Crunch Wrap Supreme

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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2 servings
Calories: 575kcal

Ingredients

  • 6 oz Ground beef
  • 1/2 tbsp Taco seasoning or more if needed
  • 2 tbsp Refried beans optional
  • 2 large Tortilla wraps
  • 1/3 cup Cheddar cheese shredded
  • 2 Tostada shells
  • 2 tbsp Sour cream
  • 1/2 cup Romaine lettuce shredded
  • 1/2 Avocado diced
  • 1/4 cup Tomatoes chopped small
  • 1 tbsp Avocado oil
  • 2 tsp Hot sauce optional
US Customary - Metric

Instructions

  • Heat a large non-stick skillet over medium heat. Once hot, brown the ground beef and add the taco seasoning, breaking up meat with a wooden spoon, until no longer pink. Taste and add more seasoning or salt as needed to taste. Add about 2 tablespoons of water and low simmer until most of the water evaporates and distributes the flavors evenly. Set aside.
  • Build Crunchwraps: Spread refried beans (if using) in the center of a large flour tortilla. Evenly spread the cheese and ground beef into the center. Place a tostada shell on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the large tortilla toward the center, creating pleats. Invert the crunchwraps so pleats are on the bottom and they stay together.
  • Heat a non-stick pan over medium heat with oil (use oil as needed, not all at once). Add Crunchwrap seam/pleat-side down to start. Cook until golden brown on both sides. Repeat with remaining Crunchwraps.
  • Cut in half, drizzle with hot sauce.

Nutrition

Calories: 575kcal | Carbohydrates: 31g | Protein: 24g | Fat: 39g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 738mg | Potassium: 409mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1526IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 4mg

Crunch Wrap Supreme

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 575 kcal

Ingredients
 
 

  • 6 oz Ground beef
  • 1/2 tbsp Taco seasoning or more if needed
  • 2 tbsp Refried beans optional
  • 2 large Tortilla wraps
  • 1/3 cup Cheddar cheese shredded
  • 2 Tostada shells
  • 2 tbsp Sour cream
  • 1/2 cup Romaine lettuce shredded
  • 1/2 Avocado diced
  • 1/4 cup Tomatoes chopped small
  • 1 tbsp Avocado oil
  • 2 tsp Hot sauce optional

Instructions
 

  • Heat a large non-stick skillet over medium heat. Once hot, brown the ground beef and add the taco seasoning, breaking up meat with a wooden spoon, until no longer pink. Taste and add more seasoning or salt as needed to taste. Add about 2 tablespoons of water and low simmer until most of the water evaporates and distributes the flavors evenly. Set aside.
  • Build Crunchwraps: Spread refried beans (if using) in the center of a large flour tortilla. Evenly spread the cheese and ground beef into the center. Place a tostada shell on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the large tortilla toward the center, creating pleats. Invert the crunchwraps so pleats are on the bottom and they stay together.
  • Heat a non-stick pan over medium heat with oil (use oil as needed, not all at once). Add Crunchwrap seam/pleat-side down to start. Cook until golden brown on both sides. Repeat with remaining Crunchwraps.
  • Cut in half, drizzle with hot sauce.

Nutrition

Calories: 575kcalCarbohydrates: 31gProtein: 24gFat: 39gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 86mgSodium: 738mgPotassium: 409mgFiber: 4gSugar: 3gVitamin A: 1526IUVitamin C: 3mgCalcium: 233mgIron: 4mg
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