Cook the beef in a skillet over medium-high heat for 5-7 minutes until browned and no pink remains, then drain excess fat.

Mix in cream cheese and seasonings in the skillet, stirring for 2-3 minutes until creamy.

Assemble the wrap by placing a portion of the beef mixture on a tortilla, topped with cheese and optional add-ins.

Fold the tortilla edges inward to enclose the filling, then heat in the skillet seam-side down for 3-4 minutes until golden.

Flip the crunchwrap and cook for an additional 3-4 minutes until both sides are crispy, then slice diagonally to serve.