Ingredients
Equipment
Method
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.1 tablespoon vegetable oil, 1 pound lean ground beef
- Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened and coats the beef. Remove from heat and set aside.1 tablespoon taco seasoning, 1/4 cup water
- In a small bowl, whisk together the nacho cheese sauce and sour cream until well combined and smooth. This creates a luscious, tangy filling that’s essential to the Crunchwrap Supreme experience.1/2 cup nacho cheese sauce, 1/4 cup sour cream
- Lay one of the large flour tortillas flat. Spread a generous spoonful of the cheese sauce mixture evenly over the center of the tortilla, leaving a border of about 1-2 inches.4 large flour tortillas
- Spoon a portion of the seasoned ground beef over the cheese sauce layer.1 pound lean ground beef
- Sprinkle a generous amount of the crushed tortilla chips over the seasoned beef. This is where the magic crunch comes from!1/4 cup mild or crunchy tortilla chips
- Evenly distribute the shredded lettuce, diced tomatoes, and shredded cheddar cheese over the chips. If using, add your optional diced onions or jalapeños now.1/4 cup shredded lettuce, 1/4 cup diced tomatoes, 1/4 cup shredded cheddar cheese, 1/4 cup diced onions, jalapeños
- Place one of the smaller flour tortillas directly on top of the stacked fillings.4 smaller flour tortillas
- Now for the signature fold! Carefully fold the edges of the large tortilla inwards, over the smaller tortilla and fillings, like you're creating an envelope. You'll need to overlap and tuck the tortilla edges to enclose the filling completely. Don't worry if it's not perfect; you're aiming to create a sealed disc.4 large flour tortillas, 4 smaller flour tortillas
- Heat a clean skillet or griddle over medium heat with a tiny bit of vegetable oil (just enough to coat). Place the folded Crunchwrap, seam-side down, in the hot skillet. Cook for 4-5 minutes, or until golden brown and crispy.1 tablespoon vegetable oil
- Carefully flip the Crunchwrap and cook the other side for another 4-5 minutes, or until it's also golden brown and toasted. You want that delicious crispy exterior.
- Repeat steps 4-11 for the remaining ingredients to make additional Crunchwraps.
- Once perfectly golden and crispy on both sides, remove from the skillet and serve immediately.
Notes
Enjoy immediately for optimal freshness. Leftovers can be stored tightly wrapped or in an airtight container in the refrigerator for 1-2 days. Reheat in a skillet over medium heat for best results.
