Method
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat, set aside.
- Crunchwrap Assembly. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
- Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
- Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
- Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that.
- Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!
Nutrition
Notes
These Homemade Crunchwrap Supreme are best served immediately when ready but feel free to refrigerate them for 1-2 days and reheat on the pan when ready to serve.
Wraps are huge - easily can feed 4 persons