Servings
Font
Back
Homemade Picadillo Crunchwrap
5 from 6 votes

Homemade Picadillo Crunchwrap

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!

Prep Time
10 mins
Cook Time
29 mins
Total Time
39 mins
Servings: 6
Calories: 535 kcal
Course: Main Course, Lunch
Cuisine: Mexican, Cuban

Ingredients

Picadillo:
  • 1 tablespoon olive oil
  • 1/2 cup onion white, chopped
  • 2 pounds ground beef
  • 1 tablespoon garlic salt
  • 1/2 tablespoon black pepper ground
  • 4 tomato chopped
  • 1 russet potato large, peeled and finely chopped
Wraps:
  • 1 tablespoon olive oil
  • flour tortilla large, or wraps
  • guacamole optional
  • tomato chopped or sliced
  • cheese shredded
  • Pico de Gallo optional

Instructions

PICADILLO:
    Cup of Yum
  1. In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
  2. 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.
  3. Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
ASSEMBLE:
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 535

% 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.