Crunch Wrap Supreme

Make these Crunch Wrap Supreme’s at home-they are every bit as good as the real thing!

1 lb. lean ground beef

1 tsp. chili powder

1/2 tsp. ground paprika

1/2 tsp. ground cumin

kosher salt

freshly ground black pepper

8 large flour tortillas

1/2 cup nacho cheese sauce

4 tostada shells

1 cup sour cream

2 cups shredded lettuce

1 cup chopped tomatoes

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

vegetable oil

hot sauce for serving

In a skillet over medium heat, add ground beef, chili powder, paprika and cumin.

Cook, breaking up the meat until no longer pink. Drain fat and season with salt & pepper.

Stack four large flour tortillas and place a tostada shell in the center.

Using a paring knife, trace around the edges of the shell to cut for smaller flour tortilla rounds.

With remaining large flour tortilla, add a scoop of beef to the center of each tortilla, leaving a generous amount of space around edges for folding.

Drizzle nacho cheese over each, then place tostada shells on top.

Spread sour cream over each shell. Then top with lettuce, tomato and cheeses.

Place the smaller flour tortilla cut outs in the center of each crunch wrap, then tightly fold the edges of the large tortilla toward the center, creating pleats.

After wrapping, quickly invert crunch wraps so the pleats are on the bottom and they stay together.

In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil.

One at a time, add crunch wrap seam-side down and cook until tortilla is golden on the bottom, 3-5 minutes.

Flip crunch wrap and cook until the other side is golden, 3-5 minutes.

Repeat with remaining crunch wraps and serve warm with hot sauce or your choice of dipping sauce.

Serves 4


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