This recipe for a Taco Crunchwrap is basically if the “famous tiktok wrap” and the Taco Bell Crunchwrap got married and had a perfect delicious little baby. You’re gonna want to make this one yesterday!
I’m not a TikTok person and I probably never will be, but if I’ve learned one thing it’s to never say never. I just have enough social media in my life between Instagram and Facebook. However, sometimes it’s hard not to see the viral tiktok videos because they happen to cross over into different social media spaces like Instagram and Facebook. This particular TikTok video is one of the only ones that really has gotten my attention, soon after I saw it it invaded my dreams and I couldn’t get the idea for one of these, but Crunchwrap style out of my head!
I know some of y’all are a little annoyed with seeing them everywhere, but lemme tell ya this… Can you imagine how crazy it was when someone decided to start making pancakes or quesadillas or cheese and bacon on burgers!?? Cooking is meant to be creative and new techniques are meant to be made. I’m here for it.
And most importantly,
THEY MAKE THE MOST PERFECT TACO HOMEMADE CRUNCHWRAP.
THEY SERIOUSLY DO.
Have you ever tried folding a homemade crunchwrap? It’s one of the top ten most annoying things I’ve ever done. And guess what? Eric, Pepper, and I LOVE homemade taco crunchwraps. However, I can count on one hand the number of times I’ve made them because they’re just awkward to fold, heat on the skillet, and I can never find the right sizes of tortillas and tostadas. When I saw this new method on folding a tortilla taking over the internet my brain instantly went to homemade taco crunchwraps!
I’ve been making these wraps now since early January and we’ve already had them probably 8 times. They are in fact my new favorite food group.
How to make and fold a Taco Crunchwrap:
Start off by grabbing a large 10 inch burrito size tortilla. You can find these at any grocery store where you find the other tortillas. You can definitely use a lower point/calorie/carb tortilla, but I’ve found that it’s worth using the large tortilla because it fits all of the toppings perfectly. Sometimes using the real thing is just much better. Cut a line in the middle half way across the shell.
The filling ingredients for one crunchwrap:
- 2 tbsp fat free refried beans
- 1/4 cup cooked 93/7 fat ground beef thats seasoned with taco seasoning
- 2 tbsp reduced fat shredded cheese
- 2 tbsp nacho cheese dip. I’ve used the brand Fritos mild cheddar and jalapeño cheddar! There’s a few different brands. Look in the chip aisle at the grocery store or where the salsas are!
- 1 tbsp non fat greek yogurt (you can use light sour cream here too)
- 8 bite size tortilla chips. I use the Tostitos brand. Obviously any brand/type of crunchy tortilla chip will work here, just be sure to measure if you care about points/calories it should measure to be around 50 calories or 1 WW point to work out the same.
- about 2 tbsp finely chopped lettuce and onion
- 1 tbsp salsa or a couple diced cherry tomatoes
My advice is to make and prep all of the ingredients and have them in the fridge to make multiple Taco Crunchwraps for dinner or for quick lunches! 3 out of the 4 weeks of January I have had these items in different containers to grab and make them in a moments notice. You could also easily make this work with leftovers from Taco Night!
If you want to make more than one crunchwrap then double, triple, quadruple the ingredients!
So, if you’ve never seen the famous video then here’s the gist of it. You take a tortilla and basically create four “quadrants”. Put different ingredients in each quadrant then fold it three times so it’s kind of like a triangle. Some argue that it’s a complicated quesadilla and I have to agree for some things, but as a taco bell crunchwrap dupe? It’s genius. The picture explains this step much better than I can actually write out so just look at that. Haha
You don’t have to put the ingredients in this exact order. I recommend making sure that the chips and the ground beef are on top of the nacho cheese because those are “loose” ingredients and the cheese gives them something to stick to. You can change things around a bit depending on taco preferences like no tomatoes/onions if that’s not your thing. Use chicken instead of beef. If you don’t love refried beans, cut them out. It’s your kitchen you make the rules.
First, fold the left bottom side up.
