Crunchwrap Supreme
The ultimate cheat day eat
Servings: 6
Calories: 631kcal
Ingredients
Taco Seasoning
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne optional
Crunchwrap
- 1 lb ground beef lean preferred
- 1/2 cup tomato sauce
- 1/2 cup nacho cheese warmed
- 6 flour tortillas extra large/12"/burrito sized preferred, see notes
- 6 tostadas or street sized corn tortillas fried until crispy
- 1/2 cup sour cream
- 2 cup lettuce shredded
- 1 cup tomato diced, about 1 large hot house
- 1 cup cheese shredded, Tex Mex blend preferred
Instructions
- Brown the beef in a frying pan over medium high heat, breaking up, until browned and cooked through. Add the spices, tomato sauce, and 1/4 cup water. Simmer until slightly reduced but still saucy. Taste and season with salt and pepper. Set aside.
- Lay out a large flour tortilla and place a scoop of the taco beef into the middle, about the size of the tostada. Scoop a generous amount of warmed nacho cheese over the beef.
- Place the tostada shell on top of the beef. Spread some sour cream on top of the tostada.
- Top with shredded lettuce, diced tomatoes, and shredded cheese.
- Tightly fold the edges of the tortilla up and over the filling. Repeat 5 times so you have six folds and the crunchwrap is a hexagon.
- Heat up 1 tsp of oil in a non-stick pan over medium heat. Add the crunchwrap, seam side down and grill until golden brown. Flip and brown the second side. Remove from the pan, slice in half and enjoy!
Notes
If you’re not using extra large tortillas, place a extra tortilla in the middle on top of the filling before folding.
Nutrition
Calories: 631kcal | Carbohydrates: 62.3g | Protein: 32.1g | Fat: 26.6g | Saturated Fat: 11.6g | Cholesterol: 85mg | Sodium: 1211mg | Potassium: 426mg | Fiber: 3.1g | Sugar: 1.1g