Crunchwrap Supreme
| INGREDIENT | QUANTITY |
|---|---|
| Large burrito-size flour tortillas | 4 |
| Tostada shells or crispy corn tortillas | 4 |
| Ground beef | 1 pound |
| Taco seasoning mix | 1 oz. |
| Nacho cheese or shredded Mexican cheese blend | 1 cup |
| Sour cream | 1 cup |
| Shredded lettuce | 2 cups |
| Diced tomatoes | 1 cup |
| Shredded Mexican cheese blend | 1 cup |
| Vegetable oil for frying | As needed (optional) |
Directions:
- In a skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula. Drain excess grease.
- Add the taco seasoning mix according to packet instructions, typically combining with water and simmering until thickened.
- Spread out the flour tortillas and evenly distribute the seasoned beef onto the center of each, leaving room for folding.
- Drizzle nacho cheese or sprinkle shredded cheese over the beef.
- Place a tostada shell on the cheese layer, then add a dollop of sour cream, followed by shredded lettuce, diced tomatoes, and another sprinkle of cheese.
- Fold the edges of the flour tortilla over the center, working around in a circle to seal.
- In a heated skillet, optionally brush the wraps with vegetable oil for a crispy finish. Cook folded-side down for 2-3 minutes on each side until golden.
Variations & Tips:
- For a vegetarian version, replace ground beef with seasoned quinoa, black beans, or meatless crumbles.
- Try a breakfast version with scrambled eggs, breakfast sausage, and crispy hash browns.
- Experiment with different cheeses, like pepper jack for heat or sharp cheddar for tang.
- Use toothpicks to keep the Crunchwrap sealed during cooking, removing them before serving.
- Customize with your favorite taco fillings, such as sliced olives, chopped onions, or jalapeños.
Enjoy your homemade Crunchwrap Supreme!
