Description
Unwrap the secret to making your very own Crunchwrap Supreme at home with this easy-to-follow recipe. Packed with layers of savory ground beef, crisp tostada shells, and fresh veggies, enveloped in a soft flour tortilla and grilled to perfection, this is a DIY fast-food favorite that’s sure to delight!
Ingredients
Scale
- Large flour tortillas (burrito-sized)
- 1 pound ground beef
- 1 cup nacho cheese sauce
- 6 tostada shells
- ½ cup sour cream
- 1 cup shredded romaine lettuce
- ½ cup diced tomatoes
- 1 cup shredded Mexican cheese blend
- Cooking oil, for light frying
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain and season with taco spices.
- Gently warm the tortillas to make them pliable, either in the microwave or on a skillet.
- To assemble, place a tortilla on a flat surface. Spread nacho cheese in the center, add beef, and top with a tostada shell.
- Spread sour cream on the tostada shell, then add lettuce, tomatoes, and shredded cheese.
- Fold the tortilla edges toward the center, creating a flat package.
- In a large skillet, heat a small amount of oil over medium heat. Cook the Crunchwrap seam-side down until golden, about 3-4 minutes per side.
Notes
- Ensure the tortillas are warm enough to fold without tearing.
- Use any leftover nacho cheese or sour cream as “glue” to help seal the tortilla folds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sauté, Grill
- Cuisine: Mexican
Nutrition
- Serving Size: 1 Crunchwrap
- Calories: 350
- Sugar: 2g
- Sodium: 790mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 21g
- Cholesterol: 40mg