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Crispy, Cheesy Crunchwrap Supreme

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Tex-Mex
Servings 6 Crunchwraps

Equipment

  • Large Skillet or Frying Pan preferably nonstick; you can also use a cast-iron griddle
  • Medium sauce pot for cheese sauce or melting cheeses
  • Spatula for flipping and folding
  • Cutting board & knife for veggies
  • Measuring cups & spoons
  • Baking sheet optional (if making Crunch Wrap Supreme Casserole)
  • Aluminum foil or parchment paper

Ingredients
  

For 6 Crunchwraps (or a smaller Crunch Wrap Supreme Casserole version, see notes below)

  • 12 large flour tortillas 10-inch for folding, plus a few extra small 6-inch tortillas if you want inside layers to help contain fillings; gluten-free tortillas also work
  • 1 lb ground beef or ground turkey, vegan beef crumbles, or black beans for vegetarian/vegan
  • 1 packet taco seasoning or DIY mix: 1 tsp chili powder, ½ tsp cumin, ½ tsp smoked paprika, ½ tsp oregano, pinch of salt
  • ½ cup water
  • 12 taco-size scoop of nacho cheese sauce or shredded cheddar and Monterey jack blend
  • 6 small tostada shells or 6 rounds of crunchy Doritos nacho cheese chips – similarly to a Cheeseburger Crunch Wrap twist, you can use cheeseburger-flavored Doritos or plain
  • 1 cup shredded cheddar cheese or vegan cheddar
  • 2 cups shredded lettuce
  • 1 large tomato diced
  • ½ cup sour cream or vegan sour cream
  • ½ cup guacamole store-bought or homemade
  • 2 tbsp butter or oil for grilling

Optional Keto/Low-Carb Adaptations

  • Use low-carb tortillas or large portobello mushroom caps
  • Swap beans and tortillas for low-carb or keto versions
  • Use full-fat cheese and skip corn/tortillas inside if making Keto Crunchwrap Supreme

Instructions
 

Prepare the Filling

  1. Heat skillet over medium-high heat. Add ground beef (or vegan crumbles/beans). Cook until browned, about 5 minutes. If using beef, drain excess fat. Add taco seasoning and water, stirring until thickened, 2–3 minutes. Remove from heat and set aside.

Warm the Tortillas

  1. Microwave tortillas between damp paper towels for 30 seconds each so they’re pliable—this prevents cracking when folding.

Build Your Crunchwrap

  1. Lay a warmed 10-inch tortilla flat.
  2. Spoon 2–3 tbsp seasoned beef (or beans).
  3. Spread ~2 tbsp nacho cheese or sprinkle cheese blend on top.
  4. Center a tostada or Doritos round over the meat.
  5. Add a scoop of sour cream, guacamole, shredded lettuce, and diced tomato.
  6. Top with another sprinkle of cheese to help seal.
  7. Now comes the fold: lift edges of the large tortilla, folding them toward the center in pleats. Tuck the first fold to seal the center. Flip seam side down—it should resemble a thick, sealed disc.

Toast the Crunchwrap

  1. Heat 1 tsp butter or oil in a clean skillet over medium heat. Gently place the Crunchwrap seam-side down. Cook ~2–3 minutes until golden and crisp. Flip and cook the other side to the same crispiness. Repeat for all.

Slice and Serve

  1. Let rest 1 minute, slice with a sharp knife or pizza cutter, and serve! Optional: accompany with salsa or dipping sauce.