Healthy Homemade Crunchwraps made with picadillo, tomatoes, shredded cheese, and guacamole all wrapped up in a pretty package and grilled to crunchy perfection.
It’s back to school! For those of you parents who pack your kids’ lunches, I’m sure you can agree that sometimes it’s hard to come up with new ideas. There are only so many sandwiches, quesadillas, or burritos we can feed our kids before they get bored.
I tried to think of something creative to use my leftover picadillo and garnishes from an evening of picadillo tacos. And more importantly, I thought “How can I pack and wrap all of these delicious ingredients into a lunchbox without them spilling over?”
Just then, a Taco Bell commercial for the Crunchwrap Supreme came on – inspiration struck! I set about making a tastier (and healthier) homemade version.
For this recipe, you can use either Sun-Dried Tomato & Basil Wraps or large flour tortillas. I eliminated the tostada because two tortillas isn’t necessary. Then I added in picadillo, guacamole, cherry tomatoes, and pico de gallo (optional) for a healthy dose of veggies, and shredded cheese.
How to Assemble
It all starts with a super large flour tortilla or wrap to make a homemade crunchwrap. I personally like to use sun-dried tomato wraps for a little extra flavor. First, place some warm picadillo into the center.
Add a generous dollop of guacamole.
Then add a sprinkle of cheese.
Don’t forget the tomato. Or you can use salsa instead, like this pico de gallo!
Now wrap it up. Starting at the bottom, fold the tortilla edge up and over the center.
Working counterclockwise, continue to fold the tortilla edges in towards the center until you end up with a hexagon.
Watch my video at the end of the post if you need more help figuring it out!
Once the goodness is all packaged, place the wrap seam-side down to grill in a skillet for 2 to 3 minutes until it is golden brown, then flip it over and grill until golden on the other side.
These Homemade Crunchwraps are filled with healthy flavor and are perfect for packed lunches. If your kids are anything like mine, they will love finding these special treats in their lunch boxes. Make sure to save one for yourself!
TIP #1: If you make the Crunchwraps in the morning, you can wrap them in parchment and foil to keep them warm in the lunchbox.
TIP #2: If you omit the guacamole, you can make these crunchwraps ahead of time and stash them in the freezer for last minute meals. Wrap them in parchment and foil and store in a freezer-safe bag for up to three months. Allow to defrost in the refrigerator overnight. Just remind your kids to not microwave the foil.
Have picadillo leftover? Try these recipes:
- Cheesy Picadillo Empanadas
- Crispy Ground Beef and Potato Tacos
- Picadillo Zucchini Boats
- Portobello Mushrooms Stuffed with Picadillo
- Poblanos Stuffed with Picadillo
- Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce)
- Fry Bread Tacos
Watch my video to learn how to make a Crunchwrap.
If you made this recipe and love it, please be sure to rate it below!
Homemade Picadillo Crunchwrap
- In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
- Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
- Lay a warm flour tortilla or wrap on the work surface. Place a 1/2 cup of warm picadillo in the center. Spoon guacamole, if using and top with tomato and cheese.
- To fold, start at the edge of the tortilla or wrap closest to you and stretch it up and over the center of the toppings. Continue to work your way around the tortilla, folding up and over the center in rough pleats.
- Heat olive oil in a skillet and set it over medium heat. When the pan is hot, add wrap to the pan seam-side down and cook until golden brown, 2 to 3 minutes. Carefully flip, and cook on the other side until golden brown, another 2 to 3 minutes.
- Wrap the grilled picadillo wraps in parchment paper and aluminum foil to keep warm in a lunch box.
Photography by Jenna Sparks
Originally published: September 2019.