Crunchwrap Supreme Recipe

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This homemade Crunchwrap Supreme recipe is a Taco Bell copycat classic! Layered with seasoned TVP crumbles, gooey nacho cheese, a crunchy tostada shell, fresh toppings, and wrapped in a tortilla, it’s pan-crisped until golden perfection.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Mexican

Servings:

Author: Shreya Walia

Ingredients

Meat crumbles:

1 cup TVP
1 cup hot water
2 tsp veggie bouillon paste
1 tbsp dark soy sauce
1/4 c vital wheat gluten
2 tsp taco seasoning
3 tbsp of olive oil (for frying crumbles)

Nacho cheese:

1/2 cup milk
8 ounces velvet
1 tsp chipotle chili powder
1 tsp creole seasoning
1/2 cup monterey Jack
1 tbsp pickled jalapeno brine

Other:

3 Extra large tortilla
2 tostadas
1/4 cup Iceberg lettuce shredded
1-2 tbsp Pico de Gallo
2 tbsp Sour cream or to taste
1/4 cup Monterey Jack cheese or to taste

Instructions

Prepare the TVP mixture: In a bowl, combine hot water, veggie bouillon paste, and soy sauce. Stir in the TVP and let it hydrate for 5 minutes.
Add the vital wheat gluten: Sprinkle in the vital wheat gluten and stir until it coats the TVP evenly. This step gives the crumbles a chewier, meatier bite.
Cook the crumbles: Heat olive oil in a skillet. Add the TVP mixture along with taco seasoning. Fry until browned and crispy, stirring occasionally. Set aside.
Make the nacho cheese sauce: In a small saucepan, heat the milk and Velveeta over medium-low until melted and smooth. Stir in Monterey Jack, chipotle chili powder, Creole seasoning, and mix until creamy. Remove from heat, then add the pickled jalapeno brine and stir until combined.
Start assembling (this recipe makes 2 Crunchwrap Supremes): Warm one of the large flour tortillas until pliable. Spoon a generous amount of the TVP crumbles into the center. Drizzle with nacho cheese sauce.
Add the toppings: Place a tostada shell directly on top of the meat and cheese layer. Spread sour cream over the tostada, then add shredded lettuce, pico de gallo, and a sprinkle of Monterey Jack.
Cap the center: Cut the third tortilla into quarters. Place one quarter over the fillings to cover the center before folding (this keeps everything sealed in).
Fold and secure: Fold the tortilla edges toward the center to create a hexagon shape, overlapping the cap piece as you go.
Grill to perfection: Heat a skillet over medium. Place the Crunchwrap seam-side down and cook until golden brown and crisp. Flip and cook the other side until equally golden. Repeat with the second Crunchwrap.

Notes

This recipe makes 2 Crunchwrap Supremes. Use the third tortilla by cutting it into 4 pieces—each Crunchwrap uses 1 quarter to patch the center before folding.

Warming the tortillas first makes folding much easier.

Leftovers can be reheated in the air fryer for the crispiest results.

Don’t skip the vital wheat gluten—it adds a meatier bite to the TVP, but you can leave it out if you don’t have it on hand.

Nutrition