Homemade CrunchWrap
Crunchwraps are a delightful Tex-Mex-inspired handheld meal, featuring a crispy tostada shell encased in a soft flour tortilla along with savory fillings, folded and grilled to perfection for a satisfying blend of textures and flavors.
Servings: 4
Calories: 520kcal
Equipment
Ingredients
- 1 lb ground beef
- 2 tbsp taco seasoning
- 2 tbsp water
- 8 large flour tortillas
- ½ cup nacho cheese sauce
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp oil
Crunchwrap Sauce
- ¼ cup salsa
- ¼ cup sour cream or plain greek yogurt
Instructions
- Heat a skillet to medium heat, cook the ground beef until browned. Add the taco seasoning and saute for one minute. Add the water and let simmer 2 minutes till well combine, set aside.
- Stack 4 of the tortillas and place a tostada shell on top. Use a sharp knife to cut around the edges of the tostada so that the four tortillas are the same size as the tostada shell.
- Lay out the four uncut large flour tortillas, add scoop of ground beef and drizzle some nacho cheese sauce on top.
- Place a tostada shell on top of each. Spread sour cream over each shell. Top with lettuce, tomato, and cheeses. Place the smaller cut tortillas on top.
- Gently fold the edges of the large tortilla toward the center. Quickly turn it over so the pleats are on the bottom. Repeat with the other 3 crunchwraps.
- Heat the oil in a skillet over medium heat. Add the crunchwraps seam-side down, cook about 3 minutes on each side till well browned.
- Combine the salsa and sour cream in a bowl and dip crunchwraps in it, enjoy!
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 77g | Protein: 63g | Fat: 69g | Saturated Fat: 31g | Polyunsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 212mg | Sodium: 1707mg | Fiber: 6g | Sugar: 7g