Homemade Crunchwraps – The Viral Tortilla Wrap Hack Recipe

Homemade Crunchwraps have become one of my favorite, last minute lunch or dinner recipes. They are quick and easy to make and perfect for a busy weeknight meal.

You may be familiar with this popular menu item from a famous fast food Mexican restaurant. Or more recently you may have seen the viral TikTok video that was blowing up the internet.

But if you have no idea what I am talking about, let me explain. Picture a large, flour tortilla that has a cut in the center, half way up.

Now picture the tortilla visually divided in 4 equal pie shaped sections. Then in each quadrant you place a different ingredient or two.

Now, starting with the bottom left section, fold it in half, equal to the top left quadrant. Then fold it again from left to right. And finally complete the fold by bringing the stuffed tortilla downward over the last section.

Are you confused yet? Don’t worry, it is much easier than it sounds and is explained in detail with pictures below.

Homemade Crunchwraps

INGREDIENTS:

Ground beef
Taco seasoning
Water
8 or 10-inch flour tortillas
Sour cream
Shredded lettuce
Diced onion
Liquid nacho cheese
Nacho chips crushed
Shredded Mexican cheese blend

INSTRUCTIONS:

The first step in making homemade crunchwraps is to brown the ground beef. Do this in a large skillet over medium-high heat and cook until it is no longer pink.

Be sure to drain the grease by placing the browned beef in a colander over a bowl or in the sink. Be sure to use a colander that is completely lined with mesh, on both the sides and bottom of the strainer.

Once the majority of the grease has drained, return the beef to the skillet.

Then add in the packet of taco seasoning and water and stir to combine. Bring the mixture to a bowl then reduce the heat and simmer for 5 minutes.

You want the liquid to be completely absorbed and once it is, remove the skillet from the heat and set aside.

Assembly Instructions

Lay one large flour tortilla on flat surface. From the center bottom edge of the tortilla, make a cut to the halfway point.

Then fold one side of the bottom edge of the tortilla upwards. If it does not meet the top edge, cut a little more of the center cut until the bottom edge can evenly align with the top edge.

Now unfold the tortilla and let it lay flat. Begin to assemble the homemade crunchwrap by adding a heaping tablespoon of sour cream to the bottom left quadrant of the tortilla and spread it out evenly.

Then add 1/6th of the cooked ground beef on top of the sour cream and press it lightly so that it sticks to the sour cream.

Next, place a small handful of shredded lettuce and diced onions on the top left quadrant.

Move on to the top right quadrant and spread nacho cheese spreading it evenly to the edge of the tortilla. Then add crushed Nacho Cheese chips on top of the nacho cheese.

Finally, sprinkle shredded cheese in the lower right quadrant, spreading it within 1/4 inch to the edge of the tortilla shell.

How To Fold The Crunchwrap

Now it is time to fold the tortilla. Starting in the lower left quadrant fold the sour cream & beef mixture upwards to lay on top of lettuce & onion quadrant. The edges of the tortilla should be fairly even.

Then take that section, and moving from a left to right position, fold the first two quadrants over to lay on top of the nacho cheese & chip section.

At this point you should have only the right half of the tortilla visible.

Finally, fold the first three quadrants down to lay on top of cheese quadrant. Again, try to get the edges as even as possible.

Carefully set that stuffed tortilla aside and repeat until all the crunchwraps have been assembled.

When you are ready to brown the tortilla shells and heat the filling, spray non-stick cooking spray in a large skillet over medium heat.

Once the pan is hot, carefully pick one crunchwrap and place it in a hot pan. I find this easiest by using a large spatula underneath and my hand on top holding the top layer. Then carefully slide it into the skillet.

You can cook as many that will fit into your pan. Let the tortilla brown on the bottom side which will take a couple of minutes.

Then use the spatula to carefully flip the homemade crunchwrap to brown the other side. Remove it from the pan when the tortilla shell is golden brown.

Repeat until all 6 tortilla wraps are browned.

Frequently Asked Questions

Enjoy! Mary

For other Mexican inspired recipes, visit our Cinco de Mayo recipe article.

To receive our 3 Recipe Articles in your inbox each week, sign up for our free email list located in the middle of each recipe or email me at contact@makeyourmeals.com. You can also follow us on Facebook and Pinterest. This article may contain affiliate links where a small commission is paid if you purchase a product at no additional cost to you.