Crunch Wraps You Can Make at Home, Super Easy Recipe

Welcome to the 705th Metamorphosis Monday!

Have you ever had a Crunch Wrap? I had not until a few visits back when my daughter-in-law made them for lunch one day They were really tasty so I thought for today’s Met Monday I’d share the super easy process for making these.

You’ll need some ground beef, taco seasoning mix, small flour tortillas, large flour tortillas, and small corn tostadas.

 

Use whatever shredded cheese you prefer, or you could even use nacho cheese. You’ll also need sour cream.

 

Sometimes Nancy makes up the Pico de Gallo that she puts inside but other times she buys it ready-made. This time she used some that she had recently purchased. You’ll also need corn salsa. You can make your own or just purchase it already made.

 

Nancy started by browning 1 pound of ground beef to which she added taco seasoning. The brand of taco seasoning she used was Kroger’s store brand but any brand will work. Nancy followed the directions on the back of the taco seasoning which also called for adding in a cup of water. Just follow the directions on the back of whatever taco seasoning you purchase.

 

Once the ground beef mixture was ready, she began assembling the crunch wraps. She started by placing a few heaping spoonfuls of beef in the center of a large tortilla

 

Next, she added a crunchy corn tostada atop the ground beef.

 

Sour cream was added atop the tostada.

 

Lettuce was added atop the sour cream.

 

 

Then the Pico de Gallo, corn salsa and cheese were added atop the lettuce.

 

Next, a small tortilla was placed on top.

 

To finish, Nancy folded up all the sides of the large flour tortilla, covering the smaller tortilla that had been placed on top.

 

Nancy sprayed olive oil in a skillet and browned both sides of the tortilla/crunch wrap.

 

To serve, she cut it in half for what my grandsons call the “big reveal.” lol I was just wondering how it would taste with avocado added inside. I love avocado!

Homemade Crunch Wrap Supreme

 

Have you ever made crunch wraps? I think it would be fun to experiment around with different ingredients. If you make these at home or would like to try this recipe, what ingredients would you include?

Crunch Wrap Supreme

These easy-to-make crunch wraps are so good!
Course: Main Course
Cuisine: Mexican
Servings: 6

Ingredients

  • 1 lb Ground Beef
  • 1 Taco Seasoning Mix
  • 1 Pkg Small Corn Tostadas
  • 1 Pkg Large Flour Tortillas
  • 1 Pkg Shredded or Nacho Cheese
  • 1 Lettuce
  • 1 Carton Sour Cream
  • 1 Pico de Gallo
  • 1 Corn Salsa
  • Olive Oil (Spray works great)

Instructions

  • Brown ground beef
  • Add taco seasoning according to directions on package
  • Spread out a large tortilla and add a few heaping spoonfuls of beef mixture to the center of the tortilla
  • Place a crunch corn tostada atop the ground beef
  • Add sour cream atop the tostada
  • Add lettuce atop the sour cream
  • Next add the Pico de Gallo, corn salsa and cheese
  • Cover all the ingredients with a small tortilla
  • Fold up the sides of the large tortilla, covering the smaller tortilla that's holding all the ingredients in place
  • Spray a small amount of olive oil in a skillet and brown both sides of the tortilla/crunch wrap.

Notes

Have fun experimenting with different ingredients when making these crunch wraps. Maybe try adding some fresh avocado or avocado dip instead of, or in addition to, sour cream.

 

Looking forward to all the wonderful Before and Afters linked for this week’s Met Monday!

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Comments

  1. These look yummy. Am I missing something in the directions? The ingredient list calls for both large and small tortillas. In the assembly directions I don’t see the small tortillas used.

    • Oops, I just checked with Nancy and small tortilla goes on top of all the ingredients, then you fold the edges of the large tortilla on top. Thanks for asking about that, Judy–I just added it to the post.

  2. When do you use the small tortilla and Pico de Gallo? Sounds delicious!

  3. Jill McNay says

    Hi, these look delicious. I love anything Mexican food-wise and crunchy is always a bonus. I have a question – what are the small flour tortillas used for? Is the Pico de Gallo used as a condiment when eating?
    I think avocado or guacamole would be a great addition. I also think some refried beans on the tostada (very thinly) would work too.
    I’m going to make these!

    • Sorry, I left that off. It gets added to the top of all the ingredients inside before the edges of the large tortilla are folded over. Ohhh, I like the refried beans idea!

  4. Elena M. says

    When do you use the small flour tortilla?

    • Sorry, left that off. It gets added to the top of the ingredients just before the edges of the tortilla get folded over…holds all the ingredients inside.

  5. These look really yummy! I have made a “breakfast” soft taco where I fold and brown in the pan and they are good too. Will have to try making these. Yum, Yum! Hugs, Brenda

    • Brenda, I forgot to mention that a small tortilla gets added to the top of all the ingredients before folding over the edges of the large tortilla.

  6. What is the small flour tortilla used for?

    • Forgot to mention, it gets added to the top of all the ingredients, just before the edges of the large tortilla get folded over the top.

  7. Yum! On the menu for this week!

  8. These look so good! And extra fun as it’s flexible and ingredients could be varied. Love the ‘big reveal’ idea.

  9. I’ve never heard of a crunch wrap before. Yummy. I can see making these with tomatoes and avocado or guacamole, too. Sounds and looks, delicious. I always thought those little corn tostadas had to be heated through to be edible, but it looks like the only heating she did was at the end, which I doubt would have made it through to the crispy tostadas. Anyway, Nancy always seems to come up with some different, but yummy meal ideas. Thanks to both of you for the suggestion!

  10. Nancy Lou Hauge says

    Dip in guacamole when eating and the avocado wont be hot..Id use two small corn tortillas instesd of one of each. Inside..better flavor. And Cilantro…love cilantro…even add to my salads for a really fresh flavor. Thanks!

  11. SharonFromMichigan says

    I’m going to have to try these. I love Taco Bell crunch wraps & I like the idea of making these at home – healthier options! What kind of frying pan does your DIL have – the inside looks so pretty with the speckle design.

  12. franki Parde says

    Perfect summer “go to!!” Thanx!! franki

  13. Susan,
    Looks good!!
    Thanks again for hosting this lovely party every week! I know how much time goes into doing so and I want you to know that it is greatly appreciated!! Stay safe, healthy and happy!!
    Hugs,
    Debbie

  14. The crunch wrap looks and sounds so good! Thanks Susan!

  15. These look so yummy! Thanks for having us over, Susan. Happy August!

  16. Good idea for a hot evening dinner! Thanks! Will definitely add the avocado!

  17. Wow Susan, These wraps look delish!! We love Mexican at this house. 😀 I can tell your daughter-in-love is a good cook, and best of all, she’s smart enough to cook after working all day. I always had a hard time with that. Thank you for sharing the recipe and thanks for hosting Met Monday! Have a great week!

    Hugs,

    Denise

  18. Hmmm delicious!! I also love them with avocado. I need to find those tiny tortillas!

  19. Looks delicious, and sounds so also. I love the look and this could be a complete meal with the meat, bread, and veggies. I wish you had printed a small recipe “edition” that I could print out. I save many recipes I find on the blog.

  20. I made these the other night for my son and daughter-in-law. Directions were complete and easy to follow when I just went step by step. By the second one I was a “pro”! 🙂 Delicious and very easy (after the first one). Thanks so much for the great recipe!

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