Crunchwrap Supreme Copycat (Print Version)
Ground beef, crunchy tostadas, melted cheese, lettuce, and ripe tomato packed into a tasty fried tortilla pocket.
# Ingredients:
→ Beef Filling
01 -
1 tablespoon taco seasoning
02 -
225 grams extra-lean ground beef
→ Assembly
03 -
Cooking spray
04 -
200 grams cheddar cheese, shredded
05 -
1 plum tomato, deseeded and diced
06 -
100 grams iceberg lettuce, finely shredded
07 -
120 milliliters sour cream
08 -
4 tostadas (crispy flat corn tortillas)
09 -
120 milliliters jarred nacho cheese sauce or queso (optional)
10 -
8 large flour tortillas
# Steps:
01 -
Pop your wraps on a board. Wait a minute so you don't burn yourself. Cut each one across the middle and enjoy while they're still warm and crunchy.
02 -
Squirt a bit of cooking spray in your big skillet and heat it up. Set each wrap in, seam down, and toast for about 2–3 minutes per side until both sides go golden-brown and the outside feels crisp. Keep going till they're all toasted.
03 -
Place your small tortilla on each pile. Carefully pull up the bottom tortilla's edges and fold them over that small round, making pleats to keep everything tucked in. Overlap those folds so nothing leaks out.
04 -
Dollop sour cream over each tostada, then scatter your shredded lettuce on top. Drop on diced tomato, spreading it out, and shake a bunch of cheddar over the veggies to finish this layer.
05 -
Splash 1–2 tablespoons of queso or nacho cheese (if you're using it) on the beef. Prefer plain cheddar? Simply add extra cheese now. Gently press a whole tostada on top of the cheesy meat.
06 -
Lay out the rest of your big tortillas. On each one, spoon a thick ring of beef right in the middle—make sure it's a little smaller than a tostada so you have space to fold things later.
07 -
Stack up 4 of your big tortillas. Use a tostada as your template in the center and snip a circle around it, leaving a small border—about a centimeter. Now you've got your 4 topper tortillas.
08 -
Warm your medium skillet over medium-high. Toss in the ground beef, breaking it up as it cooks. Sprinkle on taco seasoning and stir things together. Cook for 7–8 minutes until there’s no pink left. Take it off the heat when it’s done.
# Notes:
01 -
Want to swap out the beef? Try chicken, turkey, beans, or even a plant-based crumble.
02 -
You can go lower-fat by picking light sour cream and skipping queso in favor of plain shredded cheese.
03 -
Cooked beef keeps in the fridge for about five days, so you can have these ready fast all week.
04 -
Don’t have tostadas? Just bake corn tortillas at 200°C for a few minutes per side to get them crunchy.