Taco Bell Is Releasing 3 Chef-Inspired Crunchwrap Supremes

Taco Bell is reimagining its Crunchwrap Supreme. But it isn’t doing it alone.

On Wednesday, the fast food giant announced it’s partnering with chefs Reuben Asaram, Jennifer Hwa Dobbertin, and Lawrence “LT” Smith (who happens to be a member of Food & Wine’s 2024 class of Best New Chefs) to roll out their interpretations of the Crunchwrap at select restaurants in New York City before potentially rolling them out across the nation. 

“We’ve long tried to push the boundaries of what culinary creativity can mean, and our collaboration with these leading chefs allows us to honor different culinary traditions while creating bold, new bites that are distinctly Taco Bell,” Liz Matthews, Taco Bell’s global chief food innovation officer, shared in a statement provided to Food & Wine. “Our mantra for TBX has been ‘Our thing + their thing = a whole new kind of thing,’ and we’re so excited to share these reimagined Crunchwrap Supremes with fans.”

The new Crunchwraps feature some seriously unexpected ingredients thanks to each chef’s individual tastes and backgrounds. And it’s all thanks to Taco Bell’s new TBX program and the Taco Bell Test Kitchen, which launched earlier this year in an effort to “bring fresh perspectives from emerging culinary talent into the Taco Bell Test Kitchen and offer fans entirely new ways to experience their Taco Bell favorites,” the California-based chain explained. 

As for what’s in each new Crunchwrap, chef Reuben’s Indian Buffet Crunchwrap Supreme includes marinated, slow-roasted chicken in a tomato curry, all paired with Mexican-spiced rice. “This craveable combination is layered with cucumber mint sauce for a burst of flavor, Taco Bell’s classic crunchy corn tostada, fresh lettuce, and bright pico de gallo,” Taco Bell shared. You can even snag this one as a vegetarian option by swapping in its crispy potato bites.

Then there’s chef Jenn’s Crispy Thai Noodle Crunchwrap Supreme, made with marinated grilled chicken tossed with a khao soi aioli and paired with a “crunchy wheat noodle nest to bring the item’s signature crunch.” This Crunchwrap is topped with reduced-fat sour cream, onions, cilantro, and an avocado basil ranch to add a “South Texas twist to her Thai-inspired take.”

Finally, there’s chef LT’s Southwest Hot CHX Crunchwrap Supreme, which includes chicken nuggets tossed in salsa macha, Oaxaca-style mozzarella and Monterey Jack cheeses, a purple cabbage slaw, cilantro, apricot hot sauce, and reduced-fat sour cream.

Creating the Crunchwrap, Smith shared with Food & Wine, “It really tugged on my nostalgia, my heart. It was really fun to jump in and experience that, and also, the whole platform of bringing up-and-coming talent, putting the spotlight on us, is huge. I wanted to be a part of leading that innovation.”

As for how long it took to come up with their creations, both Smith and Asaram said they tested about three iterations each. However, Dobbertin says she has a few more ideas in her back pocket. “I had a list of fifteen different ideas and narrowed it down to four that I pitched to Taco Bell,” Dobbertin shared. “The final one went into the Test Kitchen for a few months before it became real.”

These Crunchwrap Supremes are now available as part of an exclusive two-day tasting in New York City via the TBX food truck, which will be in Williamsburg (160 N 6th St, Brooklyn, NY 11249) on October 16 and Washington Square Park (14 Washington Square N, New York, NY 10011) on October 17. After the tasting (which is free), the Crunchwaps will be tested in select stores for possible future availability in 2025. Hopefully, one day, we’ll also be able to taste-test all the undoubtedly delicious versions that didn’t make it to this round of the final menu.