Description
1 lb ground beef
1 tablespoon olive oil
1/2 onion, finely chopped
1 tablespoon garlic, minced
1 packet taco seasoning
1/2 cup water
4 large flour tortillas
1/2 cup shredded cheddar cheese
1/2 cup shredded lettuce
1/4 cup diced tomatoes
1/4 cup sliced pickles
4 small crispy tostada shells (or tortilla chips)
1 tablespoon butter, melted
Directions:
In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up into small pieces with a spoon.
Add the onion and garlic, and cook for 2-3 minutes until softened.
Stir in the taco seasoning and water, and cook until the mixture thickens, about 5 minutes. Remove from heat and set aside.
Lay out the flour tortillas on a flat surface. Place a spoonful of the beef mixture in the center of each tortilla.
Top the beef with shredded cheddar cheese, lettuce, tomatoes, pickles, and a crispy tostada shell or a few tortilla chips.
Carefully fold the sides of the tortilla towards the center, forming a square shape with the filling inside.
Heat a large skillet over medium heat and brush with melted butter. Place the folded wraps in the skillet, seam side down, and cook for 2-3 minutes per side
until golden brown and crispy.
Remove from the skillet and cut in half. Serve with your favorite dipping sauce or extra pickles.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 450 kcal per wrap
Servings: 4 wraps
Step-by-Step Guide
1. Prepare the Filling: In your skillet, brown the ground beef over medium heat. Once cooked, add the onion and garlic, cooking until soft. Sprinkle the taco seasoning evenly over the meat, add the water, and stir. Let it simmer for 5 minutes until a thick, cohesive mixture forms. Set aside to cool slightly.
2. Assemble the Wraps: Lay each flour tortilla flat. Spoon an equal portion of the beef mixture into the center. Layer on the cheese, lettuce, tomatoes, pickles, and the key ingredient—one crispy tostada shell. The shell adds the essential crunch inside.
3. Fold and Seal: Think of folding an envelope. First, fold the bottom flap up over the filling. Then, fold the left and right sides inward. Finally, roll the wrap upwards to create a tight, square packet. Ensure the seam is on the bottom to help it seal during cooking.
4. Cook to Perfection: Heat your skillet over medium heat and brush with melted butter. Place the wraps seam-side down. Cook for 2-3 minutes per side, pressing gently, until each side is golden brown and crispy. The cheese inside will melt, helping to bind everything together.
Serving Suggestions
Serve these crispy wraps hot, cut in half diagonally to showcase the layers. They pair perfectly with a side of cool sour cream, chunky guacamole, or a spicy chipotle ranch for dipping. For a fuller meal, add a simple side of Mexican rice, black beans, or a crisp corn salad.
How-to Summary
Quickly brown beef with onion and garlic, then mix with taco seasoning and water. Assemble wraps by layering the beef, cheese, veggies, and a tostada shell on tortillas. Fold into square packets and pan-fry in butter until golden and crispy on both sides.
Frequently Asked Questions
Can I use a different protein? Absolutely. Ground turkey, chicken, or even seasoned black beans make excellent, easy substitutes for the ground beef.
How do I keep the wraps from falling apart? The key is not to overfill them. Also, ensure the beef mixture isn’t too wet, and press firmly when folding. Cooking seam-side down first helps seal them.
Can I make these ahead of time? You can prepare the filling and chop the veggies ahead, but assemble and cook just before serving to maintain the crispy texture.
What if I don’t have tostada shells? A handful of sturdy tortilla chips or even a broken-up hard taco shell will provide a similar satisfying crunch.
How do I store and reheat leftovers? Store cooled wraps in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or oven to restore crispiness, as a microwave will make them soggy.
Common Mistakes to Avoid
- Using a wet filling, which makes the tortilla soggy. Ensure the beef mixture has thickened properly.
- Overfilling the wraps, which makes them impossible to fold and seal neatly.
- Not cooking the wraps seam-side down first, which is crucial for creating a natural seal.
- Using a skillet that’s too hot, burning the outside before the inside warms through. Medium heat is ideal.
Conclusion
This Crispy Crunchwrap recipe is a fantastic way to create a fun, restaurant-style meal at home in under 30 minutes. By following the simple steps and tips, you’ll master the art of the perfect fold and achieve that irresistible contrast of warm, savory filling and crispy tortilla. It’s a customizable, crowd-pleasing dish perfect for any busy weeknight.
