CrunchWrap Supreme! 10x better at home!!

Ingredients

• 1 lb Ground Beef (80/20) (lean‑to‑fat ratio gives juicy filling)
• 2 tbsp Taco Seasoning (store‑bought packet or homemade blend)
• 0.25 cup Water (for seasoning mixture)
• 0.5 cup Rotel Diced Tomatoes with Green Chilies (canned, adds mild heat and moisture)
• 1 cup Shredded Mexican Blend Cheese (for filling and topping)
• 4 pieces Large Flour Tortillas (10‑inch) (outer shell)
• 4 pieces Small Flour Tortillas (6‑inch) (top layer inside the wrap)
• 4 pieces Tostada Shells (adds crunch base)
• 0.5 cup Sour Cream (plain, adds creaminess)
• 1 medium Tomato (diced, seeds removed)
• 1 cup Romaine Lettuce (shredded)
• 2 tbsp All‑Purpose Flour (for paste) (mixed with water to seal edges)
• 2 tbsp Water (for paste) (creates a sticky paste)
• 1 tbsp Vegetable Oil (for pan‑searing)

Instructions

1. Cook the Ground Beef

   Heat the skillet over medium‑high heat. Add the ground beef, break it up with a spatula, and cook until browned and the fat has rendered.

   Time: PT8M

   Temperature: medium‑high

2. Drain Excess Fat and Season

   Push the cooked beef to one side, place a paper towel over the pan and carefully blot the excess fat. Return the beef to the center, sprinkle taco seasoning, add ¼ cup water and the Rotel, stir and simmer for 3 minutes.

   Time: PT3M

   Temperature: medium‑high

3. Make Flour‑Water Paste

   In a small bowl combine 2 tbsp all‑purpose flour with 2 tbsp water, whisk until smooth. This will be used to seal the tortilla edges.

   Time: PT2M

4. Prep Fresh Toppings

   Dice the tomato, shred the romaine lettuce, measure out sour cream and shredded cheese. Set each component in separate small bowls for easy assembly.

   Time: PT5M

5. Assemble the Crunchwrap

   Lay a large tortilla flat. Spread a thin layer of flour paste around the edge. Place a tostada shell in the center, then add a scoop of seasoned beef, sprinkle cheese, add lettuce, tomatoes, a dollop of sour cream, and a little more cheese. Top with a small tortilla, then brush the outer edge with more flour paste and fold the edges up, overlapping to create a sealed hexagon.

   Time: PT5M

6. Pan‑Sear First Side

   Return the skillet to medium‑high heat, add 1 tbsp oil, and place the assembled crunchwrap seam‑side down. Press gently with a spatula and cook for 2 minutes until golden brown.

   Time: PT2M

   Temperature: medium‑high

7. Flip and Cook Other Side

   Carefully flip the crunchwrap, press again, and cook the other side for another 2 minutes until crisp and the cheese inside is melted.

   Time: PT2M

   Temperature: medium‑high

8. Rest and Serve

   Remove from pan, let rest for 1 minute, then cut in half and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g