Crunchwrap Supreme Recipe

The Crunchwrap Supreme is a genius architectural marvel that layers savory seasoned beef, warm nacho cheese, and cool sour cream inside a toasted flour tortilla, separated by a crucial crunchy tostada shell. The result is a multi-textured, handheld feast that delivers hot and cold, soft and crunchy elements in every bite. It is the ultimate “better than takeout” meal for a fun family dinner or late-night craving.

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Crunchwrap Supreme Ingredients

• 5 Large Flour Tortillas: (10-inch burrito size). You need the extra-large size to fold properly.
• 1 lb Lean Ground Beef: The savory foundation.
• 1/3 cup Water: To create the taco sauce.
• 1 oz Taco Seasoning: One packet or about 2 tablespoons of homemade mix.
• 2/3 cup Nacho Cheese Sauce: Warm, gooey cheese sauce (jarred or homemade) is essential for the authentic flavor.
• 4 Tostada Shells: These provide the “crunch.” If you can’t find them, use a handful of sturdy tortilla chips.
• 2/3 cup Sour Cream: Provides the cool contrast to the hot meat.
• 1 cup Iceberg Lettuce: Shredded finely. Iceberg is preferred for its watery crunch.
• 1 cup Diced Tomatoes: Fresh and ripe.
• 2 cups Shredded Mexican Cheese Blend: For extra meltiness.
• Oil: For pan-frying.

How To Make Crunchwrap Supreme

1. Season the beef: In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon until fully cooked. Drain any excess grease. Stir in the taco seasoning and water. Simmer for 3 to 5 minutes until the sauce thickens and coats the meat.
2. Prepare the tortillas: Stack the four large tortillas on a plate, cover with a damp paper towel, and microwave for 30 seconds to make them pliable. Take the fifth large tortilla and cut it into quarters; these triangles will serve as the “patch” to seal the top.
3. Layer the base: Lay one large warm tortilla on a flat surface. Spoon a generous portion of the seasoned beef into the very center (about the size of the tostada shell). Drizzle the warm nacho cheese sauce over the meat.
4. Add the crunch: Place a crispy tostada shell directly on top of the cheese/meat layer. Spread a layer of sour cream over the tostada. Top with shredded lettuce, diced tomatoes, and a handful of shredded Mexican cheese.
5. Seal the wrap: Place one of the cut tortilla quarters (the patch) on top of the cheese pile. Now, fold the edges of the large bottom tortilla up and over the center, pleating as you go, until the filling is completely enclosed. It should look like a hexagonal package.
6. Toast the wrap: Heat a splash of oil in a large non-stick skillet over medium heat. Carefully place the Crunchwrap into the pan seam-side down. Cook for 3 to 4 minutes until the bottom is sealed shut and golden brown. Flip carefully and cook for another 3 minutes on the other side.
7. Serve the dish: Remove from the pan and cut in half to reveal the distinct layers. Serve immediately while the shell is crunchy.

Recipe Tips

• The Tostada Barrier: The tostada shell is not just for crunch; it acts as a thermal barrier. It separates the hot meat/cheese bottom layer from the cold sour cream/lettuce top layer, keeping the textures distinct.
• Don’t Overfill: It is tempting to pile on the ingredients, but if the filling is too high, the tortilla won’t close. Keep the layers flat and even.
• Seam-Side Down: Always cook the seam side first. The heat toasts the tortilla folds together, sealing the packet so it doesn’t burst open when you flip it.
• Nacho Cheese: Use a cheese sauce (like queso), not just shredded cheese, for the bottom layer. The liquid cheese provides moisture to the beef that shredded cheese cannot replicate.

What To Serve With Crunchwrap Supreme?

This is a hearty, standalone meal. However, for a full fiesta spread, serve with a side of Mexican rice or spicy black beans. A bowl of guacamole and salsa for dipping adds extra freshness. An ice-cold lime soda or Mexican beer cuts through the rich, cheesy layers perfectly.

How To Store Leftovers Crunchwrap Supreme?

• Storage: These are best eaten fresh. If you store an assembled Crunchwrap, the tostada shell will absorb moisture from the sour cream and meat, turning soggy within hours.
• Prep Ahead: You can cook the meat and chop the vegetables in advance. Store ingredients separately in the fridge. Assemble and fry the wraps right before eating for the best texture.
• Reheat: If you have a leftover fried wrap, reheat it in an air fryer or toaster oven to try and revive the exterior crispness, though the inside crunch will likely be gone.

Crunchwrap Supreme Nutrition Facts

• Calories: ~580 kcal
• Fat: 30g
• Carbohydrates: 45g
• Protein: 25g
• Nutrition information is estimated per wrap based on 4 servings.

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