought extra large tortillas from the store and they managed to wrap up the entire thing. Using my favorite hot sauce swirled into the yogurt added an awesome extra kick too. Thank you so much for this recipe!
Hey Lacey,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for giving it a go! xTieghan
So delicious, a huge hit! Even my son who usually hates anything in a tortilla (strange, I know) gobbled it up. Instead of meat I used cooked & seasoned pinto beans, which worked great. This one’s a keeper!
Hey Miriam,
Thanks so much for making this recipe, I am so glad that it was enjoyed! xTieghan
Hii! New to the site! Excited to make this! My husband works second shift so everything I cook he ends up reheating in the microwave or toaster oven. Anyone reheat these?! Are they good? Just looking to make sure it isn’t like soggy when reheated. Thanks!
Hey Jennifer,
You can reheat in the oven. I hope you love the recipe, please let me know how they turn out! xTieghan
My daughter & I made these for our family last night! They were so much fun to assemble & completely delicious! Everyone lived them! Thank you!
Hey Tammy,
Thanks a bunch for giving this recipe a try, I am thrilled that it was enjoyed! Have a great week:) xTieghan
This was SO good!! I love all your recipes but this was one of my favourites!!
Hey Sarah,
I am delighted that this recipe was enjoyed, thanks a bunch for making it. Happy Sunday! ☀️Tieghan
My twin and I are huge Taco Bell crunchwrap fans, but we just found our new favorite. You are a genius in the kitchen, Tieghan. We love all your recipes and we love cooking them as a family. Thank you!
Hey Lauren,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
What a great way to scratch the Taco Bell itch without actually having to eat Taco Bell! These were so fun to make and would be perfect to serve at a casual get together (everyone can help assemble). My only changes were subbing regular chili powder for the ancho chili powder and paprika instead of smoked paprika. I’m not a huge fan of either flavor so those are subs I make for most HBH recipes and it works out just fine!
Thanks so much for trying the recipe Katie! I am so glad it was enjoyed! xTieghan
This was so delicious!! Made it last night for our Sunday night family dinner and everyone gobbled it up including my 2 year old nephew! We used ground beef b/c its what I had in the freezer but wow, can’t wait to make this again! Thanks for all your delicious recipes. Your website and IG have been my go to place for new family dinners 🙂
Hey Liz,
I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan