Crunchy Tortilla Taco Wrap

Shake up dinner tonight with this fun and tasty meal. The ideal combination of crunchy and soft, this Crunchy Tortilla Taco Wrap is made with Old El Paso™ Restaurant Style Grande Flour Tortillas and Crunchy Taco Shells, then topped with seasoned ground beef using Old El Paso™ Original Taco Seasoning Mix. Add on your favorite toppings and sauces to complete this delicious dish.
Prep 35 Minutes
Total Time 35 Minutes
Servings 4

Ingredient List

  • 1 lb lean (at least 80%) ground beef
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2/3 cup water
  • 5 tortillas from 1 package (21.5 oz) Old El Paso™ Restaurant Style Grande Flour Tortillas (6 Count)
  • 4 taco shells from 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 1/2 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce
  • 1/2 cup from 1 container (7 oz) Old El Paso™ Crema Mexicana
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped fresh tomatoes
Recipe Continues Below


  1. In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, breaking up and stirring, until thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
  2. Place 4 tortillas on large work surface. Place 1/2 cup hot meat mixture in center of each tortilla.
  3. Break crunchy taco shells in half, and place one on top of each tortilla, with straight sides in the middle, forming a circle on top of the meat. Top each taco shell with 2 tablespoons creamy queso sauce, 2 tablespoons sour cream, 1/4 cup lettuce and 2 tablespoons tomatoes.
  4. Cut remaining flour tortilla into 4 equal wedges. Place wedge in center of each crunchwrap to cover fillings. Fold top of bottom tortilla up and over filling toward center. Continue folding the rest of the tortilla, making pleats in tortilla while working around (making 7 or 8 pleats). Flip crunchwrap over, to maintain fold, and repeat with remaining tortillas.
  5. Heat 12-inch nonstick skillet over medium-high heat. Place crunchwrap, folded-side down, in skillet; cook 1 to 2 minutes or until browned. Carefully turn crunchwrap over; cook 1 to 2 minutes or until browned. Transfer to serving plate. Repeat with remaining crunchwraps. Serve immediately.

Expert Tips

  • Make sure to heat the taco shells before you put them in the wrap. That’s how you get the best crunch.
  • Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp filling.
  • We use chopped fresh tomatoes in the filling, but you can substitute fresh pico de gallo if you’d like to add a little extra heat.


  • 1 Wrap Calories 780 (Calories from Fat 330);  Total Fat 37g (Saturated Fat 16g ,Trans Fat 1/2g);  Cholesterol 85mg;  Sodium 1670mg;  Potassium 420mg;  Total Carbohydrate 82g (Dietary Fiber 4g ,Sugars 4g);  Protein 30g
  • % Daily Value: Vitamin A 6%;  Vitamin C 2%;  Calcium 15%;  Iron 40%
  • Exchanges: 2 1/2 Starch;  3 Other Carbohydrate;  1/2 Vegetable;  4 Fat
  • Carbohydrate Choice: 5 1/2
*Percent Daily Values are based on a 2,000 calorie diet

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