Crunchwrap Supreme
The fold is everything. Once you nail the fold, you're golden — literally, because you're going to grill this thing seam-side down until it's crispy and sealed. Taco Tuesday on the mess deck wished it
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning (or homemade: 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
- salt)
- 4 large (10-12 inch) flour tortillas
- 4 tostada shells
- 1 cup nacho cheese sauce (jarred or homemade)
- 1/2 cup sour cream
- 1 cup shredded iceberg lettuce
- 1 medium tomato (diced)
- 1 cup shredded Mexican blend cheese
Method
Step 1: Cook the beef
- Brown the ground beef over medium-high heat, breaking it into crumbles. Drain excess fat. Add taco seasoning and water per packet instructions (or use homemade seasoning with 1/4 cup water). Simmer until thickened.
Step 2: Warm the tortillas
- Microwave the flour tortillas for 15-20 seconds wrapped in a damp paper towel. This makes them pliable enough to fold without cracking. Cold tortillas tear.
Step 3: Layer and fold
- Place a warm tortilla flat on your work surface. Spoon about 1/4 of the beef into the center. Top with nacho cheese, then place a tostada shell flat on top. Add sour cream, shredded cheese, lettuce, and tomato on the tostada.
- Now the fold: starting from one edge, fold the tortilla border up and over the fillings, pleating as you go around the entire circle. You'll make about 5-6 folds, each one overlapping the previous. The goal is a flat, sealed hexagonal package with no gaps. If the edges aren't sticking, dab a tiny bit of water on the tortilla to help seal.
Step 4: Grill it
- Place the Crunchwrap seam-side down in a dry skillet or griddle over medium heat. Press gently with a spatula. Cook for 2-3 minutes until the bottom is golden and crispy. Carefully flip and cook the other side for 2 minutes. The seam-side-down first step is critical — it melts the cheese and seals the folds before you flip.