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The Ultimate Guide to Making the Perfect Emma Crunchwrap Supreme at Home

Emma Crunchwrap Supreme
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Every time Emma made these golden Crunchwrap Supremes, the kitchen would fill with laughter, and we’d all sneak bites before they even hit the table. Just like those late-night drive-thru runs, but made with a whole lot more love. Make a batch, gather the family, and relive those warm, cheesy memories one bite at a time.

Ingredients

Scale
  • 1 lb. ground beef
  • 1 tsp. chili powder
  • ½ tsp. ground cumin
  • ½ tsp. ground paprika
  • Kosher salt & black pepper
  • 8 large flour tortillas
  • ½ cup nacho cheese sauce
  • 4 tostada shells
  • 1 cup sour cream
  • 2 cups shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 Tbsp. vegetable oil (for frying)

Instructions

Step 1: Cook the Beef

  1. In a large nonstick skillet over medium heat, cook the ground beef with chili powder, cumin, paprika, salt, and pepper.
  2. Break it up with a spoon until fully browned (~6 min). Drain excess fat and transfer to a bowl. Wipe the skillet clean.

Step 2: Prep Tortillas

  1. Stack 4 large tortillas and place a tostada shell in the center.
  2. Use a knife to trace around the shell, cutting out 4 smaller tortilla rounds.

Step 3: Assemble Crunchwraps

  1. On the remaining 4 large tortillas, spread a scoop of beef in the center, leaving space at the edges.
  2. Drizzle with nacho cheese sauce, then place a tostada shell on top.
  3. Spread sour cream over the shell, then layer with lettuce, tomatoes, and both cheeses.
  4. Place a small tortilla round on top, then fold the edges of the large tortilla up and over, pleating tightly.
  5. Quickly flip the Crunchwrap so the pleats stay sealed.

Step 4: Cook to Crispy Perfection

  1. Heat oil in the same skillet over medium heat.
  2. Place each Crunchwrap seam-side down and cook for 3 minutes per side, until golden and crispy.
  3. Transfer to a plate and repeat with remaining wraps.

Serve immediately while warm and enjoy the crunch!

Notes

  • Make Ahead: Cook and cool completely, then store in an airtight container in the fridge for up to 2 days.
  • Freezing: Wrap individually in foil, place in a freezer-safe bag, and freeze for up to 1 month. Reheat in a skillet or oven for best texture.
  • Customize: Swap beef for ground turkey, chicken, or plant-based crumbles. Add jalapeños or avocado for extra flavor!

Nutrition

Find it online: https://recipes.swedishinarabic.net/the-ultimate-guide-to-making-the-perfect-emma-crunchwrap-supreme-at-home/