Go Back
–+ servings

Crunchwrap Supreme

A homemade Crunchwrap with spiced beef mince, a crispy baked cheese disk, and a garlic cream sauce instead of sour cream. Toasted golden and packed with flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Fast food, Fusion
Servings 4
Calories 900 kcal

Ingredients
  

For the Beef Mince

  • 500 g lean beef mince
  • 1 tbsp neutral oil
  • 1 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp salt or to taste
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp garam masala
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tbsp hot sauce or salsa
  • 1 tbsp cornstarch

For the Cheese Disks

  • 1 pack shredded mozzarella or parmesan

For the Garlic Cream Sauce

  • 3 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • 2 garlic cloves crushed
  • 1 tbsp lemon juice
  • Salt and pepper to taste

For Filling and Assembly

  • Large flour tortillas
  • Shredded lettuce
  • Chopped tomatoes
  • Shredded yellow cheese
  • Oil for toasting

Instructions
 

  • In a small bowl, mix together the mayonnaise, Greek yogurt, crushed garlic, lemon juice, salt, and pepper until smooth and creamy. Set aside in the fridge.
  • Heat oil in a pan over medium-high heat. Add the beef mince and break it up as it cooks. Once browned, add all the spices, hot sauce or salsa, and cornstarch. Stir and cook for another minute or two until the mixture is thick and glossy. Set aside.
  • Preheat your oven and line a baking tray with parchment paper. Divide the shredded mozzarella into 4 equal piles and shape each one into a flat round disk roughly the size of your small tortillas. Bake until the cheese melts and sets. Let them cool slightly before assembling.
  • Lay a large flour tortilla flat. Spread garlic cream sauce in the center, then add a portion of the beef mince. Place a cheese disk on top, add another layer of garlic cream sauce, then the shredded lettuce, chopped tomatoes, and shredded yellow cheese. Finish with a small tortilla on top.
  • Bring the edges of the large tortilla up and over the filling, pleating all the way around until fully sealed. Flip it over so the folds are on the bottom.
  • Heat a little oil in a pan over medium heat. Place the Crunchwrap fold-side down and press gently. Toast for 2 to 3 minutes until golden, then flip and toast the other side.
  • Slice in half and serve immediately.

Video

Nutrition

Calories: 900kcal
Keyword crunchwrap, crunchwrap supreme, make it at home, tacobell, tacos
Tried this recipe?Let us know how it was!