Crunchwrap Supreme Recipe

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Awhile back we tried a new recipe that Jason found called Crunchwrap Supreme. It was so good the kids have been begging us to make it again! I thought I would share with you how we made it. We found this recipe on delish.com, Click HERE to view it..

 

Here is how we made Crunchwrap Supreme: (we did change a few ingredients from the original to suit our liking and we made a few plain ones for the kids who don’t like some of the ingredients!)

Step #1  Gather Ingredients:

  • 1 lb. ground beef
  • 1 tsp. chili powder
  • 1/2 tsp. ground paprika
  • 1/2 tsp. ground cumin
  • kosher salt (we just used table salt)
  • freshly ground black pepper
  • 8 large flour tortillas
  • 1/2 c. Nacho Cheese Sauce
  • 4 tostada shells
  • 1 c. sour cream
  • 2 c. Shredded lettuce
  • 1 c. chopped tomatoes
  • 1 c. shredded Cheddar
  • 1 c. Shredded Monterey Jack (we used Colby)
  • vegetable oil

 

 

Step #2   In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.

 

 

 

Step #3   Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.

 

 

Step #4   Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.

 

 

 

 

 

Step #5  Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.

 

 

 

Step #6   Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.

 

 

Step #7  Repeat with remaining crunchwraps and serve warm.

 

 

 

Here is a printable recipe for you:

Crunchwrap Supreme Recipe
Save RecipeSave Recipe

Ingredients

  • •1 lb. ground beef
  • •1 tsp. chili powder
  • •1/2 tsp. ground paprika
  • •1/2 tsp. ground cumin
  • •kosher salt (we just used table salt)
  • •freshly ground black pepper
  • •8 large flour tortillas
  • •1/2 c. Nacho Cheese Sauce
  • •4 tostada shells
  • •1 c. sour cream
  • •2 c. Shredded lettuce
  • •1 c. chopped tomatoes
  • •1 c. shredded Cheddar
  • •1 c. Shredded Monterey Jack (we used Colby)
  • •vegetable oil

Instructions

  1. In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
  2. Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
  3. Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
  4. Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
  5. Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
  6. Repeat with remaining crunchwraps and serve warm.
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http://afternoonswithamy.org/index.php/2017/10/23/crunchwrap-supreme-recipe/

 

Happy Cooking!

Amy


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