Ingredients
- 1 pound lean ground beef
Use a lean ground beef to avoid excess grease, making the Crunchwraps easier to handle. - 4 Tablespoons taco seasoning (1-ounce packet)
A pre-made taco seasoning works great, but you can make your own if you prefer. - ¼ cup water
Helps distribute the seasoning evenly through the beef. - 4 burrito-sized flour tortillas
These larger tortillas are key to holding all the fillings inside. - 4 street taco-sized tortillas
Used as the top layer, these smaller tortillas give the Crunchwrap its signature folded shape. - 4 tostada shells
The crunchy element that contrasts with the softer layers. - 1 cup nacho cheese sauce
This adds creaminess and a bold, cheesy flavor to the Crunchwrap. - 1 cup sour cream
Adds a tangy layer and balances the spices. - 1 ½ cups shredded lettuce
A fresh, crunchy addition that complements the other textures. - 1 cup chopped tomatoes
Provides a burst of juiciness and freshness. - Olive oil spray
For crisping the tortillas when frying.
Instructions
Step 1: Prepare the Ground Beef
In a large skillet over medium-high heat, brown the 1 pound of lean ground beef until fully cooked, about 6-8 minutes. If there’s excess grease, drain it off carefully. Then, sprinkle in the 4 tablespoons of taco seasoning and add ¼ cup water. Stir everything together until the beef is evenly coated with the seasoning. Remove the pan from the heat and set it aside.
Step 2: Assemble the Crunchwraps
On a clean work surface, lay out your 4 burrito-sized flour tortillas. Evenly distribute the seasoned beef across each tortilla. Make sure to place the beef in the center to leave room for folding later.
Next, top each portion of beef with a tostada shell. On top of the tostada, spread ¼ cup of nacho cheese sauce, followed by ¼ cup of sour cream. Layer with shredded lettuce and chopped tomatoes to add freshness.
Step 3: Fold the Crunchwraps
Place a street taco-sized tortilla on top of each pile of fillings. Now it’s time to fold. Starting from one side, fold the edges of the large tortilla up and over the smaller one, working your way around in a circular motion. This will create a sealed packet.
Step 4: Cook the Crunchwraps
Heat a large non-stick skillet over medium heat and spray it with olive oil. Carefully place one Crunchwrap, seam side down, into the heated skillet. Press down gently with a spatula or grill press to ensure the tortilla gets golden and crispy. Cook for about 3 minutes on each side, or until both sides are golden brown. Repeat this process with the remaining Crunchwraps.
Step 5: Serve
Once all the Crunchwraps are perfectly crispy and golden, it’s time to serve. Cut them in half for easy eating, and enjoy the layers of beef, cheese, and crunch!
Notes
Serving and Presentation Tips
For the best experience, serve the Crunchwraps immediately while they’re still warm and crispy. You can cut them into halves or quarters for easy serving, especially if you’re offering them as appetizers. Pair them with a side of guacamole, salsa, or even a fresh corn salad to complement the flavors.
For presentation, stack the halves on a platter with small bowls of dipping sauces on the side. Adding a sprinkle of fresh cilantro or extra chopped tomatoes on top will give them a pop of color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner