Sheet Pan Crunch Wrap Supreme! From the seasoned ground beef and melty cheese to the crispy and soft tortillas, these homemade crunch wraps have everything you love about the Taco Bell version, without a trip to the drive-thru. The easy sheet pan method means you can make a bunch at once, getting dinner on the table in 30 minutes or less.
When it comes to Taco Bell, ours is a house divided. The kids love it, but the adults… well, we’d rather go to a sit-down Mexican restaurant that has higher quality food and giant margaritas. But these sheet pan crunch wrap supremes bring us all together for an epic family dinner. It’s got Taco Bell vibes, but because it’s homemade, it tastes way better, pleasing everyone in the family!
Why I LOVE this recipe!
- Sheet pan convenience – Rather than crisping the crunch wraps one-by-one in a skillet, using a sheet pan gets them all toasty at the same time. Less hands-on cooking!
- Better than the drive-thru – Using higher quality ingredients means these sheet pan crunch wrap supremes taste better than Taco Bell.
- Customizable – When you DIY it, you can use any fillings your heart desires!
- Family-friendly – Kids love them and adults love them too. Which means there will be no complaints when these hit the table!
What is a Crunch Wrap?
Crunch wraps are a Taco Bell invention that wraps seasoned ground beef, cheese, crunchy tostada shells, sour cream, lettuce, and tomatoes in a flour tortilla. After wrapping, the crunch wrap is grilled until toasty and browned (this helps seal them closed too!).
Recipe Notes
This sheet pan crunch wrap supreme recipe is as simple as promised! Just 30 minutes for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make homemade crunch wrap supremes to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Ground beef – I like to use a leaner ground beef so there’s not as much grease to drain off.
- Onion – Dice this finely so you don’t have big chunks in the meat mixture.
- Taco seasoning – You can use a store-bought packet or homemade taco seasoning.
- Vegetable oil – Or another neutral oil you like to use for cooking, like canola or avocado oil.
- Burrito sized tortillas – You need the big ones! They have to be able to wrap around the tostada shells and cover the opposite side when folded over.
- Tostada shells – For crunch. In a pinch, you could arrange tortilla chips over the fillings for the crunchy layer instead.
- Nacho cheese sauce – Using a jar of sauce is easiest!
- Shredded lettuce – Iceberg stays crunchier than other lettuce varieties.
- Tomatoes – Chop these so they’re not too chunky. This makes it easier to fold everything up!
- Cheddar cheese – A Mexican blend also works.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chicken Crunch Wrap – Swap the ground beef for crockpot salsa chicken.
- Loaded Crunch Wrap – This is a Taco Bell variation on the crunch wrap that takes off the tomatoes and adds fries instead!
- Crunch Wrap With Refried Beans – Instead of ground beef, use refried beans for a vegetarian version of this recipe.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make sheet pan crunch wrap supremes.
Brown the beef, then add the taco seasoning and water.
Assemble on a sheet pan. (You’re basically making one giant crunch wrap!)
Cover the pan with foil, then place another sheet pan on top to weight the tortillas down.
Bake, then slice and serve.
Recipe Tips
- Drain off as much grease as possible – This helps keep your crunch wraps crunchy instead of soggy and greasy!
- Add the lettuce over the middle of the tostada shells – The lettuce will cook and wilt in the oven, but placing the lettuce here gives it a little more insulation to keep it from going completely limp.
- Use a sharp knife for cutting – A chef’s knife works well. Make firm, fast cuts to keep the crunch wraps intact.
- Don’t skip brushing with oil – It’s what makes the crunch wraps toasty and crisp on the outside!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make use of your grocery store salad bar – Buy shredded lettuce, onion, and diced tomatoes at the salad bar and you’ll trim down the prep time (and also be able to buy exactly what you need with no leftovers).
- Turn it into a cook-once-eat-twice dinner – Double the ground beef mixture and use it to make tacos one night, then your crunch wraps another day.
- Meal prep it – Make the ground beef and prepare the vegetables a day or two in advance so everything’s ready to go when it’s time to assemble.
What to Serve with Sheet Pan Crunch Wrap Supreme
Since this protein based dinner has the delicious flavors of Tex-Mex food, it will pair well with many of your favorite Mexican side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Easy Mexican Rice
- Mexican Style Crock Pot Refried Beans
- Southwest Corn
- Black Bean and Corn Salsa
- Chipotle Cilantro Lime Rice
- Crockpot Borracho Beans
Crunch Wrap Supreme Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Taco Salad – Chop the crunch wraps and add them to a bed of greens with with jalapeno ranch dressing.
- Crunch Wrap School Lunch – Slice the crunch wraps into small wedges and pack them up for a fun school lunch with toppings like sour cream and salsa in small containers. Kind of like a homemade lunchable!
Recipe FAQ’s
How do I make homemade crunch wraps on a sheet pan?
The easiest way to make homemade sheet pan crunch wraps is to assemble one large crunch wrap on the pan, with tortillas on the bottom. After adding fillings, you’ll fold the edges of the tortillas over the top.
What size tortillas do you need for sheet pan crunch wraps?
You will need to use burrito-size tortillas for sheet pan crunch wraps.
How long do you bake crunch wraps in the oven?
Sheet pan crunch wraps take 15 minutes in the oven. If you’d like, you can remove the top pan and bake for 3 to 4 more minutes for a browner top.
Do crunch wrap supremes have meat in them?
Crunch wrap supremes do contain ground beef, but you can use refried beans instead if you’d like.
More EASY Copycat Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy ground beef recipes here, or see a few of our readers favorite recipes below.
Sheet Pan Crunch Wrap Supreme
Ingredients
- 1.5 pounds ground beef
- 1 onion, finely diced
- 1 ounce package taco seasoning, (about 3 tablespoons)
- 1 tablespoon vegetable oil
- 9 large burrito sized tortillas
- 6 tostada shells
- 12 ounce can nacho cheese sauce
- 6 ounces shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 425˚F.
- In a large skillet, over medium high heat, brown the ground beef and onion. Break up the beef as you cook until no longer pink, about 5 minutes. Drain the beef then add taco seasoning and ¼ water and stir to coat the meat for 2-3 minutes.
- Brush half of the oil on the bottom of a large sheet pan. Lay 6 tortillas around the edge of the sheet pan hanging, each hanging half way off the side (so it can be folded over.) Lay two tortillas to cover the middle.
- Spread the meat mixture over the tortillas, then drizzle cheese sauce evenly over the meat.Lay tostada shells over the meat mixture, then add lettuce, tomato and shredded cheddar cheese.Note: Make sure to put the lettuce on top of the shells, closest to the middle to avoid cooking it as much as possible.
- Place a tortilla in the middle of the pan, then fold each of the edge tortillas over the crunch wrap mixture to cover the top of the crunch wrap.
- Brush the top of the tortillas with the remaining oil. then place a second sheet pan on top to weigh it down and help the top to brown.Note: I place foil in between the sheet pan and the quesadilla so I don't have to wash two pans.
- Bake for 15 minutes on the middle rack. Remove the top pan and bake an additional 3-4 minutes if you want additional browning (may not be necessary.)
- Once done, slice into 6 pieces and serve with your choice of sour cream, guacamole, or salsa.
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