Y’all, this crunchwrap copycat recipe is going to change your life. This is my youngest guy’s favorite thing to order @tacobell, and I developed this recipe to keep it a little healthier for him. Plus, it’s nice to customize with extra veggies J

The important thing to remember for this copycat is to have a large vehicle for the ingredients (burrito style tortilla), a crunchy element (tostada), a protein, a creamy element, some greens and veggies, sauce, and of course cheese.


Large flour burrito size tortilla

Protein (refried beans or black beans)

Creamy element (sour cream, chipotle cream sauce, nacho cheese sauce)

Tostada shell

Veggies, finely chopped (spinach, romaine lettuce, tomatoes, jalapenos, multi-colored peppers, green onions, red onions, black olives, avocado)

Sauce (Taco bell mild sauce, enchilada sauce, tomato chipotle sauce)

Shredded cheese

Small street taco tortilla


  1. Slightly warm the large flour tortilla on a skillet. Flip over and turn the heat off
  2. Spread your sauce all over the tortilla
  3. Layer beans just in the middle of the big tortilla (don’t spread the beans more than diameter of the tortilla shell)
  4. Add the creamy element on top of the beans. Lay the tostada shell on top
  5. Drizzle sauce on top of the tostada
  6. Lay the spinach/lettuce down first, then your veggies, and top with the shredded cheese
  7. Put the smaller street taco tortilla on top and roll up the sides of the bigger tortilla to “close” the crunchwrap
  8. Heat the skillet with a little butter and place rolled side down
  9. Flip the crunchwrap over to grill it on both sides
  10. Enjoy with your favorite salsa, guacamole, and sour cream 😊

Tags: Mexican, Restaurant Hack

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