Description
This recipe details how to make satisfying crunch wraps with crispy edges and a creamy, flavorful center, perfect for a quick, family-friendly weeknight meal.
Ingredients
Scale
- 4 large flour tortillas (approx. 10-inch)
- 4 small flour tortillas (approx. 6-inch)
- 4 pre-fried corn tostadas
- 1 lb ground beef or turkey
- 1 (30 g) packet taco seasoning
- 1 cup (120 g) nacho cheese sauce or shredded Monterey Jack cheese
- 0.5 cup (120 g) sour cream or plain Greek yogurt
- Crisp shredded lettuce, to taste
- 1 medium tomato, diced (or your favorite salsa)
- 2 tablespoons vegetable oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Your Filling: Heat 2 tablespoons vegetable oil in a large (10-inch) skillet over medium heat. Add 1 lb ground beef or turkey, breaking it up with a spoon. Cook until browned throughout (about 5-7 minutes) and savory. Drain any excess fat thoroughly. Stir in the taco seasoning packet and 0.25 cup water. Simmer for 2-3 minutes until thickened and fragrant, and the mixture looks saucy.
- Assemble the Layers: Lay one large flour tortilla flat. Spread a thin layer of nacho cheese sauce (or 0.25 of shredded cheese) in the center, leaving a 2-inch border. Spoon a generous 0.25 of your prepared meat filling over the cheese. Carefully place one pre-fried corn tostada directly on top of the meat filling. Add a layer of sour cream (or Greek yogurt), then top with shredded lettuce and diced tomatoes on the tostada. Cap the fillings with one small flour tortilla. (Avoid overfilling to ensure easy and secure folding.)
- Fold and Seal: Carefully fold the edges of the large tortilla up and over the small tortilla, pleating as you go, until the entire wrap is sealed and compact. The edges should meet snugly. Gently press down to secure the folds.
- Cook to Golden Perfection: Heat a separate non-stick skillet or griddle over medium heat. Add a small amount of extra vegetable oil. Place the assembled crunch wrap, seam-side down first, in the hot skillet. Cook for 3-4 minutes until beautifully golden brown and crispy and you hear a satisfying sizzle. Flip the crunch wrap and cook for another 3-4 minutes until the second side is also golden and crispy and the cheese is melted. Repeat with remaining wraps.
Notes
Avoid overfilling to ensure easy folding; if a tortilla tears, patch with another small piece. For variations, use lean meat, less cheese, and more vegetables for a lighter wrap. Protein substitutes include black beans, lentils, or shredded chicken. Dairy-free options include vegan cheese and plant-based sour cream. For gluten-free, use corn tortillas (double up for strength) and certified gluten-free tostadas.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 crunch wrap
- Calories: 450 calories
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Crunch wrap, weeknight dinner, easy, family-friendly, budget, quick, savory, crispy, ground beef, taco, Tex-Mex