By johnnie 
An classic Taco Bell menu item called the Crunchwrap Supreme contains a tostada shell, seasoned beef, nacho cheese sauce, lettuce, tomatoes, sour cream, and a flour tortilla shaped like a hexagon.
Surprisingly, it also contains hot chicken, Thai noodles, and curry. Nevertheless, these are only a few of the featured tastes in three thrilling new Crunchwrap variations that debuted this week.
Taco Bell’s new “TBX” program, which debuted earlier this year, facilitates the firm’s connection with up-and-coming master chefs, who the company may then employ to expand its menu with new flavors.
Jennifer Hwa Dobbertin of San Antonio’s Best Quality Daughter, Reuben Asaram of Philadelphia’s Reuby, and Lawrence “LT” Smith of Phoenix’s Chitle are all part of the first group of TBX cooks.
The Crunchwrap Supreme (540 calories) was a menu item that Taco Bell had previously said would be up for grabs for the chefs to reinvent. Finally, on October 16th, it unveiled the three contestants’ takes on the traditional menu item.
Two spots in New York City will be visited by a TBX food truck today and tomorrow, where you may get these new Crunchwrap varieties for free. If supplies remain, you may find the truck on October 16 at Williamsburg (160 N 6th St, Brooklyn, N.Y. 11249) and on October 17 at Washington Square Park (14 Washington Square N, New York, N.Y. 10011) from 12 to 7 p.m.
According to a news release, Taco Bell will continue to evaluate the TBX created Crunchwrap Supremes beyond this pilot launch. The results will help guide potential future availability in 2025. Therefore, more people may get the opportunity to try the new Crunchwrap innovations next year, despite the fact that supply will be severely limited initially.
Inspired by her Asian heritage, Chef Hwa Dobbertin transforms the item into a Crispy Thai Noodle Crunchwrap Supreme. This dish is a medley of flavors: grilled chicken marinated in khao soi aioli, a nest of crispy wheat noodles, reduced-fat sour cream, raw onions, cilantro, avocado basil ranch, and a nod to the Thai noodle soup khao soi.
As for Chef Asaram’s Indian Buffet Crunchwrap Supreme, it’s filled with a variety of flavors including slow-roasted chicken, creamy tomato curry, Mexican-spiced rice, cucumber mint sauce, crispy corn tostada, fresh lettuce, pico de gallo, and a crunchy corn tortilla. If you’re looking to make it vegetarian, you may replace the chicken with crispy potato bits.
Last but not least, Chef Smith has brought a Southwest Hot CHX Crunchwrap Supreme. It’s a dish that combines chicken nuggets with salsa macha, Monterey Jack cheese, Oaxaca-style mozzarella, cilantro, purple cabbage slaw, apricot hot sauce, and reduced-fat sour cream.
Working with these renowned chefs allows us to pay homage to many culinary traditions while developing daring, innovative dishes that are uniquely Taco Bell, continuing our long-standing goal of expanding the frontiers of culinary inventiveness.
According to a statement made by Taco Bell’s global chief food innovation officer, Liz Matthews. “Our thing + their thing = a whole new kind of thing” has been our TBX mantra from the beginning, and we couldn’t be more thrilled to share these revamped Crunchwrap Supremes with our fans.
Fans of Taco Bell who live outside of NYC may have to wait a little longer to try the new Crunchwraps, but there’s a tempting new bargain going on right now for consumers all throughout the country.
Crunchwraps may be personalized with $3 worth of add-ons for free for a limited time for members of Taco Bell’s loyalty club. The Taco Bell app is the only place you can get this deal.