Description
These Mini Crunchwraps are the ultimate first day of school snack—crispy, cheesy, and customizable. Perfect for kindergartners, middle schoolers, and teens, they feel like a fast-food treat but are homemade and parent-approved. Ideal for lunchboxes, these wraps are versatile, fun, and can be prepped ahead for stress-free mornings.
Ingredients
Scale
- 1 lb ground beef or turkey (or black beans for vegetarian option)
- 1 tbsp 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 tbsp olive oil or cooking spray
Instructions
- Cook filling: Brown ground beef or turkey in a skillet with taco seasoning. For vegetarian option, heat black beans with cumin, salt, and pepper.
- Assemble: Place a tortilla on a flat surface. Add a spoonful of meat or beans, cheese, a tortilla chip or tostada, sour cream, lettuce, and tomatoes.
- Fold and seal: Fold the tortilla edges inward, pleating to enclose the filling completely. Flip seam-side down.
- Toast: Heat a skillet with olive oil or spray. Toast crunchwraps seam-side down for 2–3 minutes, then flip and cook until golden.
- Cool and pack: Let cool slightly before placing in a thermos or lunchbox with salsa or guacamole for dipping.
Notes
- Cool wraps fully before packing to avoid sogginess.
- Use whole wheat tortillas or Greek yogurt for healthier swaps.
- Pack sauces separately to keep wraps crisp.
- Freeze unbaked crunchwraps for easy weekday lunches.
- Teens can enjoy a DIY version by assembling their own at school.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Snacks, School Lunch
- Method: Pan-Fried
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 crunchwrap