crunchwrap supreme

but make it a copycat

crunchwrap supreme

inspo!

Ingredients | Makes 4 servings¹

• 1 pound lean ground beef

• 3 tbsp or 1 packet taco seasoning

• 2 tbsp water

• 5 large (12-inch) flour tortillas

• 1/3 cup store-bought nacho cheese or queso

• 1 can of refried beans

• 4 tostada shells (or 1 cup tortilla chips)

• 1/3 cup sour cream

• 1 1/2 cups shredded cheddar or Monterey Jack cheese

• 1/2 cup chopped tomatoes

• 4 tsp vegetable oil

• hot sauce

Instructions | lean ground beef

1. set a large cast iron skillet over medium heat

2. once skillet is hot, add ground beef

3. use spatula to break up the beef as it browns

4. once cooked through (no longer pink), add taco seasoning and water

5. cook for an additional 2 minutes, stirring frequently

6. turn burner off and set aside

Instructions | quarter a tortilla

1. cut one tortilla into 4 equal pieces²

2. set aside

Instructions | assemble the crunchwrap (one at a time, repeat these steps 4 times)

1. lay 1 whole tortilla on a plate (so you can turn it easily for wrapping)

2. spoon a quarter of the nacho cheese into the center of the tortilla

3. spread the nacho cheese out to about the size of the tostada (or the tortilla if you want your wrapped edges to hold a bit better)

4. spread about a quarter of the seasoned beef on top of the nacho cheese

5. spread the beef to the size of the tostada (regardless of how you spread the nacho cheese)

6. add a dollop of the refried beans on top of the beef (don’t worry about spreading it across the beef!)

7. top the beef with a tostada (or for chips, layer some tortilla chips on the beef)

8. spread the sour cream onto the tostada

9. sprinkle the lettuce on the sour cream

10. sprinkle the chopped tomatoes onto the lettuce³

11. sprinkle the cheese onto the lettuce and tomatoes

    

12. top with one of the cut tortillas

13. boom! wrapping time

Instructions | wrap the crunchwrap (one at a time, repeat these steps 4 times)

1. fold the bottom of the tortilla (the part closest to you) up towards the center of the layered filling—try to pull the tortilla tight but don’t rip it!

2. holding that fold with one hand, slightly turn the plate with the other hand like it’s a cake spinner thing and then fold again

3. repeat these steps until you have folded crunchwrap (about 6 folds)⁴

   

4. now, carefully flip that crunchwrap with both hands so that the folded seams are face down to the plate

   

5. to the griddle!

Instructions | griddle the crunchwrap (one at a time, repeat these steps 4 times)

1. heat a large cast iron skillet (or large griddle) over medium heat

2. once hot, add a teaspoon of vegetable oil and the crunchwrap (seam-side down)

   

3. use a spatula to gently press down to help seal the seams

4. cook for about 2 minutes until golden brown

5. carefully flip it and cook the other side for about 2 minutes until golden brown

   

6. boom! serve warm and with hot sauce (and whatever else you would like)

done! cheers, and happy father’s day!

1. measure with your heart for most of this, just don’t make the layers too thick or the wrapping becomes a *fun* challenge!

2. do this by halving the tortilla into a halfmoon shape and then halving those halfmoon halves

3. pro tip: if your tomatoes have an exceptional amount of juice, take the guts out and just work with the thick outer layer so that your crunchwrap doesn’t get soggy.

4. it’s totally fine if you see the cut tortilla after folding (we stuffed our crunchwraps a lil bit), just make sure you gently press the folded side on the griddle to catch all the corners.