Description

Hey friends! If you’ve ever craved the iconic Crunchwrap but wanted a wholesome, meat-free version, this is your golden ticket. Imagine: a warm, soft tortilla, a layer of seasoned beans, gooey cheese, a crisp tostada shell, fresh lettuce, diced tomato, and creamy sauce—all folded into one handheld delight. It’s fun to assemble, customizable, and perfect for weeknights, game day, or late-night cravings.

Ingredients

Scale

Crunchwrap Base

4 large flour tortillas (burrito size)
1 cup refried beans or seasoned black beans
1 cup shredded cheddar or Mexican blend cheese
4 tostada shells (or thick tortilla chips)

Fresh Toppings

1 cup shredded lettuce
1 medium tomato, diced
½ cup sour cream or Greek yogurt
¼ cup nacho cheese sauce or additional shredded cheese
1 avocado or ½ cup guacamole (optional)

Seasoning & Cooking

Taco seasoning (store-bought or homemade)
Olive oil or cooking spray

Chef Tips:

Warm tortillas for pliability and easier folding.
Dice tomatoes small to avoid soggy layers.
Mix lime juice or taco seasoning into sour cream for extra flavor.

Instructions

1. Prep Your Beans

Heat refried or black beans in a small saucepan.
Stir in 1–2 tbsp taco seasoning; thin with water or broth if too thick.

2. Lay the Foundation

Place a large tortilla on a flat surface.
Spread a 6-inch circle of warm beans in the center.

3. Add Cheese & Crunch

Sprinkle a layer of shredded cheese over the beans.
Place a tostada shell or thick chips on top.
Spread nacho cheese sauce on the tostada (optional).

4. Layer Fresh Ingredients

Top with sour cream or Greek yogurt, diced tomatoes, lettuce, and guacamole (if using).
Place a smaller tortilla or trimmed large tortilla on top as a “lid.”

5. Fold the Crunchwrap

Fold the edges of the large tortilla over the center, working around to create a hexagon shape.
Patch small gaps with tortilla scraps if needed.

6. Grill to Golden Perfection

Heat a skillet over medium heat; lightly oil.
Place Crunchwrap folded-side down; cook 2–4 minutes until golden.
Flip and cook 2–3 minutes more.

7. Serve

Let rest 1 minute, slice in half, and reveal the layers.
Serve with salsa, extra sour cream, or a side like cilantro-lime rice or corn salad.

Notes

Falling apart? Don’t overfill; use a wide spatula to flip.
Make ahead? Assemble (ungrilled) and refrigerate; grill later.
Soggy tostada? Cheese below and sauce on top protect crunch; use dry lettuce/tomatoes.
Why a top tortilla? It creates a flat surface for easier folding and prevents spillage.