Homemade Crunchwrap Supreme layers seasoned ground beef, warm nacho cheese, a crispy tostada shell, sour cream, and fresh vegetables inside a large flour tortilla, then folded and pan-seared until golden. The tostada shell provides the signature crunch that sets this folded wrap apart from standard quesadillas.
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In a large pan, combine the ground beef, enough water to cover, and the taco seasoning. Use a meat masher or spatula to break the beef into very fine pieces.
Bring the mixture to a boil, then reduce the heat and simmer until most of the liquid has reduced and the beef is cooked through.
In a small saucepan, gently heat the nacho cheese dip(s) over low heat, stirring occasionally until warm and smooth.
Warm a large flour tortilla in a dry pan for a few seconds on each side until it's soft and pliable.
Lay the warm tortilla on a flat surface. Spoon a layer of the seasoned beef into the center, followed by a layer of warm nacho cheese.
Place a tostada shell on top of the cheese. Spread a layer of sour cream over the tostada.
Top the sour cream with shredded iceberg lettuce and diced Roma tomatoes.
To fold, start at one edge and fold the tortilla towards the center over the fillings. Continue working your way around, slightly overlapping each fold to create a hexagon shape that encloses the fillings.
Place the crunchwrap folded-side down in a hot, dry pan. Sear for 10-15 seconds to seal the folds.
Flip the crunchwrap and toast the other side until golden brown.
Remove from the pan, slice in half diagonally, and serve immediately.
Serve immediately for best texture. Leftover crunchwraps can be refrigerated for up to 3 days and reheated in a dry pan over medium heat for 2-3 minutes per side until warmed through and crisped.
Assemble the crunchwrap up to step 8 (after folding), then refrigerate for up to 4 hours. Sear from cold in the pan for 15-20 seconds per side until heated through and golden.
You can substitute with a crispy flour tortilla chip or a fried tortilla triangle, but the crunch and structural support of a tostada shell are key to the authentic texture.
Fold one edge of the tortilla toward the center to partially cover the fillings, then work your way around the tortilla in a circular motion, slightly overlapping each fold to create a hexagon shape that fully encloses the fillings.
Ensure your folds overlap and seal properly, and that the tortilla is warm and pliable before assembly. Sear folded-side down for 10-15 seconds to seal the seams before flipping.
Yes. Cook ground turkey with the same taco seasoning and water method, breaking it into fine pieces. Cook until no pink remains and liquid reduces.
