Just like the Crunchwrap Supreme from Taco Bell, but made healthy! Homemade picadillo, tomatoes, shredded cheese, and guacamole all wrapped up in a pretty package and grilled to crunchy perfection. Awesome for packed lunches!
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.
Wrap: Use (12-inch) wraps or extra-large flour tortillas to fold over the filling.Don't overstuff: Keep your filling amounts minimal. It is very tempting to overstuff and then it becomes difficult to fold/assemble crunchwraps.Make ahead: Crunchwraps are best assembled and cooked immediately. The picadillo can be cooked and refrigerated up to 3 days ahead.Pack: Wrap the grilled picadillo wraps in parchment paper and aluminum foil to keep warm in a lunch box.