Taco Bell Crunchwrap Supreme Recipe (copycat)

A homemade Taco Bell crunchwrap supreme recipe with Doritos

If you love tacos and tostadas, then you need to try this! The combination of fresh ingredients, crispy corn tostada, Nacho Cheese Doritos, and sour cream make this Taco Bell crunchwrap supreme recipe vegetarian and kid friendly!

Thank you Taco Bell for the recipe inspiration!

Want to add meat to this recipe? Try it with my Indian Chicken Kheema Recipe . It’s really good!

• Why You’ll Love It
• Equipment Needed
• Ingredients
• Instructions
• Step by Step Pictures
• Planning Ahead and Storage
• Tips
• Substitutions
• Pairs Well With…
• 📖 Recipe
• FAQ
• 📚 Related Recipes
• Hungry for more?
• 📋 Recipe
• 💬 Community

Why You’ll Love It

Because it’s better than the original version! There, I said it :). I love Taco Bell, like most of you, and any homemade version of their recipe is a winner dinner for the whole family.

Plus, these Taco Bell crunchwraps can be made with a lower sodium level at home.

Equipment Needed

1. Knife to cut the ingredients
2. Pizza Cutter , incase you want to cut the homemade crunchwrap supreme in half
3. Skillet big enough to fit a flour tortilla
4. Spatula for flipping
5. Cutting Board
6. Spoon for scooping and spreading
7. Toaster , Air Fryer, or Open Flame to heat tostadas
8. Microwave or open flame to heat a flour tortilla (can use skillet too).
9. Air Fryer in lieu of grilling the crunchwrap on a skillet

Ingredients

Crunchwrap Supreme Recipe Ingredients

• Crispy Corn Tostada - I prefer either Old el Paso or Ortega brand but any other variation that is thin and crispy works. Check the Mexican food’s aisle at your local grocery store.
• Large Flour Tortillas - Cut half of them into smaller rounds that are larger than the tostada shell but smaller than the original flour tortilla size.
• Mexican Refried Beans (or taco meat) - flavored to your liking (I use these black beans and blend it with fresh green chillies, garlic, salt, and this McCormick Brand enchilada seasoning )
• Sour Cream
• Shredded Mexican Blend of Cheese
• Taco Bell Ranchero Sauce (optional)
• Taco Bell Hot Sauce
• Nacho Doritos - tortilla chips
• Cooking Oil
• Diced Tomatoes
• Shredded Lettuce - romaine or iceberg preferred
• Diced Onions - red, yellow, white, or sweet
• Jalapeno , serrano, or Thai chili - chopped finely
• Diced Bell Pepper - green preffered but can use any variation
• Cilantro - chopped optional
• Nacho Cheese Sauce (optional)- I personally only like the Tostitos Nacho Cheese but do not use it for this recipe because shredded Mexican cheese does the trick.

Instructions

1. Warm a large flour tortilla (I use the microwave) until it is bendable. You can also use an open medium flame to heat the tortilla.
2. Spread a thin layer of beans in the center of the large flour tortilla.
3. Add chopped vegetables, sour cream, sauces, crushed Nacho Doritos, shredded Mexican cheese, and then the crispy toasted corn tostada.
4. Now add a smaller flour tortilla over the crispy tostada.
5. Gently fold the edges of the flour tortilla over the tostada.
6. Hold your hand on the crunchwrap and then place it seem side down in a pre-heated hot skillet.
7. Push it down and rotate a few times in circles so the form of the crunchwrap supreme remains in place.
8. After a minute, (do not flip yet) , add some oil to the skillet and rotate the crunchwrap in circles to incorporate the oil on the flour tortilla. At this point you can turn the flame down for the skillet over medium heat.
9. Now flip the crunchwrap supreme over and cook for about 10-15 seconds (enough to get the flour tortilla to a golden brown color).
10. Alternatively, the crunchwrap supremes can be air fried at 350 degrees.
11. Serve!

Step by Step Pictures

Planning Ahead and Storage

Unfortunately, these Taco Bell inspired vegetarian crunchwrap supremes do not store well when pre-made. However, you can plan ahead! Prep all of the ingredients ahead of time then lay out an assembly line that works best for you. Cook the crunchwraps right before eating to keep the tostada and Doritos crispy.

Tips

• Toast the tostada shells right before using so it remains crispy inside of the crunchwrap. You can toast them in a toaster, over an open flame, or in an air fryer.
• Use a thin spread of beans.
• Cook the crunchwrap seam side down for about 1 minute before adding any oil.

