Crunchwrap Supreme

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Prep Time: 40 minutes
Cook Time: 25 minutes
Servings: 2
Calories: 1025kcal

Ingredients

Chips and Salsa

  • 1 large Tomato quartered and stem removed
  • 1 TBSP Red onion rough chopped
  • 2 clove Garlic
  • 1/4 tsp Lime juice to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1 TBSP Fresh cilantro chopped
  • 1/2 Jalapeño pepper optional
  • 2 oz Tortilla chips

Seasoning

  • Salt to taste
  • Black pepper to taste

Crunchwrap

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

Lime Mint Spritzer

  • 24 oz Sparkling water
  • 2 TBSP Honey to taste
  • 2 tsp Lime juice use more or less to taste
  • 1/4 cup Fresh mint
US Customary - Metric

Instructions

  • Make the salsa: Prep salsa ingredients per the instructions above. Place all the ingredients (except the tortilla chips) in a food processor or blender and pulse until smooth. Season with salt and pepper to taste. Reserve in the fridge until you are ready to serve.
  • Prep all ingredients per the instructions above.
  • Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning or salt as needed. Set aside.
  • Set a non-stick pan over medium heat. While the pan is heating, build the Crunchwraps.
  • Spread refried beans in the center of a tortilla. Evenly sprinkle the cheese and then ground beef into the center. Place a tostada on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the tortilla toward the center, creating pleats. Invert the Crunchwraps so the pleats are on the bottom and they stay together.
  • Cook the Crunchwraps: Add half the oil to the pan. Transfer the Crunchwrap to the pan pleat-side down. Cook until golden brown on one side and then carefully flip and cook the other side until golden brown. Repeat with remaining Crunchwrap(s).
  • Spritzer: Stir together all ingredients until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
  • Serve: Transfer Crunchwraps to a cutting board, cut them in half, and serve with hot sauce (if using), chips, salsa, and spritzer.

Nutrition

Calories: 1025kcal | Carbohydrates: 76g | Protein: 36g | Fat: 66g | Saturated Fat: 21g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1338mg | Potassium: 1106mg | Fiber: 12g | Sugar: 24g | Vitamin A: 2829IU | Vitamin C: 40mg | Calcium: 376mg | Iron: 5mg

Crunchwrap Supreme

No ratings yet
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Servings 2
Calories 1025 kcal

Ingredients
 
 

Chips and Salsa

  • 1 large Tomato quartered and stem removed
  • 1 TBSP Red onion rough chopped
  • 2 clove Garlic
  • 1/4 tsp Lime juice to taste
  • 1/2 TBSP Extra-virgin olive oil
  • 1 TBSP Fresh cilantro chopped
  • 1/2 Jalapeño pepper optional
  • 2 oz Tortilla chips

Seasoning

  • Salt to taste
  • Black pepper to taste

Crunchwrap

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

Lime Mint Spritzer

  • 24 oz Sparkling water
  • 2 TBSP Honey to taste
  • 2 tsp Lime juice use more or less to taste
  • 1/4 cup Fresh mint

Instructions
 

  • Make the salsa: Prep salsa ingredients per the instructions above. Place all the ingredients (except the tortilla chips) in a food processor or blender and pulse until smooth. Season with salt and pepper to taste. Reserve in the fridge until you are ready to serve.
  • Prep all ingredients per the instructions above.
  • Heat a large non-stick skillet over medium heat. Once hot, add the ground beef and taco seasoning, breaking up the beef with a wooden spoon. Cook until no longer pink. Taste and add more seasoning or salt as needed. Set aside.
  • Set a non-stick pan over medium heat. While the pan is heating, build the Crunchwraps.
  • Spread refried beans in the center of a tortilla. Evenly sprinkle the cheese and then ground beef into the center. Place a tostada on top. Then top with sour cream, lettuce, avocado, and tomato. Tightly fold the edges of the tortilla toward the center, creating pleats. Invert the Crunchwraps so the pleats are on the bottom and they stay together.
  • Cook the Crunchwraps: Add half the oil to the pan. Transfer the Crunchwrap to the pan pleat-side down. Cook until golden brown on one side and then carefully flip and cook the other side until golden brown. Repeat with remaining Crunchwrap(s).
  • Spritzer: Stir together all ingredients until well combined. Taste and adjust the lime or honey as needed. Serve over ice if desired.
  • Serve: Transfer Crunchwraps to a cutting board, cut them in half, and serve with hot sauce (if using), chips, salsa, and spritzer.

Nutrition

Calories: 1025kcalCarbohydrates: 76gProtein: 36gFat: 66gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 119mgSodium: 1338mgPotassium: 1106mgFiber: 12gSugar: 24gVitamin A: 2829IUVitamin C: 40mgCalcium: 376mgIron: 5mg
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