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Let’s be real—who doesn’t love a good crunchwrap?
But we can’t always go to Taco Bell and buy one.
One it can be expensive and TWO it can be unhealthy.
So this is my version of a healthier version of a crunchwrap supreme!
This isn’t just another copycat fast-food recipe.
It’s a better version.
Plus, it’s so quick you’ll wonder why you ever waited in line in the first place.
Jump to Recipe
Why I Love This Crunchwrap
- It’s loaded with fresh spinach (yes, spinach in a crunch wrap works!).
- It uses lean ground beef or your choice of healthy protein.
- It’s packed with flavour and nutrients.
- You can make it in less time than it takes to grab takeout.
And when you make it from home, you can always tweak it to suit your taste or dietary needs.
Your Grocery Game Plan
When I make this, I stick to simple, affordable ingredients you can grab during your weekly grocery run.
Protein Section
- 1 pound lean ground beef (I like 93/7 or 90/10 for less grease).
- Want to switch it up? Try ground turkey, shredded chicken, or plant-based crumbles.
Produce Section
- A big container of fresh baby spinach (trust me, it’s the secret ingredient).
- Optional extras: diced bell peppers, jalapeños, or green onions for a flavor boost.
Dairy Section
- Shredded cheddar cheese.
- Sour cream (or swap it for Greek yogurt to keep it lighter).
Pantry Staples
- Large flour tortillas (12-inch work best).
- Tostada shells for that crunch factor.
- Taco seasoning.
- Nacho cheese sauce (or whip up your own version).
Step-by-Step Cooking Guide
Ingredients:
- 1 pound lean ground beef
- 2 tablespoons taco seasoning (or more to taste)
- 4 large (12-inch) flour tortillas
- 1/4 cup nacho cheese sauce
- 4 tostada shells
- 1/2 cup sour cream
- 1 cup fresh baby spinach
- 1 cup shredded cheddar cheese
Instructions:
- Brown the ground beef in a skillet over medium heat. Drain excess fat.
- Add 2 tablespoons of taco seasoning (or more if desired) to the beef and mix well. Add a little water if needed to help distribute the seasoning. Simmer for 2-3 minutes.
- Warm the nacho cheese sauce.
- To assemble each Crunchwrap, lay out a large flour tortilla and spread a layer of seasoned beef in the center, leaving about 2 inches around the edge.
- Top the beef with a layer of nacho cheese sauce.
- Place a tostada shell on top of the nacho cheese.
- Spread a layer of sour cream over the tostada shell.
- Add fresh baby spinach and shredded cheddar cheese on top of the sour cream.
- To fold, start with the bottom of the tortilla and fold the edge up and over the center. Continue folding in a clockwise direction until the filling is completely enclosed.
- Heat a large skillet over medium heat. Place the Crunchwrap seam-side down in the skillet and cook for about 3-4 minutes until golden brown and crispy.
- Flip and cook the other side for an additional 3-4 minutes.
- Remove from heat, let cool for a minute, then slice in half and serve.
Healthy Crunchwrap
Ingredients
For the Filling:
- 1 pound lean ground beef 93/7 or 90/10 preferred
- 2 tablespoons taco seasoning or more to taste
For the Wraps:
- 4 large 12-inch flour tortillas
- 1/4 cup nacho cheese sauce store-bought or homemade
- 4 tostada shells
- 1/2 cup sour cream or Greek yogurt for a lighter option
- 1 cup fresh baby spinach
- 1 cup shredded cheddar cheese
Instructions
- Brown the ground beef in a skillet over medium heat. Drain any excess fat.
- Stir in 2 tablespoons of taco seasoning, adding a splash of water if needed to distribute the seasoning evenly. Let simmer for 2-3 minutes.
- Warm the nacho cheese sauce in a small saucepan or microwave.
- To assemble each Crunchwrap, start by laying a large flour tortilla flat on a clean surface. Spread a layer of seasoned beef in the center, leaving a 2-inch border.
- Add a layer of nacho cheese sauce on top of the beef.
- Place a tostada shell on top of the nacho cheese layer. Spread sour cream over the tostada.
- Top with fresh spinach and shredded cheddar cheese.
- Fold the edges of the tortilla up and over the filling, working in a circular motion to fully enclose the ingredients.
- Heat a large skillet over medium heat. Place the folded Crunchwrap seam-side down in the skillet and cook for 3-4 minutes, or until golden brown and crispy.
- Flip and cook the other side for an additional 3-4 minutes.
- Remove from skillet, let cool slightly, then slice in half and serve warm.
Why This Crunchwrap is a Winner
This recipe checks all the boxes:
- It’s higher in protein to keep you full.
- It sneaks in veggies (yay, spinach!).
- It’s lower in processed ingredients than the fast-food version.
- And honestly, it’s just fun to make.
Whenever I make this, it’s a family favorite, and even the pickiest eaters can’t get enough.