Homemade Crunchwrap Supreme
These Crunchwraps are a Tex-Mex favorite filled with ground beef, lettuce, cheese and all your favorites! Homemade yet still as delicious as the fast-food version, they make a great family friendly meal everyone will love.
- 1½ cup nacho cheese
- 5 tostada shells
- ¾ cup sour cream
- 1 cup lettuce shredded
- ½ cup tomatoes diced
- 1 cup mild cheddar cheese shredded
- 5 flour tortillas large (10 inch burrito size)
Prepare the ground beef:
Cook: Cook the ground beef in a large skillet over medium heat, breaking up the meat while it cooks.
Drain: Once the meat is cooked through, all browned, no longer pink, drain the excess grease.
Season: Turn the heat to low and add the seasonings and water, stir to combine until all the meat is coated in the sauce mixture. Turn the heat off.
Prepare the Crunchwraps:
Layer: Lay a large flour tortilla flat, spoon 1/4-1/3 cup of ground beef onto the center of the tortilla.
Drizzle with nacho cheese sauce.
Top with a tostada shell.
Spread sour cream on top of the tostada. Top with shredded lettuce, diced tomato and shredded cheese.
Cut another large tortilla into 6 equal rectangular pieces. Lay one piece of this tortilla in the center of the tortilla with all the fillings (this will ensure the center is closed completely.
Fold Tortillas: Starting closest to you, fold the side of the tortilla up to the center. Continue around the tortilla until you have 5 folds in the shape of a pentagon around the tortilla and it is completely folded up with all toppings inside.
Heat a large skillet over medium heat, spray with cooking spray.
Cook: Carefully set a folded tortilla, seam side down into the skillet. Cook for 3-4 minutes until toasted, then flip and continue cooking the other side 3-4 minutes until toasted.
Remove and continue cooking the tortillas until all are cooked.
- Ground Beef: an 80/20 mix works great in this recipe. Can be swapped for ground turkey or chicken if needed.
- Nacho Cheese: use a store bought cheese to make this recipe quick and easy. If you would prefer to make a homemade queso using real cheese you can!
- Tortillas: large burrito sized, 10 inch tortillas work best for this recipe. You can also use homemade tortillas.
- Tostadas: this adds crunch to the middle of the Crunchwrap. Store-bought works well. To make your own simply spray corn tortillas with oil and bake until crispy or fry in oil in a large skillet on the stovetop.
- Tortillas breaking: If the tortillas aren't fresh they may break when attempting to fold them, to fix this simply heat up the tortillas before adding the fillings and folding. Place on a plate and microwave for about 10 seconds, then continue with the recipe.
- Reheating: this dish is best served fresh of course. But if you have leftovers simply fry them back up in a skillet over medium heat until heated through and the tortilla is nice and crispy again.
Calories: 704kcal | Carbohydrates: 34g | Protein: 28g | Fat: 51g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 1371mg | Potassium: 476mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 3mg | Calcium: 322mg | Iron: 4mg