Crunch Wrap Supreme

Prep Time 20

Cook Time 25

Servings servings

Calories 575kcal

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.