Ingredients

Scale

1 lb ground beef or ground turkey (halal-certified)
1 packet taco seasoning or homemade blend (1 tsp cumin, 1 tsp paprika, ½ tsp chili powder, ½ tsp garlic powder, salt to taste)
4 large (burrito-size) flour tortillas
4 small tostada shells or tortilla chips (flat, crunchy layer)
½ cup nacho cheese sauce (halal, homemade or store-bought)
1 cup shredded lettuce
1 cup diced tomatoes
½ cup sour cream
1 cup shredded cheddar or Mexican cheese blend
Olive oil or butter for toasting
Optional: sliced jalapeños, hot sauce, avocado

Instructions

Step 1

Cook the meat.
In a large skillet over medium heat, cook your ground beef or turkey until browned and fully cooked, breaking it up with a spoon as it cooks. Drain any excess fat, then add your taco seasoning and a splash of water (about ¼ cup). Stir well and simmer for 2–3 minutes until the mixture thickens. Remove from heat and set aside.

Step 2

Warm the tortillas.
Microwave the large flour tortillas for about 15 seconds or warm them in a skillet just until pliable. This prevents cracking when folding later. Set them on a clean surface, ready for assembly.

Step 3

Assemble the Crunchwrap layers.
In the center of each tortilla, spoon about ¼ of the seasoned meat. Spread it into a flat circle, leaving room around the edges for folding. Next, drizzle on 2 tablespoons of nacho cheese sauce, followed by a tostada shell (or a handful of flat tortilla chips for crunch).

Step 4

Add fresh toppings.
On top of the tostada shell, spread a spoonful of sour cream. Then sprinkle on lettuce, diced tomatoes, and shredded cheese. Add any extras you like here—jalapeños, avocado slices, or a dash of hot sauce.

Step 5

Fold the tortilla.
Starting at one edge, fold the tortilla over the center, creating pleats as you go around until you have a fully sealed, hexagon-shaped wrap. If there’s a gap in the center, cut a small circle from an extra tortilla and place it in the middle before folding to help seal it.

Step 6

Toast the Crunchwrap.
Heat a large skillet over medium heat with a little oil or butter. Place the Crunchwrap seam-side down into the pan. Cook for 2–3 minutes until golden and sealed, then flip and toast the other side for another 2–3 minutes. Repeat for all Crunchwraps.

Step 7

Serve hot.
Once toasted and crisp on both sides, remove from the skillet and let sit for a minute before slicing. Cut in half for a satisfying cross-section reveal, or serve whole for that drive-thru-style feel.

Prep Time: 20 minutes
Cook Time: 10 minutes

Nutrition

Calories: 560
Sugar: 3 g
Fat: 32 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 28 g