Mini Crunch Wrap Sliders
Mini Crunch Wrap Sliders
Ingredients
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
For the Creamy Cheese Sauce
- 1/2 cup cheddar cheese sauce, canned or jarred
- 1/4 cup sour cream
For Assembly
- 8 flour tortillas, 6-inch
- 8 nacho cheese tortilla chips, round, slightly smaller than tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1 tablespoon vegetable oil, as needed for cooking
Instructions
- 1
In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 2
Add the taco seasoning mix and water to the cooked ground beef. Stir well to combine.
⏱️ 1 min
- 3
Bring the mixture to a simmer and cook, stirring occasionally, until all the liquid has evaporated and the meat is well-seasoned, about 5-7 minutes.
⏱️ 7 min
- 4
While the meat simmers, prepare the creamy cheese sauce. In a small bowl, combine the cheddar cheese sauce and sour cream. Mix well until smooth and fully incorporated.
⏱️ 2 min
- 5
To assemble each mini crunch wrap: Lay one 6-inch flour tortilla flat on a clean surface. Spread about 1 tablespoon of the creamy cheese sauce in the center of the tortilla.
⏱️ 1 min
- 6
Place about 2 tablespoons of the seasoned ground beef mixture on top of the cheese sauce.
⏱️ 1 min
- 7
Carefully place one nacho cheese tortilla chip directly on top of the ground beef.
- 8
Sprinkle about 1 tablespoon of shredded lettuce and 1 tablespoon of shredded cheddar cheese on top of the nacho cheese chip.
- 9
Starting from one edge, carefully fold the edges of the flour tortilla over the fillings towards the center, creating small pleats, until the entire filling is enclosed and a hexagonal shape is formed. Press gently to seal.
⏱️ 2 min
- 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once hot, place the assembled crunch wrap, seam-side down, into the pan.
⏱️ 1 min
- 11
Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy. You may need to add more oil between batches.
⏱️ 6 min
- 12
Remove the cooked mini crunch wrap slider from the pan and repeat the assembly and cooking process with the remaining ingredients.
- 13
Once all sliders are cooked, cut each one in half and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Crunch Wrap Sliders
For the Taco Meat
- 1 pound ground beef, 80/20 lean
- 1 ounce taco seasoning mix, packet
- 1/2 cup water
For the Creamy Cheese Sauce
- 1/2 cup cheddar cheese sauce, canned or jarred
- 1/4 cup sour cream
For Assembly
- 8 flour tortillas, 6-inch
- 8 nacho cheese tortilla chips, round, slightly smaller than tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar cheese
- 1 tablespoon vegetable oil, as needed for cooking
Instructions
- 1
In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 2
Add the taco seasoning mix and water to the cooked ground beef. Stir well to combine.
⏱️ 1 min - 3
Bring the mixture to a simmer and cook, stirring occasionally, until all the liquid has evaporated and the meat is well-seasoned, about 5-7 minutes.
⏱️ 7 min - 4
While the meat simmers, prepare the creamy cheese sauce. In a small bowl, combine the cheddar cheese sauce and sour cream. Mix well until smooth and fully incorporated.
⏱️ 2 min - 5
To assemble each mini crunch wrap: Lay one 6-inch flour tortilla flat on a clean surface. Spread about 1 tablespoon of the creamy cheese sauce in the center of the tortilla.
⏱️ 1 min - 6
Place about 2 tablespoons of the seasoned ground beef mixture on top of the cheese sauce.
⏱️ 1 min - 7
Carefully place one nacho cheese tortilla chip directly on top of the ground beef.
- 8
Sprinkle about 1 tablespoon of shredded lettuce and 1 tablespoon of shredded cheddar cheese on top of the nacho cheese chip.
- 9
Starting from one edge, carefully fold the edges of the flour tortilla over the fillings towards the center, creating small pleats, until the entire filling is enclosed and a hexagonal shape is formed. Press gently to seal.
⏱️ 2 min - 10
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once hot, place the assembled crunch wrap, seam-side down, into the pan.
⏱️ 1 min - 11
Cook for 2-3 minutes per side, pressing down gently with a spatula, until the tortilla is golden brown and crispy. You may need to add more oil between batches.
⏱️ 6 min - 12
Remove the cooked mini crunch wrap slider from the pan and repeat the assembly and cooking process with the remaining ingredients.
- 13
Once all sliders are cooked, cut each one in half and serve immediately.
⏱️ 1 min