Philly Chef Creates Indian Buffet Crunchwrap Supreme For Taco Bell

PHILADELPHIA — Back in February, Patch teased a collaboration between Philadelphia Chef Reuben Asaram and Taco Bell. Asaram was chosen to be part of Taco Bell's inaugural TBX program class to develop his own version of the beloved Crunchwrap Supreme

Now, Taco Bell has released details on Asaram's spin on the classic menu item. Behold, the Indian Buffet Crunchwrap Supreme.

Tapping into his cultural roots, Asaram's Crunchwrap Supreme features marinated, slow-roasted chicken tossed in a creamy tomato curry paired with Mexican-spiced rice, a cucumber mint sauce for a burst of flavor, Taco Bell’s classic crunchy corn tostada, fresh lettuce, and pico de gallo.

Known for his creative interpretations of Indian and Mexican cuisine, Asaram puts big flavors from his childhood front and center in his Crunchwrap creation.

Asaram's and other TBX-crafted Crunchwraps made their debut in New York City Wednesday as part of Taco Bell's testing process, allowing customers to experience the creativity and passion each chef has infused into their dishes.

According to Taco Bell, Asaram and his fellow TBX chefs — Jennifer Hwa Dobbertin and Lawrence "LT" Smith — understand that the most delicious dishes are born from extensive research, trial and error—just like Taco Bell’s fan-favorite menu items, which can take up to 13 years to perfect and are tested based on fan feedback.

These exclusive previews are crucial to that development journey, as fans will inform future availability of the items in 2025.

Smith created the Southwest Hot CHX Crunchwrap Supreme, and Dobbertin's take is the Crispy Thai Noodle Crunchwrap Supreme.