Taco Bell Copycat Homemade Crunchwrap Supreme

Substitutions

• Non-Veg Option - Use any variation of taco meat with a protein (ground beef, chicken, tofu, etc) instead of the refried beans. Pre-cooked grilled chicken breast works great! Try Trader Joe’s pre-cooked chicken or check the freezer aisle for frozen pre-cooked chicken.
• Gluten Free Option - swap the flour tortilla for almond flour tortilla when making this vegetarian crunchwrap. Also, try to skip the oil because almond flour tortillas generally have enough to crispen.

Pairs Well With…

Mexican Rice - for a complete meal!

Salad with Chipotle Ranch Dressing

📖 Recipe

Taco Bell Crunchwrap Supreme (copycat)

Equipment

• ▢ Spatula for flipping
• ▢ Pan/Skillet big enough to fit tortilla
• ▢ Spoon for spreading and scooping
• ▢ Knife to cut ingredients
• ▢ Pizza Cutter optional
• ▢ Toaster, open flame, or air fryer to toast the tostada
• ▢ Microwave, pan, or an open flame to heat a flour tortilla
• ▢ Air Fryer, in lieu of cooking on a stove top

Ingredients1x2x3x

• ▢ 8 flour tortillas, 4 cut into smaller rounds that are slightly larger than the crispy tostada
• ▢ 12 oz refried beans flavored to your liking, see note 1 for my recipe
• ▢ 4-8 tablespoon sour cream (more for dipping)
• ▢ 1 oz Nacho Cheese Doritos, crushed
• ▢ ¾ cup lettuce, shredded or chopped finely
• ▢ ¼ cup bell pepper, diced finely (any color)
• ▢ ¼ cup onion, red or white diced finely
• ▢ ½ cup tomatoes, diced finely
• ▢ 1 cup shredded Mexican cheese
• ▢ 4 crispy tostada, lightly toasted or roasted, (Ortega or Old el Paso brand)
• ▢ cilantro, chopped optional
• ▢ fresh sliced chili pepper (jalapeno, serrano, or thai chili depending on your spice tolerance)
• ▢ Taco Bell Hot Sauce (or equivalent)
• ▢ Taco Bell Ranchero Sauce optional
• ▢ nacho cheese, Tostitos brand optional
• ▢ cooking oil

Instructions

Making the Crunchwrap Supremes (Stove Top)

• Heat a large flour tortilla in the microwave, until soft and bendable (about 10 seconds)
• Spread beans in the center of the flour tortilla.
• Add lettuce, crushed Doritos, shredded Mexican cheese, sour cream, bell peppers, chili peppers, onions, cilantro, and ranchero sauce.
• Top it with a toasted corn tostada (be sure the tostada is cool to touch before adding).
• Heat a skillet pan on high/medium heat.
• Place a smaller flour tortilla over the tostada.
• Fold the edges of the flour tortilla over the flour tortilla using the corn tostada as an edge. Hold the crunchwrap in place with your hand (pictures above)
• TIP: If making multiple crunchwrap at a time, feel free to use a toothpick to secure the edges.
• Transfer the crunchwrap seam side down into the hot skillet and gently turn into circles.
• Cook for about a minute, and then add a teaspoon of oil. Cook for 10 seconds on the same side.
• Now, flip the crunchwrap over and cook for about 10 seconds on this side to prevent burning.
• Cut in half with a pizza cutter (optional).
• Serve with extra sour cream, guacamole, and Taco Bell Hot Sauce.

Air Fryer Instructions

• After making the crunchwrap supremes, brush or spray them with some cooking oil.
• Transfer the crunchwrap supreme to the air fryer basket.
• Cook at 350 degrees until golden brown.
• Serve!

Notes

I’ve always preferred Azteca, but any thin variation will work.

Cooked whole beans that are smashed and then tempered with flavor. Check for my recipe in the Notes section of this recipe.

Bean burrito with sour cream, chalupa supreme with beans, and cheesy potatoes.

I would serve it on top with an extra slather of sour cream.

It tastes much better!

It can be, when homemade. Be sure to use ingredients that meet your dietary needs such as gluten free, dairy free, etc.

Yes! Once you have made it, brush or spray it with some oil. Then, transfer it to the air fryer basket for just a few minutes at 350 degrees. Low temp does the trick!

📚 Related Recipes

Love Mexican food? Give these Curry Mommy recipes a try !

• Chicken Keema Tacos
• How to Grill Juicy Chicken Breast Tex-Mex Style
• Easy Italian Quesadillas With Mushrooms and Jalapenos
• Chicken Spaghetti with Rotel

Hungry for more?

