Love a Crunchwrap? We Have Big News About One of the New Taco Bell Items

When you reflect on the most important days in your life, you’ll probably think about your wedding, college graduation, or the birth of your first child (second child, if you like that one better). But really big Taco Bell fans just might look back on March 10, 2026, instead, because that was the day Taco Bell announced its lineup of 2026 “menu innovations,” and some of them sound downright historic—including a little something special for the Crunchwrap fans.

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Get ready to bark like that little Chihuahua from the ‘90s, because at a splashy event at the Hollywood Palladium last night, Taco Bell rolled out TWENTY menu items that are coming down the pike in 2026. We’re getting three new Mexican pizzas. A slew of new Flamin’ Hot menu items. A Mountain Dew-flavored pie, for cripes sake. But they closed the show with a biggie: the Crème Brulee Crunchwrap Slider.

Now, I don’t want to get too excited. Fast food restaurants don’t always nail it when they go too far afield from their menu’s usual comfort zone, and a French dessert mashed up with a weird, hexagonal quesadilla-esque thing is pret-ty out there. But just get a load of this description:

“Creamy vanilla filling. Crispy cinnamon sugar tostada. Grilled with a caramelized cinnamon sugar crust for a crackable, spoon-worthy finish, and wrapped in a warm tortilla…the dessert fusion of your dreams.”

I mean, it’s a little hard not to get excited right? So when can we get one of these suckers?

Well, there’s no official launch date yet, but we’ll be trying it as soon as possible. Honestly, I’m not even a huge Crunchwrap fan (Mexican Pizza ‘til I die), but I am a big creme brulee fan, and vanilla custard and a sugary tostada inside a warm tortilla sounds unreal.

About the Author

Howdy! I’m Gwynedd, Sporked’s managing editor. I live in Los Angeles and have access to the best tacos the U.S. has to offer—but I’m a sucker for a crunchy Old El Paso taco night every now and then. I’ve been at Sporked since 2022 and I’m still searching frozen mozzarella sticks that can hold a candle to restaurant sticks. Why you should trust me: I’ve been a journalist for 20 years (yikes), a consumer of food for 40-plus years, and I’m truly hard pressed to think of foods I don’t like (or that I can’t tolerate at the very least). Oh and one time I cooked my way through Guy Fieri’s cookbook and wrote about the journey through Flavortown. What I buy every week: Trader Joe’s Original Savory Thins. Fat free plain yogurt (usually Fage or Nancy’s). Honeycrisp apples. Sweet cream coffee creamer for my at-home Americanos. A frozen cauliflower crust pizza and some jarred mushrooms to top it with. Old El Paso Stand ‘N Stuff taco shells and Gardein Ground Be’f, even though I think “be’f” is a nightmarish contraction. Favorite ranking: Stouffer’s frozen dinners. I don’t own a microwave (I get my cancers the old fashioned way!), so I love taste testing things that I don’t really buy to eat at home. Least favorite ranking: Soy sauce. Don’t get me wrong, I love soy sauce—but consuming that much sodium in one sitting is probably illegal in some countries. Our frozen enchilada taste test was a close second; the smell of microwaved corn tortillas still haunts me.