Crunchwrap-Style Stuffed Tortilla Recipe

Crunchwrap-Style Stuffed Tortilla Recipe

🧄 Ingredients (4 servings)

For the filling

• 1 lb (450 g) ground beef (or chicken)

• 1 packet taco seasoning (or DIY: chili powder, cumin, garlic powder, salt)

• ½ cup water

• 1 cup shredded cheddar or Mexican blend cheese

• 1 cup shredded lettuce

• 1 medium tomato, diced

• ¼ cup diced onion (optional)

Extras (optional but great)

• Nacho cheese sauce or queso

• Sour cream

• Crunchy tostada shells or crushed tortilla chips

Wrap

• 4 large flour tortillas (burrito-size)

• 4 small flour tortillas or tostada shells

• Butter or oil for grilling

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🍳 Instructions

1. Cook the meat

   • Brown ground beef in a skillet over medium heat.

   • Drain excess fat.

   • Add taco seasoning + water.

   • Simmer 5 minutes until thick.

2. Prepare layers

   • Warm large tortillas slightly so they don’t tear.

   • Place one large tortilla flat.

3. Assemble

   • Center the tortilla with:

     1. A scoop of seasoned meat

     2. Nacho cheese or shredded cheese

     3. Crunchy tostada (or chips)

     4. Lettuce, tomato, onion

     5. Sour cream (optional)

   • Place a small tortilla on top to help seal.

4. Fold

   • Fold the edges of the large tortilla inward, overlapping to form a sealed hexagon.

5. Grill

   • Heat skillet with a little butter or oil.

   • Cook fold-side down first for 2–3 minutes until golden.

   • Flip and cook another 2–3 minutes.

6. Slice & serve

   • Let rest 1 minute.

   • Cut into wedges like the photo.