Homemade Crunchwrap Supreme

Ingredients

1 pound of lean ground beef

1 teaspoon of vibrant chili powder

1/2 teaspoon of smoky ground paprika

1/2 teaspoon of aromatic ground cumin

Kosher salt to taste

A crackling of freshly milled black pepper

8 sizable, flexible flour tortillas

1/2 cup of rich, gooey nacho cheese sauce

4 crispy tostada shells

1 cup of cool, creamy sour cream

2 cups of crisp, shredded lettuce

1 cup of juicy, diced tomatoes

1 cup of sharp shredded cheddar cheese

1 cup of buttery shredded Monterey Jack cheese

1 tablespoon of high smoke-point vegetable oil

Intructions

Step 1:

To start we begin by heating up our ground beef in a nonstick pan, over medium heat.

As the beef starts to sizzle we add in our blend of spices including powder, paprika, and cumin.

To achieve the seasoning we sprinkle salt and freshly ground black pepper.

Stir the mixture together.

Cook until the beef turns a brown color, which usually takes about 5-7 minutes.

Once cooked transfer the beef to a bowl drain any fat from the pan and quickly wipe it clean.

Step 2:

Next we move on to preparing our tortillas.

We take four tortillas.

Stack them together.

In the middle of the stack, we place a tostada shell.

We then use a knife to trace around the shell creating four smaller rounds from the larger tortillas.

Step 3:

Now comes the fun part.

Assembling our Crunchwrap! We take one of the remaining tortillas.

Place a generous scoop of our seasoned beef in the center.

We drizzle over some nacho cheese sauce, followed by a crispy tostada shell.

On top of each shell, we add a spoonful of cream then sprinkle on some lettuce juicy tomatoes, and a blend of shredded cheddar and Monterey Jack cheeses.

Let your creativity guide you as you layer, on these ingredients.

To complete the Crunchwrap take one of the smaller tortilla rounds.

Place it on top.

Now let’s shape it into the Crunchwrap shape.

Begin by folding the edges of the tortilla over the center creating pleats as you go along.

For a hold flip the Crunchwrap over.

Step 4:

The next step is to make it nice and crispy.

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In the skillet add vegetable oil and heat it on medium.

Carefully place your crunch wrap in the pan with the seam side down.

Let it cook until the tortilla turns color, which should take around 3 minutes on each side.

Repeat this process with the remaining Crunchwraps.

Notes:

If you want to create a Gluten-free version of the Crunchwrap Supreme here are some changes you’ll need to make to the ingredients:

Instead of using regular flour tortillas opt, for gluten-free alternatives. Many brands offer gluten tortillas nowadays so choose ones that are flexible enough to hold all the fillings.

Swap out the tostada shells with gluten-free tostada shells. You can find these in grocery stores easily.

Make sure your spices like powder, paprika, and cumin are certified gluten-free.

Check that other ingredients such as nacho cheese sauce and sour cream are gluten-free. While most dairy products don’t contain gluten naturally some processed versions might have additives that do contain it.

Lastly, use a cooking oil that is labeled as gluten-free. Most cooking oils don’t have gluten. It’s always an idea to read the label just in case.

By following these adjustments you can savor a Crunchwrap Supreme that’s entirely gluten-free. Remember to read labels and ensure that all your ingredients are suitable, for your needs.

Nutrition Information:

Frequently Asked Questions:

Can I use ground turkey instead of ground beef for this recipe?

Absolutely! Ground turkey is a great alternative to ground beef if you’re looking to reduce the fat content or prefer poultry.

Just cook it with the same seasonings and follow the instructions as usual.
I’m a vegetarian.

Can I make a meatless version of this Crunchwrap?

Yes, you can! Simply omit the ground beef and use a meat substitute like crumbled tofu, seasoned black beans, or a plant-based ground meat alternative.

Customize the fillings according to your preference.

Can I make the Crunchwrap ahead of time and reheat it later?

While it’s best enjoyed fresh, you can prepare the components ahead of time and assemble them just before serving.

However, reheating may cause the tortilla to lose its crispiness.

What can I substitute for tostada shells if I can’t find them?

If you can’t find tostada shells, you can use corn tortillas instead.

Simply crisp them up in the oven or a skillet before assembling the Crunchwrap.

How can I adjust the spice level of the Crunchwrap to my preference?

You can easily customize the spice level by adjusting the amount of chili powder, paprika, and cumin.

Start with less if you prefer milder flavors, and add more gradually until you reach your desired level of spiciness.

Are there any alternative toppings I can use instead of the ones listed?

Absolutely! Feel free to get creative with your toppings.

You can add sliced avocado, black olives, jalapeños, or even a drizzle of hot sauce for extra flavor.

Can I bake the Crunchwrap instead of frying it?

Yes, you can bake the Crunchwrap in the oven at 375°F (190°C) for about 15-20 minutes, or until the tortilla is golden brown and crispy.

Is there a substitute for nacho cheese sauce if I don’t have any on hand?

If you don’t have nacho cheese sauce, you can use shredded cheese instead.

Simply sprinkle a layer of shredded cheese over the beef before adding the other toppings.

Can I freeze the assembled Crunchwraps for later?

While it’s possible to freeze assembled Crunchwraps, the texture may change slightly upon reheating.

If you choose to freeze them, wrap each Crunchwrap tightly in foil and store them in an airtight container for up to one month.

How do I reheat leftover Crunchwraps?

To reheat leftover Crunchwraps, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.

Alternatively, you can reheat them in a skillet over medium heat until warmed.