Then, both of the left quadrants over onto the upper right quadrant and then fold it down onto the last quadrant. I’ve never used the word “quadrant” so much in my life. I really hope this is the correct way to use it. 😂
Spray each side of the wrap with a little cooking spray and either throw it in the Air Fryer at 350 for about 5-6 minutes (or until lightly golden brown) or heat up a skillet and warm the wrap up for a minute or two on each side until golden brown. You can also just not heat it up, but I would make sure the fillins that need to be heated (mostly the refried beans and beef) are heated up.
I’ve seen some people put it in a panini press. I’m not fancy enough to own a panini press. Ha!
And there she is, folks! It’s just total delicious perfection.
Pour some taco sauce on it and you’ve got yourself a seriously delicious “kind of” copy cat Taco Bell Crunchwrap.
In “skinny-ish” world this homemade crunchwrap cuts off about 6 WW points & 180 calories from the OG version and I personally think it’s much more delicious. The folding technique is also MUCH easier which is honestly the most important part to me. Haha
I hope you enjoy this so much! Let me know if you try it in the comment section below. I sure do appreciate when you take a minute or two when you have the time to stop back by and rate the recipes that you try.
- 1 large burrito (10 inch) size tortilla
- 2 tbsp fat free refried beans
- 1/4 cup taco seasoned 93/7 lean ground beef
- 2 tbsp reduced fat shredded cheese
- 2 tbsp nacho cheese dip i use the fritos brand cheddar or jalapeno cheese dip, but you can find multiple different brands in the chip aisle! Rico's nacho cheese is also delicious.
- 1 tbsp non fat greek yogurt I prefer Fage. You also can use sour cream.
- 8 bite size tortilla chips I use the Tostitos brand, but any kind of chip will do
- 2 tbsp finely chopped onions and lettuce
- 1 tbsp favorite salsa or a couple finely chopped cherry tomatos work too!
- cooking spray (i prefer to use Avocado oil cooking spray)
- Make a cut into the middle of the tortilla and only go to the middle. (Pictures in blog post will describe this best, once you see it, you won't forget it!)
- Look at the tortilla and divide the ingredients into four quadrants. On the left half spread the cheese dip then pile on the broken tortilla chips in one quadrant and ground beef in the other quadrant. On the remaining spread nonfat greek yogurt in one of the quadrants then add lettuce, onion, salsa (or tomatoes). In the last quadrant spread the refriend beans then add the shredded cheese on top.
- Fold: First fold the bottom left quadrant up over the upper left quadrant then fold that over onto the upper right quadrant then fold all of those back down onto the bottom right quadrant. The end of result will look like a triangle. I know this might not make sense in written form so if you haven't seen the tortilla folding method yet please check out the step by step photos on my blog post above. It will make much better sense. Once you do it once you won't forget it!
- You don't have to heat this up, but I would especially if your filling ingredients aren't warmed up. I do prefer it warmed up. Air Fryer: Spray each side lightly with a little bit of cooking spray then place in the air fryer and heat until lightly golden brown at 350 degrees for about 5-6 minutes. Skillet: Heat skillet over medium heat and spray each side of the wrap lightly with cooking spray. Heat each side for 2-3 minutes or until lightly golden brown.
Serving size: 1 Crunchwrap
WW Green Points: 11 Points | WW Blue Points: 11 Points | WW Purple Points: 11 Points | About 352 Calories, 9g fat, 3g saturated fat, 48g carbohydrates, 7.5g fiber, 0.8g sugar (0g added sugar), 21g proteinNotes:
- You don’t have to put the ingredients in this exact order, but I do recommend making sure that the chips and the ground beef are on top of the cheese dip because those are “loose” ingredients and the cheese gives them something to stick to. You can obviously change things around a bit depending on taco preferences like no tomatoes/onions if that’s not your thing, use sour cream in place of greek yogurt, or use finely chopped chicken/ground turkey in place of the beef! If you don’t love refried beans, cut them out. It’s your kitchen you make the rules. I wanted to make a fully loaded option and then you can tweak to your preference!
- You can make a bunch at once then heat them up when your ready to eat. I wrap them in foil!
- These ingredients are set for one wrap, but just double, triple, quadruple each amount if you’d like to make more! My advice is to make and prep all of the ingredients and have them in the fridge to make multiple Taco Crunchwraps for dinner or for quick lunches! You could also easily make this work with leftovers from Taco Night!