Ok friends, we have a Moxie fan recipe and you are going to want to try this one!
Ok let’s be real — this isn’t just a burrito, it’s an architectural masterpiece. A Crunchwrap burrito takes everything you love (cheesy, beefy, crunchy, saucy joy) and wraps it up like a flavor-filled origami project that laughs in the face of boring Tex-Mex. It’s handheld chaos — in the best way — crunchy where it should be, soft where it counts, and guaranteed to make you wonder why you ever settled for “regular” burritos in the first place.
Props to the mastermind behind this beauty Vania Czumak — you just made dinner infinitely cooler!
Lunchbox Crunch Wrap
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes

Ingredients
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1lb Grass Fed or high quality ground beed
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1 large farm ripe tomato, sliced thin
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1 cup shredded cheese, Cheddar or Monterrey Jack
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1 cup shredded lettuce
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2 tablespoons Moxie Taco Seasoning
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Sour cream (optional)
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4 flour tortillas
Directions
In a large skillet over medium heat, brown the ground beef until cooked through and no longer pink. Drain the fat and return to the pan.
Add Moxie Taco seasoning and a splash of water, stir to combine. Continue to cook on medium low heat for 3 minutes.
To assemble crunch wraps, lay wrap flat and in center add ground beef, cheese, lettuce, tomato, and light sour cream. Tuck sides and roll closed.
Heat a clean medium frying pan over medium heat.
Add crunch wrap to heated frying pan, folded side down.
When lightly browned, flip and use a toothpick to secure your fold while you brown the other side.
Transfer to plate (fold side down), cut in half and enjoy.