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.
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Why we love this recipe
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, taco macaroni and cheese..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! All the great taco fixings rolled up in a nice soft flour tortilla.
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.
So want to experience a delicious and well-behaved taco? Let’s make it!
Ingredients you need
And if you want to take your taco wraps to the next level, you can also add in these ingredients as extra filling or garnishes. These are just a few ideas – be as taco-creative as you want!
Ingredient notes and substititions
- Tortillas: Flour tortillas work best for this recipe. Corn tortillas are delicious, but they aren’t really flexible enough for wraps.
- Ground Beef: We like the 80/20 version for this recipe, but you can use any variety of ground beef you like. Or even ground turkey!
- Taco Sauce: Here’s where you can vary the spiciness of your taco wrap by using anything from mild to hot taco sauce. 🔥
See the recipe card for full information on ingredients and quantities and nutritional information.
Here’s how you make this recipe
STEP 1: Saute some ground beef and a peeled and chopped sweet onion until the beef is cooked and the onion is nice and tender.
Stir in some taco sauce until everything is nice and mixed up.
Heat up some flour tortillas in the microwave for about 20 seconds until they are nice and warm. Now here comes the wrapping!
STEP 2: Take your nice warm tortilla and start by spooning the meat mixture onto the bottom third of your tortilla.
At this point you can also add any of those extra fillings. I do love some sour cream and guacamole in mine!
STEP 3: The wrapping! 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.
Please excuse my weird looking taco wrapping fingers.
Recipe FAQ
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!
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.
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!
Pop it in the Comments section below and I will answer pronto!
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!
Want to round out your meal?
If you want to try your hand at homemade guacamole, you can’t go wrong with this recipe for a sassy bacon guacamole with some homemade tortilla chips on the side. And cheese dip? Yes please.
And I would never say no to a strawberry margarita to wash it all down!
Other taco recipes we love!
We want to know what you think!
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintTaco Wraps!
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Ingredients
- 1 pound ground beef
- 1 sweet onion, peeled and 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 (8 inch tacos work best, size-wise)
- Any of the following as garnish: chopped iceberg lettuce, sour cream, guacamole, salsa, etc!
Instructions
- 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.
- 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.
- 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, slowly roll it up, tucking the side ends in towards the center if you like. Cut in half and serve at once.
Notes
Tortillas: Make sure you use flour tortillas for this recipe, as corn tortillas are not as flexible and may break when they are folded. I use 8 inch size tortillas.
Spice Level: This all depends on how spicy your taco sauce is. I like mild, but I am a big old spice wimp, so if you like more heat, use regular or spicy taco sauce and you are all set.
Nutrition Note: The nutrition info below is for the regular taco without any of the extra add-ons.
Linda says
Thanks for the great recipe. I am always looking for ground beef inspiration.
You are so welcome! I hope you love these as much as we do – they are a family fave! :)
Grace says
We added some crushed up Doritos to ours, so we got the crunchy taco shell vibe AND the soft tortilla. Yumbo.
Grace! Brilliant idea…I’m going to try that the next time I make these. :)
mr.flim falm says
this be noice
Debbie says
There is a taco soup….which happens to be my grandson’s favorite. Love it.
Taco Soup! Sounds scrumptious – I may need to come up with a version of that!
Your brother says
Not as efficient, but since you are doing this assembly-line any way – griddle your tortillas. Makes a taste difference….
Excellent suggestion, bro!
Rachel says
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.
Nutmeg Nanny says
Delicious!! I love any recipe that includes the word taco ;) can’t wait to bite into this!
I agree – taco EVERYTHING!
Joanne says
Tacos should be eaten every way possible! I’ve never tried them in a wrap before…but it sounds like a good thing.
I’ll eat pretty much anything that is wrapped in a tortilla, myself. :)
Phyllis says
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!
Oh yes, sour cream makes everything better! And if I ever get to Springfield, I know where I am going for supper. :)
Rachel says
These look good. I love a fish taco made with a soft corn tortilla.
Oh, fish tacos! I love ’em too.
Christine says
I think taco wraps are actually called burritos.
Dang! Now that I think about it, I think you are right. :)
Jes says
or im pretty sure it is already called a soft shell taco every Mexican place sells them
Very true!