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–+ servings
Classic crunchwrap cut in half showing layers of seasoned ground beef, lettuce, cheese, and tortilla

Classic Crunchwrap

Classic crunchwrap with seasoned 80/20 ground beef, nacho cheese, a crispy tostada shell, sour cream, lettuce, tomatoes, and shredded Mexican cheese blend folded in a large burrito tortilla and toasted on a griddle until golden brown.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 crunchwraps
Course: Main Course
Cuisine: American, Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb 80/20 ground beef
  • 1 tbsp taco seasoning
  • 1 jalapeño diced
  • 1 cup nacho cheese sauce
  • 1 cup sour cream
  • 1.5 cups shredded Mexican cheese blend
Build
  • 4 large burrito tortillas
  • 4 small street taco tortillas or cut rounds from extra tortillas
  • 4 tostada shells
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • Cooking oil or butter for crisping

Equipment

  • Griddle or cast iron skillet

Method
 

  1. Brown ground beef over medium heat. Drain excess grease. Add taco seasoning and diced jalapeño. Cook 1-2 more minutes until coated.
  2. Lay large tortilla flat. Add seasoned beef, nacho cheese, tostada shell, sour cream, lettuce, tomatoes, and shredded cheese. Top with small tortilla.
  3. Fold edges of large tortilla toward center, overlapping as you go until sealed tight.
  4. Place seam-side down on lightly oiled griddle over medium heat. Cook 2-3 minutes per side until golden brown and crispy. Slice in half and serve.

Notes

Tostada placement: Goes between the hot filling and cold toppings. Creates crunch and prevents the lettuce from getting soggy.
Seam-side down first: Seals the folds shut before flipping so the crunchwrap stays closed.
Warm the tortilla: If it cracks when folding, microwave for 10 seconds to soften.
Extra spice: Add another jalapeño, chipotle powder, or hot sauce to the beef for more heat.

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