Crunchwrap Supreme-style folded grilled wrap

Ingredients

Seasoned beef

• 500 g beef mince (20% fat)
• 1 packet taco seasoning (or 2 tbsp chili powder + 1 tsp cumin + 1 tsp paprika + 1 tsp salt + ½ tsp garlic powder)

Crunchwrap

• 4 large flour tortillas (about 25 cm)
• 4 small tostada shells (or 4 small corn tortillas fried crisp)
• 8 tbsp nacho cheese sauce (jarred)
• 4 tbsp sour cream
• 2 cups shredded iceberg lettuce
• 2 tomatoes, diced
• 1 cup shredded cheddar

To seal

• Oil for brushing

Method

1. Beef. Brown the beef in a dry pan over high heat, breaking up, 5 minutes. Add taco seasoning and 60 ml water. Simmer 5 minutes until thickened.
2. Lay. Lay a large tortilla flat. Spread 2 tbsp nacho cheese in the centre.
3. Layer. Top with a small tostada shell, then 2 tbsp beef, then lettuce, tomato, sour cream, and a sprinkle of cheddar.
4. Fold. Bring the edges of the large tortilla up and over the filling, folding in pleats (like a hexagon). Work clockwise so they overlap — about 6 folds. Flip seam-side down.
5. Grill. Heat a dry pan over medium. Place the crunchwrap seam-side down. Cook 3 minutes until golden. Flip and cook 2 minutes more.
6. Serve. Hot, cut in half.

Tips

• The tostada shell is the trick. Gives that crunch inside.
• Six folds, not random. Work clockwise so they overlap to seal.
• Grill seam-side down first so the seam sticks. Don’t move it until it’s golden.