Easy Taco Crunch Wraps

A hand holding a halved crunch wrap with some mashed avocado and chipotle ranch dressing.

5 from 3 votes

These Taco Crunch Wraps are loaded with seasoned ground beef, melty cheese, fresh toppings, and crispy Tostito chips all wrapped up in a perfectly golden, toasted tortilla. This copycat recipe is a fun and satisfying weeknight dinner that the whole family will absolutely love - better than anything you'll find at a drive-through!

Course Main Dish

Cuisine Mexican

Keyword crunch wraps, taco bell crunchwrap supreme, 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 - we like carb-balance 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
your choice of toppings - listed below

Instructions

Make the taco meat. In a stock pot or 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 the tortillas in the microwave to make them pliable and easy to fold, then lightly brush both sides with a little water just before assembling — this helps the tortilla seal and get perfectly golden and crispy when it hits the pan.
Add toppings. Place large tortillas on a flat surface. Lay slices of cheese in the center of each 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 crunch wraps. 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. It can be a little tricky to fold the large tortilla, but the goal is to make it tight so that the toppings stay inside the wrap.
4 small flour tortillas
Flip wraps. After assembly, flip each crunch wrap over – folded side down – to keep it wrapped tightly.
Brown the wraps. Heat a cast iron skillet over medium heat and add a drizzle of olive oil. Then place a crunch wrap (or two, if you are using an extra large skillet) inside the pan, folded side down. Be careful to keep it tightly wrapped as you place them in the pan.
Cook each wrap until golden brown before flipping it to cook the other side. Add more oil as needed to brown all sides.
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 below for choices.
your choice of toppings

Notes

Delicious Toppings:

Chipotle Ranch Dressing (our personal favorite)
Avocado Crema
Grilled Salsa
Cilantro Lime Crema
Easy Pico de Gallo Recipe
mashed avocado

More Tips and Tricks on the blog post!

Nutrition