Taco Bell Is Testing New CrunchWrap Supremes With Indian, Thai Flavors

Taco Bell is testing out bold new flavors of Crunchwrap Supreme in partnership with three emerging chefs, and the culinary innovations could soon be headed to a location near you.

Reuben Asaram, Jennifer Hwa Dobbertin, and Lawrence “LT” Smith spent "months of trial, error and innovation" developing the new Crunchwraps in the Taco Bell Test Kitchen, which will feature eight unexpected new ingredients including Indian spices, Thai-inspired noodles, and spicy Southwest hot chicken. The items will be the first to debut from the new TBX program, which was launched earlier this year "to bring fresh perspectives from emerging culinary talent" and "offer fans entirely new ways to experience their Taco Bell favorites."

The three new flavors are as follows:

• Chef Reuben’s "Indian Buffet Crunchwrap Supreme" will feature marinated, slow-roasted chicken tossed in a creamy tomato curry paired with Mexican-spiced rice, layered with cucumber mint sauce, along with Taco Bell’s classic crunchy corn tostada, fresh lettuce, and bright pico de Gallo. A vegetarian option will be available by swapping crispy potato bites for the chicken.
• Chef Jenn’s "Crispy Thai Noodle Crunchwrap Supreme" takes inspiration from her Asian roots 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. The creation is finished off with cool reduced fat sour cream, fresh onions and cilantro, and an avocado basil ranch to add a South Texas twist to the Thai-inspired take.
• Chef LT’s "Southwest Hot CHX Crunchwrap Supreme" puts a modern, Southwest spin on the classic with chicken nuggets tossed in salsa macha, Oaxaca-style mozzarella and Monterey Jack cheeses, a bright purple cabbage slaw, cilantro, apricot hot sauce, and cool reduced fat sour cream "to create a perfect balance of heat and craveability."

"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," Taco Bell Global Chief Food Innovation Officer Liz Matthews said in a press release . "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."

For now, the three new flavors will only be available during a pop-up in New York City on Oct. 16 and 17, with further testing to determine potential future availability in 2025. However, in the meantime, Taco Bell is offering Rewards Members up to $3 in free customizations so they can concoct their own "dream" Crunchwrap Supreme.