Can I make crunchwraps ahead of time?

Yes, you can prep all the layers ahead and assemble just before cooking. Cooked crunch wraps also store well and can be refrigerated or frozen for later. This makes them perfect for meal prepping lunches or quick weeknight dinners. For best results, store ingredients separately and assemble right before cooking. Prepping in advance also makes it easier to adjust each wrap to individual tastes.

How do I keep the tostada shell crunchy?

To keep that signature crunch, make sure the beef mixture isn’t too wet. You can also assemble and cook the crunch wraps just before serving. If you’re reheating leftovers, use a skillet or toaster oven to bring back the crispiness. Moisture is the main culprit of sogginess, so patting ingredients like tomatoes dry and avoiding overly wet fillings can help. Serve immediately after toasting for the best texture.

Can I make these vegetarian?

Absolutely! Replace the beef with black beans, sautéed peppers and onions, or a meatless crumble. You’ll still get all the flavor and crunch without the meat. Add a little extra cheese or beans to keep them hearty and satisfying. This is a great way to accommodate different dietary needs or make use of leftovers from the fridge. Vegetarian crunch wraps are just as filling and delicious!

Homemade Crunchwrap

Description

This Homemade Crunchwrap is a crispy, cheesy, flavor-packed meal inspired by the fast-food favorite — only better! It’s layered with seasoned ground beef, creamy nacho cheese sauce, fresh tomatoes, sour cream, and a crunchy tostada shell, all wrapped in a warm tortilla and toasted to golden perfection. It’s the best combo of textures and bold Tex-Mex flavors, made right in your own kitchen.

Ingredients

For the filling:

1/2 pound ground beef
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt (or to taste)
pinch of ground black pepper (or to taste)
1 tablespoon tomato paste
2 tablespoons water

For the wrap:

2 large flour tortillas, 10 inches in diameter
2 small flour tortillas, 5 to 6 inches in diameter
2 tostada shells, 5 to 6 inches in diameter
1/2 cup nacho cheese sauce (or queso)
1/2 medium tomato, diced
2 tablespoons fresh cilantro, finely chopped
2 tablespoons sour cream
1/2 cup Mexican cheese blend, shredded

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Instructions

In a large skillet, add ground beef and cook over medium-high heat until browned, about 5 minutes. Make sure to break up beef into small pieces to help even browning.
Add cumin, paprika, garlic powder, salt, pepper, tomato paste, and water. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the beef is fully cooked through and the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
Heat both the large and small flour tortillas according to the package instructions (microwave for 30 seconds or heat in an ungreased skillet over medium-high heat for 30 seconds per side). This makes the tortillas easy to wrap.
To assemble the wrap, add an equal amount of beef filling to each large tortilla. Spread with nacho cheese sauce, tomatoes, cilantro, sour cream, and shredded cheese.
Place the tostada shell on top of the fillings and cover with a small flour tortilla. Gently fold the edges of the large tortilla to seal the wrap.
In the same clean skillet, heat a little bit of oil over medium heat and place the folded tortilla wrap seam side down. Cook until golden brown, about 3 minutes per side. Repeat with the remaining wraps.

Notes

How to store: Let crunch wraps cool completely, then wrap leftover crunch wraps in foil or place in an airtight container and refrigerate for up to 3 days. They’re best enjoyed fresh but can be reheated.

How to reheat: Reheat in a dry skillet over medium heat until warm and crispy again, about 3–4 minutes per side. You can also use an oven, air fryer, or toaster oven for 10 minutes at 350ºF. Avoid the microwave if possible as it softens the tortilla.

How to freeze: Wrap each cooled crunch wrap tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. You can also reheat from frozen in a 350°F (175°C) oven for 20–25 minutes, flipping halfway through, or thaw in the fridge overnight and reheat according to instructions above.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Assemble
Cuisine: Mexican