Homemade Crunchwrap Supreme Recipe
Makes 4 crunchwraps
| prepPreheat griddle to 350°F / 180°C | ||
| drizzle of oil | Cook onion & meat, season with taco seasoning | Griddle seam-side down, spray, cook 3–5 min per side until golden |
| 120 g chopped onion | ||
| 450 g ground meat (beef, turkey, or chicken) | ||
| 2 tsp taco seasoning | ||
| 8 large flour tortillas (10-inch, burrito size) | Layer & fold crunchwraps; pleat edges to seal | |
| 60 ml nacho cheese sauce | ||
| 4 corn tostada shells | ||
| 120 ml sour cream | ||
| 100 g shredded lettuce | ||
| 150 g chopped tomatoes | ||
| 115 g shredded cheese (cheddar, Mexican blend, Monterey jack, or a mix) | ||
| cooking spray | ||
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