Taco Bell is adding a new Crunchwrap Supreme to its menu, created by San Antonio chef Jennifer Hwa Dobbertin of Best Quality Daughter. As reported by KSAT, this new flavor combines Texas warmth with Thai zest and is part of Taco Bell's TBX program, which encourages chefs to innovate with its staples. The item will have a limited release in New York City.
The new Crunchwrap, called the Crispy Thai Noodle Crunchwrap Supreme, features marinated grilled chicken, khao soi aioli, crunchy wheat noodles, reduced-fat sour cream, fresh onions, cilantro, and avocado basil ranch. This combination aims to enhance the classic fast-food item, according to a statement from the company reported by My San Antonio.
Food enthusiasts wanting to try the Texan-Thai fusion can visit the Taco Bell food truck today at 160 North 6th Street, Brooklyn, NY, and tomorrow at Washington Square Park, NYC (14 Washington Square North). The truck will operate from 12 PM to 7 PM, while supplies last. This two-day testing is part of Taco Bell's market research to determine if the new flavor will be added to menus nationwide in 2025.
As part of the launch, Taco Bell is offering Reward Members up to $3 of free customizations, allowing fans nationwide to celebrate culinary innovation, even if they can't visit NYC. This promotion aims to engage a broader customer base and generate excitement for future menu additions. Dobbertin's Crunchwrap may be the first of many collaborations under the TBX initiative, potentially transforming the fast-food landscape with chef-driven concepts.
