Ingredients
Scale
- 2 large flour tortillas
- 1 small corn tortilla
- 1 pound ground beef (or turkey, chicken, or plant-based alternative)
- 1 packet taco seasoning
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Oil for cooking
- Hot sauce (optional)
Instructions
- Step 1: Prepare the Protein – Cook your ground meat in a skillet over medium heat until browned. Drain excess fat, add taco seasoning and water, and simmer for a few minutes.
- Step 2: Assemble the Crunchwrap – Lay one flour tortilla flat, add a scoop of the seasoned protein, top with a crispy corn tortilla, lettuce, tomatoes, onions, sour cream, and cheese. Fold the tortilla tightly.
- Step 3: Cook the Crunchwrap – Heat oil in the skillet and cook the assembled Crunchwrap seam-side down for 3-4 minutes until golden brown. Flip and cook the other side until crispy.
- Step 4: Serve and Enjoy – Remove from the skillet, let cool, slice in half, and serve with extra toppings.
Notes
For a vegetarian version, substitute meat with black beans or lentils.
Baking is an alternative cooking method for a healthier option.
Store leftovers in an airtight container in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg