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Easy Taco Crunch Wraps

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These Easy Taco Crunch Wraps are my version of the Taco Bell Crunchwrap Supreme. Using a DIY taco seasoning, ground turkey, two kinds of shredded cheese, blue chips, and veggies – these are heaven on earth.

Partial view of a square white plate with halved taco crunch wraps, and a jar of salsa in the background.

I. am. obsessed.

These Taco Crunch Wraps are a thing, and I’m LOVING it. I just wish it would have been a thing when I had wee little ones with little hands. Because trying to get small people to eat a taco is called MESS.

But THIS. The process of wrapping the shell around the filling, and lightly frying it in a pan, makes it SO MUCH easier to eat. I’m only making tacos this way from now until forever, because big people make taco eating messy too.

Let’s “taco ’bout” the details.

  • ground turkey plus onions
  • DIY taco seasoning (or use the packet seasoning)
  • shredded cheese
  • blue chips (or one large tostada)
  • lettuce
  • cherry tomatoes
  • all the toppings…avocado, sour cream, and salsa

Left side is a picture of raw ground turkey and diced onions, and right side is DIY taco seasoning in white dish with ingredients listed above.

Left side of picture is overhead picture of taco meat in a skillet, right side is overhead of all taco ingredients in white dishes.

Below is a step-by-step Taco Crunch Wrap process.

Using large WARMED burrito size flour tortillas, spread:

  1. cheese
  2. taco meat
  3. blue chips (or any kind of chips)
  4. lettuce
  5. tomato
  6. more cheese

Than wrap it up. Fold in one side, and then wrap edges up one section at a time, until all sides are folded inward.

To make this wrap stay folded, you then must lightly fry it in a skillet, on both sides.

Process photos 1 - 9, showing each layer of crunch wrap process.

A couple of notes to consider:

  • Be sure to slightly warm the tortillas, so that is soft and pliable to fold.
  • Watch out for sharp corners on the chips that could puncture the tortilla You can crush them up, or simply use a round tostada shell (like Taco Bell does).
  • Don’t over-fill the tortilla. If you do, you’ll have a mess. And we are trying to avoid the mess!
  • Make either my 1) Easy Homemade Salsa, or my 2) Homemade Salsa Verde to go with these wraps.

BTW, you could basically wrap anything up in a crunch wrap. Beans, rice, chicken, steak, sweet potatoes, quinoa, and so on. Tailor it to your cravings.

Enjoy!

xoxo ~SueSide angle of hand holding halved taco crunch wrap.

 

Make this Tex-Mex recipe next: Beef and Bean Nachos

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Partial view of a square white plate with halved taco crunch wraps, and a jar of salsa in the background.

Easy Taco Crunch Wraps

These Easy Taco Crunch Wraps are my version of the Taco Bell Crunchwrap Supreme. Using a DIY taco seasoning, ground turkey, two kinds of shredded cheese, blue chips, and veggies - these are heaven on earth!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: Mexican
Keyword: crunch wraps, easy tacos, tex-mex dish
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 5 crunch wraps
Calories: 371kcal
Author: Sue Ringsdorf

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound ground turkey
  • 1/2 medium yellow onion - diced

For the taco seasoning: (or use packaged taco seasoning)

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon paprika
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper - freshly ground black pepper

Remaining crunch wrap ingredients:

  • 5 large flour tortillas
  • 1 cup shredded pepperjack cheese
  • 1 cup shredded sharp cheddar cheese
  • 15 Tostito chips
  • 1 cup cherry tomatoes - quartered
  • 1 1/2 cup lettuce greens - shredded
  • avocado slices - to serve
  • sour cream light - to serve
  • prepared salsa - to serve

Instructions

  • Mix up the DIY taco seasoning, and stir well.
  • Heat a skillet to medium high heat. Add olive oil, ground turkey, onion, and seasoning - and cook until turkey is browned and cooked through.
  • Make crunch wraps by layering according to process diagram in blog. On a warm tortilla, layer cheese, meat, blue chips (crushed), lettuce, tomato, and additional cheese.
  • Wrap up tortilla by folding in one side. Then continue folding up edges one section at a time, until all sides are folded in.
  • Add some more olive oil to a skillet, and placing folded edges down first, brown on one side, and then flip to brown the other side. Repeat for additional crunch wraps.
  • Slice the crunch wrap in half, and serve with avocado slices, sour cream, and salsa.

Notes

  1. Use large burrito sized tortillas, and slightly warm them before wrapping to prevent tears.
  2. Feel free to use ground beef or chicken, instead of turkey.
  3. You can use different chips, just make sure there are no sharp edges to pierce the tortilla.
  4. Don't overfill the tortillas to avoid a MESS.
  5. Make a large batch of taco seasoning to have on hand for quick taco night!

Nutrition

Calories: 371kcal | Carbohydrates: 11g | Protein: 34g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 93mg | Sodium: 840mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2190IU | Vitamin C: 8.2mg | Calcium: 367mg | Iron: 2mg

 

3 Comments

  1. I love how you folded these. Can’t wait to try it.

    1. Suebee Homemaker says:

      Thanks Laura! They are super easy to make. Hope you enjoy!

  2. Mike ringsdorf says:

    I love tacos and I love this recipe! More please! ❤️?

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