Chili Cheese Crunchwrap


2 tbsp. extra-virgin olive oil

1/2 medium onion, chopped 

2 cloves garlic, minced 

2 tbsp. tomato paste

1 lb. ground beef

1 tbsp. chili powder 

1 tsp. paprika

Kosher salt /Freshly ground black pepper

1 (15-oz.) can tomato sauce 

1 (15-oz.) can kidney beans, rinsed and drained 

8 large tortillas 

2 c. Fritos

1 c. shredded cheddar


  1. In a medium pot over medium heat, heat 1 tablespoon oil. Add onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir to coat onion and garlic. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  2. Return beef to pot and season with chili powder, paprika, salt, and pepper. Add tomato sauce and kidney beans. Bring to a boil, then reduce heat and let simmer 15 minutes. 
  3. Add some chili to center of each tortilla, leaving room to fold in edges. Top with Fritos, then cheddar. Fold edges of tortillas toward the center, creating pleats. Invert Crunchwraps so pleats are on the bottom and stay together.
  4. In medium skillet over medium heat, heat remaining tablespoon oil. Add a Crunchwrap seam side down and cook until tortilla is golden, 3 to 5 minutes per side. Repeat with remaining Crunchwraps.

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