A homemade Crunchwrap is a layered Tex-Mex handheld filled with seasoned ground beef, nacho cheese, lettuce, tomatoes, sour cream, and a crispy tostada shell, all folded in a flour tortilla and pan-grilled until golden and crispy.
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Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 2-3 minutes.
Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through.
Stir in the taco seasoning until the beef is evenly coated. Remove from heat.
Lay the large flour tortilla on a flat surface. Spoon the seasoned beef into the center.
Drizzle the warm nacho cheese sauce over the beef.
Place the tostada shell on top of the beef and cheese layer.
Spread the sour cream evenly over the tostada shell.
Top with shredded lettuce, diced tomatoes, and shredded cheese.
Place the small piece of tortilla in the center on top of the fillings. This will help seal the wrap.
Carefully fold the edges of the large tortilla up and over the center, creating pleats to completely enclose the fillings.
Heat a clean skillet over medium heat and lightly coat with cooking spray.
Place the crunch wrap seam-side down in the hot skillet. Cook for 2-3 minutes, or until golden brown and crispy.
Flip the crunch wrap and cook the other side for another 2-3 minutes until golden brown.
Remove from the skillet, slice in half, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a skillet over medium heat for 3-4 minutes per side or in a 350°F oven for 8-10 minutes until warmed through and re-crisped.
skillet or griddle
Yes, cook and season the ground beef up to 2 days ahead and store in an airtight container in the refrigerator. Assemble and grill the Crunchwrap just before serving for the crispiest result.
Use medium-high heat and don't move the tortilla too much once it hits the skillet. Let each side cook undisturbed for 2-3 minutes until golden brown and crispy.
Yes, brush the folded tortilla lightly with oil and bake at 400°F for 12-15 minutes until the exterior is crispy and golden, flipping halfway through.
Use a fried tortilla chip or crushed tortilla chips mixed with the other fillings for crunch, though the texture will differ slightly from the classic tostada layer.
