Crunchwrap Supremes
Homemade crunchwraps layered with saucy seasoned beef, tostadas, and toppings, griddled until crisp.
Not rated
Ingredients
- 1 lbground beef
- 10" or 12" flour tortillas
- tostadas
- shredded cheese
- sour cream
- salsa
- tomato, finely diced
- lettuce or arugula
- 2–4 clovesgarlic, finely minced
- 1 cupwater, about
- salt, pepper, cumin, paprika (or smoked), chili powder, cayenne
- avocado oil, or other high-smoke-point oil
Method
Step 1: Prep the tomatoes: spread the diced tomato on a paper towel, lightly salt, cover with another towel, and let sit while you cook to draw out moisture.
Step 2: Cook the beef: brown it with salt until fully cooked, then drain the fat. Add cumin, paprika, chili powder, cayenne, and pepper and cook 1–2 minutes. Stir in the garlic for 30–60 seconds. Add about 1 cup water and simmer until reduced into a thick, saucy mixture. Taste and adjust.
Step 3: Assemble on a tortilla: cheese, beef, tostada, sour cream, lettuce and tomato, a second tostada, sour cream, salsa, more cheese, and optionally more beef. With 10" tortillas, top with a tortilla circle cut slightly larger than the tostada before folding.
Step 4: Fold tightly toward the center. Cook fold-side down first in a lightly oiled skillet over medium heat, about 2 minutes per side, pressing with a spatula or weight until golden and crisp.
About 4 min
Step 5: Rest on a wire rack for 1 minute before serving to keep the tortillas crisp.
Version 1 · updated November 15, 2026