Crunch Wrap Supreme
Homemade crunch wrap supremes channel your favorite fast food version. Stuffed with beef and beans, nacho cheese, a crisp center, and fresh lettuce and tomato!
Servings wraps
Equipment
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 5 large burrito size tortillas
- 1 can refried beans
- 1 cup Tostitos nacho cheese sauce
- 5 crunchy tostada tortillas
- ¾ cup sour cream
- 2-3 tomatoes seeded and diced
- 1 cup shredded iceberg lettuce
- ¾ cup shredded cheddar cheese
- 5 street taco size tortillas
Instructions
- In a large skillet, brown ground beef and season with taco seasoning as directed on package.
- While beef is cooking, warm both refried beans and nacho cheese sauce in the microwave until hot. You want all of your warm ingredients warm to start.
- Before assembling, heat a large skillet or griddle to medium heat.
- To assemble, lay large burrito size tortillas on work surface. Spread about 1/4 cup beans in the center of each one. Beans should cover an area the same size as your crunchy tostada tortillas, so use that for reference.
- On top of the beans, spread out about ½ cup taco meat and then drizzle with 1.5-2 tablespoons nacho cheese.
- Place crunchy tostada on top of the ground beef layer. (For extra crunch, you can add 2!) Spread about 2 tablespoons sour cream on top, sprinkle with about 3-4 tablespoons of diced tomato, 2-3 tablespoons shredded lettuce, and 2 tablespoons shredded cheese.
- Top lettuce and cheese layer with the small street taco size tortilla. I like to spray with nonstick spray at this point to help everything stick together during folding, but that's optional!
- While pressing down to keep things tight, start pulling the bottom tortilla up over the street taco size tortilla overlapping the edges as you go around in a circle until the whole thing is wrapped up. You want to wrap as snug as you can without tearing the tortilla. Fold all crunch wraps shut.
- Immediately add a little oil to your griddle and place crunch wraps on seam-side-down. Cook for just a minute to brown and seal the folded section and then flip so you don't totally wilt your lettuce.
- Brown the other side and then serve immediately.
Notes
Tips
- These are best eaten fresh. If you plan to save leftovers to reheat, I recommend leaving out the lettuce. You can always stuff in some lettuce after warming and slicing in half. Also be aware that the crispy tortilla in the middle is only crispy when eaten right away.
- A large stovetop griddle works great for cooking these so you can make them all at the same time.
- You want your pan pretty hot so these get a real quick fry on the outside to seal, but not enough that it's cooking the center.
- Start with all your warm ingredients hot and remember they go in the pan not to cook and heat through, but just to seal and crisp the outside.
- Fresh tortillas will wrap better. If yours aren't super soft, warming for a few seconds in the microwave helps!
Nutrition
Serving: 1crunch wrap, Calories: 399kcal, Carbohydrates: 17g, Protein: 28g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 97mg, Sodium: 1344mg, Potassium: 493mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1683IU, Vitamin C: 10mg, Calcium: 211mg, Iron: 3mg
Calories: 399kcal
Cost: $10
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