Crunchy Taco Wrap

Bring fast food home by making a homemade Crunchy Taco Wrap. An easy to eat crispy taco wrapped in a soft shell and browned in a stove-top skillet.

What is a Crunch Taco Wrap?

A Crunchy Taco Wrap is a large soft shell taco, with a layer of taco meat, nacho cheese sauce, a crispy corn tostada, sour cream, shredded lettuce, and diced tomatoes.

The magic happens when you fold in the edges of the soft shell taco to make a large hand-held envelop of taco supreme yumminess.

It’s all about the folds

To wrap a Crunchy Taco, start with the large soft taco shell on the bottom and fold it up to the middle. Work all the way around folding all the way. Once it’s folded, place it face down on a large plate or cutting board and press down with your hand. It’s OK if you hear the tostada crunch. Continue making and folding the Taco until you have all of the made.

Reheating a Crunch Taco Wrap

While these are best to eat right after they are made, you can reheat them.

Simply wrap one in aluminum foil and place it in a 350° oven for 15-20 minutes.

Never microwave a taco wrap because it will just get soggy.

Krazy Kitchen Mom Tip:

Try to buy the largest soft taco shells that you can find.

The 10-inch size is good but the 12-inch size is the best. I had to go to several stores before I found the 12-inch size and I found them at Target.

Trust me on this one because I tried to make these with smaller shells and they just tore.

If you like this recipe, you might also like these:

1. Coney Island Hot Dog
2. Amish Macaroni Salad
3. Mexican Street Corn
4. Aperol Spritz
5. Strawberry Salsa

Crunchy Taco Wrap

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• Author: krazykitchenmom
• Total Time: 30 minutes
• Yield: 10 wraps 1x

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Description

Bring fast food home by making a homemade Crunchy Taco Wrap. An easy to eat crispy taco wrapped in a soft shell and browned in a stove-top skillet.

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Ingredients

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• 1 package of 12-inch soft flour taco shells (10 in a pack)
• 10 hard corn tostadas (substitution: hard taco shells broken in half)
• 1 lb. ground beef
• 1 envelop of taco seasoning
• Sour cream
• Nacho Cheese (I used the Tostitos brand – medium heat)
• Shredded iceberg lettuce
• Diced tomatoes
• Butter

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Instructions

1. Brown ground beef and pour off any grease or liquid.
2. Add the taco seasons per the instructions on the package.
3. Let the meat cool for 30 minutes before assembling the taco wrap.
4. Lay one large soft taco on a cutting board or a large plate.
5. Add 3 TBS of the taco meat.
6. Add 3 TBS of the nacho cheese.
7. Place the hard tostada shell on top of the meat and cheese.
8. Add 1-2 TBS sour cream on top of the hard tostada shell.
9. Add a handful of shredded lettuce.
10. Add 2-TBS diced tomatoes.
11. Carefully fold one side of the soft flour shell toward the center.
12. Continue folding toward the center until the taco is enclosed.
13. Place the folded taco onto a cutting board or large plate folded side down and press slightly with the palm of your hand.
14. Continue until all of the crunch taco wraps are finished.
15. Melt 1 TBS of butter in a large stove-top skilled or griddle.
16. Place the taco in the pan folded side down.
17. Cook until it browns.
18. Flip the taco and brown the bottom side.
19. Cool on a wire rack.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Sandwich
• Method: Stove-Top
• Cuisine: Tex Mex