Sheet Pan Crunch Wrap

The sheet pan crunch wrap is a great way to spice up taco night at home. The crunch and savory flavor this wrap offers will leave your house satisfied.

sheet pan crunch wraps

  • 1 Tbsp. oil
  • 1/2 onion, chopped
  • 1 pound ground beef
  • 1 plum tomato, chopped
  • 1 (one ounce) package taco seasoning
  • 1/2 cup water
  • 5 burrito-size flour tortillas
  • 1 1/2 cups cheddar cheese
  • 4 corn tostados
  • for serving sour cream and salsa
Sheet Pan Crunch Wrap
Total Time: 45 minutes


Servings: 6

Approximate nutrition information per serving (using 93% lean ground beef): 577 calories; 31.5 g fat; 15 g saturated fat; 101 mg cholesterol; 1672 mg sodium; 29.8 g carbohydrate; 1 g fiber; 2.5 g sugar; 34.6 g protein


Step 1. Heat oil in a large pot over medium-high heat. Add onion and cook until caramelized, about 10–12 minutes. Add ground beef and cook until browned, breaking apart as it cooks, about 8–10 minutes. Add tomato, taco seasoning and water. Stir until combined. Remove from heat and let cool slightly.

Step 2. Preheat oven to 375°F.

Step 3. Cover a large baking sheet (11" x 17") with aluminum foil and spray with cooking spray. Layer 4 tortillas around the baking sheet so half of each tortilla is hanging over the edge of the pan and tortillas overlap, covering the pan.

Step 4. Sprinkle half of the cheese evenly over the tortillas. Top with beef mixture, spreading it evenly over the cheese. Arrange the tostadas over the beef. Sprinkle with remaining cheese. Fold the overhanging tortilla edges back over the filling. Place the remaining tortilla in the center to fill the gap. 

Step 5. Spray tortillas with cooking spray. Place another heavy baking sheet on top of the crunch wrap. Add an ovenproof weight (like a cast iron skillet) on top to press crunch wrap together. Bake for 20 minutes, then remove the weight. Return to oven and bake until the tortillas are golden and crisp, an additional 10–15 minutes. 

Step 6. Remove the baking sheet from the oven and allow the crunch wrap to cool for 5 minutes. Cut into 6 squares and serve. Serve with sour cream and salsa, if desired.