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Beef and Cheese Crunch Wraps


These hand-held crunch wraps crispy on the outside and soft, tender, and flavorful inside.  They’re filled with flavorful ground beef, cheese, and creamy avocado.  They’re freezer friendly and great for both a quick dinner, or a grab-and-go snack!


1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray (our favorite is Lime Olive Oil)


Place a sheet pan in the oven and preheat oven to 400 degrees.

Preheat large skillet to medium heat.  Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef).  Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.

Add black beans and stir to combine.

Lay out 8 tortillas on large work surface.  Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center.  *You can make these as cheesy as you like!  At minimum, use about 1/4 cup shredded cheese on each crunch wrap.  You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.  My kids all like a little more than that though!

Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese.  Slice or dice your avocado and place on top of the beef mixture. (*I sometimes sub store-bought guac since we usually have the individual packs from Costco.  If you’re buying it at the grocery store, Wholly Guacamole is a great choice.)   

Top with another little handful of cheese.

Wrap each crunch wrap referring to the photos in this blog post and place them seam-side down to keep them closed.  

Drizzle oil of choice (we love Lime Olive Oil for this use!) on each one and use clean hands to gently massage on both sides of wraps.

Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!).  Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.

If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is!  These are also amazing dipped in Lime-Cilantro Ranch, or Homemade Ranch or simply sour cream.


  • Skillet Directions:  Simply heat a large skillet or griddle to medium heat.  Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
  • FREEZER INSTRUCTIONS:  After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid.  After frozen, they can be stacked in a container or zip top bag.  You can separate the crunch wraps with parchment to ensure they don’t stick together.  To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second.  You can eyeball it, you just want them toasted on both sides!