Description

These crispy, cheesy mini crunchwraps are the perfect back-to-school treat! Great for lunchboxes or after-school snacks—customizable, kid-approved, and ready in under 30 minutes.

Ingredients

1 lb ground beef or turkey (or black beans for vegetarian option)

1 tablespoon taco seasoning

8 small flour tortillas (street taco size)

8 round tortilla chips or mini tostadas

1 cup shredded cheddar or Mexican cheese blend

1/2 cup sour cream or Greek yogurt

1/2 cup shredded lettuce

1/4 cup chopped tomatoes or salsa

1 tablespoon olive oil or cooking spray

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Instructions

Cook the filling: In a skillet over medium heat, brown the ground beef or turkey with taco seasoning. For a vegetarian version, warm black beans with a pinch of cumin, salt, and pepper.

Assemble: Lay a tortilla flat. Layer in a spoonful of the meat or beans, followed by shredded cheese, one tortilla chip or mini tostada, a dollop of sour cream, shredded lettuce, and chopped tomatoes.

Fold and seal: Fold the tortilla edges inward toward the center, pleating as you go to form a sealed crunchwrap. Flip seam-side down.

Toast: In a lightly oiled skillet over medium heat, toast each crunchwrap seam-side down for 2–3 minutes until golden. Flip and toast the other side.

Cool and pack: Let cool slightly before packing into lunchboxes or thermoses. Serve with salsa or guacamole on the side for dipping.

Notes

Cool completely before packing to avoid sogginess in lunchboxes.

Healthier options: Use whole wheat tortillas and swap sour cream for Greek yogurt.

Freezer-friendly: Freeze unbaked crunchwraps individually; thaw and toast for easy weekday lunches.

DIY tip for older kids: Pack deconstructed ingredients and let teens assemble their own fresh crunchwraps at school.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch, Snacks, School Lunch
Method: Pan-Fried
Cuisine: Mexican-Inspired