Ingredients:

  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 medium Onion, finely diced
  • 2 Tbsp Taco Seasoning
  • 1/2 cup Water
  • 4 Large Flour Tortillas (10-12 inch)
  • 4 Small Corn Tostada Shells
  • 1 cup Shredded Mexican Cheese Blend
  • 1/2 cup Reduced-Fat Sour Cream
  • 2 cups Shredded Iceberg Lettuce
  • 1 medium Diced Tomato
  • 1/4 cup Salsa (medium heat)
  • 2 Tbsp Butter or Neutral Oil

Instructions:

  1. Prepare the Filling: Brown the ground beef and diced onion in a skillet until fully cooked. Drain off excess fat thoroughly.
  2. Season the Beef: Stir in the taco seasoning and water. Simmer until the liquid is mostly absorbed and the meat is richly seasoned. Set aside to cool slightly.
  3. Prep Cold Toppings: Finely shred the lettuce, dice the tomato, and have the sour cream and salsa ready.
  4. Layer the Tortilla (The Foundation): Lay one large flour tortilla flat on your workspace.
  5. Apply Base Spreads: Spread a thin layer of sour cream in the centre of the tortilla, leaving a 2-inch border clear around the edges.
  6. Add Heat & Cheese: Spoon a portion of the warm taco meat directly onto the sour cream. Top the meat with a light sprinkle of cheese.
  7. Insert the Crunch: Place one small, hard tostada shell directly on top of the meat and cheese layer.
  8. Top the Crunch: Spoon a small amount of salsa onto the tostada shell, then layer the shredded lettuce and diced tomato over the salsa.
  9. The Final Cheese Seal: Sprinkle the remaining shredded cheese over the cold toppings. This cheese acts as the glue for the final fold.
  10. The Fold (Crucial Step): Starting at one edge, fold the edge of the large tortilla up and over the centre pile. Continue folding in small, overlapping pleats around the entire circumference until the filling is encased in a hexagonal shape.
  11. Seal and Sear: Heat a large, dry skillet or griddle over medium heat. Melt 1 tablespoon of butter/oil. Carefully place the folded Crunchwrap, seam-side down, onto the hot surface.
  12. Brown to Perfection: Cook for 3–4 minutes until the seam is sealed and the bottom is golden brown and crispy. Flip gently and press down lightly with the spatula. Sear the second side for another 3 minutes.
  13. Serve: Slice in half diagonally and serve immediately while hot.