Chad’s Crunch Wrap Supreme
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Chad's Pro Tip
Fold and set each wrap seam-side down for a minute before it hits the griddle -- that little rest helps the tortilla hold its shape so it doesn't unravel while crisping up.
Step-By-Step Guide
6 Steps- 1
Warm 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the ground beef and break it up as it browns, roughly , then mix in the taco seasoning. Drain off the extra fat and set the beef aside.
- 2
Warm the flour tortillas following the directions on their package.
- 3
Working with one tortilla at a time, mound a portion of the seasoned beef in the middle. Spoon warm nacho cheese over the beef, then set a tostada shell on top. Spread a layer of sour cream over the tostada shell, then pile on shredded lettuce, diced tomato, and shredded cheese. Repeat this layering for the remaining tortillas.
- 4
Fold the edges of each tortilla up and over the filling, working your way around the circle so the wrap closes as snugly as possible.
- 5
Heat the remaining tablespoon of olive oil in the skillet. Lay each wrap seam-side down and cook until the bottom turns golden, about , then flip and crisp the other side for another [timer: 1m] to [timer: 2m].
- 6
Slice in half and serve right away while everything's warm and crunchy.
Reviews
5 (3)- Chef Chad
Way better than the drive-thru version -- the tostada shell in the middle gives you that crunch in every single bite.
- Big Chad's Kitchen Team
Made a double batch for game day and they held together perfectly for folding ahead of time. Huge hit.
- The Test Kitchen Crew
Griddling the seam side down first is key -- ours crisped up golden and never fell apart.
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