Crunchwrap

How to Make Crunchwrap

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1. Brown the beef in a frying pan over medium-high heat for 8 minutes, breaking it up.

   Mark done Start 8 min timer

2. Stir in the chilli powder, cumin, paprika, garlic powder, oregano, salt and water and simmer for 5 minutes, until the beef is moist and thick.

   Mark done Start 5 min timer

3. Warm each tortilla for 15 seconds in a dry pan so it is pliable, then lay it flat on a board.

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4. Spread a quarter of the cheese in the centre of each tortilla, then top with a quarter of the beef.

   Mark done

5. Set a tostada shell on the beef, spread it with sour cream, and add the lettuce and tomatoes.

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6. Fold the edges of the tortilla up and over the filling in 5 or 6 pleats, working around the circle, until the filling is completely covered.

   Mark done

7. Heat the oil in a large frying pan over medium heat and place each crunchwrap folded side down. Cook for 3 minutes, until golden and crisp.

   Mark done Start 3 min timer

8. Turn and cook for 2 minutes on the other side. Cut in half and serve hot.

   Mark done Start 2 min timer

Tips for Making Crunchwrap

• Cook them seam side down first. The heat seals the pleats, and if you start on the smooth side they unfold.
• Put the wet fillings on top of the tostada. Lettuce, tomato and sour cream on the crisp shell keep it crunchy for longer.
• Do not overfill. A pile that is more than 3 cm high will not fold shut, and it is better to cook two smaller ones.

Common Substitutions & Variations

• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Crunchwrap

• Guacamole
• Mexican street corn
• Salsa

Storing & Reheating Crunchwrap

Best eaten straight away. Keeps in the fridge for up to 2 days, wrapped, and reheats in a dry pan or a 200°C oven for 10 minutes to recrisp.

Crunchwrap FAQ: Common Questions

Crunchwrap Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.