Sort ingredients
blue.frog
QR Code
Listen
Pdf
In a large skillet, cook the ground beef on medium heat until no longer pink. Drain any excess liquid from the pan. Add the taco seasoning and ¼ cup of water, stir to combine, and cook for 2 – 3 minutes until the liquid is absorbed.
Remove the meat from the pan and transfer to a glass bowl or plate. Set aside.
Clean the skillet by wiping it down with a paper towel to remove any excess grease or meat.
Create a workstation on a clean countertop. Gather all the ingredients for the crunch wraps.
Lay all four large tortillas out on the counter. Place ½ cup of ground beef in the center of each tortilla. Drizzle 2 tablespoons of nacho cheese sauce on top of the meat.
Spread 1 – 2 tablespoons of sour cream onto each tostada. Place the tostada on top of the meat. Top the tostada with ½ cup shredded lettuce and chopped tomatoes, and as much shredded cheese as you would like (⅓ cup- ish). Drizzle with taco sauce.
Place a small tortilla on top and fold the bottom burrito up on top of the smaller tortilla tightly to seal, creating pleats. Flip the crunch wrap over to hold it closed.
Heat 1 tablespoon of oil in the skillet to medium. Place 1 – 2 crunch wraps in the skillet (depending on the skillet size) seam side down and cook for 3 – 4 minutes until toasted. Flip and cook on the other side for 3 – 4 minutes.
Cut in half to serve.