Healthier Crunchwrap Supremes

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Picture it: New Years Eve. 2011. Starving, exhausted and in desperate need of something delicious and satisfying. This is a memory I will always cherish: the first time I ever had Taco Bell’s Crunchwrap Supreme. The combination of gooey cheese, a warm and crispy tortilla, and the sound of that crunch still makes my heart happy.

Now that I am attempting at being an adult (key word: attempting), I can’t justify or allow myself to sit in that Taco Bell drive through at 1 am because I just NEED to taste the goodness all over again. The amount of garbage and salt and sugar that’s packed into fast food is so bad for your body, mind, and health that there’s no way I’d go to the dark side again. That doesn’t mean the cravings aren’t still present though…

Allow me to introduce the greatest invention of all–a healthy, homemade version of the beloved Crunchwrap Supreme. You heard me, healthy. And what’s better? EASY. This recipe is guilt-free and will for sure be a hit amongst your friends. I had a Friendsgiving this year, and the night before my oven went out. I had planned on making tons of dishes that obviously required an oven, and so as a last minute game changer I decided to make it a Crunchy Friendsgiving and served these babies up. Needless to say, I don’t think any of my friends were disappointed–it was a hit.

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Follow me or tag me if you make these bad boys @basickneadss !

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I loved doing the prep for these–the smells of my Homemade Pico de Gallo and preparing all the delicious additions made it taste 100x better than the OG Crunchwrap.

I’d highly recommend setting everything out before you begin, and getting the taco meat done first. I generally do Grass-fed Ground Beef (Trader Joe’s has my favorite!) with my Simple Taco Seasoning.

What you’ll need

  • One large pan, for cooking the Taco meat.
  • One large pan, for making the lil’ Crunchwraps.
  • Simple Taco Seasoning or 1 packet of packaged Taco Seasoning.
  • 1 lb of ground beef.
  • 2-3 cups of Light Mexican Blend Shredded cheese. You can use any sort of “mexican cheese blend”, but I prefer the light version.
  • Corn Tortilla Chips OR 6 Tosada Shells.
  • Optional, but encouraged, additions:
    • Guacamole or avocado.
    • Sour Cream–I used Nonfat Plain Greek Yogurt for a healthier stand in.
    • Cilantro.
    • Jalapenos.
    • Homemade Pico de Gallo or chopped tomatoes.
  • 6 Large tortillas.

Total Prep Time: 20-30 minutes.

Servings: 6


  • Heat your large pan on medium high heat and add in ground beef. Cook until meat is cooked through (no longer pink) and drain out the grease. Add in Simple Taco Seasoning or your pre-packaged seasoning and 1/3 cup of water. Stir to combine, and set aside.
  • Set out all your toppings (tortillas, cheese, taco meat, chips/tostadas, sour cream, guacamole, Homemade Pico de Gallo, cilantro, etc).
  • Start with a tortilla on a flat surface, and sprinkle 1/4 cup of cheese in the center.
  • Add cooked Taco meat (about 1/2 cup) on top of the cheese mixture.
  • Place Tostada on top of cheese/meat mixture, and place 3 chips in a circle on top of the meat.
  • Add Guac and/or Sour Cream (or Greek Yogurt!) on top of the chips. I typically use the spoon or my fingers to spread the mixture over the chips. It may move around a bit or fall apart, but don’t worry! It’ll still be firmly held together.
  • Top with Homemade Pico de Gallo, cilantro and any other toppings you’d like.
  • Start with the bottom of the tortilla and fold the edge up to the center of the fillings. Continue through, folding each corner tightly.
  • Spray your second pan with non-stick cooking spray and heat to medium-high.
  • Add your crunchwrap, seamside down, and cook for 2-3 minutes.
  • Carefully flip over (using a spatula) and cook for another 2-3 minutes until it’s golden brown.
  • Continue through your other crunchwraps and serve immediately!
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Cue. That. Drool.


  • A traditional crunchwrap includes nacho cheese, ground beef, a tostada, sour cream, tomatoes, shredded lettuce, and shredded cheese. My version obviously omits the nacho cheese and adds in more flavor-filled options (and I changed out sour cream for Greek yogurt). Your crunchwrap creation is just that: YOURS. Don’t like Pico? Don’t use it! Don’t like guacamole? Don’t add it! Make this yours.
  • My favorite part of this is the leftover potential–it’s been 3 days and I’m still making these for lunch and dinner (no shame!).
  • Pair with Blackberry Margaritas or a Pacifico and give yourself a pat on the back for avoiding fast food!

Follow me on Instagram, and tag me if you end up making these! @basickneadss



  1. […] Pico de Gallo couldn’t be more easy to make, and it’s ALWAYS better homemade than store bought. Plus, you can do so much with this salsa…add it to a salad, on top of fish/chicken/meat, or with your favorite Mexican dish. Personally, I love eating this by the spoonful, or added to my favorite Healthier Crunchwrap Supremes… […]


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