Homemade Beef Crunchwrap Super Fold   recipe provided by the Certified Angus Beef® brand.

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Homemade Beef Crunchwrap Super Fold

Serves 4 to 6
Cuisine: Mexican
Category: Sandwiches & Salads, 30 minutes or less
This is a great way to customize a homemade crunchwrap for everyone in the family. Paying close attention to neatly filling the sections of tortilla before folding will ensure a clean and easy-to-eat wrap.
Prep Time
20 mins
Other Time
Cook Time
10 mins
Total Time
30 mins
  • 1 pound Certified Angus Beef ® ground beef
  • 1 tablespoon cumin
  • 2 teaspoons dark chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon coriander
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 3 teaspoons canola oil, divided
  • 1/3 cup water
  • 4 to 6 extra-large flour tortillas
  • 1/3 cup shredded cheddar cheese
  • 1/2 cup prepared guacamole
  • Tortilla chips 
  • 1 tablespoon sour cream
  • 1/4 head iceburg lettuce, shredded super thin
  • Hot sauce (like Cholula® brand)
  • 1 lime, cut into small wedges
  1. In a small mixing bowl, combine cumin, chili powder, salt, coriander, garlic, paprika and pepper.
  2. Heat a large cast iron pan or skillet over medium-high heat. Add oil, spread ground beef in pan. Brown on one side without moving it around for 3 to 4 minutes. Once a deep mahogany crust forms, season beef with spice blend, break it up with a spatula to continue browning.
  3. When no pink is visible, stir in water, simmer 2 minutes; remove from heat, set aside.
  4. Warm tortillas by wrapping in damp paper towels and microwaving for 20 seconds. Placing one tortilla on a cutting board in front of you, make a slit from center running directly to bottom of tortilla.
  5. Seeing tortilla now as four separate quarters, fill top right quarter with cooked ground beef and top with cheese, spread bottom right quarter with guacamole, top left with sour cream and 3 to 4 tortilla chips, and finally bottom left quarter with shredded lettuce, a few dashes of hot sauce and a squeeze of fresh lime juice.
  6. Starting with guacamole, fold counter-clockwise onto beef, next fold over to be on top of tortillas and lastly fold down onto lettuce. Repeat steps 5 and 6 with remaining tortillas and ingredients.
  7. Heat a teaspoon of canola oil in a clean frying pan and gently brown crunch wraps in batches, 3 to 4 minutes on each side.
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