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omemade Crunchwraps
These homemade crunchwraps are loaded with seasoned beef, melty Gordo’s Cheese Dip, and crispy layers all wrapped up in a golden, griddled tortilla. They’re crunchy, cheesy, and way better than takeout made right at home.
Ingredients
BEEF FILLING
- 1 lb ground beef
- 1 tbsp oil
- 1 packet Taco Seasoning
CRUNCHWRAPS
- 4 large burrito-size flour tortillas
- 4 small tostada shells
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup sour cream
- 1 1/2 cups Gordo’s Cheese Dip
Instructions
- Heat a skillet or flat-top over medium-high heat and add the oil, then cook the ground beef until browned and fully cooked, breaking it up as it cooks.
- Season with taco seasoning packet, following package directions then remove from heat once evenly seasoned.
- Warm the Gordo’s Cheese Dip gently until smooth and pourable, keeping it warm while you assemble the crunchwraps.
- Lay a large tortilla flat and add a scoop of seasoned beef in the center, spreading it into an even layer. Spoon warm cheese dip over the beef, then place a tostada shell on top.
- Add sour cream, shredded lettuce, and diced tomatoes over the tostada, keeping everything stacked neatly in the center.
- Fold the edges of the tortilla up and over the filling, working around in a circle to fully enclose the crunchwrap.
- Place the crunchwrap seam-side down on a lightly oiled skillet or griddle over medium heat and cook for 2–3 minutes per side until golden brown and crispy, then serve hot and enjoy.
