I love Chili and I love crunch wraps, so I wanted to combine them together with my own spin for the best Chili Cheese Crunch Wrap ever! It’s all about the warm flavorful chili that is paired with gooey cheddar cheese and Fritos inside a warm toasted tortilla!
I’ve had my fair share of quick drive-thru experiences at Taco Bell with the kids where we all ordered crunch wraps and chili cheese burritos. They were tasty but back in my mind I always knew that I could make major improvements. The only reason we went through the drive-thru in the first place was that our family was on the road and in a hurry. I think we all fall into this trap from time to time.
There is nothing fancy about this recipe, it’s simple and easy. This is one of the main reasons why we make them so much in our home during the colder months. Everyone loves them and they’re full and happy, this is a success!
CHILI CHEESE CRUNCH WRAPS
What makes these Chili Cheese Crunch Wraps so good is how easily they are put together and the option to have them for lunch or dinner. I love the gooey cheese with the warm flavors of the chili and the crunch from the Fritos in every bite.
My chili is so good because I use a mixed blend of 80/20 ground chuck with ground chorizo. The chorizo brings the flavor of the chili to new levels and it plays well with all of the other seasonings. It’s quite easy to make, I did mine over the coals in a cast iron skillet but it can easily be done inside on a stove top.
MAKING THE CHILI
Since I made my chili over hot coals on the grill this is how I am going to explain the process of making the chili. I filled a charcoal chimney up with lump charcoal and let it light all the way, this takes about 12-15 minutes. I then take my vortex basket and place it in the center of my kettle grill (below the grates) and pour the hot active charcoal into the vortex. This keeps all of my coals in one place and allows me to control my heat.
The grate goes on over the vortex and then the 12” cast iron skillet. Let the cast iron skillet warm up for about 8-10 minutes and then add a tablespoon of cooking oil, let the oil heat up for about 5 minutes and then add 3/4 pounds of ground chuck and 1/3 pounds of ground chorizo. Work the meat until it is all separate by using a wooden cooking utensil. Let the meat cook down until it is all browned. Remove the meat and place it in a bowl, now place the cast iron back on the grate over the hot coals.
Add 1/2 a white onion, chopped, and 3-4 cloves of minced garlic into the skillet and cook them down until the onions become translucent. This should only take 8-10 minutes. At this point, add the browned meat back into the skillet with the onions and garlic. Work them together for a few minutes and then add all of the seasonings.
For my chili seasoning, I like to use Ancho Chili Powder, Salt, Cumin, Black Pepper, Mexican Chili Powder, regular Chili Powder, Garlic Powder and Onion Powder. Once added, stir it together for a few minutes and then add Tomato Paste and Tomato Sauce. Stir together for a few minutes until it thickens and then add a cup of water. If a cup isn’t enough, add another 2-3 tablespoons fo water and stir. At this point, you let the chili cook down for about 20-30 minutes, or until it reaches the thickness/consistency you desire. Don’t make it runny because it is going on a flour tortilla.
ASSEMBLE THE CRUNCH WRAP
My favorite time has finally arrived, putting the crunch wrap together right before the final toasting. Below are the steps to build the best crunch wrap ever!
- Start off with the large 12” flour tortilla and a handful of sharp cheddar cheese in the center. Keep the cheese pile in a nice round shape with a flush surface.
- Add a handful of Fritos, or corn chips in a uniform layer on top of the cheese. Once they are laid on, press them down with your hand.
- Time to load it up with the chili. I use a larger spoon to add the chili and I make sure it is an even layer.
- More Fritos, or corn chips go on top of the chili. Same approach, keeping it even across the chili.
- Load more cheese in a round shape and then press down with your hand. You want to keep these ingredients compacted for the best results.
- Take a smaller, regular flour tortilla on top of the cheese and fold the larger tortilla over until it forms the crunch wrap.
THE FINAL STEP
Using the same hot coals I used to make the chili in my skillet, I just flip my cast iron over and use the backside (the flat surface) as my griddle surface. Now, this is what I did because all I made was two of the crunch wraps. You can definitely fire up a griddle or find another way to toast all of the crunch wraps at once, this depends on how many you are making.
I add a little cooking oil on the backside of the skillet and start by placing my crunch wrap down, the folded creases side is the first side that gets toasted so it locks the form and won’t fall apart. Let it toast for about 60-90 seconds and flip with some spatulas. Repeat the same process and they’re complete. Let them cool for 4-6 minutes and dive in!
Chili Cheese Crunch Wraps
- ¾ lb Ground chuck 80/20
- ⅓ lb Ground chorizo
- ½ White onion diced
- 4 cloves Garlic minced
- 2 tbsp Tomato paste
- 1.5 cups Tomato sauce
- 1- 1.5 cups Water
- 2 tsp Ancho chili powder
- 1 tsp Mexican chili powder
- 1 tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ½ tsp Cumin powder
- ½ tsp Salt
- ½ tsp Black pepper
- 1 pack 12” flour tortillas
- 1 pack 4” flour tortillas
- 1-2 packs Sharp shredded cheddar cheese
- 1 bag Fritos
- Start off by cooking the ground chuck and chorizo in a skillet until it’s browned. Remove and place in a bowl. Now add the chopped onions and garlic, cook them down for 6-8 minutes and add the browned meat back into the skillet with the onions and garlic.
- At this time, add the seasoning: ancho chili powder, Mexican chili powder, chili powder, garlic powder, onion powder, cumin, salt and pepper. Stir and cook for 4-5 minutes, this will intensify the flavors in the meat.
- Add the tomato paste and tomato sauce. Stir for a few minutes and let it thicken a bit.
- Add the water and let it cook for 20ish minutes. Or until it's the consistency you like.
- Once the chili is done remove and flip the cast iron over, using the backside as a griddle surface for the crunch wraps.
- Build the crunch wrap, starting with the large flour tortilla, shredded cheddar cheese, Frito chips, chili, Frito chips, shredded cheddar cheese and then the smaller flour tortilla. Fold the edges over into the crunch wrap.
- Toast the crunch wrap by placing the creased side down first, this will lock in the shape and keep it from falling apart. Toast for 60-90 seconds and flip, repeat the process and then it is complete.
- Serve and enjoy with family and friends!
There are a few reasons why you should make a chili cheese crunch wrap. First, it’s a quick and easy meal to make. Second, it’s a great way to try out a new chili recipe! Third, it’s a fun and delicious way to eat chili! Let me know how this recipe turns out!
Did you enjoy this CHILI CHEESE CRUNCHWRAP recipe? Check out my other beef recipes below!
EQUIPMENT USED IN THIS RECIPE