Say goodbye to fast food hello to the idea that bigger sometimes does mean better! This is my Family-Sized Crunchwrap Supreme, and it’s both bigger and better than its fast food counterpart. Made from ground beef, black beans, and a crunchy tostada shell, this Crunchwrap is perfect for serving the whole family… or simply enjoying on your own!

A close-up of a wooden board filled with cheesy taco melts stuffed with ground beef, black beans, tomatoes, lettuce, and melted cheese, served with bowls of guacamole and black beans, a knife, and a bottle of hot sauce in the background.

Why You’ll Love This Healthy Crunchwrap

Have you ever heard someone say that they love the idea of something, but hate the execution? That’s exactly how I feel about Taco Bell.

The concept of Taco Bell is perfect – after all, who doesn’t love hearty $1 burritos filled with all of the fixings? But, while the concept is great, the execution is not. Taco Bell’s meats and produce are low-quality, non-organic, and are far from being the best option. Does that mean that you should never eat taco bell? Of course not!

One of the first things I learned in eating disorder recovery (back when I was living in New York City and was eating Taco Bell on the regular) was that everything in moderation is okay. If you’re craving Taco Bell, eat it!

But, I’m here to show you that there’s a healthier way to enjoy all of the foods that you love, at home. This crunchwrap can be made using whatever ingredients you’d like – meaning, you can make it organic, gluten-free, dairy-free, or even vegan-friendly. It’s totally customizable to your liking!

Plus, did I mention that this isn’t an ordinary crunchwrap recipe? This is a crunchwrap SUPREME, meaning that instead of making a bunch of smaller, individually-sized Crunchwraps, this recipe makes one GIANT Crunchwrap that can easily be cut into four servings. The end result is less time spent in the kitchen assembling all of the individual wraps, and more time spent enjoying a healthy AND nostalic meal with the people you love! Woohoo!

A food preparation scene with various ingredients for tacos arranged on a light surface. Includes flour tortillas, corn tortilla chips, ground meat, shredded cheese, black beans, cherry tomatoes, lettuce, sour cream, guacamole, hot sauce, and seasoning. — To make these crunchwraps, you’ll need tortillas, ground meat, taco seasoning, black beans, guacamole, romaine lettuce, baby tomatoes, tostada shells, sour cream, and shredded mexican cheese.

A skillet filled with cooked ground beef is surrounded by ingredients for tacos, including shredded cheese, sliced cherry tomatoes, guacamole, lettuce, taco seasoning, black beans, tortillas, salsa in a bottle, and a dollop of sour cream in a small bowl. — To make these crunchwraps, you’ll need tortillas, ground meat, taco seasoning, black beans, guacamole, romaine lettuce, baby tomatoes, tostada shells, sour cream, and shredded mexican cheese.

What You Need to Make This Perfect Family-Sized Meal

🌯 Burrito-Sized Flour Tortillas: Since this is a family-sized Crunchwrap, you’ll want to use large, burrito-sized tortillas! You can use smaller tortillas if you want, but note that the Crunchwrap will be much smaller.
🥩 Ground Meat: I like using ground chicken, in this recipe, but you can also opt to use ground beef or ground chicken. Both work just as well!
🌮 Taco Seasoning: In order to season the meat, you’ll need your favorite taco seasoning! My favorite is by Siete, or you can make your own!
🫘 Black Beans: I like using black beans, in this Crunchwrap, but pinto beans also work well! Just be sure to drain the water from the beans and rinse them well, before using them.
🥑 Guacamole: You can use store-bought or homemade guacamole. Both work just as well!
🥬 Romaine Lettuce: Romaine lettuce is crunchy and delicious inside of this Crunchwrap.
🍅 Baby Tomatoes: Halved or quartered baby tomatoes add brightness and crunch to this Crunchwrap. Plus, they add such a pretty color!
🌮 Tostada Shells: The secret to making the Crunchwrap a Crunchwrap is that crunchy tostada center. And the way to do this? Including a tostada shell in the center!
🥛 Sour Cream: You can use dairy or non-dairy sour cream here. Both taste just as well!
🧀 Shredded Mexican Cheese: The cheese adds the perfect touch to this crunchwrap!

A tabletop scene showing ingredients for making burritos. A person's hand is adding lettuce to a tortilla filled with seasoned ground meat, black beans, diced tomatoes, and shredded lettuce. Surrounding the tortilla are bowls of tomatoes, cheese, lettuce, and a skillet of cooked meat. — Next, place as sheet of parchment paper onto your countertop and lay out the four burrito-sized tortillas so that they’re overlapping.

How to Make This Better-Than-Taco-Bell Crunchwrap

To make this Crunchwrap, start by preparing the meat. Cook the ground chicken (or beef, or turkey, or plant-based crumbles) according to your preferred method and set it aside. Next, place as sheet of parchment paper onto your countertop and lay out the four burrito-sized tortillas so that they’re overlapping. See the video above to see how it should look!

Then, layer in the beans, the ground meat, guacamole, lettuce, tomatoes, and hard tostada shells. Fold in all of the edges of the tortillas and close the wrap as tightly as possible.

A hand sprinkles shredded cheese onto a taco wrap filled with ground meat, lettuce, and sour cream. Other ingredients like black beans and more shredded cheese are visible in small dishes nearby. The wrap is laid out flat on a light-colored surface. — Then, layer in the beans, the ground meat, guacamole, lettuce, tomatoes, and hard tostada shells. Fold in all of the edges of the tortillas and close the wrap as tightly as possible.

A top-down view of a kitchen table featuring several quesadillas, one cut open displaying its filling of meat, beans, and vegetables. Surrounding it are bowls of guacamole, sour cream, chopped tomatoes, shredded lettuce, and hot sauce, alongside a knife and cutting board. — Then, layer in the beans, the ground meat, guacamole, lettuce, tomatoes, and hard tostada shells. Fold in all of the edges of the tortillas and close the wrap as tightly as possible.

Carefully transfer the wrap to a large skillet, on the stove, over medium heat. I recommend placing the crunchwrap in the pan, fold-side down. Allow the crunchwrap to cook in the pan until it’s browned to your liking. Then, flip and cook the other side.

Once it’s down, carefully transfer the cooked crunchwrap to a large plate or cutting board and cut it into quarters. Serve with more guacamole, sour cream, or hot sauce, if desired. Then, serve and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.