Copycat Crunchwrap Supreme (Print Version)
# Ingredients:
→ Filling
01 -
225 g extra-lean ground beef
02 -
1 tablespoon taco seasoning
03 -
120 ml jarred nacho cheese sauce or queso
04 -
1 plum tomato, deseeded and diced
05 -
1 cup iceberg lettuce, shredded
06 -
60 ml sour cream
07 -
200 g cheddar cheese, shredded
→ Assembly
08 -
8 large flour tortillas
09 -
4 tostada shells
→ Cooking
10 -
Cooking spray
# Instructions:
01 -
Heat a medium skillet over medium-high heat. Add the ground beef and taco seasoning, cooking for 7-8 minutes while stirring, until the meat is fully browned and cooked through.
02 -
Stack 4 flour tortillas and centre a tostada shell on them. Trim around the tostada, leaving a 1.5 cm border, to create 4 smaller tortillas for sealing.
03 -
On each large flour tortilla, spoon a portion of cooked beef in the centre. Top with 1-2 tablespoons of nacho cheese sauce, a tostada shell, a layer of sour cream, shredded lettuce, diced tomato, and a generous amount of cheddar cheese. Cover the fillings with a smaller tortilla.
04 -
Repeat the layering process for all four crunchwraps using the remaining tortillas and fillings.
05 -
Fold the edges of each large tortilla over the smaller tortilla and fillings to enclose. Carefully flip each assembled crunchwrap seam-side down.
06 -
Spray a large skillet with cooking spray and heat over medium heat. Cook each crunchwrap seam-side down for 2-3 minutes per side until golden and crisp. Cook in batches as needed.
07 -
Slice each crunchwrap in half and serve immediately while hot.
# Notes:
01 -
Homemade or store-bought taco seasoning can be used depending on preference.
02 -
Reduce calories by substituting low-fat sour cream and omitting nacho cheese in favour of extra shredded cheese.
03 -
For a vegetarian version, replace beef with refried beans or black beans.
04 -
Store any cooked beef refrigerated for up to five days and reheat before assembling.