📋 Recipe

Taco Bell Crunchwrap Supreme (copycat)

Equipment

• Spatula for flipping
• Pan/Skillet big enough to fit tortilla
• Spoon for spreading and scooping
• Knife to cut ingredients
• Pizza Cutter optional
• Toaster, open flame, or air fryer to toast the tostada
• Microwave, pan, or an open flame to heat a flour tortilla
• Air Fryer, in lieu of cooking on a stove top

Ingredients

• 8 flour tortillas, 4 cut into smaller rounds that are slightly larger than the crispy tostada
• 12 oz refried beans flavored to your liking, see note 1 for my recipe
• 4-8 tablespoon sour cream (more for dipping)
• 1 oz Nacho Cheese Doritos, crushed
• ¾ cup lettuce, shredded or chopped finely
• ¼ cup bell pepper, diced finely (any color)
• ¼ cup onion, red or white diced finely
• ½ cup tomatoes, diced finely
• 1 cup shredded Mexican cheese
• 4 crispy tostada, lightly toasted or roasted, (Ortega or Old el Paso brand)
• cilantro, chopped optional
• fresh sliced chili pepper (jalapeno, serrano, or thai chili depending on your spice tolerance)
• Taco Bell Hot Sauce (or equivalent)
• Taco Bell Ranchero Sauce optional
• nacho cheese, Tostitos brand optional
• cooking oil

Instructions

Making the Crunchwrap Supremes (Stove Top)

• Heat a large flour tortilla in the microwave, until soft and bendable (about 10 seconds)
• Spread beans in the center of the flour tortilla.
• Add lettuce, crushed Doritos, shredded Mexican cheese, sour cream, bell peppers, chili peppers, onions, cilantro, and ranchero sauce.
• Top it with a toasted corn tostada (be sure the tostada is cool to touch before adding).
• Heat a skillet pan on high/medium heat.
• Place a smaller flour tortilla over the tostada.
• Fold the edges of the flour tortilla over the flour tortilla using the corn tostada as an edge. Hold the crunchwrap in place with your hand (pictures above)
• TIP: If making multiple crunchwrap at a time, feel free to use a toothpick to secure the edges.
• Transfer the crunchwrap seam side down into the hot skillet and gently turn into circles.
• Cook for about a minute, and then add a teaspoon of oil. Cook for 10 seconds on the same side.
• Now, flip the crunchwrap over and cook for about 10 seconds on this side to prevent burning.
• Cut in half with a pizza cutter (optional).
• Serve with extra sour cream, guacamole, and Taco Bell Hot Sauce.

Air Fryer Instructions

• After making the crunchwrap supremes, brush or spray them with some cooking oil.
• Transfer the crunchwrap supreme to the air fryer basket.
• Cook at 350 degrees until golden brown.
• Serve!

Notes

Recipe Courtesy of The Curry Mommy

Aloo Tikki Chaat Recipe (Potato Chaat) made with crispy pan-fried patties and easy chaat chutney .

If you love chaat, then you will love this crowd-pleasing Indian street food recipe. Crispy pan-fried patties are made with vegetables, spices, and herbs. They are served hot with a cold yogurt sauce and a variety of toppings.

Growing up, we ate Aloo Tikki Chaat as an appetizer every year during Diwali. In addition to Puran Poli aka Vedmi of course for the main meal. Both are must-haves to bring in the Indian New Year!

• Ingredients
• Instructions
• Equipment
• Variations
• Storage
• Top tip
• More Vegetarian Recipes…
• 📖 Recipe
• Other recipes you may be interested in…
• 💬 Community

Ingredients

• Russet Potatoes
• Baby Spinach
• Tomato
• Onion
• Cilantro
• Green Chili Peppers
• Fresh Ginger
• Salt
• Fresh Garlic
• Oil
• Plain Yogurt
• Apple Butter
• Cumin Powder
• Garam Masala
• Chaat Masala
• Water
• Crispy Sev
• Breadcrumbs
• Rice Flour
• Red Chili Powder

See recipe card for quantities.

Instructions

Start by cutting the russet potatoes in half and steam/boil them until tender.

Drain the hot water from the potatoes, remove the skin, and mash the potatoes using a vegetable masher .

Combine the spices, flour, and baby spinach with the potato mash.

Form patties about half the size of a hand palm.

Dip the patty in water and then coat it with the breadcrumb mixture.

Cook the patties on medium heat in a pan with a generous amount of oil until golden brown.

Plating Instructions- view the vide o in the recipe card for details.

Yummy Tip: serve the Aloo Tikki hot with the cold chutney and yogurt sauces. The warm and cool combo pairs excellent together.

Equipment

• Large nonstick pan
• Large Bowl for Potato Mash
• Flat Spatula for Flipping
• Vegetable Masher
• Chutney Machine or Equivalent Blender
• Cutting Board and Knife
• Whisk
• Small bowls or a large tray for toppings

Variations

Fit other dietary needs with these substitutions…

• Spicy - add extra red chili powder and green chili peppers
• Gluten Free - substitute breadcrumbs for panko rice crumbs
• D eep Fry Option - for a crispier patty

Storage

1. Chaat Chutney- Refrigerate for 3-5 days.
2. Yogurt Sauce- Refrigerate for 3 days
3. Aloo Tikki Mixture- Refrigerate for 3 days
4. Store the chopped tomatoes, onions, and cilantro in the refrigerator until ready to use

Aloo tikki does not freeze well.

