Description

Craving a quesadilla, a taco, and a tostada all at once? This Crunchwrap-Style Quesadilla gives you the melty cheese, the bold taco flavor, and the loud satisfying crunch all in one folded tortilla. It’s easy, customizable, and ready in minutes—perfect for weeknights, lazy lunches, or those “I need something amazing now” moments.

Ingredients

Scale

Base

1 large flour tortilla (burrito size)
½ cup shredded cheese (Mexican blend, cheddar, or pepper jack)
⅓ cup cooked taco-seasoned beef or turkey
1 tostada shell or a handful of sturdy tortilla chips
¼ cup shredded lettuce
1–2 tbsp taco sauce, sour cream, or chipotle mayo

Optional Add-Ins
Diced tomatoes • jalapeños • avocado • cilantro • guacamole

Instructions

1. Set Up

Warm your skillet over medium heat. Lay the tortilla on a cutting board. Have all fillings ready.

2. Build the Base

Place a small layer of cheese in the center of the tortilla (this acts like glue).

3. Add Meat

Spread warm taco meat evenly over the cheese.

4. Add Crunch

Place the tostada (or chips) on top. Keep everything centered.

5. Add Fresh Toppings

Add lettuce, sauce, and any extras, staying within the tostada area.

6. Fold It

Fold the edges of the tortilla inward, working around the circle until you form a sealed shape (hexagon/pentagon). If a fold won’t stick, dab on a little water or sour cream.

7. Sear & Seal

Place the Crunchwrap folded-side down in the hot skillet.
Cook 2–3 minutes until golden and sealed. Flip and cook 2–3 minutes more.

8. Rest & Serve

Let rest 1 minute, then slice in half and eat immediately.

Notes

Warm tortillas fold better — 5 seconds in the microwave helps prevent tearing.
Don’t overfill — extra fillings will cause it to pop open.
Keep sauces in the center to avoid soggy edges.
Medium heat only — too hot burns the outside before the cheese melts.