Taco crunchwrap-style sliders are handheld mini versions of the popular folded wrap, made with taco meat, queso, shredded cheese, Tostitos rounds, and fresh toppings. Wrapped in a 6.5-inch tortilla and cooked in a skillet, they provide a perfectly balanced bite of savory, crunchy, and creamy flavors. They're ideal for parties, game day, meal prep, or weeknight dinners.
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Recipe at a Glance
- ✅ Ready In: 15 minutes
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Ingredients: Flour tortillas, Salsa con Queso, taco meat, cheese, Tostidos rounds, sour cream, lettuce, and tomatoes
- 👩🍳 Serves: 2 Crunchwrap sliders
- 💡 Difficulty: Easy
- 📦 Make-Ahead Friendly: Yes - Assemble and cook before serving
- 👧🏻 Kid Friendly: Yes
Why You'll Love This Recipe
- Perfect Size: About 3.5 inches in diameter for slider-sized and hand-held.
- Savory + Crunchy + Creamy: Layers of flavor and texture in every bite.
- Versatile: Perfect for feeding a crowd, tailgating, or packing into lunchboxes.
- Customizable: Make these with ground beef, ground turkey, shredded chicken, or even beans for a vegetarian version.
Ingredients - Here's What You'll Need
Layering the Crunchwrap-Style Sliders
- Warm Tortilla: Warm the 6.5-inch tortilla in a damp paper towel for 10 seconds to make it pliable and easier to work with.
- Salsa con Queso: Lay the warmed tortilla on a flat surface and spread about a teaspoon of the salsa con queso in the center, leaving a 1-inch border free.
- Taco Meat: Top the salsa con queso with 2 tablespoons of your favorite taco meat. I've added my favorite taco meat recipe below in the recipe notes.
- Shredded Cheese: Add about 2 tablespoons of shredded Colby Jack cheese on top of the taco meat. That's it for the savory portion.
- Crunch: Top the cheese with three Tostitos Bites Rounds for the crunch.
- Sour Cream: For the creamy bit, spread about a teaspoon of sour cream on the Tostitos Rounds.
- Lettuce: Add 2 tablespoons of shredded lettuce on top of the sour cream.
- Tomatoes: Finish the layering with a teaspoon of diced tomatoes.
Finishing the Crunchwrap-Style Slider
Now that the layers have been added to the tortilla, it's time to finish and cook the crunchwrap.
- Smaller Tortilla: To start, place a 3-inch flour tortilla, cut from a larger tortilla, on top of the ingredients. This helps to hold the ingredients inside the crunchwrap when the larger tortilla is wrapped around them.
- Folding and Pleating: Tightly fold the edges of the larger tortilla toward the center, creating pleats. Quickly invert the Crunchwrap so the pleats are on the bottom.
- Cook: Heat a large skillet over medium heat and brush lightly with vegetable oil. Place the sliders, seam side down. Brush the tops lightly with olive oil. Cook both sides until golden brown, about 3 minutes per side.
- Finish: Transfer the sliders to a cutting board. Cut in half and serve.
These Taco Crunchwrap-Style Sliders combine all the best parts of a taco and a quesadilla in one crispy, compact bite.
They're easy to prepare, fun to fold, and endlessly customizable. These sliders will be your go-to for parties, weeknight dinners, or anytime cravings. Did I mention that they are delicious? Yum!
Frequently Asked Questions
I tried using an air fryer and found that the outside of the tortilla didn't crisp up as nicely as it did in a skillet.
Yes, you can assemble the crunchwrap sliders up to 2 hours in advance. Cover tightly and refrigerate. When ready to serve, follow the cooking instructions in the recipe.
When I was experimenting with making these sliders, I used extra-sharp cheddar cheese. While this method worked, it tended to produce a fair amount of grease. The Colby Jack was less greasy. Pepper Jack would also work well in this recipe.
The recipe below includes ingredients to make 2 sliders. The recipe can be easily increased. For example, if you want to make 8 sliders, multiply the ingredients by 4.
Recipe Tips and Tricks
- When I was first experimenting with making these sliders, I didn't heat the flour tortillas before filling them. I had trouble keeping the folds and pleats from opening. When I heated the tortillas, wrapped in a damp paper towel, in the microwave for 10 seconds, the folding and pleating worked much better.
- Once I had folded and pleated the larger tortilla, I placed a small plate on top for a minute or so to help everything stick together.
- When experimenting with making these sliders, I started with a 2-inch flour tortilla round on top before folding the larger tortilla. This was too small. I then tried a 2 ½ inch tortilla round. This was also too small. The 3-inch round worked perfectly.
- I used my favorite taco meat in this recipe, but feel free to use your favorite. For anyone interested, I included my favorite taco recipe below in the notes to the recipe.
Other Tortilla Wrap Recipes
For more delicious tortilla wrap recipes, check these out:
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Crunchwrap-Style Sliders
Ingredients
- 3 6.5 inch flour tortillas
- 2 teaspoons Salsa con Queso
- 4 Tablespoons of your favorite taco meat (See Tip 1)
- 4 Tablespoons shredded Colby Jack cheese (See Tip 2)
- 6 Tostitos Bites Rounds (See Tip 3)
- 2 teaspoons sour cream
- 4 Tablespoons shredded lettuce
- 2 teaspoons diced tomatoes
Instructions
- Cut 2 3-inch rounds from one of the flour tortillas. Wrap the other 2 tortillas in a damp paper towel and microwave for 10 seconds to soften.
- Place one of the larger tortillas on a level surface. Layer the filling as follows: 1 teaspoon Salsa con Queso, 2 tablespoons taco meat, 2 tablespoons shredded cheese; 3 Tostitos Rounds, 1 teaspoon sour cream; 2 Tablespoons shredded lettuce, and 1 teaspoon diced tomatoes.
- Place the 3-inch flour tortilla round on top of the ingredients. Tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly invert the Crunchwrap so the pleats are on the bottom.
- Heat a large nonstick skillet over medium heat and brush lightly with vegetable oil. Add the crunchwrap sliders and brush the lightly brush the tops with vegetable oil. Cook on both sides until golden brown, about 3 minutes per side.
- Transfer to a cutting board. Cut in half and serve.
- Yield: 2 Crunchwrap-style Sliders
Video
Tips/Notes
- You can use your favorite taco meat in this recipe. If you'd like to use my favorite recipe, here are the ingredients: 1 pound of ground beef, 1 ounce package of taco seasoning, 2 teaspoons of chili powder, ½ teaspoon of ground cumin, ½ teaspoon of dried oregano, 10-ounce can of Rotel Original Diced Tomatoes & Chilies, and ½ cup of water. Brown, crumble, and drain the ground beef. Return the cooked ground beef to the skillet and add the remaining ingredients. Cover and cook until most of the liquid has evaporated, about 30 minutes. This also works well with ground turkey.
- When I was experimenting with making this recipe, I used extra-sharp cheddar cheese. While that worked, I thought that it was too greasy. The Colby Jack was perfect. Pepper Jack also works well in this recipe.
- You can substitute other tortilla chips for the Tostitos rounds.
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