Copycat Crunchwrap Supreme (Print)
Seasoned beef, crispy tostadas, cheese, lettuce, and fresh tomato wrapped in a golden, grilled tortilla.
# Ingredients:
→ Beef Filling
01 -
225 grams extra-lean ground beef
02 -
1 tablespoon taco seasoning
→ Assembly
03 -
8 large flour tortillas
04 -
120 milliliters jarred nacho cheese sauce or queso (optional)
05 -
4 tostadas (crispy flat corn tortillas)
06 -
120 milliliters sour cream
07 -
100 grams iceberg lettuce, finely shredded
08 -
1 plum tomato, deseeded and diced
09 -
200 grams cheddar cheese, shredded
10 -
Cooking spray
# Steps:
01 -
Heat a medium skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon. Sprinkle taco seasoning over beef and stir to combine. Cook for 7–8 minutes until fully cooked and no pink remains. Remove from heat and set aside.
02 -
Stack 4 large flour tortillas. Place a tostada in the center as a guide and use kitchen scissors to cut around the tostada, leaving a 1 cm border. This creates 4 smaller tortillas for topping. Set aside.
03 -
Place the remaining 4 large tortillas on a clean work surface. In the center of each, add approximately 2 tablespoons seasoned beef in a circle slightly smaller than a tostada. Leave ample room around the edges for folding.
04 -
Drizzle 1–2 tablespoons nacho cheese or queso sauce (if using) over the beef on each tortilla. If omitting cheese sauce, add more shredded cheddar. Place a tostada firmly on each cheese-beef layer.
05 -
Spread approximately 2 tablespoons sour cream on each tostada. Top with shredded lettuce and diced tomato, dividing evenly amongst the portions. Sprinkle a generous amount of shredded cheddar over the vegetables.
06 -
Place a small tortilla round on top of each stack. Working in sections, fold the bottom tortilla edges up and over the smaller round, pleating the folds around to seal the fillings. Ensure overlaps to secure the wrap.
07 -
Spray a large skillet with cooking spray and heat over medium. Place each assembled wrap seam-side down into the skillet. Cook 2–3 minutes until golden and crisp, flip, then cook the other side for another 2–3 minutes. Repeat as needed.
08 -
Transfer to a cutting board and let cool for 1 minute. Slice each in half diagonally and serve immediately while hot and crispy.
# Additional Notes:
01 -
Substitute ground beef with turkey, chicken, beans, or a plant-based protein for alternative fillings.
02 -
For a lighter option, use low-fat sour cream and substitute nacho cheese with additional shredded cheese.
03 -
Store cooked beef refrigerated for up to five days for quick meal assembly.
04 -
If tostadas are unavailable, bake corn tortillas at 200°C for 4–5 minutes per side until crisp.