 | |||||||||||||||||
| Nutritional value per 1 Crunchwrap Supreme | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 540 kcal (2,300 kJ) | ||||||||||||||||
| Carbohydrates | 73g | ||||||||||||||||
| Sugars | 6g | ||||||||||||||||
| Dietary fiber | 6g | ||||||||||||||||
| Fat | 20g | ||||||||||||||||
| Saturated | 7g | ||||||||||||||||
| Trans | 0g | ||||||||||||||||
| Protein | 15g | ||||||||||||||||
| |||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||
| Cholesterol | 20mg | ||||||||||||||||
| Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies. Source: https://www.tacobell.com/food/specialties/crunchwrap-supreme# | |||||||||||||||||
The Crunchwrap Supreme is a hexagonal burrito item sold at Taco Bell. The shape is formed from a crunchy tortilla wrapped in the middle. Within the burrito is beef, lettuce, tomato, sour cream, and nacho cheese sauce. It was introduced to the menu 2005, and became a permanent menu item in 2006. It was positively received, and is considered one of the most popular items on the menu.
History
The Crunchwrap Supreme was created by Lois Carson, a former member of Taco Bell's food innovation staff, in 2005. The idea was to create menu items that could be eaten easily on the go or in the car. In its first six weeks 51 millions units were sold, and it later became the fastest selling item in Taco Bell history.
References
- United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). "Chapter 4: Potassium: Dietary Reference Intakes for Adequacy". In Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). pp. 120–121. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. Retrieved 2024-12-05.
- www.tacobell.com https://www.tacobell.com/history. Retrieved 2024-12-09.
{{cite web}}: Missing or empty|title=(help) - Schaltegger, Megan (2022-02-07). "These Are the Most Popular Taco Bell Menu Items in Each State". Thrillist. Retrieved 2024-12-09.
- Hitchens, Antonia (2023-04-17). "Taco Bell's Innovation Kitchen, the Front Line in the Stunt-Food Wars". The New Yorker. ISSN 0028-792X. Retrieved 2024-12-13.
- Hitchens, Antonia (2023-04-17). "Taco Bell's Innovation Kitchen, the Front Line in the Stunt-Food Wars". The New Yorker. ISSN 0028-792X. Retrieved 2024-12-13.
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