This post may contain affiliate links. Please read our disclosure policy.

I have been waiting for this moment for a *long time* — Crunchwrap Supreme (Grain-Free, Gluten-Free, Dairy-Free).

As you all know, I love recreating childhood favorites + foods that are typically labeled as ‘junk food’ and reinvent them with more healthful ingredients in my own kitchen. As a Taco Bell girl, I loved a good Taco Bell Crunchwrap Supreme, and I am sure you all did too. It’s like a quesadilla, burrito, and taco made love and created the most beautiful trifecta of a meal! 

Over the years, I have had so many of you request that I remake this dish for the blog–but I always said that I would when Siete Foods came out with a burrito sized tortilla. Well, that day has come, and to celebrate I have a paleo rendition of the Crunchwrap Supreme. Using a handful of Siete foods products, this dish is easy to make and it keeps it dairy-free, grain-free, and gluten-free. So that we can all enjoy a Crunchwrap Supreme regardless of our food intolerances and preferences.

You can obviously create a Crunchwrap Supreme using traditional burrito-sized flour tortillas and store-bought tostadas! One of the reasons I didn’t create a recipe before Siete released their tortillas is because I saw a plethora of recipes already created online that looked absolutely fantastic– so if you are looking for one of those try Pinch of Yum, Delish, or this healthier spin by Brocc Your Body. Each of those recipes use more traditional ingredients that are easier to find in all grocery stores– so if you can’t track down the Siete Burrito sized tortillas quite yet, refer to one of their recipes because I had to change the method up a bit in order to make the grain-free tortillas work well here and homemade the tostadas! 

I hope you all enjoy this Siete Foods rendition of the Taco Bell Crunchwrap Supreme, or what I like to call my Crunchwrap Siete-preme. It is *absolutely delicious* and I just know you guys are going to love recreating this in your own kitchens!!

You can find Siete Foods tortillas and cashew queso at Whole Foods in the fridge section (typically near the hummus!). Their hot sauces and taco seasoning will be in the ethnic/Mexican food section of the store. Please note that some of these products are brand new, so your Whole Foods might not yet have them in stores, but they hopefully will very soon! Some of their products are available online or on amazon, also. 


Crunchwrap Supreme
5 from 9 votes

Crunchwrap Supreme

a gluten-free, dairy-free and grain-free version of the Taco Bell classic!
Prep: 45 minutes
Servings: 4 people


For the Taco Meat:

For the Crunchwrap Supreme:


  • Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Set aside.
  • Meanwhile, heat a large skillet over medium high heat with 1 tbsp avocado oil. When hot, add the onions and ground beef and cook, breaking up the beef with the back of a spoon, until it is cooked through, about 8 minutes.
  • Drain excess fat off of beef and place back into the hot skillet. Add the package of taco seasoning and 1/3 cup of broth or water. Cook, stirring, until well combined and most of the liquid is absorbed, about 3 more minutes. Remove from heat and cover to keep warm while you prepare the tostadas.
  • Place only FOUR of the cassava flour tortillas on a baking sheet and spray with non-stick cooking spray across the top. Bake for 8 to 10 minutes, or until golden brown and crisp. Set aside when done.
  • Set up an assembly line: the tostadas, ground beef, the cashew queso, the sour cream, the shredded lettuce, the diced tomatoes, and the remaining (uncooked) cassava tortillas all next to a large cutting board.
  • Heat 1 tsp avocado oil in a very large skillet over medium heat. To help make the grain-free burrito sized tortillas more flexible, heat the tortillas in the skillet with the oil for 10-15 seconds a side, carefully flipping to be careful not to tear.
    *you are going to prepare each crunchwrap individually. So do not heat all of the burrito tortillas at once.
  • Transfer the burrito tortilla onto the large cutting board. scoop about 1/3 cup of the ground beef mixture into the center of the burrito tortilla. Top and gently spread 1.5 tbsp cashew queso on top. Gently place a tostada on top. Spread 1 tbsp of the sour cream on top of the tostada. Top with some shredded lettuce and diced tomato.
  • Place the uncooked cassava tortilla on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together and place, pleated side down, into the hot skillet with a little extra avocado oil (1-2 teaspoons). Cook until tortilla is golden and the seams are sealed together, about 3 minutes per side. Repeat with remaining Crunchwraps.
  • Serve with hot sauce, and enjoy!!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

Similar recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I’ve been making these since you posted – they’re an absolute favorite! Do you have any tips to keeping the Crunchwrap folded together while placing it down in the pan? Mine often unwraps and I have to try to shove the ends underneath it to keep it together. THANK YOU for this recipe!!!

    1. Hi Nicole!
      It is a tricky little task to get it to hold together, especially with the grain-free tortillas. I sometimes do what you mentioned, but also stuffing it slightly less can help so it doesn’t fall apart as easily.