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Homemade Crunchwrap Recipe

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This Homemade Crunchwrap recipe is a flavorful and satisfying Tex-Mex inspired dish featuring seasoned ground beef, nacho cheese sauce, fresh vegetables, and melted cheese all wrapped in warm flour tortillas and toasted to golden perfection. Perfect for a quick and delicious 30-minute meal that serves two.

Ingredients

Beef Filling

  • 1/2 pound ground beef
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt (or to taste)
  • Pinch of ground black pepper (or to taste)
  • 1 tablespoon tomato paste
  • 2 tablespoons water

Wrap Assembly

  • 2 large flour tortillas, 10 inches in diameter
  • 2 small flour tortillas, 5 to 6 inches in diameter
  • 2 tostada shells, 5 to 6 inches in diameter
  • 1/2 cup nacho cheese sauce (or queso)
  • 1/2 medium tomato, diced
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons sour cream
  • 1/2 cup Mexican cheese blend, shredded
  • Oil for cooking (about 1-2 teaspoons)

Instructions

  1. Cook the beef: In a large skillet, add ground beef and cook over medium-high heat until browned, about 5 minutes. Break the beef into small pieces while cooking to ensure even browning.
  2. Season the beef: Add ground cumin, paprika, garlic powder, salt, pepper, tomato paste, and water to the skillet. Reduce heat to medium and let it simmer for 3-5 minutes until fully cooked and the sauce thickens, stirring occasionally. Turn off the heat and set aside.
  3. Heat the tortillas: Warm both the large and small flour tortillas using package instructions - either microwave for 30 seconds or heat in an ungreased skillet over medium-high heat for about 30 seconds per side. This makes tortillas pliable for wrapping.
  4. Assemble the crunchwrap: Spread an equal amount of beef mixture onto each large tortilla. Layer with nacho cheese sauce, diced tomatoes, chopped cilantro, sour cream, and shredded Mexican cheese blend.
  5. Add the tostada and small tortilla: Place a tostada shell on top of the fillings, then cover with a small flour tortilla. Gently fold the edges of the large tortilla inward to seal the wrap securely.
  6. Toast the crunchwrap: Wipe and lightly oil the skillet, then heat over medium. Place the folded crunchwrap seam side down and cook until golden brown, approximately 3 minutes per side. Repeat for the second wrap. Serve immediately while warm.

Notes

  • Use warm tortillas to prevent cracking when folding.
  • Substitute ground turkey or chicken for ground beef for a leaner option.
  • Customize with your favorite toppings such as avocado or jalapeños.
  • Serve with salsa or hot sauce on the side for extra flavor.
  • Cook the wraps seam side down first to seal well and avoid unwrapping during cooking.

Find it online: https://glowcooks.com/homemade-crunchwrap-recipe/