Homemade Picadillo Crunchwrap
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
39 mins
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Servings
6
-
Calories
535 kcal
-
Course
Main Course, Lunch
Homemade Picadillo Crunchwrap
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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!
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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:
- 1 tablespoon olive oil
- large flour tortillas or wraps
- guacamole optional
- chopped or sliced tomatoes
- shredded cheese
- Pico de Gallo optional
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.
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.
Nutrition Information
Show Details
Serving
1wrap
Calories
535kcal
(27%)
Carbohydrates
19g
(6%)
Protein
32g
(64%)
Fat
37g
(57%)
Saturated Fat
13g
(65%)
Cholesterol
114mg
(38%)
Sodium
1722mg
(72%)
Potassium
1200mg
(34%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
720IU
(14%)
Vitamin C
36mg
(40%)
Calcium
175mg
(18%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1wrap | |
| Calories | 535kcal | 27% |
| Carbohydrates | 19g | 6% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 114mg | 38% |
| Sodium | 1722mg | 72% |
| Potassium | 1200mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 36mg | 40% |
| Calcium | 175mg | 18% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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