Recipes

Crunchwrap Supreme

Base serves 2 with leftovers — slide to scale the ingredients.

Serves 4-6 | Makes 4-6 crunchwraps

Ingredients

For the Seasoned Beef

  • 1 lb ground beef
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp paprika
  • Salt and black pepper, to taste

For the Homemade Nacho Cheese Sauce

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 2 cups shredded sharp cheddar cheese
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • Salt to taste

For Assembly

  • 4-6 large flour tortillas (burrito size)
  • 4-6 tostada shells
  • ½ cup sour cream
  • 2 cups shredded iceberg lettuce
  • 1 cup chopped Roma tomatoes
  • 1 cup shredded cheddar and Monterey Jack cheese (for topping)
  • 2-3 tablespoons vegetable oil (for frying)

Instructions

1. Make the Nacho Cheese Sauce

  1. Make a roux: In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes until it forms a paste and turns slightly golden.

  2. Add milk: Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking until the mixture thickens, about 3-4 minutes.

  3. Add cheese and seasonings: Reduce heat to low. Add the shredded cheddar cheese, garlic powder, onion powder, and cayenne (if using). Stir until cheese is completely melted and sauce is smooth. Season with salt to taste. Keep warm on low heat.

2. Cook the Seasoned Beef

  1. Brown the beef: In a large nonstick skillet over medium heat, add ground beef, cumin, chili powder, paprika, salt, and pepper. Cook until meat is no longer pink, about 6 minutes, breaking it up as it cooks.

  2. Drain and set aside: Remove meat from skillet, drain excess fat, and set aside. Wipe skillet clean for frying later.

3. Prepare the Tortillas

  1. Cut smaller rounds: Stack 4 large flour tortillas and place a tostada shell in the center. Cut around it to make smaller tortilla rounds (these will be the top caps). Set aside the remaining 4-6 large tortillas for the base.

4. Assemble the Crunchwraps

  1. Layer ingredients: On each large tortilla, add to the center:

    • A generous scoop of seasoned ground beef (about ⅓-½ cup)
    • Drizzle with 2-3 tablespoons of warm nacho cheese sauce
    • Place a tostada shell on top
    • Spread 1-2 tablespoons sour cream on the tostada
    • Add shredded lettuce, chopped tomatoes, and shredded cheese

  2. Fold and seal: Place a smaller tortilla round on top. Fold the edges of the large bottom tortilla up and over the center, creating pleats as you work your way around. Press firmly to seal. Carefully invert so the pleats are on the bottom.

5. Cook the Crunchwraps

  1. Fry until crispy: Heat 1 tablespoon vegetable oil in the clean skillet over medium heat. Place crunchwrap seam-side down and cook until golden brown and crispy, about 3 minutes per side. Add more oil as needed between batches.

  2. Serve: Cut in half and serve immediately while hot and crispy. Serve with extra nacho cheese sauce on the side if desired.

Tips & Variations

  • Make ahead: Prepare the nacho cheese sauce and seasoned beef ahead of time. Reheat before assembling.
  • Vegetarian option: Replace ground beef with black beans, refried beans, or seasoned crumbled tofu
  • Spicier version: Add diced jalapeños, hot sauce, or increase cayenne in the cheese sauce
  • Keep warm: If making multiple crunchwraps, keep cooked ones warm in a 200°F oven while you finish the rest
  • Extra toppings: Add diced avocado, pickled jalapeños, or salsa inside

Prep time: 15 minutes Cook time: 25 minutes Total time: 40 minutes