How to make the Best CRUNCHWRAP SUPREME at Home, and so MUCH BETTER!!!!

Ingredients

• 2 lb Ground Beef (80% lean, broken up)
• 2 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Oregano (Dried)
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 1 tsp Chili Powder
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tsp Salt
• 0.5 tsp Cayenne Pepper
• 2 tsp Tomato Paste
• 2 tbsp All-Purpose Flour
• 0.5 cup Water
• 1 can Evaporated Milk (12 oz can)
• 0.5 cup Milk (Whole milk preferred)
• 2 tbsp Cornstarch
• 1 tbsp Pickle Jalapeño Juice (From a jar of pickled jalapeños)
• 1 cup Sharp Cheddar Cheese (Shredded)
• 1 cup Medium Cheddar Cheese (Shredded)
• 4 Burrito‑Size Flour Tortillas (10‑inch diameter)
• 2 tbsp Chipotle Sauce (Store‑bought or homemade)
• 1 cup Shredded Lettuce
• 0.5 cup Diced Tomatoes (Fresh)
• 2 tbsp Sour Cream

Instructions

1. Heat the Skillet

   Place a large skillet over medium‑high heat.

   Time: PT1M

2. Cook the Ground Beef

   Add 2 lb ground beef to the hot skillet. Sprinkle with 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp paprika, 1 tsp chili powder, 0.5 tsp black pepper, 1 tsp salt, and 0.5 tsp cayenne pepper. Break the meat apart and cook, stirring occasionally, for about 7 minutes until browned.

   Time: PT7M

3. Add Tomato Paste

   Stir in 2 tsp tomato paste and mix until evenly distributed.

   Time: PT1M

4. Thicken the Meat Mixture

   Push the meat to one side of the skillet. Sprinkle 2 tbsp all‑purpose flour over the exposed pan surface, whisk to form a roux, then add 0.5 cup water while stirring. Cook for another 2 minutes until the sauce thickens and coats the meat.

   Time: PT2M

5. Set Meat Aside

   Transfer the seasoned meat to a bowl and keep warm while you make the cheese sauce.

   Time: PT1M

6. Prepare Cheese Sauce Base

   In a small saucepan, combine 1 can evaporated milk, 0.5 cup whole milk, the slurry of 2 tbsp cornstarch mixed with 2 tbsp water, 1 tbsp pickle jalapeño juice, 0.5 tsp salt, a pinch of black pepper, and a pinch of chili powder. Heat over medium, stirring, until the mixture comes to a gentle simmer (about 3 minutes).

   Time: PT3M

7. Melt the Cheeses

   Reduce heat to low. Gradually add 1 cup shredded sharp cheddar followed by 1 cup shredded medium cheddar, stirring constantly until the sauce is smooth and the cheese is fully melted.

   Time: PT3M

8. Warm the Tortillas

   Place the flour tortillas on a clean surface and warm them in a dry skillet for about 30 seconds per side, or microwave for 10 seconds, until pliable.

   Time: PT1M

9. Assemble the Crunch Wraps

   Lay a tortilla flat. Spoon a generous portion of the seasoned meat onto the center, drizzle with the cheese sauce, add 2 tbsp chipotle sauce, sprinkle 1 cup shredded lettuce, 0.5 cup diced tomatoes, and dollop 2 tbsp sour cream.

   Time: PT2M

10. Fold the Tortilla

    Gather the edges of the tortilla and fold them over the filling, pinching to seal, then roll tightly into a compact wrap.

    Time: PT1M

11. Press the Crunch Wrap

    Pre‑heat the panini press (kumat) on high. Place the sealed side of the wrap down on the press, close, and press for 30 seconds. Flip and press the other side for another 30 seconds until the exterior is golden and crisp.

    Time: PT1M

12. Serve

    Remove the Crunch Wrap from the press, slice in half if desired, and serve immediately while hot.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g