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.
8 or 10-inch flour tortillas
Liquid nacho cheese
Nacho chips crushed
Shredded Mexican cheese blend
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.
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
You can definitely use ground turkey or ground chicken to make your taco meat. However, you may want to add a little olive oil to the skillet before browning the meat because both turkey and chicken have a lower fat content than the ground beef.
If you are looking to meal prep, you can make the taco meat and prepare the other ingredients ahead of time. However, I would suggest you storing each ingredient in individual containers and assembling right before you eat. Otherwise the ingredients and tortilla shells become soggy and it ruins the texture of a crunchwrap when reheated.
I have found that the only key to making homemade crunchwraps is to spread something sticky on the bottom left quadrant before adding another ingredient. That way the ingredients don’t fall off when you are trying to make the first fold. Besides that, feel free to switch up the ingredients to whatever you prefer.
Great question! The only limit is your imagination. Some other family favorites in our house include breakfast crunchwraps filled with cheese, scrambled eggs, peppers, onions, mushroom and spinach. And of course dessert crunchwraps with butter/cinnamon/sugar, baked apples, granola, and caramel sauce. But the sky is the limit!
I packet of store-bought taco seasoning equals about 2-3 tablespoons of seasoning and fillers. To substitute with bulk spice taco seasoning, use 2 tablespoons in place of the packet as the flavors are more intense.
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 email@example.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.
- 1 pound ground beef
- 1 packet taco seasoning
- ¼ cup water
- 6 (8 or 10-inch) flour tortillas
- ½ cup sour cream or Mexican Crema
- 1 cup shredded lettuce
- ½ cup diced onion
- ½ cup liquid nacho cheese
- ½ cup Nacho chips crushed
- 1 cup shredded Mexican cheese blend
- non-stick cooking spray
- In a large skillet over medium heat add the ground beef and cook until no longer pink. Drain grease.
- Add in taco seasoning and water. Stir to combine. Simmer for 5 minutes or until the liquid has been absorbed. Set aside.
- Lay one flour tortilla on flat surface. From the center bottom edge of the tortilla, make a cut to the halfway point. 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 it can reach bottom edge can reach the top edge. Unfold.
- Add 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.
- Add small handful of shredded lettuce and diced onions to top left quadrant.
- Spread nacho cheese on the top right quadrant and add crushed tortilla chips on top of the nacho cheese.
- Sprinkle shredded cheese in the lower right quadrant, spreading it within 1/4 inch to the edge of the tortilla shell.
- Starting in the lower left quadrant fold the sour cream & beef mixture up to lay on top of lettuce & onion quadrant.
- Fold first two quadrants over to lay on top of the nacho cheese & tortilla chip quadrant
- Finally, fold the first three quadrants down to lay on top of cheese quadrant.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 426Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 109mgSodium: 706mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 29g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.