Sponsored By

Taco Bell is testing out flatbreads and wrapsTaco Bell is testing out flatbreads and wraps

The new cheesy chipotle flatbreads and grilled lunchwraps bring creativity to Taco Bell’s carb-centric menu offerings

Joanna Fantozzi, Senior Editor

August 23, 2022

2 Min Read
CheesyChipotleChickenFlatbreadRegular
Taco Bell

Joanna Fantozzi

Taco Bell is testing out a few new creative menu options across new categories including wraps that cater to the lunch crowd and flatbreads.

The cheesy chipotle chicken flatbread is being tested in the Charlotte, N.C. market and is made with chicken, chipotle sauce, tortillas strips, onion and a three-cheese blend atop a flatbread for $3.99 (customers can also customize the flatbread by adding jalapenos for an added kick).

Unlike the beloved Mexican pizza — which is being added permanently to the Taco Bell menu after a pandemic-era hiatus — pizza-esque entrée uses a thin-crust flatbread instead of a tortilla, so it seems much closer to pizza than its cult-classic cousin.

Taco Bell is also testing the new grilled Lunchwrap — available in three different varieties in the menu category — in select stores in the Atlanta region. Here’s a breakdown of what the wraps will look like, available in a range of prices from $4.99 to $8.79, depending on whether you get it as a la carte or a combo:

  • Southwest Grilled Lunchwrap: Choice of marinated and grilled chicken or steak, Southwest ranch sauce, lettuce, three-cheese blend, tomatoes and fiesta strips in a flour tortilla

  • Chicken Bacon Club Grilled Lunchwrap: Made with marinated and grilled chicken, avocado ranch sauce, creamy chipotle sauce, lettuce, guacamole, bacon, three-cheese blend and tomatoes in a flour tortilla

  • Steak Chipotle Ranch Grilled Lunchwrap: Made with marinated and grilled steak, avocado ranch sauce, creamy chipotle sauce, lettuce, three-cheese blend and tomatoes in a flour tortilla

Related:Taco Bell is testing out a new plant-based protein

Besides these new menu items, Taco Bell is also testing $2 nachos in Columbus, Oh.; the crispy melt taco in Alabama (featuring the brand’s new proprietary plant-based protein), and the mango whip freeze drink and double steak grilled cheese burrito are being added to menus nationally.

Contact Joanna at [email protected]

Find her on Twitter: @JoannaFantozzi

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.

You May Also Like