• Home
  • Recipes
    • Search All Recipes
    • Recipe Round-Ups
    • Weekly Meal Plans
  • More
    • About
    • Work With Me!
    • Lifestyle
    • Outside the Kitchen
    • Kitchen Tips & Gifts
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Framed Cooks

My life. One recipe at a time.

Want every new recipe delivered right to your email inbox?

Sign Me Up!
Recipes » Taco Wraps!

Taco Wraps!

By Kate Morgan Jackson

Jump to Recipe

Swap the hard taco shell for a soft tortilla to make a wrap version of tacos! This easy recipe for taco wraps will put some sass in your lunch.

taco wraps

PIN this recipe for Taco Wraps now…so you can make it later!

I don’t know about you, but I am helpless in the face of anything that has the word “taco” in its title.

Taco salad, baked taco potatoes…you know it is only a matter of time before I figure out a way to turn tacos into soup, but in the meantime, here’s a version of the regular old taco…only in wrap sandwich form!

Not that I have anything at all against those crispy crunchy taco shells, but every one in a while I like to eat my taco without the 50% chance of it breaking into pieces and falling into my lap on the first bite.

It’s a calming experience, and for those times…taco wraps!

I also find that I can add even more of the “fixings” into a taco wrap vs a taco shell, and the odds of getting an assortment of them in one bite (as opposed to a mouthful of just, say, sour cream and taco shell) are much better.

Here’s how you make taco wraps!

The preparation for a taco wrap is pretty much the same as it is for your regular taco…you round up whatever ingredients you like in your taco.

I like spicy ground beef cooked with taco sauce, a generous amount of mixed cheddar and jack cheese, crispy shredded iceberg lettuce and some chopped tomato as a start.

Sour cream and a little guacamole are always fun to have…maybe some sliced onion, maybe a little salsa…you get the drift!  Assemble whatever you like best, and now here is where the taco roads diverge.

Instead of the shells, you want some soft flour tortillas.

Now, ordinarily I am a fan of corn tortillas, but since we are simply going to warm these up (instead of cooking them) and since we want them to be nice and flexible, we want the flour variety.  Corn tortillas tend to be a little grainy and have a tendency to tear, neither of which will make for a happy wrap experience.

So go for the flour tortillas and heat them up until they are warm – I usually just pop them in the microwave for about 10 seconds, but you can also wrap a stack of them in foil and plunk them in your oven for a little while.

How do you wrap a taco?

Once they are nice and warm, spoon whatever conglomeration of ingredients you like onto the bottom third of your tortilla.

You can fill it all the way to the edge of that bottom third, since that is where we will start rolling it.  You can either do it in layers as in the picture above, or you can toss some of them together (the cheese, meat and tomato, for example)…you be you, taco-wise!

Now, starting at the bottom third of the tortilla where the filling is, start carefully rolling it towards the opposite edge.  If you want to be all neat and tidy you can fold in an inch or two of the left and right sides before you roll, so everything is all nice and tucked.

More tips for making taco wraps!

What size tortillas should I use?

I usually go for 6 or 8 inch flour tortillas for this recipe – but if you are feeling more or less hungry, you can size up or down!

Can the taco meat be made ahead?

Yes! I will often fix everything (including the toppings) ahead, especially if I am expecting a crowd, and then just heat the meat up a little in the microwave or the stovetop.

Will this work with chicken too?

Yes! I would suggest subbing in cooked shredded chicken (a rotisserie chicken will work just fine for this) for the ground beef. Cook the onion first in a little canola oil, then add the chicken and taco sauce and continue on!

Slice it in half (or not!), and then you are just a few tortilla chips on the side from the first bite of your favorite new sandwich!

Print

Taco Wraps!


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Description

Swap the hard taco shell for a soft tortilla to make a wrap version of tacos! This easy recipe for taco wraps will put some sass in your lunch.


Ingredients

  • 1/2 pound ground beef
  • 1 onion, chopped
  • 1/2 cup taco sauce (as spicy as you like!)
  • 1 cup shredded cheddar or Jack cheese, or a combo of both
  • 4 flour tortillas
  • Any of the following as garnish: chopped iceberg lettuce, sour cream, guacamole, salsa, etc!

Instructions

  1. Saute ground beef and onion in a medium skillet over medium high heat until beef is brown and onion is tender. Stir in taco sauce until heated through.
  2. Heat the tortillas by either putting them in the microwave for about 20 seconds, or by wrapping them in foil and heating them in a conventional oven for about 15 minutes at 375.
  3. Assemble as follows: divide the meat mixture among the tortillas, placing it at the bottom third of the tortilla. Top with cheese and your choice of garnish. Starting with the filling end of the tortilla, slowiy roll it up, tucking the side ends in towards the center if you like. Cut in half and serve at once.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Equipment We Used For This Recipe

Image of Cutting Board

Cutting Board

Buy Now →
Image of Medium Skillet

Medium Skillet

Buy Now →
3864.6 g846.6 mg18.8 g8.2 g0.6 g31.6 g1.6 g22 g64.7 mg

We love seeing what you do
with our Framed Cooks recipes.

