Hello World KitchenBeta

Homemade Beef Crunchwrap

A homemade version of the fast-food favorite, featuring seasoned ground beef, warm homemade nacho cheese, a crunchy tostada shell, sour cream, and fresh veggies, all wrapped in a large flour tortilla and toasted to golden perfection.

Prep 20 min Cook 25 min Total 50 min Level Intermediate

Serves 4

Ingredients

Seasoned Ground Beef

1 lb Lean ground beef (80/20)
2 tbsp Taco seasoning — store-bought or homemade
0.25 cup Water

Nacho Cheese Sauce

2 tbsp Unsalted butter
2 tbsp All-purpose flour
1 cup Whole milk — warmed slightly
1.5 cups Sharp cheddar cheese — freshly grated
0.25 tsp Salt — to taste
1 pinch Cayenne pepper (optional)

The Crunchwrap

4 count Extra-large burrito-size flour tortillas — 10-12 inch diameter
4 count Tostada shells — about 5 inches in diameter
0.5 cup Sour cream
1.5 cups Iceberg lettuce — finely shredded
2 count Roma tomatoes — diced
1 cup Mexican cheese blend — shredded
1 tbsp Cooking oil — for searing (vegetable or canola)

Instructions

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly and lightly golden to form a roux.
~2 min
Constantly whisk the roux so it doesn't burn.
Gradually whisk the warm milk into the roux until smooth. Simmer for 2-3 minutes until thickened. Remove from heat and stir in the freshly grated cheddar cheese, salt, and cayenne until completely smooth. Set aside and keep warm.
~5 min
Freshly grated cheese melts much smoother than pre-shredded bagged cheese.
In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spatula. Drain excess grease if necessary. Add the taco seasoning and water, and simmer for 3-4 minutes until the liquid reduces and the beef is coated. Remove from heat.
~10 min
Warm the extra-large tortillas in the microwave for 15 seconds to make them pliable. Lay them flat on a clean work surface.
~1 min
If your tortillas are not large enough to cover the center when folded, you can cut out a small circle from an extra tortilla to place over the center before folding.
Assemble the Crunchwraps: Place a scoop of seasoned beef in the center of each large tortilla, spreading it to the size of the tostada shell. Drizzle 2-3 tablespoons of the nacho cheese sauce over the beef.
~2 min
Don't overfill, or the wrap will be difficult to fold and seal.
Place a tostada shell directly on top of the cheese sauce. Spread a thin layer of sour cream over the tostada. Top with shredded lettuce, diced tomatoes, and shredded Mexican cheese.
~2 min
Fold the edges of the large flour tortilla up and over the filling towards the center. Continue folding in a circular pattern until the center is fully covered. Press down gently to hold the folds in place.
~2 min
Hold the center down with one hand while you fold with the other.
Heat a large skillet over medium heat and add a light coating of cooking oil. Carefully place the Crunchwrap seam-side down in the skillet. Cook for 2-3 minutes until the tortilla is golden brown and the folds are sealed together. Flip and cook for another 2-3 minutes on the other side.
~6 min
Cooking seam-side down first ensures the Crunchwrap stays sealed.

Nutrition

780

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

1250

Sodium (mg)

115

Cholesterol (mg)

Equipment

Large skillet
Medium saucepan
Whisk
Spatula

Tips & Storage

Work quickly when assembling so the tostada shell doesn't get soggy from the hot beef and cheese.
If you want extra heat, add sliced jalapeños or a dash of hot sauce to the layers.
Use a cast-iron skillet for the most even browning on the tortilla.
Storage: Best enjoyed fresh for maximum crunch. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, but the tostada shell will soften. Reheat in a skillet over medium-low heat or in an air fryer at 350°F until warmed through.