How to Make Homemade Crunchwraps | Sip + Spice

Homemade Crunchwraps

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2


  • 2 large tortillas
  • 1 cup shredded cheddar cheese
  • 4 hard shell tacos broken in half
  • 1/2 cup cooked rice
  • 1/2 cup taco meat
  • 1/4 cup shredded lettuce
  • 1/4 cup plus 1 tablespoon salsa
  • 1/4 cup greek yogurt or sour cream
  • 1/4 cup pickled jalapenos


  1. Heat a large skillet over medium heat. Spray with cooking oil

  2. In a small bowl, combine the rice with 1 tablespoon of salsa.

  3. On a plate, lay out a tortilla, and sprinkle 1/4 cup cheese in center. Lay 2 half hard shells side by side to create circle.

  4. On that circle, add the 1/4 cup salsa rice, then 1/4 cup taco meat, then 1/8 cup lettuce, then 1/8 cup salsa, then 1/8 cup greek yogurt then a few slices of jalapenos (as many as desired).

  5. Top with 2 more half hard shells to top the circle, then a small sprinkle of cheese in the middle.

  6. Working carefully, fold the tortilla in a bit at a time to create a pinwheel. Hold tightly and place folded-side-down on the hot skillet. Cook for 3 minutes until lightly browned and seal up, then flip and cook another 3 minutes on the bottom.

  7. Repeat with the second crunchwrap. Serve with more greek yogurt and salsa!