Crunchwrap Supreme

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Ingredients

  • 1 lb ground turkey or ground beef
  • 2 tbsp taco seasoning
  • 1/4 cup water
  • 4 large flour burrito tortillas
  • 4 small taco-size flour tortillas
  • 4 tostada shells
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 tsp hot sauce, plus more for serving
  • 1 1/2 cups shredded romaine lettuce
  • 1/3 cup red onion, finely diced
  • 1/2 cup salsa
  • 2 tbsp avocado oil, for toasting
  • (optional)queso is great between the meat and the tostada

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 crunchwraps

Instructions

  1. In a skillet over medium-high heat, brown the ground turkey or beef, breaking it apart, until fully cooked, about 6-8 minutes. Drain excess fat(if needed), then stir in the taco seasoning and water. Simmer 2-3 minutes until thickened, then remove from heat.
  2. Using a tostada shell as a guide, trace and cut each small tortilla down to the same size as the tostada. Set aside.
  3. Lay out the large flour tortillas. In the center of each, place a scoop of the seasoned meat, then sprinkle shredded cheddar evenly over the meat.
  4. Place a tostada shell on top of the cheese layer. Spread sour cream evenly over the tostada.
  5. Top the sour cream with shredded romaine, diced red onion, salsa, and a drizzle of hot sauce.
  6. Place a sized-down small tortilla on top of the toppings to cap the stack.
  7. Fold the edges of the large tortilla up and over the filling, working around in a circle, pleating as you go to seal it into a hexagon shape.
  8. Heat avocado oil in a large skillet or griddle over medium heat. Place each crunchwrap seam-side down and cook until golden and crisp, 2-3 minutes per side.
  9. Slice in half and serve warm with extra hot sauce on the side.

Why This Recipe Works

The layering order is what makes this crunchwrap hold together and crisp up right. Sprinkling cheese directly onto the hot meat lets it melt into place, gluing the tostada down so it doesn't shift when you fold. Sizing the top tortilla to match the tostada keeps the center flat and even, which means a tighter fold and a cleaner sear when it hits the skillet. Toasting seam-side down first locks the pleats shut before you flip, so nothing unravels.

Notes

  • Trace the small tortilla against the tostada shell with a knife or kitchen scissors for a clean, matching size. You can go a little smaller than the tostada too if you want.
  • Avocado oil holds up well at medium-high heat and won't overpower the other flavors.

FAQ

Can I make these ahead of time?
They are best freshly made.

What's the best way to reheat leftovers?
A skillet over medium heat for a few minutes per side works best to re-crisp the tortilla. 

Can I use corn tortillas instead of the small flour tortilla cap?
Flour holds up better for folding and sealing, but a corn tortilla can work in a pinch if lightly warmed to make it pliable.

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