Crunch Wrap
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
- 1 pound ground beef or your choice of protein e.g., chicken, turkey, or vegetarian substitute
- 1 packet of taco seasoning
- 6 large flour tortillas burrito-sized
- 6 tostada shells
- 1 cup nacho cheese sauce
- 1 cup sour cream
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup shredded Mexican blend cheese
- Cooking spray or oil for grilling
Instructions
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In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat and add the taco seasoning according to the packet instructions. Stir well to combine. Set aside.
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Warm the flour tortillas in a microwave or griddle for a few seconds to make them pliable.
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Preheat a large non-stick skillet or griddle over medium heat.
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Place a flour tortilla on a flat surface and layer the ingredients in the center as follows: a spoonful of ground beef, a tostada shell, a drizzle of nacho cheese sauce, a dollop of sour cream, some shredded lettuce, diced tomatoes, and shredded cheese.
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Fold the edges of the tortilla towards the center, creating a hexagonal shape with the filling sealed inside.
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Spray the preheated skillet or griddle with cooking spray or lightly coat it with oil. Place the Crunchwrap, seam side down, on the skillet and cook for 2-3 minutes until the bottom is golden brown.
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Carefully flip the Crunchwrap and cook on the other side for 2-3 minutes until golden brown and the cheese has melted.
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Remove from the skillet and repeat the process with the remaining tortillas and filling ingredients.
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Once all the Crunchwraps are cooked, serve them warm with additional nacho cheese sauce and salsa, if desired.
