Homemade Crunchwrap Supremes
Ingredients:
1 lb ground beef (or chicken, turkey, or black beans for a vegetarian option)
1 packet taco seasoning
6 large flour tortillas (burrito-size)
6 tostada shells (or tortilla chips for crunch)
1 cup nacho cheese sauce (or shredded cheese)
1 cup sour cream
1 cup shredded lettuce
1 cup diced tomatoes
1 cup shredded Mexican cheese blend
Cooking spray or oil for grilling
Optional: diced onions, jalapeños, hot sauce
Directions:
Prepare the Ground Beef:
In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain excess grease.
Add taco seasoning and 1/4 cup of water to the beef, stirring to combine. Cook for another 2-3 minutes, then set aside.
Assemble the Crunchwrap:
Lay out a large flour tortilla. In the center, spread a spoonful of the taco meat.
Add a layer of nacho cheese sauce or shredded cheese on top of the meat.
Place a tostada shell (or tortilla chips for crunch) on top of the cheese.
Spread a dollop of sour cream over the tostada, followed by shredded lettuce, diced tomatoes, and shredded Mexican cheese blend.
Fold the Tortilla:
Fold the edges of the large flour tortilla up and over the fillings, pleating and folding the tortilla around the filling until it is fully enclosed. If the tortilla doesn’t fully close, tear a small piece of another tortilla to cover the opening.
Grill the Crunchwrap:
Heat a skillet or griddle over medium heat and lightly coat with cooking spray or oil.
Place the folded Crunchwrap seam-side down on the skillet. Cook for 2-3 minutes or until golden brown and crispy, pressing down lightly with a spatula.
Flip and cook the other side for another 2-3 minutes until crispy.
Serve:
Remove from the skillet, cut in half (optional), and serve immediately.
Pair with salsa, guacamole, or extra nacho cheese for dipping.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: 450 per serving (approx.) | Servings: 6 See less