Description
A delicious homemade Crunchwrap Supreme filled with layers of seasoned beef, cheese, and fresh toppings.
Ingredients
Scale
- 1 pound ground beef or turkey
- 1/2 cup diced onions
- 5 9-10 inch tortillas
- 1 1/4 cups nacho cheese sauce
- 5 tostada shells
- 1 cup plain Greek yogurt or sour cream
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- grated cheese (Optional; any cheese will work, Mexican blend, cheddar, etc.)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- cayenne pepper (Optional for spicy. Adjust to taste.)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the taco seasoning and diced onions to the skillet and stir to combine with the meat mixture.
- Start with a large tortilla on a flat surface and add the filling: 1/2 cup seasoned beef, cheese sauce, tostada, Greek yogurt or sour cream, tomatoes, lettuce, optional shredded cheese.
- Place a smaller tortilla directly over the filling to help seal the wrap.
- Begin at one edge of the large tortilla and fold it over the center. Continue folding around to form a hexagon.
- Heat a skillet over medium heat and place the crunchwrap seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook the other side.
- Slice in half and enjoy warm.
Notes
- This recipe can be adjusted based on your spice preference by adding more or less cayenne pepper.
- Use oil if you’re not using a non-stick skillet to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 crunchwrap
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg