TikTok Crunchwrap Supreme (TikTok Viral)

⏱️ 33 minutes👥 4 servings❤️ Taste: 10/10
TikTok Crunchwrap Supreme (TikTok Viral)

Nutrition Facts

Calories
585
Protein
28g
Carbs
52g
Fiber
4g

Health Benefits

Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control4/10

Ingredients

  • •- 1 lb ground beef
  • •- 2 tablespoons taco seasoning
  • •- ½ cup nacho cheese sauce
  • •- 4 tostada shells (or large tortilla chips as alternative)
  • •- 4 large flour tortillas (10-12 inches)
  • •- 4 smaller flour tortillas (6-inch, for center cap)
  • •- ¼ cup sour cream
  • •- ½ cup shredded sharp cheddar cheese
  • •- 1 cup iceberg lettuce, finely shredded
  • •- ½ cup ripe tomatoes, diced and patted dry
  • •- 2 tablespoons pickled jalapeño slices (optional)
  • •- 2 tablespoons unsalted butter, for pan-frying
  • •- Salt and black pepper to taste

Instructions

  1. 1Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles until fully cooked, about 6-8 minutes. Drain excess fat thoroughly.
  2. 2Sprinkle the taco seasoning over the cooked beef and add 2-3 tablespoons water. Stir continuously until the seasoning coats the meat evenly and liquid absorbs, about 2 minutes. Season with salt and pepper to taste. Set aside.
  3. 3Warm the nacho cheese sauce in a small saucepan over low heat or microwave in 15-second intervals until smooth and pourable. Keep warm.
  4. 4Pat the shredded lettuce and diced tomatoes with paper towels to remove excess moisture - this prevents sogginess.
  5. 5Lay one large flour tortilla flat on a clean work surface. Spoon approximately ¼ cup seasoned beef into the center, forming a circle about 3-4 inches wide.
  6. 6Drizzle 2 tablespoons warm nacho cheese sauce directly over the beef layer.
  7. 7Place one tostada shell on top, pressing gently to create a stable base for the remaining ingredients.
  8. 8Spread 1 tablespoon sour cream evenly across the tostada shell.
  9. 9Layer ¼ cup shredded lettuce, followed by 2 tablespoons diced tomatoes and a few jalapeño slices if desired.
  10. 10Sprinkle 2 tablespoons shredded cheddar cheese over the vegetables.
  11. 11Place a small 6-inch flour tortilla directly on top to cap the filling layers - this creates the signature structure.
  12. 12Fold the edges of the large bottom tortilla up and over the center cap, creating 5-6 pleats as you work around in a circle. Each fold should slightly overlap the previous one, forming a hexagonal sealed packet.
  13. 13Heat ½ tablespoon butter in a clean skillet over medium-high heat until melted and beginning to foam.
  14. 14Carefully place the folded crunchwrap seam-side down in the skillet. Press gently with a spatula to help seal the edges. Cook until golden brown and crispy, about 3-4 minutes.
  15. 15Add another ½ tablespoon butter to the pan, then flip the crunchwrap carefully. Press again with the spatula and cook until the second side achieves a deep golden color, about 3 minutes more.
  16. 16Remove from heat and let rest for 1-2 minutes before slicing diagonally through the center to reveal the layers. Repeat assembly and cooking process for remaining three crunchwraps.