🌮 Homemade Crunchwrap Supreme
Ingredients (Makes 4 Crunchwraps):
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4 large flour tortillas (burrito size, 10–12″)
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4 small tostada shells (or substitute with tortilla chips)
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1 lb ground beef (or ground turkey or plant-based meat)
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1 packet taco seasoning (or homemade mix)
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1/4 cup water
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1 cup nacho cheese or shredded cheddar
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1 cup sour cream
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1–2 cups shredded lettuce
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1 diced tomato (or pico de gallo)
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1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
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4 small flour tortillas or extra tortilla pieces (for patching the top, optional)
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Cooking spray or a little oil for grilling
Instructions:
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Cook the meat:
In a skillet over medium heat, brown the ground beef. Drain any grease, then stir in taco seasoning and 1/4 cup water. Simmer until thickened (about 5 minutes). Set aside. -
Warm tortillas:
Microwave the large tortillas for 15 seconds so they’re flexible. -
Assemble each Crunchwrap in this order (centered on the tortilla):
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2–3 tablespoons seasoned beef
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Drizzle of nacho cheese or sprinkle of shredded cheese
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1 tostada shell or a layer of tortilla chips
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Spoonful of sour cream
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Shredded lettuce
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Diced tomato
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Shredded cheese
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Fold the wrap:
Fold the edges of the large tortilla up and over the center in overlapping layers to form a hexagon. If needed, place a small tortilla or cut tortilla round on top before folding to help seal it. -
Grill or pan-sear:
In a lightly oiled skillet over medium heat, place the Crunchwrap seam-side down. Cook 2–3 minutes per side, until golden and crispy. -
Serve hot with your favorite sides like salsa, guacamole, or Mexican rice!
🧀 Tips & Variations:
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Vegetarian: Use seasoned black beans, lentils, or a plant-based crumble.
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Add heat: Jalapeños, hot sauce, or spicy taco seasoning.
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Crunchy alternative: Use crushed Doritos or Flamin’ Hot chips instead of tostada.
Want a printable version or homemade taco seasoning recipe too?