Ingredients

1/2 lb extra-lean ground beef

1 tbsp taco seasoning

8 large flour tortillas

1/2 cup jarred nacho cheese sauce or queso (optional; can substitute with more cheese)

4 tostadas

1/2 cup sour cream

1 cup iceberg lettuce, shredded

1 plum tomato, deseeded and diced

2 cups shredded cheddar cheese

Cooking spray

Instructions

Step 1: Heat a medium skillet over medium-high heat. Add the ground beef and taco seasoning, cooking for 7–8 minutes until fully cooked. Drain any excess fat.

Step 2: Stack 4 of the large flour tortillas together. Place a tostada in the center and use scissors to cut the tortillas around it, leaving about a 1/2 inch border. This will create smaller tortillas to use as the top layer.

Step 3: On one of the remaining large tortillas, add a portion of cooked beef in the center, leaving space around the edges. Drizzle with 1–2 tablespoons of nacho cheese sauce if using, then top with a tostada.

Step 4: Spread sour cream over the tostada, then add shredded lettuce and diced tomato. Sprinkle with shredded cheddar cheese and finish by placing one of the smaller tortillas on top.

Step 5: Repeat this layering process to assemble the remaining crunchwraps. Spray a large skillet with cooking spray and heat over medium heat.

Step 6: Fold the edges of the large tortilla inward over the smaller top tortilla to seal the filling inside. Carefully flip each assembled crunchwrap upside down onto the hot skillet.

Step 7: Cook for 2–3 minutes on each side or until golden brown and slightly crispy. Depending on pan size, you can cook two at once or one at a time.

Step 8: Remove from the skillet, cut each crunchwrap in half, and serve immediately. Enjoy your homemade Crunchwrap Supreme!

Tips & Variations

Use ground turkey or chicken instead of beef for a lighter version.

Try adding beans or rice for extra texture and flavor.

If you don’t have nacho cheese sauce, use extra shredded cheese or a cheese blend.

To keep tortillas soft before cooking, warm them wrapped in a damp towel.

Add sliced jalapeños or hot sauce inside for a spicy kick.

FAQs

Can I make these ahead of time?

You can assemble the crunchwraps and keep them wrapped in plastic in the refrigerator for a few hours before cooking. However, they are best when cooked fresh to preserve the crispy texture.

What can I use instead of tostadas?

If tostadas are unavailable, you can substitute with crispy corn taco shells broken to fit or even use baked tortilla chips for crunch inside the wrap.