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CuisineNorth AmericanMexicanBudgetDairyGlutenTacos & BurritosBeefWrapsPicnicMealHigh-FiberHigh-ProteinUnder 1 HourBig BatchCast Iron PanWeeknightBBQPartyGame DayGrillKid-FriendlyDinnerComfort Food

Giant Crunchwrap

featured in Must Try Camping Hacks And Recipes

This Giant Crunchwrap recipe is sure to be a showstopper on your next camping adventure. Make it your own and customize it with your own fillings!

Katie Aubin & Kelly Paige
Tasty Team
91% would make again
Total Time

53 minutes

53 min

Prep Time

10 minutes

10 min

Cook Time

38 minutes

38 min

Giant Crunchwrap
Total Time

53 minutes

53 min

Prep Time

10 minutes

10 min

Cook Time

38 minutes

38 min

Ingredients

for 4 servings

Beef Filling

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 lb ground beef (455 g)
  • 1 package taco seasoning
  • 1 tablespoon lime juice

Crunchwrap

  • nonstick cooking spray, for greasing
  • 5 large flour tortillas
  • 1 cup shredded cheddar cheese (100 g)
  • 1 ½ cups tortilla chips (35 g), crushed
  • 1 ½ cups iceberg lettuce (150 g), shredded
  • ½ cup sour cream (120 g)
  • 2 roma tomatoes, diced

Nutrition Info

  • Calories 864
  • Fat 48g
  • Carbs 53g
  • Fiber 3g
  • Sugar 7g
  • Protein 50g

Estimated values based on one serving size.

Preparation

  1. Make the beef filling: Heat the olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized, 5–6 minutes.
  2. Add the ground beef and cook, breaking up with a spatula, until no longer pink, 5–6 minutes. Add the taco seasoning and lime juice and mix well. Transfer to an airtight container, cover, and refrigerate until ready to use.
  3. Grease a large cast iron skillet with nonstick spray. Lay 4 of the tortillas around the edges of the pan, overlapping in the center. Top with the beef filling, shredded cheddar, tortilla chips, lettuce, sour cream, and tomatoes. Top with the remaining tortilla, then fold the overhanging tortillas toward the center to encase the filling.
  4. Cook over a fire or open grill for 18–20 minutes, or until the bottom is golden brown. 5. Carefully flip, then cook for another 5–7 minutes, or until golden brown on the other side.
  5. Carefully invert the crunchwrap from the skillet onto a cutting board and slice into pieces. Serve immediately.
  6. Enjoy!
  7. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.

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Giant Crunchwrap