Easy Taco Crunch Wraps

A split taco crunch wrap with jalapeno ranch.

5 from 3 votes

Easy Taco Crunch Wraps are my version of the Taco Bell Crunchwrap Supreme, combining ground turkey, a DIY taco seasoning, cheddar cheese, tortilla chips, tomato, and lettuce - all wrapped up in large tortillas. This copycat recipe is our new obsession for taco night and a perfect way to bring the whole family to the dinner table!

Course Main Dish

Cuisine Mexican

Keyword crunch wraps, taco crunch wraps

Prep Time 40

Cook Time 15

Total Time 55

Servings crunch wraps

Calories 607kcal

Author Sue Ringsdorf

Ingredients

Taco Meat Ingredients:

1 Tablespoon olive oil
1 pound ground turkey
1/2 medium yellow onion - diced
1/2 large jalapeno - diced
1.5 Tablespoons taco seasoning - my homemade version

Remaining crunch wrap ingredients:

2-3 Tablespoons olive oil - to saute wraps
4 large flour tortillas
4 small flour tortillas
4 oz. sharp cheddar cheese - sliced thin
20 Tostito chips
2 medium Roma tomatoes - quartered
1 1/3 cup iceberg lettuce - shredded
jalapeno ranch dressing to serve - or other toppings of choice

Instructions

Make the taco meat. In a cast iron skillet, add a drizzle of olive oil over medium-high heat. Then add the ground turkey, onions, and jalapeños – and sauté until the meat is cooked through, about 15 minutes. Add the taco seasoning and cook for a few more minutes.
1 Tablespoon olive oil, 1 pound ground turkey, 1/2 medium yellow onion, 1/2 large jalapeno, 1.5 Tablespoons taco seasoning
Prep tortillas. Warm tortillas in the microwave and then brush both sides of the tortillas as you assemble the wraps.
Add toppings. Lay slices of cheese in the center of the tortilla. Then spoon 1/4 of the meat on top of the cheese, followed by 5-6 bite-sized Tostitos.
Then add the Roma tomato slices and some shredded lettuce.
4 large flour tortillas, 4 oz. sharp cheddar cheese, 20 Tostito chips, 2 medium Roma tomatoes, 1 1/3 cup iceberg lettuce
Assemble. Add the small tortilla on top of the pile of toppings, and then fold the sides of the tortilla around the middle, folding it around as you go.
4 small flour tortillas
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.
Grill. Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil. Then place a crunch wrap inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.
2-3 Tablespoons olive oil
Cook each wrap to golden brown before flipping it to cook the other side of the wrap. Add more oil as needed to brown all sides.
Pro-Tip: Hold the wrap up with a paper towel to cook on the edges, if desired.
Serve. Serve taco crunch wraps with your choice of toppings. See blog post for choices.
jalapeno ranch dressing to serve

Notes

Be sure to warm the tortillas in the microwave so that they are soft and pliable to fold.
Use round Tostito chips to avoid tearing the tortillas.
Don't over-fill the tortilla so you can get it easily folded.
You could basically wrap anything up in a crunch wrap. Chicken, steak, rice beans, sweet potatoes, quinoa, etc.

Nutrition