Mexican Tortilla Wrap Cheesy
5/5 - (1 vote)

The surface of these Mexican Tortilla Wraps is crunchy, and the inside is cheesy! These wraps are bursting with flavor thanks to seasoned meat, nacho cheese, and tortilla chips.

The best part is that it becomes a portable, handheld dinner thanks to the four-fold hack!

What Makes This So Effective?

Mexican Tortilla Wrap
Food: Mexican Tortilla Wrap (Source: The Healthy Mummy)
  • It’s a lot of fun to make! My entire family helped with the stuffing and folding. Even the most unskilled cooks are delighted to prepare such a delectable dish!
  • Every fold has a distinct flavor. I crammed as many wonderful things into this wrap as I could. Every mouthful of the finished product is excellent!
  • These wraps can be taken anywhere. Make them for your kids for a quick, portable supper they’ll like!

Important Ingredients

Beef Grain – Ground beef cooked with taco seasoning provides those delightful Mexican spices we all know and love. If you like, you may easily replace the beef with ground turkey or chicken.

Tortillas de Flour – These are crucial for your Mexican tortilla wraps. Flour tortillas are significantly more malleable and fold readily than maize tortillas.

They’re the foundation of this dish, and they do a fantastic job of holding the rest of the components in place.

Crushed Tortilla Chips — At the end of the recipe, we cook our tortilla wraps to get a wonderful crispy surface, but what about the inside?

The crushed tortilla chips come into play here. They give these wraps an additional crunch layer. They are, believe me, necessary.

Chef’s Advice

  • When folding, remember to be careful. This portion of the process must not be hastened, or the contents will pour out. Make sure your tortilla is folded neatly all the way around.
  • Drain as much fat as possible from the ground beef during cooking. The amount of fat released by the beef depends on how lean the meat is. Before adding the taco spice and water, remove the fat.
  • Experiment with the fillings! If desired, black beans can be added. Substitute your favorite cheese for the shredded Mexican cheese. There’s no wrong way to stuff these Mexican tortilla wraps, no matter what you put in them!

Mexican Tortilla Wraps

Preparation time: 10 minutes
15 minutes to cook
25 minutes total

The surface of this Mexican tortilla wrap is crunchy, and the inside is cheesy! This wrap is packed with flavor thanks to seasoned meat, nacho cheese, and tortilla chips.

The best part is that it becomes a portable, handheld dinner thanks to the four-fold hack!


  • 1 tablespoon olive oil
  • 1 pound ground beef see Notes
  • 6 (8-inch) flour tortillas
  • 1 packet taco seasoning or make your own
  • ¼ cup water
  • 1 pound ground beef see Notes
  • ½ cup nacho cheese
  • 1 cup shredded lettuce
  • ½ cup tortilla chips crushed
  • 1 medium tomato diced
  • ½ cup sour cream
  • 1 cup shredded Mexican cheese blend
  • 1 tablespoon butter or olive oil


  • Large skillet
  • Small pan

Instructions For Mexican Tortilla Wraps

Mexican Tortilla Wrap Easy
Food: Mexican Tortilla Wrap (Source: The Healthy Mummy)
  1. In a large skillet, heat the olive oil over medium heat. Add the ground beef and heat until it is no longer pink. Remove the grease. Taco seasoning and water are added. Mix everything together. Allow to simmer for 3 minutes before removing from the heat.
  2. On a level surface, place one flour tortilla. Cut halfway up the tortilla from the bottom edge to the center. Toss cooked nacho cheese and cooked ground beef into the tortilla’s lower left quadrant. In the top left quadrant, place a tiny quantity of shredded lettuce and tomatoes. Top right quadrant with crumbled tortilla chips. In the lower right quadrant, finish with sour cream and grated cheese.
  3. Fold the quadrant with the ground beef and nacho cheese up and place it on top of the lettuce and tomato quadrant.
  4. Overlap the first two quadrants on top of the tortilla chip quadrant.
  5. Fold the first three quadrants over the cheese and sour cream quadrant.
  6. In a nonstick skillet over medium heat, melt butter and carefully arrange crunchwrap in the hot pan. 1–2 minutes per side, or until golden brown
  7. Continue with the remaining crunch wraps.


  • Vegetarianize it: Instead of ground beef, use black beans, tempeh, or your preferred vegan substitute.
    If you have any leftovers, separate each component and preserve it separately. Don’t put the wraps together until you’re ready to consume them.

This recipe serves around 6 people. The nutritional data displayed are for one tortilla wrap. The macros may differ slightly based on the ingredient brands utilized.

Nutrition Information

Serving: 1wrap, Calories: 466kcal, Carbohydrates: 28g, Protein: 24g, Fat: 29g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 1093mg, Potassium: 418mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1185IU, Vitamin C: 6mg, Calcium: 221mg, Iron: 4mg, Net Carbs: 25g