Top tip

Hot aloo tikki taste best. Keep them warm in the oven, uncovered, if serving at a gathering.

The aloo tiki patty makes delicious vegetarian Indian burgers!

More Vegetarian Recipes…

1. Surati Khaman Dhokla Recipe
2. Khatta Poodla - Savory Rice Flour Pancakes
3. Vegetarian Baked Beans on Toast

• Gulab Jamun Cupcakes
• Sev Usal Recipe
• Paneer Butter Masala Recipe (Paneer Makhani)
• Chicken Keema Tacos

📖 Recipe

Aloo Tikki Chaat

Equipment

• ▢ Large nonstick pan
• ▢ Large Bowl for Potato Mash
• ▢ Vegetable Masher
• ▢ Chutney Machine or Equivalent Blender
• ▢ Cutting Board and Knife
• ▢ whisk
• ▢ Small bowls or a large tray for toppings

Ingredients1x2x3x

Aloo Tikki Ingredients

• ▢ 4 large russet potatoes, boiled and skin removed
• ▢ ½ cup fresh cilantro, chopped
• ▢ 1 cup baby spinach, chopped finely
• ▢ 1 teaspoon ginger, grated
• ▢ 1 teaspoon garlic, grated
• ▢ ¼ cup rice flour
• ▢ ½ tablespoon chaat masala
• ▢ ½ tablespoon garam masala
• ▢ 1 tablespoon oil
• ▢ serrano chili peppers, blended (I use 2 peppers)
• ▢ salt
• ▢ red chili powder (optional for extra spice)

Chaat Toppings

• ▢ 2 large finely chopped tomato
• ▢ 1 large finely chopped onion
• ▢ ½ cup finely chopped cilantro (more or less)
• ▢ chaat masala, to sprinkle
• ▢ red chili powder, to sprinkle
• ▢ cumin powder, to sprinkle
• ▢ thin sev (purchased or homemade)

Yogurt Sauce (dahi)

• ▢ 2 cups plain yogurt
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon cumin powder
• ▢ 1 cup water
• ▢ sugar (optional if you prefer sweet chaat)

Green Chili Chutney (spicy chutney)

• ▢ 6 serrano chili peppers (can use jalapeno for a milder spice)
• ▢ salt
• ▢ water

Apple Butter Chutney (sweet chutney)

• ▢ 1 cup apple butter
• ▢ 1 cup water
• ▢ 1.5 teaspoon cumin powder
• ▢ salt
• ▢ red chili powder

Other Ingredients

• ▢ 1 cup bread crumbs in a wide bowl
• ▢ water in a wide bowl
• ▢ oil to pan fry

Instructions

Aloo Tikki

• Combine the ingredients listed under “aloo tikki ingredients”. Mix it all together and set it aside until ready to make the tikki.
• Take about ¼ cup of the aloo mixture (half a palm size) and make round balls. Flatten the tikki until it is about 1-2" thick depending on preference. Feel free to make the tikki larger or smaller
• Dip the tikki in some water
• Pat breadcrumbs on the tikki until it is evenly coated.
• Pan fry in a large non stick skillet with a generous amount of oil until golden brown.
• Set the aloo tikki aside once they are all cooked.

Green Chili Chutney (spicy chutney)

• Blend the ingredients together in a chutney machine or a blender until it is a fine paste. Add water until it has reached a consistency you prefer.
• Tip: I prefer to keep the chutney a bit thick.

Apple Butter Chutney (sweet chutney)

• Combine the ingredients together using a whisk. Add just enough water until it reaches a consistency you prefer.
• Tip: I prefer to keep the chutney a bit thick

Yogurt Sauce

• Whisk the ingredients together.
• Refrigerate until ready to use.

Assembling the Chaat

• Place a generous amount of yogurt in a serving plate.
• Put 3 warm aloo tikki on top of the yogurt.
• Drizzle both sweet chutney and spicy chutney on top of the aloo tikkis.
• Top it with tomatoes and onions.
• Add a generous serving of crispy sev and cilantry on top.
• Sprinkle extra chaat masala, cumin powder, and red chili powder on top for extra flavor
• Enjoy right away!

Video

Nutrition

Other recipes you may be interested in…

• Desi Gravy Chicken Recipe - Tapelu Chicken
• Khatta Poodla - Savory Rice Flour Pancakes
• Puran Poli Recipe (Gujarati Vedmi/Vermi)
• Chili Garlic Chutney Recipe (Lahsun ki Chutney)