Crunch Wrap Supreme Taco Style (Print Version)
# Ingredients:
→ Main
01 -
450 g ground beef or ground turkey
02 -
1 packet taco seasoning mix
03 -
60 ml water
04 -
6 large flour tortillas (burrito-size)
05 -
6 small tostada shells or crunchy tortilla chips
→ Fillings
06 -
240 ml nacho cheese sauce or shredded cheddar cheese
07 -
240 ml sour cream
08 -
2 cups shredded lettuce
09 -
1 large tomato, diced
10 -
1 cup shredded cheddar or Mexican blend cheese
→ For Cooking
11 -
Cooking spray or a little oil for toasting
# Instructions:
01 -
Heat a skillet over medium heat. Add ground beef or turkey and cook until fully browned, breaking up the meat with a spoon. Drain off any excess fat.
02 -
Stir taco seasoning and water into the cooked meat. Simmer for 2–3 minutes, allowing the flavors to combine. Remove from heat and set aside.
03 -
Warm large flour tortillas in a dry skillet or microwave until pliable to prevent tearing during assembly.
04 -
In the center of each tortilla, layer in order: a portion of seasoned meat, drizzle of nacho cheese sauce or sprinkle of shredded cheese, tostada shell or tortilla chips, generous spoonful of sour cream, shredded lettuce, diced tomatoes, and extra cheese.
05 -
Carefully fold the edges of the tortilla toward the center in overlapping pleats, forming a sealed hexagonal packet with all fillings enclosed.
06 -
Lightly grease a skillet with cooking spray or oil. Place crunch wrap seam-side down over medium heat and cook for 2–3 minutes until golden and crisp. Flip and toast the opposite side until evenly crisped.
07 -
Slice each crunch wrap in half and serve hot with salsa, guacamole, or additional sour cream as desired.
# Notes:
01 -
For a vegan alternative, substitute plant-based mince and use dairy-free cheese and sour cream.
02 -
For added heat, layer sliced jalapeños or a dash of hot sauce during assembly.
03 -
Swap the ground meat for cooked beans or ground chicken to change up the protein source.