Homemade Crunchwrap Supreme Recipes

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• In a skillet or large cooking pan, cook and crumble the ground beef over medium-high heat. When it is no longer pink, drain the grease.
• Place meat back into the pan and stir the taco seasoning mix as well as the water it calls for on the packet. Cook according to the package instructions.
• Warm up the nacho cheese sauce in the microwave and set aside.
• Place the flour tortillas on a plate and warm in the microwave for about 20 seconds.
• Lay one tortilla on a flat surface. Spread a couple of tablespoons of nacho cheese in the middle of the tortilla.
• Place ½ cup of taco meat on top of the nacho cheese.
• Next, add the tostada shell, a thin layer of sour cream, lettuce, tomato, and lastly, the shredded Mexican cheese.
• To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
• Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
• Flip over and cook the other side for another 2-3 min or until golden brown.
• Cook the rest of your crunchwraps and eat immediately.

HOMEMADE CRUNCHWRAP SUPREME RECIPE

Steps:

• Heat oil in a skillet over medium-high heat and cook onion for 3-4 minutes, until softened.
• Add ground meat and cook through. I recommend browning larger chunks at first, then gradually breaking into ground crumbles. Season to taste with taco seasoning.
• Once cooked, set aside.
• Place a tostada on top of a large tortilla. Use a sharp knife to cut around the tostada, so you end up with a smaller tortilla that's the same size as the tostada.
• Repeat 3 additional times, so you end up with 4 small tortilla rounds and 4 intact large tortillas (for 4 crunchwraps total).
• (Save tortilla scraps to make mini quesadillas or baked bunuelos chips!)
• To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of nacho cheese sauce onto the center of it. (Spread the sauce in a circle that's about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fold in the edges!)
• Add a scoop of meat mixture (about 3-4oz or ¼ of the mixture) on top of the nacho cheese.
• Spread sour cream on a tostada, then place the tostada on top of the meat.
• Top with shredded lettuce, tomato, and shredded cheese. (The cheese should be close to the top so it will melt when cooked!)
• Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
• After folding up one edge, press the side of the tortilla down flat, fold it in to the middle, and create "pleats" that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
• Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
• Repeat assembly process with remaining crunchwraps.
• Preheat a griddle to 350°F (180°C) or a skillet over medium-high heat.
• Spray the wrap lightly with cooking spray or add a little oil to the pan.
• Add each crunchwrap to the griddle-seam-side down-pressing with a spatula to seal and flatten. (Do your best to make sure they're relatively flat and touching the griddle!)
• Cook 3-5 minutes on each side, until golden brown.

HOMEMADE CRUNCH WRAP SUPREME

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat; set aside. Heat tortillas according to package instructions. Heat nacho cheese according to package instructions. Working one at a time, place ground beef mixture in the center of each tortilla. Top with nacho cheese and tostada shell. Spread sour cream in an even layer over the tostada shell; top with lettuce, tomato and cheese. Repeat with remaining tortillas. Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible. Heat remaining 1 tablespoon olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer. Serve immediately.

COPYCAT CRUNCHWRAP SUPREME

Steps:

• Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
• Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
• Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.