Taco Bell Ignites The Crunchwrap Supreme With A Spicy New Twist
Earlier this year, Taco Bell launched its first-ever TBX program, throwing down the gauntlet for three up-and-coming chefs to hit their Test Kitchen and put a new spin on the iconic Crunchwrap. One of the rising stars in the kitchen who answered the call? Chef Lawrence “LT” Smith, who came in blazing with his bold creation: the Southwest Hot Chx Crunchwrap.
This bold re-imagination boasts marinated, freshly fried chicken nuggets tossed in Salsa Macha, wrapped up with shredded cheese, a tangy purple cabbage slaw, and a kick from a zesty Apricot Hot Sauce. It’s all balanced out with a cool dollop of reduced-fat sour cream, and of course, that warm tortilla hug. This remix doesn’t just aim to satisfy—it’s here to bring the heat.
Chef LT’s resume is almost as impressive as his flavor game. A former pro athlete turned culinary innovator, he’s been making waves with his Phoenix-based spot, Chilte. His style? Experimental Mexican cuisine that plays with tradition in the best way possible, blending bold flavors, street food vibes, and refined techniques that make you rethink everything you know about eating out.
Taco Bell opening its Test Kitchen doors to Chef LT and others isn’t just about giving these chefs a stage—it’s a statement that the brand is all about pushing the envelope while staying true to its roots. Curious how Taco Bell stays on the cutting edge of food innovation? Dive into their TBX series on YouTube to discover how this cult classic was born and where it’s headed next.
