If you’re craving a Taco Bell Crunchwrap, but are snowed in, then here’s a healthy version for you to make at home.  Swipe left for a video tutorial and you may seriously never go back to TB again (because mine has avocados!)


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

Enjoy with your favorite salsa, guacamole, and sour cream 

Food restrictions

🌱 Vegan friendly – use vegan cheese, butter and sour cream

🌱Jain friendly – use Jain veggies only

Tags: Mexican, Fast Food Makeovers, Snacks, Quick & Easy

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