Effortless Crunchwrap Supreme (Print Version)

# Ingredients:

→ Beef Filling

01 - 1 tablespoon taco seasoning
02 - 225 grams extra-lean ground beef

→ Assembly

03 - Cooking spray
04 - 200 grams cheddar cheese, shredded
05 - 1 plum tomato, deseeded and diced
06 - 100 grams iceberg lettuce, finely shredded
07 - 120 milliliters sour cream
08 - 4 tostadas (crispy flat corn tortillas)
09 - 120 milliliters jarred nacho cheese sauce or queso (optional)
10 - 8 large flour tortillas

# Instructions:

01 - Spritz a large skillet with cooking spray and warm it up over medium heat. Once hot, pop a wrap seam-side down and let it toast for 2–3 minutes until you see some color. Flip and cook the other side for another 2–3 minutes. Do the same with the rest.
02 - Stack up 4 flour tortillas and plop a tostada in the center to trace with kitchen scissors, leaving about a centimeter all around for a border. Cut out those circles—these smaller tortillas will be your tops. Put them aside.
03 - Swoop about 2 tablespoons of sour cream on every tostada. Now toss on shredded lettuce and those tomato pieces, splitting them up nice and even. Finish with a big pinch of cheddar on each.
04 - Give your finished wraps a minute on a cutting board to cool off. Slice each one across in half and chow down while they're still hot and crunchy.
05 - Pour 1–2 tablespoons nacho cheese sauce or queso over the meat if you've got some. No cheese sauce? Just sprinkle more cheddar now. Gently press a tostada on top of the cheesy meat layer.
06 - Get a medium skillet hot on medium-high. Drop in the ground beef, crumbling it up as it cooks. Scatter over the taco seasoning and stir it in. Cook 7–8 minutes—stop when there's no pink left—then take it off the stove and let it rest.
07 - Lay out the other 4 big tortillas on your work area. Put about 2 tablespoons of the spiced meat right in the center of each, making a round a little smaller than a tostada. Leave extra space at the edges for folding later.
08 - Lay your small tortilla round on each stack. Take the bottom tortilla, lift and pleat it over the top bit by bit, folding all the way around to close everything up. Make sure you're overlapping so nothing escapes.

# Notes:

01 - Try swapping in turkey, chicken, beans, or a meat-free protein if you want to change up the filling.
02 - Go lighter by picking low-fat sour cream or using only shredded cheese instead of the nacho version.
03 - Keep cooked beef in the fridge up to five days so you can throw these together fast.
04 - No tostadas? Bake corn tortillas at 200°C for about 4–5 minutes each side till they're crisp.

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