Homemade Crunch Wrap
Homemade Crunch Wrap
Ingredients
For the Filling
- 1 pound ground beef
- 2 tablespoons avocado oil, divided
- 1 packet taco seasoning mix, (1 ounce)
- 1/4 cup water
- 2 cups iceberg lettuce, shredded
- 1 tomato, diced
- 1/2 cup sour cream
- 1 1/2 cups shredded Cheddar Jack cheese
For Assembly
- 4 large flour tortillas
- 4 small crispy corn tortillas, (round, about 4-5 inches in diameter)
Instructions
- 1
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min
- 2
Drain any excess fat from the cooked ground beef. Stir in the taco seasoning mix and water. Bring to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes.
⏱️ 7 min
- 3
While the beef simmers, prepare the vegetables. In a medium bowl, combine the shredded iceberg lettuce and diced tomato. Set aside.
⏱️ 5 min
- 4
To assemble each crunch wrap, lay one large flour tortilla flat on a clean surface. Spoon about 1/2 cup of the seasoned ground beef onto the center of the large tortilla.
⏱️ 1 min
- 5
Place one small crispy corn tortilla directly on top of the ground beef. Spread about 2 tablespoons of sour cream on top of the crispy tortilla.
⏱️ 1 min
- 6
Add about 1/2 cup of the shredded lettuce and diced tomato mixture on top of the sour cream. Sprinkle about 1/4 cup of shredded Cheddar Jack cheese over the vegetables.
⏱️ 1 min
- 7
Carefully fold the edges of the large flour tortilla inwards, working your way around to create a hexagonal or octagonal packet, ensuring all the fillings are enclosed. If needed, you can use a small amount of water to help seal the edges.
⏱️ 2 min
- 8
Heat the remaining 1 tablespoon of avocado oil in a large skillet or griddle over medium heat. Place the folded crunch wrap into the hot pan, seam-side down, to help seal it. Cook for 3-4 minutes, or until golden brown and crispy.
⏱️ 4 min
- 9
Flip the crunch wrap and cook for another 3-4 minutes on the other side, until golden brown and crispy. Repeat with the remaining crunch wraps.
⏱️ 4 min
- 10
Remove the cooked crunch wraps from the pan. Cut each crunch wrap in half to reveal the layers of filling. Serve immediately and enjoy!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Crunch Wrap
For the Filling
- 1 pound ground beef
- 2 tablespoons avocado oil, divided
- 1 packet taco seasoning mix, (1 ounce)
- 1/4 cup water
- 2 cups iceberg lettuce, shredded
- 1 tomato, diced
- 1/2 cup sour cream
- 1 1/2 cups shredded Cheddar Jack cheese
For Assembly
- 4 large flour tortillas
- 4 small crispy corn tortillas, (round, about 4-5 inches in diameter)
Instructions
- 1
Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
⏱️ 7 min - 2
Drain any excess fat from the cooked ground beef. Stir in the taco seasoning mix and water. Bring to a simmer, then reduce heat to low, cover, and let it simmer for 5 minutes.
⏱️ 7 min - 3
While the beef simmers, prepare the vegetables. In a medium bowl, combine the shredded iceberg lettuce and diced tomato. Set aside.
⏱️ 5 min - 4
To assemble each crunch wrap, lay one large flour tortilla flat on a clean surface. Spoon about 1/2 cup of the seasoned ground beef onto the center of the large tortilla.
⏱️ 1 min - 5
Place one small crispy corn tortilla directly on top of the ground beef. Spread about 2 tablespoons of sour cream on top of the crispy tortilla.
⏱️ 1 min - 6
Add about 1/2 cup of the shredded lettuce and diced tomato mixture on top of the sour cream. Sprinkle about 1/4 cup of shredded Cheddar Jack cheese over the vegetables.
⏱️ 1 min - 7
Carefully fold the edges of the large flour tortilla inwards, working your way around to create a hexagonal or octagonal packet, ensuring all the fillings are enclosed. If needed, you can use a small amount of water to help seal the edges.
⏱️ 2 min - 8
Heat the remaining 1 tablespoon of avocado oil in a large skillet or griddle over medium heat. Place the folded crunch wrap into the hot pan, seam-side down, to help seal it. Cook for 3-4 minutes, or until golden brown and crispy.
⏱️ 4 min - 9
Flip the crunch wrap and cook for another 3-4 minutes on the other side, until golden brown and crispy. Repeat with the remaining crunch wraps.
⏱️ 4 min - 10
Remove the cooked crunch wraps from the pan. Cut each crunch wrap in half to reveal the layers of filling. Serve immediately and enjoy!
⏱️ 3 min