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A tortilla the size of your head, folded into geometric perfection, hiding a crunchy taco core like a guilty secret. Portable, ridiculous, and absolutely worth flexing on Taco Bell.

Crunchwrap Supreme

Servings: 2

Preparation: 20m

Cooking: 10m

Skill Level:folding origami with tortillas is an art

Ingredients:

The Essentials

  • 2 extra-large flour tortillas (12-inch burrito size)
  • 2 tostada shells (or crispy corn tortillas)
  • 250 g ground beef (or chicken/veg substitute)
  • ½ packet taco seasoning (or homemade: chili powder, cumin, paprika, garlic powder, onion powder)
  • ½ cup water (for seasoning)
  • ½ cup nacho cheese sauce (store-bought or DIY)

The Layers

  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • ½ cup shredded cheddar or Mexican cheese blend
  • ½ cup sour cream
  • Salsa or hot sauce (optional, but strongly recommended)

Mise En Place:

Stuff

  • Large skillet (for beef + later for toasting)
  • Wooden spoon/spatula
  • Knife + cutting board
  • Plate or tray for assembly
  • Foil or baking sheet (to keep finished wraps warm)

Prep Checklist

  • Cook and season ground beef in skillet with taco mix + water → simmer until thickened.
  • Warm flour tortillas in microwave or skillet (flexible = foldable).
  • Dice tomato, shred lettuce, prep toppings.
  • Have tostada shells ready (don’t crack them!).

Cooking Steps:

Build the beef base (5 minutes): Brown ground beef over medium-high heat until no pink remains. Add taco seasoning and water, then simmer until the sauce clings to the meat. Keep warm.

Assemble the Crunchwrap (5 minutes per wrap): On a clean surface, lay down a flour tortilla. In the center, spoon 2–3 tbsp nacho cheese, add ~½ cup taco beef on top, place a tostada shell over the beef, spread 1–2 tbsp sour cream on the tostada, and sprinkle lettuce, tomato, and shredded cheese over the sour cream. Pro tip: Don’t overstuff to avoid folding issues.

Fold into a hexagon (2 minutes): Starting at the bottom, fold the tortilla edge up to the center. Continue folding clockwise, overlapping sections until closed. If the tortilla is too small, patch with a small extra tortilla piece.

Toast (3 minutes per side): Heat a skillet over medium. Place the Crunchwrap seam-side down and toast 2–3 minutes until golden. Flip carefully and toast 2–3 minutes on the other side. Transfer to a rack or baking sheet to keep crisp.

Serve (immediately, before collapse): Cut in half for a dramatic cross-section reveal. Drizzle with hot sauce if desired.

Rating

Le Chef Tip

Not a Chef but... Just call him Chef, please!

The Crunchwrap is edible origami. Fold with confidence, toast until golden, and remember: symmetry isn’t required, only crunch. Once you bite in, you’ll realize why the late-night drive-thru line was never worth it.

  • Tony Toast
  • October 1, 2025
  • 10:08 pm
  • 0 comments
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