Just tag @FramedCooks on Instagram, Pinterest or Facebook
so we can admire the deliciousness!

814 shares
  • Facebook229
  • Twitter
  • Yummly
Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

Know someone who would love this recipe?
Click here to email them the link!

Published on September 3, 2013

Good for: Cinco de Mayo, Super Bowl Eats, Tailgate Treats

Last Post:
Patty Melts!
Next Post:
Barbecue Biscuits with Soft Fried Egg

I'D LOVE IT IF YOU WOULD RATE THIS RECIPE
(AND COMMENTS ARE WONDERFUL TOO!) Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

Want a photo beside your name? Go to Gravatar.com, sign up for a free account, and upload a photo. It's super easy!

  1. Christine says

    September 4, 2013 at 1:35 am

    I think taco wraps are actually called burritos.

    Reply
    • Kate says

      September 4, 2013 at 7:31 am

      Dang! Now that I think about it, I think you are right. :)

      Reply
    • Jes says

      June 17, 2014 at 3:46 pm

      or im pretty sure it is already called a soft shell taco every Mexican place sells them

      Reply
      • Kate says

        June 19, 2014 at 7:43 am

        Very true!

        Reply
  2. Rachel says

    September 4, 2013 at 2:26 am

    These look good. I love a fish taco made with a soft corn tortilla.

    Reply
    • Kate says

      September 4, 2013 at 7:32 am

      Oh, fish tacos! I love ’em too.

      Reply
  3. Phyllis says

    September 4, 2013 at 8:46 pm

    In my mind, burritos have beans, rice maybe and meat. Springfield, Illinois has a restaurant called the Jolly Tamale. They have an offering called a Sancho. It’s essentially what you have there only really tightly packed. LOVE them! Gotta have sour cream though!

    Reply
    • Kate says

      September 8, 2013 at 5:28 pm

      Oh yes, sour cream makes everything better! And if I ever get to Springfield, I know where I am going for supper. :)

      Reply
  4. Joanne says

    September 4, 2013 at 8:48 pm

    Tacos should be eaten every way possible! I’ve never tried them in a wrap before…but it sounds like a good thing.

    Reply
    • Kate says

      September 8, 2013 at 5:31 pm

      I’ll eat pretty much anything that is wrapped in a tortilla, myself. :)

      Reply
  5. Nutmeg Nanny says

    September 11, 2013 at 11:57 am

    Delicious!! I love any recipe that includes the word taco ;) can’t wait to bite into this!

    Reply
    • Kate says

      September 15, 2013 at 2:46 pm

      I agree – taco EVERYTHING!

      Reply
  6. Rachel says

    October 3, 2013 at 12:58 pm

    These look amazing, I’m thinking tacos tonight. Growing up we always just called these tacos. I’m told my older brother would have all out toddler meltdowns if his taco shell broke before he was done eating it. So only soft tacos for us.

    Reply
  7. Your brother says

    January 27, 2014 at 8:36 am

    Not as efficient, but since you are doing this assembly-line any way – griddle your tortillas. Makes a taste difference….

    Reply
    • Kate says

      January 28, 2014 at 1:00 pm

      Excellent suggestion, bro!

      Reply
  8. Debbie says

    June 17, 2014 at 1:41 pm

    There is a taco soup….which happens to be my grandson’s favorite. Love it.

    Reply
    • Kate says

      June 19, 2014 at 7:43 am

      Taco Soup! Sounds scrumptious – I may need to come up with a version of that!

      Reply
  9. mr.flim falm says

    March 11, 2019 at 8:39 pm

    this be noice

    Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

If you want to know more….

These recipes are trending up! Come see what the excitement is about!

  • Pastina with Egg and Cheese, Otherwise Known As Comfort Food
  • Pasta with Buttered Egg Sauce
  • Lemon Garlic Lobster Pasta
  • Julia Child's Filet Of Sole
  • Grandpa's Coca-Cola Ribs

Want every new recipe delivered right to your email inbox?

  • Home
  • Starters
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Contact
Terms of Use • Privacy Policy

Copyright © 2023 Framed Cooks
All photographs © FramedCooks and may not be used for any purpose without written permission. As an Amazon Associate I earn from qualifying purchases.

814 shares
814 shares
  • 229