Crunchwrap Supreme
Equipment
Ingredients
Ingredients
12-inch flour tortillas (room_temperature)
4 piece
ground beef (raw)
500 g
taco seasoning
30 g
nacho cheese sauce
200 g
tostada shells
4 piece
sour cream
120 g
shredded lettuce (shredded)
150 g
diced tomatoes (diced)
150 g
shredded cheese (shredded)
120 g
oil or cooking spray
15 ml
Instructions
Cook seasoned beef
Brown the ground beef in a skillet with taco seasoning until fully cooked and crumbly.
Prepare tortillas and heat pan
Warm the large tortillas slightly to make them pliable and heat a non-stick pan with oil or cooking spray.
Assemble crunchwrap layers
Layer beef, nacho cheese, tostada shell, sour cream, lettuce, tomatoes, and shredded cheese in the center of each tortilla.
Fold and seal crunchwraps
Fold the edges of the tortilla toward the center to create a hexagon shape, ensuring the filling is completely enclosed.
Toast crunchwraps
Place each crunchwrap seam-side down in the hot pan and cook until golden and crispy on both sides.
Original recipe
Storage
Best enjoyed fresh. Store assembled but untoasted wraps in the fridge and toast just before serving.
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