Mini Crunchwrap Supremes Lunch (Printer-Friendly)
Crispy handheld mini crunchwraps with savory filling and fresh veggies, perfect for quick school lunches or snacks.
# The Ingredients You'll Need:
→ Wraps
01 -
8–10 small flour tortillas (fajita size)
02 -
8–10 small round tortilla chips or tostadas
→ Protein and Seasoning
03 -
1 lb ground chicken or beef
04 -
1 tbsp olive oil
05 -
1 tsp garlic powder
06 -
1 tsp onion powder
07 -
1 tsp paprika
08 -
Salt and pepper to taste
→ Toppings
09 -
Shredded lettuce
10 -
Diced tomatoes
11 -
Dairy-free sour cream or mashed avocado (optional)
→ Cooking
12 -
Cooking spray or oil for crisping
# Step-by-Step Instructions:
01 -
Heat olive oil in a skillet over medium-high heat. Add ground chicken or beef, breaking it up as it cooks. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook until browned, then remove from heat.
02 -
Lay a tortilla flat and spoon the cooked filling in the center. Top with a small tortilla chip, shredded lettuce, diced tomato, and optional avocado or dairy-free sour cream.
03 -
Fold the tortilla edges inward, creating pleats to seal the contents. Press gently to flatten the wrap.
04 -
Heat a clean skillet with oil or cooking spray. Place each crunchwrap seam-side down and cook for 2 to 3 minutes per side until golden brown and crisp.
05 -
Allow the crunchwraps to cool slightly before packing. Optionally slice in halves for smaller portions suitable for children.
# Extra Tips:
01 -
To prepare ahead, assemble crunchwraps and refrigerate overnight or freeze for up to 2 months. Reheat in a skillet or toaster oven for optimal texture.
02 -
For kid-friendly lunches, wrap in foil or pack in a thermos to maintain warmth until meal time.
03 -
Variations include vegetarian versions with beans or eggs, gluten-free options using corn tortillas, or breakfast versions with scrambled eggs.