Ingredients
Method
Cooking the Meat
- Brown the ground beef in a skillet over medium heat and drain any excess fat. Add taco seasoning and water according to package directions, then cook until well combined and heated through.
Assembling the Crunchwrap
- Place a large tortilla on a flat surface and spread a layer of meat in the center. Top with a crispy taco shell, cheese, lettuce, tomato, and sour cream, adding nacho cheese sauce if desired.
Wrapping it Up
- Fold the edges of the tortilla over the filling by creating pleats to form a secure wrap, then press gently to hold everything in place.
Grilling the Crunchwrap
- Heat cooking oil in a skillet over medium heat and place the wrap seam-side down. Cook for 2-3 minutes until golden brown and crispy, then flip and cook the other side.
Serving
- Slice the wrap in half to reveal the layers and serve with salsa or extra sour cream on the side.
Nutrition
Notes
Leftover Crunchwraps can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat to maintain crispy texture. For freezing, wrap individually in foil, and they’ll last up to 3 months.