These Crunch Wraps are perfect for when you don't know what to make for dinner or you are running short on time. Start by taking a large flour tortilla and in the center place some cheese, the taco meat and bean mixture, avocados, more cheese. Fold and place on a baking sheet. Bake until golden brown, flip, brown, and serve. You can serve them with salsa, sour cream, lettuce, tomatoes, or simply eat them as they are. Either way, they are delicious.
Beef and Cheese Crunch Wraps
From Our Best Bites
Ingredients
1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray
Instructions
Place a sheet pan in the oven and preheat oven to 400 degrees.
Preheat large skillet to medium heat. Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef). Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.
Add black beans and stir to combine.
Lay out 8 tortillas on large work surface. Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center. You can make these as cheesy as you like! At minimum, use about 1/4 cup shredded cheese on each crunch wrap. You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.
Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese. Slice or dice your avocado and place on top of the beef mixture.
Top with another little handful of cheese.
Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.
Drizzle oil of choice on each one and use clean hands to gently massage on both sides of wraps.
Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!). Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.
If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is! These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.
Skillet Directions: Simply heat a large skillet or griddle to medium heat. Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS: After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid. After frozen, they can be stacked in a container or zip top bag. You can separate the crunch wraps with parchment to ensure they don’t stick together. To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second. You can eyeball it, you just want them toasted on both sides!
Serves 8
Ingredients
1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray
Instructions
Place a sheet pan in the oven and preheat oven to 400 degrees.
Preheat large skillet to medium heat. Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef). Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.
Add black beans and stir to combine.
Lay out 8 tortillas on large work surface. Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center. You can make these as cheesy as you like! At minimum, use about 1/4 cup shredded cheese on each crunch wrap. You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.
Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese. Slice or dice your avocado and place on top of the beef mixture.
Top with another little handful of cheese.
Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.
Drizzle oil of choice on each one and use clean hands to gently massage on both sides of wraps.
Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!). Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.
If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is! These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.
Skillet Directions: Simply heat a large skillet or griddle to medium heat. Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS: After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid. After frozen, they can be stacked in a container or zip top bag. You can separate the crunch wraps with parchment to ensure they don’t stick together. To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second. You can eyeball it, you just want them toasted on both sides!
Serves 8
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