Shared recipe

Homemade Crunchwrap, All Six Layers

4 servings5 / 5Mexican-InspiredQuickHealthyCrispy

Seasoned ground beef, warm nacho cheese, a crisp corn tostada, sour cream, lettuce, tomato and cheddar, folded into a hexagon and griddled until the seams seal. Cut it in half and every layer shows.

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Time

Prep: 10min
Cook: 20min
Total: 30min

Nutrition

per serving

Calories: 660
Protein: 34.6g
Carbs: 46.3g
Fat: 38.1g

One serving: 1 crunchwrap

Instructions

Preparation

Brown the ground turkey in a skillet over medium-high heat until cooked through.
Stir in the chipotle paste and a splash of water, simmering for 3 minutes until thickened.
Prepare all vegetable toppings and have the cheese sauce warmed.

Assembly & Cooking

Lay out one flour tortilla. Place a portion of the beef in the center, top with a drizzle of nacho cheese.
Place the crispy corn tostada over the beef. Spread sour cream on the tostada, then layer with lettuce, tomato, and shredded cheddar.
Fold the edges of the tortilla toward the center, overlapping them to form a hexagon shape, ensuring the seams are tight.
Place the crunchwrap seam-side down into a hot, lightly greased pan. Cook for 2-3 minutes per side until golden and sealed.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

To achieve the perfect hexagon fold, ensure the filling is centered and not overstuffed; use your fingertips to pleat the outer tortilla edges inward, working clockwise.

Tip 2 of 3

For maximum crunch, assemble the tostada layer right before cooking so moisture from the lettuce and sour cream doesn't soften the corn chip.

Tip 3 of 3

Use a cast-iron skillet over medium-high heat for the best golden-brown, shatteringly crisp crust without needing excess oil.

Source

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