Homemade Crunchwrap Supreme
This quick and easy Homemade Crunchwrap Supreme has seasoned ground beef, cheese, sour cream, lettuce, onion, tomato, and a crispy corn tostada all wrapped up inside a flour tortilla and cooked until golden brown!
Servings: 4
Estimated Calories: 723
Ingredients
- 1 pound ground beef, I use 80/20 (leaner can be used)
- 3 tablespoons taco seasoning, I use my homemade taco seasoning
- 5 large burrito-sized flour tortillas, 11 to 12 inches in diameter
- ½ cup salsa con queso, divided
- 4 corn tostadas
- ½ cup sour cream, divided
- 1 cup shredded lettuce, divided (I use romaine; iceberg is also good)
- ¼ cup diced onions, divided (any kind; I use red)
- ½ cup diced tomatoes, divided (any kind; I use grape tomatoes)
Instructions
- Cook the ground beef in a large skillet over medium-high heat until cooked through and no longer pink; drain off any excess grease.
- Add the taco seasoning; stir to combine and continue cooking for another minute. Remove from the heat and set aside.
- Take one of the flour tortillas and cut it into 4 equal pieces (cut it in half, then cut each half in half); set aside.
To Assemble Each Crunchwrap:
- Put one of the remaining large flour tortillas on your work surface. Add ¼ of the seasoned ground beef to the center of the tortilla, then top it with 2 tablespoons of the salsa con queso. Top that with one of the corn tostadas. Spread 2 tablespoons of sour cream over the tostada, then top that with ¼ cup of the shredded lettuce, 1 tablespoon of the diced onions, and 2 tablespoons of the diced tomatoes.
- Take one of the pieces of cut tortilla and place it on top of the fillings. Fold the section of the large tortilla on the bottom that is closest to you in towards the center and over the fillings (you likely won't be able to fold it all the way into the center, which is fine and why we use that extra piece of tortilla). Then continue folding the tortilla in towards the center in small sections going all the way around until the filling is completely enclosed. If needed, see the step-by-step photos in the post.The tortilla is likely not going to stay folded on its own at this point, so you will need to hold it together as you fold it and transfer it to the pan in the next step.
- Heat a large skillet over medium-low heat (I use and recommend a nonstick skillet). Add the crunchwrap, folded side down, and gently press it down for the first few seconds (this will help the folds stay together). Cook until the bottom is golden brown, then flip it over and cook until the other side is golden brown.
- Repeat with the remaining ingredients for 3 more crunchwraps.
- Serve immediately for the best crunchy center!
Recipe Notes
- Use super-fresh flour tortillas, as they will be the most soft and pliable and less likely to tear when folding.
- If your tortillas are feeling a little stiff, warm them up right before using. Put them on a plate, cover them with a slightly damp paper towel and microwave for 20 to 30 seconds or just until they are warm, soft and pliable. Or you can heat them in a warm skillet on the stove.
- Depending on the size of your skillet, you'll need to cook these either one at a time or in batches of two (I use a 12-inch skillet and only one fits comfortably). If you have a griddle, consider using it, as you may be able to cook 2 or even all 4 at once.
- Please see the post for additional tips, substitutions and variations, serving suggestions, and info on storing and reheating leftovers.
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