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Crunch Wraps Recipe

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4.2 from 2 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings

Description

This Crunch Wrap recipe offers a delicious and satisfying handheld meal inspired by popular Tex-Mex cuisine. Featuring seasoned ground beef, nacho cheese sauce, crispy tostada shells, fresh lettuce, tomatoes, and a blend of cheeses wrapped in a large tortilla, then pan-fried to golden perfection. Perfect for a quick lunch or casual dinner, these Crunch Wraps deliver a crispy, cheesy, and flavorful experience with every bite.

Ingredients

Ground Beef Mixture

  • 1 pound lean ground beef
  • 1 (1-ounce) package taco seasoning
  • 1/4 cup water

Crunch Wrap Assembly

  • 4 large burrito-sized tortillas
  • 3/4 cup nacho cheese sauce, warmed
  • 4 tostada shells
  • 1/2 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup chopped tomatoes
  • 1/4 cup taco sauce
  • 4 small taco-sized tortillas
  • 1 1/2 cups shredded cheddar cheese or Mexican blend cheese

Cooking

  • Oil for frying (about 1 tablespoon per batch)

Instructions

  1. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef until no longer pink. Drain any excess liquid. Add the taco seasoning and 1/4 cup water, stirring to combine. Cook for 2 to 3 minutes until the liquid is absorbed and the seasoning is well incorporated.
  2. Set Aside Cooked Meat: Remove the seasoned ground beef from the skillet and transfer it to a glass bowl or plate to keep warm.
  3. Clean the Skillet: Wipe the skillet down with a paper towel to remove grease and residue, preparing it for toasting the Crunch Wraps.
  4. Prepare Workstation: On a clean countertop, lay out all the ingredients for assembly to streamline the process.
  5. Assemble the Crunch Wraps: Lay each large tortilla flat. In the center of each, place about 1/2 cup of the cooked ground beef. Drizzle 2 tablespoons of warmed nacho cheese sauce over the meat. Spread 1 to 2 tablespoons of sour cream onto each tostada shell, then place one tostada on top of the meat and cheese layer. Add 1/2 cup shredded lettuce, chopped tomatoes, and approximately 1/3 cup shredded cheese per wrap. Drizzle with taco sauce to taste. Finally, top each with a small taco-sized tortilla.
  6. Fold and Seal: Carefully fold the large tortilla from the bottom up over the smaller tortilla, creating pleats and tucking in sides to seal the wrap. Flip the Crunch Wrap seam side down to hold it closed.
  7. Pan Fry the Crunch Wraps: Heat about 1 tablespoon of oil in the skillet over medium heat. Place 1 to 2 Crunch Wraps seam side down in the skillet depending on size. Cook for 3 to 4 minutes until the bottom is golden and toasted. Flip and cook the other side for an additional 3 to 4 minutes until both sides are crispy and the cheese inside is melted.
  8. Serve: Remove from skillet and let sit for a minute. Cut each Crunch Wrap in half and serve immediately while warm.

Notes

  • Use lean ground beef to reduce excess fat during cooking.
  • Warming the nacho cheese sauce helps it spread easily over the beef.
  • Make sure to seal the Crunch Wrap tightly to prevent filling from spilling during frying.
  • If preferred, substitute ground beef with ground turkey or a plant-based alternative to customize.
  • For a crispier wrap, use a non-stick skillet and avoid overcrowding when cooking.
  • Leftovers can be refrigerated and reheated in a skillet or oven for best texture retention.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Tex-Mex

Find it online: https://sarabaking.com/crunch-wraps-recipe/