Missing Taco Bell? This Keto Crunchwrap Supreme is a Must Try!
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Keto Crunchwrap Supreme is on the menu tonight!
Better than the original!
This keto Crunchwrap Supreme is not only fun to make but it tastes better than the real thing. If you are a Taco Bell fan, then making this at home is going to change your world!
From the seasoned taco meat to the melted cheese sauce to the homemade cheese crisp, these will be a winner for everyone in the family. 🌯
Folding together the keto Crunchwrap Supreme might look a little intimidating, but if I can do it, so can you! I watched a few YouTube videos to make sure I got it right. I also made sure I took some in-process pictures for you to follow along.
Really, the hardest part is just holding it together while you flip it over into the skillet. I definitely had to reassemble and re-flip a few of my crunchwraps, so don’t worry if the same happens to you!
Tips for making the best keto Crunchwrap Supreme:
- You can make the cheese crisps, brown the ground beef, and make the cheese sauce all at once to save time. Get the cheese crisps in the oven, then start the ground beef and cheese sauce. Once everything is cooked, all you have to do is assemble!
- Any keto tortilla or wrap will work. Look for one that is burrito-sized. They usually come in an 8-pack, which is perfect for making 6 keto Crunchwrap Supremes. I used Ole Mexican Foods Xtreme Wellness High Fiber Tortilla Wraps like I did for my Everything Bagel roll ups and they worked perfectly!
- Feel free to get creative with the filling and the toppings. For the filling, you could add in sour cream, guacamole, or hot sauce, or use those as toppings. Diced chicken can also be used in place of ground beef.
- You’ll probably end up with extra cheese sauce. Save it for another use or use it to top your crunchwrap.
Keto Crunchwrap Supreme
yield: 6 SERVINGS
prep time: 30 MINUTES
cook time: 10 MINUTES
total time: 40 MINUTES
Keto version of Taco Bell's Crunchwrap Supreme made with a low-carb tortilla and cheese crisp in place of a tostada for a "better than the original" recipe!
For the cheese crisps:
- 1 1/2 cups shredded cheddar cheese (freshly shredded)
For the taco meat:
- 1 pound ground beef 80/20
- 2 tablespoons keto taco seasoning
For the cheese sauce:
- 2 tablespoons butter
- 4 tablespoons full-fat cream cheese
- 1 cup heavy whipping cream
- 2 cups shredded cheddar cheese (freshly shredded)
For the Keto Crunchwrap Supreme:
- 8 keto tortillas
- 1 Roma tomato, diced
- 10 oz. bag shredded iceberg lettuce
- 3/4 cup shredded Mexican cheese blend
- sour cream, optional for topping
To make the cheese crisps:
Preheat oven to 400 degrees. Bake the cheese crisps while you cook the ground beef and make the cheese sauce. Line a baking sheet with parchment paper.
Using a 1/4 cup measuring cup, make 6 piles of shredded cheddar cheese on the baking sheet. Flatten the shredded cheddar cheese into rounds that are about 3 to 4 inches across.
Bake for 8 to 10 minutes, until the cheese has just started to brown and is bubbly. Remove from the oven and let cool. The cheese will harden as it cools.
For the taco meat:
Heat ground beef in a medium skillet over medium heat. Add the taco seasoning and cook until browned. Break up the ground beef as needed. Set aside once cooked.
For the cheese sauce:
While the ground beef is cooking, start the cheese sauce. In a medium saucepan over medium-low heat, melt the butter and cream cheese together. Once melted, add the heavy whipping cream and stir to combine.
Heat the mixture for a few minutes and then add in the shredded cheddar cheese. Stir to melt in the cheese. Reduce heat to low and stir occasionally to prevent any sticking or burning. Keep sauce warm until ready to use.
To assemble the keto Crunchwrap Supreme:
Lay the keto tortilla on the countertop. Place a 1/4 cup of taco meat in the center of the tortilla. Sprinkle with 2 tablespoons shredded Mexican cheese blend.
Cover the meat and cheese with a cheese crisp.
Place 2 tablespoons of shredded lettuce on the cheese crisp. Add 1 tablespoon chopped tomato. Drizzle with 2 tablespoons cheese sauce.
To fold the keto crunchwrap:
Heat a large skillet over medium heat. Grease if not using a nonstick skillet. Take a second keto tortilla, tear off a piece into a circle about the size of the cheese crisp and place it on top of the filling ingredients. My Hip teammate Jenna used a 4-inch bowl as a guide by flipping it over onto the tortilla and holding it in place as she tore the tortilla around it.
Starting with one side, fold the tortilla that's on the bottom over the top of the torn tortilla circle piece. Then fold the next side of the bottom tortilla up over the top of the torn piece. Tuck in the part where the tortilla folds over itself. You'll end up folding over 5 to 6 sides of the bottom tortilla.
Once you have all the sides of the bottom tortilla folded over, you'll have to hold it together the best you can to place it in the skillet. Place the crunchwrap folded side down in the heated skillet. Heating the crunchwrap will seal the tortilla pieces together. You can assemble the remaining crunchwraps at this time and should be able to cook up to 3 at a time in a large skillet.
Cook for 3 to 4 minutes until golden and slightly crispy. Flip over to heat the other side for another 3 to 4 minutes. Let cool for a minute or two and then serve with sour cream if desired. Enjoy!
Yield: 6 Crunchwraps, Serving Size: 1 Crunchwrap
Amount Per Serving: 598 Calories | 45.3g Fat | 21.7g Total Carbs | 14.1g Fiber | 0.5g Sugar | 39g Protein | 7.6g Net Carbs
“Live Más”, and stay keto while doing so!
My family loved having a keto Crunchwrap Supreme for dinner. I didn’t even tell them that I used a keto tortilla! My husband has a soft spot for Taco Bell and actually did say this was better than the real thing.
The recipe makes six, which is perfect for a family as some people may want two, or one and a half seems to be a good portion size as well. I hope you enjoy this as much as we did!
Here’s what my Hip sidekick Jenna had to say about the keto Crunchwrap Supreme:
“WOW! These are so awesome! I don’t know what the best part is – the cheese crisp, the cheese sauce, the awesome layers! This is probably the most fun ‘restaurant copycat’ recipe I’ve ever made. My daughter regularly orders the Crunchwrap Supreme from Taco Bell, and she says this is even better! I thought these were going to be tricky to make, but this was so easy to follow and they turned out amazing!”
Want more keto copycat recipe ideas? Check out our Wendy’s Copycat Chili recipe!