a sizable tortilla stuffed with cheese, queso, taco beef, a tostada shell, sour cream, lettuce, tomato, and cilantro. This cheesy burrito/taco combination is packed with flavor and crunch!
I have been addicted to these crunch wraps ever since I first tried one at Taco-Bell a few months back. One of the best instances of a fantastic twist on Mexican food is this tostada/taco/burrito hybrid!
The ultimate CrunchWrap is a term given to this wrap for a purpose, and it certainly lives up to it. Just picture a tostada shell that is crunchy in the middle, with layers of queso, taco-seasoned beef, lettuce, tomato, cilantro, and a dash of lime. Every calorie in these Crunch Wraps is worth it because they are so tasty!
- 1 lb ground beef
- 1 packet taco seasoning mix
- 1/4 cup water
- 1/2 cup queso or nacho cheese dip
- 6 Large burrito-size flour tortillas 10 or 12 inch
- 6 tostada shells or corn tortillas see note
- 1/2 cup sour cream
- 2 cups shredded lettuce
- 1 tomato diced
- 1/4 cup minced cilantro
- juice of 1 lime
- 1 cup shredded Mexican cheese blend
For two to three minutes, heat a sizable skillet over medium-high heat. Drain fat after adding beef to skillet and browning and crumbling the ground beef until no longer pink. Ten minutes later, stir in the water and taco seasoning mix and boil the mixture.
On a clean flat surface, lay one flour tortilla on a flat surface. Spread about 2 tablespoons of queso on the center of the tortilla, top with about 1/2 cup of taco meat. Top the meat with 1 tostada, Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato, cilantro, a sprinkle of lime, and shredded Mexican cheese.
Start with the bottom of the flour tortilla and fold the edge up over the center to make the crunch wrap. Fold the flour tortilla over the fillings in the center as you go around. Cut a piece of a different flour tortilla and tuck it in the center if there is any remaining space in the middle, covering it completely. Repeat with the remainder of the tostadas, tortillas, and fillings.
Heat a medium non-stick pan to medium heat; spray with cooking spray or drizzle with a light layer of oil. Place one crunch-wrap seam-side down onto the skillet. Cook for 2 – 3 minutes per side or until golden-brown and crunchy. Repeat process with all crunch-wraps. Serve hot!