A Crunchwrap cut in half and stacked, showing layers of seasoned ground beef, melted cheese, tomatoes, lettuce, and sour cream between two crispy tostadas and a large soft tortilla. It rests on a wooden board with fresh cilantro and lime wedges.

Main courses

Beef Crunchwrap

2 wraps
35 minutes

Get hooked on the Crunchwrap craze with this fresh and crunchy, melty texture explosion! Ready in just a few minutes, this fun and irresistibly tasty recipe is the perfect weeknight comfort food. 

 

 

 

INGREDIENTS

  • 2 Mejicano corn tortillas
  • A dash of olive oil
  • 350 g ground beef
  • 1 tsp (5 ml) smoked paprika
  • ½ tsp (2.5 ml) cumin
  • ½ tsp (2.5 ml) chili powder
  • ¼ cup (60 ml) water
  • ½ cup (120 ml) sour cream
  • Fresh cilantro, chopped
  • Juice of 1 lime
  • 1 cup (250 ml) cheddar cheese, grated
  • A few romaine lettuce leaves, chopped
  • 1 tomato, diced
  • 2 large Mejicano wheat tortillas (burrito-size) 
  • 2 small Mejicano wheat tortillas (taco-size)

STEPS

  1. Preheat oven to 220°C (425°F).
  2. Place corn tortillas on a baking sheet. Drizzle with olive oil and lightly season with salt. Bake for 8 to 10 minutes, until golden and crisp. 
  3. Heat olive oil in a frying pan over medium-high heat. Add the ground beef and cook until well done, 5 to 6 minutes, breaking it up as you go. Add the paprika cumin, chili powder, and water. Season with salt and pepper, stir well, and cook for another 2 to 3 minutes. 
  4. In a bowl, mix the sour cream, cilantro, and lime juice. Season with salt and set aside. 
  5. Place a large wheat tortilla on a clean surface and spoon some of the beef mixture into the middle of it. Sprinkle with grated cheese and add a crunchy corn tortilla. Garnish with sour cream sauce, and add lettuce and diced tomato. Place a small wheat tortilla on top of the fillings. Fold the edges of the large tortilla up and over to make a wrap. 
  6. Heat a small amount of olive oil in a pan over medium heat.
  7. Place the wrap in the pan, folded side down and cook for 4 to 5 minutes per side, until golden and crispy. 
  8. Serve immediately with the rest of the sour cream sauce.

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