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Sheet Pan Crunchwrap Supreme
Plat

Sheet Pan Crunchwrap Supreme

1 hPour 8Nutri-Score D€€
par @thecontrarianmoney10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • burrito-size tortillasBoulangerie8 morceaux
  • ground beefViandes900 g
  • beef brothÉpicerie240 ml
  • taco seasoningÉpices36 g
  • shredded cheddar cheese (shredded)Produits laitiers150 g
  • tostadasBoulangerie6 morceaux
  • lettuce (shredded)Fruits et légumes150 g
  • tomatoes (diced)Fruits et légumes2 morceaux
  • sour creamProduits laitiers240 g
  • butter (melted)Produits laitiers45 g
  • sour cream (for the sauce, or Greek yogurt)Produits laitiers80 g
  • mayonnaiseÉpicerie75 g
  • milk (or water)Produits laitiers80 ml
  • lime (juiced)Fruits et légumes1 morceau
  • taco seasoning (for the sauce)Épices6 g
  • dried parsleyÉpices2 g
  • paprikaÉpices1 g
  • garlic powderÉpices1 g

par portion

Nutrition

615kcal

Glucides
43 g
Protéines
27 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson ×2
  • Poêle
  • Saladier
  • Fouet
  • Pinceau de cuisine

pas à pas

Préparation

  1. Arrange the tortillas on the sheet pan

    • Lay the tortillas around the edges of a sheet pan so their centers rest on the lip of the pan.
    • Place one tortilla flat in the middle.
    • Spread most of the sour cream across the tortillas.
    Étape 1

  2. Cook the beef

    • In a skillet, cook the ground beef with the taco seasoning and beef broth until browned and the liquid is absorbed.
    Étape 2

  3. Layer the filling

    • Spread the beef over the sour cream.
    • Layer the shredded cheddar, tostadas, shredded lettuce and diced tomatoes on top.
    • Place a tortilla spread with the remaining sour cream in the middle.
    Étape 3

  4. Fold and brush with butter

    • Fold the tortillas over the top to fully enclose the filling.
    • Brush the top with melted butter.
    Étape 4

  5. Bake until golden and crispy

    • Top with another baking sheet and bake at 220 °C for 20 minutes.
    • Remove the top sheet and bake for another 7 minutes until golden and crispy.
    Étape 5

  6. Make the creamy taco sauce

    • Add the sour cream, mayonnaise, milk, lime juice, taco seasoning, dried parsley, paprika and garlic powder to a bowl.
    • Whisk until smooth and fully combined.
    • Let sit in the fridge for 15–30 minutes if you have time.
    Étape 6

  7. Flip, slice and serve

    • Flip the crunchwrap out onto a cutting board.
    • Slice it up and serve with the creamy taco sauce.
    Étape 7
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