Crunchwrap Supreme (skillet recipe)
Enjoy this delicious and tasty Homemade Crunchwrap Supreme Recipe at home. No need to head to the drive-thru when you can make this easy crunchwrap recipe.
Servings: 6
Cost: $14.48, $2.41 per Servings
Ingredients
- 1 lb ground meat
- 1 tablespoon taco seasoning seasoning
- ¼ cup water
- 6 burrito size flour tortillas
- 6 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 roma tomato diced
- 1 cup shredded pepper Jack cheese
- nacho cheese
Instructions
- In a large skillet over medium-high heat, cook and crumble the ground beef until no longer pink. Stir in the taco seasoning and water. Cook for 2-3 minutes until the liquid is absorbed.
- Warm up the nacho cheese sauce in the microwave and set aside.
- Warm the burrito-size flour tortillas in the microwave for approximately 20 seconds.
- Lay 1 tortilla on a flat surface. Spread the nacho cheese sauce in the center of the tortilla.
- Top with the seasoned taco meat.
- Place 1 tostada shell on top of the meat.
- Spread a thin layer of the sour cream evenly among the crunchwraps over the tostada shell. Top with the shredded lettuce, diced Roma tomato, and shredded pepper Jack cheese, dividing the ingredients evenly among all the crunchwraps.
- To fold into the actual crunchwrap, start with the bottom of the tortilla and fold the edge up to the center of the fillings. Keep doing that, folding as tight as possible, as you work your way around the tortilla.
- Spray another skillet or cooking pan with cooking spray and heat over medium heat. Place the crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 min., or until golden brown.
- Flip over and cook the other side for another 2-3 min or until golden brown.
- Cook the rest of your crunchwraps and eat immediately.
Video
Nutrition
Calories: 601kcal | Carbohydrates: 44g | Protein: 25g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 739mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 630IU | Vitamin C: 2.6mg | Calcium: 277mg | Iron: 4mg
