If you were asked to reinvent the Crunchwrap Supreme, would you? That’s a question Philly chef Reuben Asaram has had to ponder for the last seven months. Asaram was one of three up-and-coming chefs Taco Bell tapped earlier this year to reinvent the iconic hexagonal menu item as part of its inaugural TBX culinary incubator.

Taco Bell is testing out bold new flavors of Crunchwrap Supreme in partnership with three emerging chefs, and the culinary innovations could soon be headed to a location near you. Reuben Asaram, Jennifer Hwa Dobbertin,

Taco Bell’s back of house just got bigger and the Crunchwrap Supreme now has three flavor-packed new takes, incorporating eight new ingredients and flavors. After months of trial, error and innovation,

The three new Crunchwrap Supreme versions will be available at an exclusive two-day, free pop-up event in New York City on Oct. 16 and 17. Fans can find them in Williamsburg (160 North 6th Street) on Oct. 16 from 12-7 p.m. and in Washington Square Park (14 Washington Square North) on Oct. 17 from 12-7 p.m. while supplies last.

The Crispy Thai Noodle Crunchwrap Supreme, developed in collaboration with Jennifer Hwa Dobbertin, chef of Best Quality Daughter, an Asian-American restaurant in San Antonio, is made with grilled chicken in khao soi aïoli, crunchy wheat noodles, reduced-fat sour cream, onions, cilantro, and avocado basil ranch sauce.

A few days after the Crunchwrap taste tests in New York, word started to pop up on social media (including over @stackbetch) about these new potential menu items and Taco Bell fans started begging for a nationwide release.

Hey Taco Bell fans, here's an announcement that could cheer you up just in case things aren't going your way this week. You know things are about to get serious when a well-known fast food chain releases their chef creations.