Healthy Homemade Crunchwraps made with picadillo, tomatoes, shredded cheese, and guacamole all wrapped up in a pretty package and grilled to crunchy perfection. 

45 degree angle shot of homemade crunch wrap filled with ground beef Picadillo, guacamole and tomato

It’s back to school! For those of you parents who pack your kids’ lunches, I’m sure you can agree that sometimes it’s hard to come up with new ideas. There are only so many sandwiches, quesadillas, or burritos we can feed our kids before they get bored.

I tried to think of something creative to use my leftover picadillo and garnishes from an evening of picadillo tacos. And more importantly, I thought “How can I pack and wrap all of these delicious ingredients into a lunchbox without them spilling over?”

Just then, a Taco Bell commercial for the Crunchwrap Supreme came on – inspiration struck! I set about making a tastier (and healthier) homemade version.

Ingredients 

For this recipe, you can use either Sun-Dried Tomato & Basil Wraps or large flour tortillas. I eliminated the tostada because two tortillas isn’t necessary. Then I added in picadillo, guacamole, cherry tomatoes, and pico de gallo (optional) for a healthy dose of veggies, and shredded cheese.

How to Assemble 

It all starts with a super large flour tortilla or wrap to make a homemade crunchwrap. I personally like to use sun-dried tomato wraps for a little extra flavor. First, place some warm picadillo into the center.

cheese, guacamole and tomato in bowls, picadillo beef in cast iron skillet, and tortilla on wooden board with some picadillo in the center to make homemade Crunchwraps

Add a generous dollop of guacamole.

hand dolloping guacamole to make a homemade picadillo Crunchwrap

Then add a sprinkle of cheese.

open tortilla with ground beef Picadillo, guacamole and cheese

Don’t forget the tomato. Or you can use salsa instead, like this pico de gallo!

ingredients to make a crunchwrap at home wrap with ground beef, cheese, guacamole and tomatoes

Now wrap it up. Starting at the bottom, fold the tortilla edge up and over the center. 

two hands beginning to fold a homemade crunchwrap on a wooden board

Working counterclockwise, continue to fold the tortilla edges in towards the center until you end up with a hexagon.

hands folding a wrap to make a homemade crunchwrap

 Watch my video at the end of the post if you need more help figuring it out!

hands holding a closed Crunchwrap before grilled

Once the goodness is all packaged, place the wrap seam-side down to grill in a skillet for 2 to 3 minutes until it is golden brown, then flip it over and grill until golden on the other side.

grilling a homemade picadillo crunchwrap in a cast iron skillet

These Homemade Crunchwraps are filled with healthy flavor and are perfect for packed lunches. If your kids are anything like mine, they will love finding these special treats in their lunch boxes. Make sure to save one for yourself!

two grilled homemade crunch wraps on a wooden board

TIP #1: If you make the Crunchwraps in the morning, you can wrap them in parchment and foil to keep them warm in the lunchbox.

TIP #2: If you omit the guacamole, you can make these crunchwraps ahead of time and stash them in the freezer for last minute meals. Wrap them in parchment and foil and store in a freezer-safe bag for up to three months. Allow to defrost in the refrigerator overnight. Just remind your kids to not microwave the foil.

homemade picadillo crunchwrap on a wooden board

Have picadillo leftover? Try these recipes:

Watch my video to learn how to make a Crunchwrap.

 

If you made this recipe and love it, please be sure to rate it below!

grilled lunch wrap willed with beef picadillo

Homemade Picadillo Crunchwrap

5 (2 ratings)
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!
Print Pin Rate
Yield: 6
Prep Time: 10 minutes
Cook Time: 29 minutes
Total Time: 39 minutes

Ingredients

Picadillo:

  • 1 tablespoon olive oil
  • 1/2 cup chopped white onion
  • 2 pounds ground beef
  • 1 tablespoon garlic salt
  • 1/2 tablespoon ground black pepper
  • 4 tomatoes chopped
  • 1 large russet potato peeled and finely chopped

Wraps:

Instructions 

PICADILLO:

  • 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.

ASSEMBLE:

  • 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.

Video

Notes

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.
Serving: 1wrap, Calories: 535kcal, Carbohydrates: 19g, Protein: 32g, Fat: 37g, Saturated Fat: 13g, Cholesterol: 114mg, Sodium: 1722mg, Potassium: 1200mg, Fiber: 4g, Sugar: 8g, Vitamin A: 720IU, Vitamin C: 36mg, Calcium: 175mg, Iron: 7mg
Author: Yvette Marquez
Course: Lunch, Main Course
Cuisine: Cuban, Mexican

Photography by Jenna Sparks 

Originally published: September 2019.