Ingredients
For the Beef:
½ lb extra-lean ground beef
1 tbsp taco seasoning
2 tbsp water (to help mix in seasoning)
Other Fillings:
½ cup nacho cheese sauce (or shredded cheese, melted)
½ cup sour cream
1 cup shredded lettuce
½ cup diced tomatoes
½ cup shredded cheddar or Mexican cheese blend
1 cup tortilla chips or small tostada shells (for crunch)
Wraps:
4 large burrito-size flour tortillas
2 regular-size flour tortillas (to use as “patches” if needed)
Optional:
Jalapeños, hot sauce, guacamole
Instructions:
Cook the Beef:
In a skillet over medium heat, brown the ground beef.
Drain any excess fat.
Stir in taco seasoning and water. Simmer for 2–3 minutes until thickened. Set aside.
Warm Tortillas:
Warm the large tortillas in the microwave for 10–15 seconds to make them pliable.
Assemble the Crunchwraps (makes 4):
Lay out a large tortilla.
In the center, layer the following:
Spoonful of beef
Nacho cheese sauce
Tostada shell or a few tortilla chips for crunch
Sour cream
Lettuce
Tomatoes
Shredded cheese
If your tortilla doesn’t cover the filling fully when folding, cut a circle from a smaller tortilla and place it over the top of the stack before folding the edges in.
Fold and Cook:
Carefully fold the edges of the tortilla up and over the center, creating pleats to seal.
Place seam-side down in a hot, lightly greased skillet.
Cook over medium heat 2–3 minutes per side until golden and crisp.
Serve:
Slice in half and enjoy immediately with your favorite hot sauce or dipping sides!