• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Total Time 35 minutes
  • Yield 6 crunchwraps 1x
Author Mushroom Council

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  • 2 tablespoons olive oil, divided
  • 1/2 cup finely chopped yellow onion
  • 8 ounces crimini mushrooms, finely chopped
  • 1/2 lb lean ground beef
  • 1 tablespoon taco seasoning
  • 1/3 cup nacho cheese sauce
  • 6 burrito-size flour tortillas (~10-inch)
  • 6 mini soft taco-size flour tortillas (~4.5 inch)
  • 6 tostada shells
  • Sour cream
  • Shredded lettuce
  • Diced tomatoes
  • Shredded Mexican cheese blend


  1. In a large skillet, heat olive oil over medium-high heat. Cook onions for 1-2 minutes until translucent. Add finely chopped crimini mushrooms and ground beef. Cook for about 5 minutes or until the beef is no longer pink. Stir in the taco seasoning. Cook for another 2-3 minutes. Set aside.
  2. Lay one flour tortilla on a flat surface. Spread 2 tablespoons of the mushroom-meat mixture onto the center of the burrito size flour tortilla.
  3. Drizzle a dollop of nacho cheese over the mushroom-meat mixture. Top meat with 1 tostada shell then spread a thin layer of sour cream over the tostada shell.
  4. Top with a small handful of shredded lettuce, diced tomatoes, and shredded Mexican cheese then a mini soft taco-size flour tortilla. Make sure not to overstuff the crunchwrap so it doesn’t break apart while it cooks.
  5. Fold the edges of the burrito-sized tortilla towards the center until completely covered.
  6. In a hot skillet, generously spray with cooking spray. Carefully place the crunch wrap seam side down onto the skillet. Cook for 2-3 minutes until golden brown.
  7. Carefully, flip it over and cook the other side until golden brown. Cut in half and serve immediately. Enjoy!
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