Okay, I’ll admit it…crunchwraps are a guilty pleasure of mine, and now my family loves them too! As we all know, fast food can be hit or miss, so I needed to perfect homemade copycat crunchwraps, and now I’m sharing the recipe with you because oh is it good!
I’m going to share what I put in mine, but keep in mind these are super customizable, so add or substitute whatever you like! I am not specifying amounts on lettuce, tomatoes, cheese sauce, shredded cheese, and sour cream because everyone has a different preference, so I don’t measure.
This recipe will make 6 crunchwraps, but calls for 8 tortillas because I personally prefer to save the money and just rip larger ones into smaller pieces than buy a whole other pack of smaller tortillas, but if you have smaller ones already, feel free to use those instead!
As stated above, I’m all about saving money and avoiding unnecessary trips to the grocery store; I don’t typically have tostadas on-hand, so I’ve also provided a couple alternatives in the ingredients list just in case you don’t either!
Ingredients:
- 1 pound ground turkey or beef
- Taco seasoning (homemade or a packet)
- 6 tostadas (Doritos or tortilla chips would be good too!)
- 8 pack extra large/burrito-sized very soft flour tortillas (my go-to is the Las Fortunitas brand from Costco because they’re so soft and don’t rip while folding over)
- Tomatoes on the vine
- Lettuce
- Small jar/can of nacho cheese or salsa con queso
- Shredded cheese (optional)
- Small container sour cream
- 4 tablespoons oil
Directions:
- Start by cooking your ground turkey or beef over medium heat.
- Wash, chop, and dry lettuce while the meat is cooking.
- Wash and dice tomatoes.
- Once the meat is finished cooking, add taco seasoning and turn heat to low to allow the flavors to soak in to the meat and thicken.
- Heat nacho cheese/salsa con queso so it’s easier to drizzle once it’s time to assemble the crunchwraps.
- Heat oil in a small skillet over medium low heat as you begin to assemble your crunchwraps. You can also use a griddle with some nonstick spray or brush a little oil on to cook multiple at a time.
Assembly:
- Spoon out some of the taco meat onto the center of the tortilla.
- Drizzle some queso/nacho cheese on top of the meat.
- Place tostada/tortilla chips/doritos on the cheese and top with sour cream.
- Add diced tomatoes and lettuce on top of the sour cream.
- Top with a smaller piece of tortilla and start folding the outer edges of full tortilla over it, slightly overlapping over each previous fold.
- In your skillet or on your griddle, place fold-side down and cook for 30-60 seconds or until golden brown, then flip over and cook until golden.
- Place crunchwraps on a paper towel to soak up any excess oil and serve immediately.
You can click here to watch me make these or watch below. I’d love to hear what you think of these copycat crunchwraps in the comments!