Crunch Wrap Supreme Layers (Printable Version)
Layers of seasoned beef, cheese, and fresh veggies wrapped in a crisp tortilla for a flavorful handheld meal.
# Ingredients:
→ Meat and Seasoning
01 -
450 grams lean ground beef (80-85% lean)
02 -
1 medium sweet or yellow onion, minced
03 -
2 cloves garlic, minced
04 -
15 grams taco seasoning blend (chili powder, paprika, cumin, oregano, garlic powder)
05 -
60 milliliters water
→ Wrap Components
06 -
6 large flour tortillas (burrito size, approx. 25 cm diameter)
07 -
6 crispy tostada shells
→ Cheese and Dairy
08 -
180 milliliters nacho cheese sauce, warmed
09 -
120 grams shredded Mexican cheese blend
10 -
90 grams sour cream (full fat)
→ Fresh Produce
11 -
120 grams shredded iceberg lettuce, washed and dried
12 -
2 medium ripe tomatoes, diced
→ Optional Toppings
13 -
Salsa, pico de gallo, or fresh cilantro for serving
# Steps:
01 -
In a large skillet over medium-high heat, cook the ground beef with minced onion, breaking up the meat, until no pink remains. Drain excess fat to reduce greasiness.
02 -
Return skillet to medium heat. Stir in minced garlic, taco seasoning, and water. Simmer for 4–5 minutes until liquid is absorbed and flavors meld.
03 -
Stack flour tortillas between damp paper towels and microwave for 15 seconds to soften and improve pliability for folding.
04 -
Heat nacho cheese sauce until pourable, either in microwave or on stovetop per package instructions.
05 -
Place a tostada shell in the center of a flour tortilla and carefully trace around it with a paring knife to create a smaller circle. Set aside. Repeat for remaining tortillas.
06 -
On a flat surface, place one softened flour tortilla. Spoon a generous portion of beef mixture into its center. Drizzle with warm cheese sauce, then layer a tostada shell on top. Add sour cream, shredded lettuce, diced tomatoes, and shredded cheese. Finish with the smaller tortilla circle.
07 -
Carefully fold the edges of the flour tortilla up over the filling, making overlapping pleats to form a hexagonal shape. Press firmly to seal, ensuring there are no gaps.
08 -
Spray a large skillet with nonstick spray and heat over medium. Place the wrap seam-side down and cook for 1–2 minutes until golden brown and crispy. Flip and cook the other side similarly until both sides are crisp and cheese is melted.
09 -
Repeat assembly and cooking for remaining wraps. Serve hot with salsa, pico de gallo, or fresh cilantro as desired.
# Notes:
01 -
Warming tortillas before assembly prevents cracking during folding. For extra crispness, press with a heavy skillet briefly after cooking. Do not overfill to avoid bursting during cooking.