Crunchwrap Supreme

Ingredients

• Ground beef

  70% lean meat / 30% fat, raw

  1 lb or 453g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tortillas

  Ready-to-bake or -fry, flour

  8 tortilla, small or 240g

• Cheese sauce

  Prepared from recipe

  ½ cup or 122g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Lettuce

  Red leaf, raw

  2 cup shredded or 56g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Cheddar cheese

  1 cup, shredded or 113g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. In a large nonstick skillet over medium heat, combine ground beef and spices and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and wipe skillet clean.
2. Stack 4 large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around edges of shell to cut 4 smaller flour tortilla rounds.
3. Build Crunchwraps: Add a scoop of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle cheese sauce over each, then place a tostada shell on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.
4. In the same skillet over medium heat, heat oil. Add Crunchwrap seam-side down and cook until tortilla is golden, 3 minutes per side. Repeat with remaining Crunchwraps.
5. Recipe by: Lauren Miyashiro (source: https://www.delish.com/cooking/recipe-ideas/recipes/a52078/crunchwrap-supreme-recipe/)