Crunchwrap Recipe

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Crunchwrap Supreme Recipe packed with seasoned beef, melty cheese, a crispy layer, and fresh toppings, then pan-toasted until golden and crunchy.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: American

Keyword: Crunchwrap Recipe

Servings: Crunchwraps

Author: Chelsea Lords

Cost: $14.12

Equipment

Large pan

Ingredients

2 tablespoons olive oil
1 pound lean ground beef (93/7)
1 batch taco seasoning see note 1
2 tablespoons tomato paste
1/4 cup water

Crunchwraps

8 extra-large (12-inch) flour tortillas warmed, see note 2
2-3 tostada shells or handful of tortilla chips or Doritos
1 cup queso or nacho cheese
3/4 cup sour cream
3/4 cup shredded iceberg lettuce
3/4 cup diced tomatoes
8 tablespoons salted butter divided
Serving suggestions see note 3

US - Metric

Instructions

Cook beef: Heat olive oil in a large pan over high heat. Add ground beef and let it sear for 1 minute without stirring. Break apart with a wooden spoon and cook until the beef is no longer red. Add taco seasoning and cook until fully browned. Drain excess grease if needed.
Stir in tomato paste, then gradually add water to deglaze the pan and moisten the meat. Cook until most of the liquid has evaporated and the mixture is saucy but not watery. Taste and adjust seasoning if needed.
Assemble Crunchwraps: Place 1/4 cup beef in the center of a large tortilla. Top with 1–2 tablespoons nacho cheese (or to preference). Add 2 broken-up tostada pieces (or chips). Carefully spread 1-1/2 tablespoons sour cream on top of the chips, then add 1-1/2 tablespoons lettuce and 1-1/2 tablespoons tomatoes.
Fold the bottom edge of the tortilla up over the filling. Continue folding around the circle, pleating as you go, until fully sealed. Gently press down to compress everything together.
Melt 1 tablespoon butter in a large skillet over medium heat. Place Crunchwrap seam-side down and gently press down with a spatula. Cook 90 seconds to 2 minutes per side, until golden and crisp.
Wipe out pan and continue to cook remaining Crunchwraps, adding more butter as needed.
Serve immediately with guacamole or avocado, sour cream, hot sauce, and fresh lime.

Notes

Note 1: Mix together 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon beef bouillon powder until evenly combined.

Note 2: Warming tortillas helps prevent cracking. Heat in a skillet or microwave for a few seconds per side.

Note 3: Serve with guacamole or avocado, sour cream, hot sauce, and/or fresh lime.

Storage: These are best eaten right after being made. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat: Microwave for 1 minute, then crisp in a skillet for 2–3 minutes per side, or air fry at 390°F for 5–6 minutes, flipping halfway.

Nutrition