Next, it’s time to assemble the Crunchwraps! Lay a large tortilla flat on a clean surface, then start layering with a generous scoop of the seasoned meat or beans. Drizzle on some nacho cheese sauce, and then sprinkle some shredded cheese on top. Now, add a handful of lettuce, followed by diced tomatoes and a dollop of sour cream. To finish, place a small tortilla on top of your layers, creating a seal for all those delicious ingredients.
Once assembled, the fun part begins—crunching them! Gently fold the outer edges of the large tortilla towards the center, overlapping as you go to form a hexagon shape. You might want to tuck in the corners to make sure all those goodies are snug and safe inside.
Heat a bit of olive oil or spray cooking oil in a skillet over medium heat. Once hot, place your wrapped Crunchwrap seam-side down to crisp it for about 3-4 minutes’ until golden brown, then flip it carefully to the other side. If you’re cooking multiple Crunchwraps, you may need to do this in batches. Just imagine that crispy exterior— it’s so satisfying to create!
Pro Tips for Best Results
I tested this recipe in a few ways, and one major takeaway is to not overfill your Crunchwrap. I know it’s tempting to pile on the toppings, but trust me, less is more. If you stuff it too much, it can make folding difficult, and you’ll end up with a leaking Crunchwrap— and nobody wants that!
Another tip I’ve learned is to use a mix of cheeses. I love how layering different types of cheese creates that melty goodness throughout. You can go classic with cheddar or get a bit adventurous with pepper jack for a spicy kick or even some queso fresco for a fresh taste.
Lastly, don’t forget to let your meat cool slightly before assembling. If it’s too hot, it can make the tortillas soggy, and we’re trying to achieve that perfect crunch. I learned this the hard way when I ended up with a soft, wonky Crunchwrap that fell apart on the first bite!
Common Mistakes to Avoid
There are a few common pitfalls people might run into while making Crunchwraps. One is skipping the warming of your tortillas. If you use cold tortillas, they can crack when you try to fold them. I always pop mine in the microwave for a few seconds or lightly heat them on a skillet to keep them pliable. It’s a small step, but it makes a world of difference. (See the next page below to continue…)