Recipe: Sheet Pan Southwest Crunchwrap Supreme

I grew up loving Taco Bell’s Crunchwrap Supreme – essentially a convenient way to consume a soft and hard taco simultaneously. This recipe makes one giant Crunchwrap you can cut into several slices. It’s easy to put together and endlessly adaptable to personal preference – feel free to use any ground meat on hand. It reheats well, but be sure to serve with tortilla chips to retain crunch.


Sheet Pan Southwest Supreme 
Adapted from a recipe at Jeanie and Lulu’s Kitchen
4 to 6 servings


1 Tbsp. vegetable or avocado oil
1 lb. ground turkey
1 green bell pepper
1 red bell pepper
½ onion, diced
2 Tbsp. taco seasoning
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
16 to 18 12-inch flour tortillas, divided
¼ cup sour cream
1 cup chopped cabbage or lettuce
2 Roma tomatoes, diced, seeds removed
2 Tbsp. roughly chopped cilantro
1½ cups shredded Mexican blend cheese
9 tostada shells
Tortilla chips, salsa, pico de gallo and hot sauce, for serving


• In a skillet over medium heat, warm the oil, then add the ground turkey, green and red bell peppers, onion and taco seasoning. When the turkey is browned completely and the veggies are soft, add the lime juice, salt and pepper. Adjust the seasonings according to taste, then set aside.


• Preheat the oven to 375 degrees. Line a large rimmed sheet pan with parchment paper and spray the edges with cooking spray.


• Line the sheet pan with 10 overlapping tortillas, completely covering the bottom of the sheet pan and hanging over the edges by several inches.


• Spread the sour cream across the tortillas in an even layer, then add the turkey and pepper filling, leaving a 2-inch border around the edge. Distribute the cabbage, tomatoes and cilantro in an even layer, then sprinkle the cheese atop the filling. Cover the filling with the tostada shells.


• Cover the tostada layer with the remaining 6 to 8 tortillas. Fold the overhanging tortillas back atop the sheet pan, creating a large tortilla envelop containing all the filling.


• Place another large sheet pan atop the tortillas and weigh it down with a heavy over-proof or cast-iron skillet. Bake 8 to 10 minutes, until the tortillas are crisp and sealed together.


• Let cool 2 minutes, then slice and serve with tortilla chips, salsa, pico de gallo and hot sauce.


Amrita Song is a longtime contributor to Sauce Magazine who blogs at A Song In Motion.