Copycat Crunchwrap Supreme (Print Version)
Enjoy layers of seasoned beef, melty cheese, tostada, and veggies in a flavorful handheld wrap.
# Ingredients:
→ Filling
01 -
227 grams (1/2 pound) extra-lean ground beef
02 -
1 tablespoon taco seasoning
→ Assembly
03 -
8 large flour tortillas
04 -
120 milliliters (1/2 cup) nacho cheese sauce or queso
05 -
4 tostada shells
06 -
120 milliliters (1/2 cup) sour cream
07 -
240 milliliters (1 cup) shredded iceberg lettuce
08 -
1 plum tomato, deseeded and diced
09 -
200 grams (2 cups) shredded cheddar cheese
10 -
Nonstick cooking spray
# Steps:
01 -
Heat a medium skillet over medium-high heat. Add extra-lean ground beef and taco seasoning, cooking and stirring until the beef is browned and completely cooked through.
02 -
Stack four flour tortillas and place a tostada shell in the center. Cut around the shell to create four smaller tortillas; set aside for assembly.
03 -
Lay one large flour tortilla flat on your work surface. Spoon a portion of the cooked beef into the center, drizzle with nacho cheese sauce, and top with a tostada shell.
04 -
Spread a layer of sour cream over the tostada shell, then evenly distribute shredded lettuce, diced tomato, and shredded cheddar cheese.
05 -
Place one of the smaller tortillas on top of the layered fillings to cover.
06 -
Repeat process with remaining tortillas and ingredients to assemble all wraps.
07 -
Carefully fold the edges of each large tortilla up and over the fillings, making pleats as you go, to tightly enclose and seal each wrap.
08 -
Spray a large skillet with nonstick cooking spray and place over medium heat. Place each filled wrap seam-side down in the skillet and cook until golden and crispy, then flip to crisp the second side.
09 -
Transfer cooked Crunchwraps to a plate, cut in half, and serve immediately.
# Notes:
01 -
Ensure the tortillas are warm prior to folding to prevent tearing and to achieve a secure seal.