Sheet Pan Crunchwrap Supreme
Equipment
Ingredients
Crunchwrap
burrito-size tortillas
8 piece
ground beef
907 g
beef broth
240 ml
taco seasoning
90 g
shredded cheddar cheese
170 g
tostadas
6 piece
shredded lettuce
150 g
tomatoes, diced
2 piece
sour cream
250 g
butter, melted
42 g
Creamy Taco Sauce
sour cream or Greek yogurt
80 g
mayonnaise
75 g
milk or water
80 ml
lime
1 piece
taco seasoning
15 g
dried parsley
2 g
paprika
2.5 g
garlic powder
2.5 g
Instructions
Prepare the tortillas
Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle. Spread about ¾ cup sour cream across the tortillas.
Cook the beef filling
In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed.
Assemble the layers
Add the beef over the sour cream, then layer shredded cheese, tostadas, shredded lettuce, and diced tomatoes.
Fold and seal the wrap
Add a tortilla with the remaining 1/4 cup sour cream in the middle. Fold the tortillas over the top to fully enclose everything, then brush with melted butter.
Bake the crunchwrap
Top with another baking sheet and bake at 215°C for 20 minutes. Remove the top sheet and bake for another 7 minutes until golden and crispy.
Prepare the creamy taco sauce
Add all sauce ingredients to a bowl and whisk until smooth and fully combined.
Rest the sauce
Let the sauce sit for 15–30 minutes in the fridge if you have time.
Original recipe
Storage
Store assembled crunchwraps wrapped individually. Reheat from frozen directly in oven.
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