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Sheet Pan Crunchwrap Supreme
Hoofdgerecht

Sheet Pan Crunchwrap Supreme

1 uVoor 8Nutri-Score D€€
van @thecontrarianmoney10 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • burrito-size tortillasBakkerij8 stukken
  • ground beefVlees900 g
  • beef brothVoorraadkast240 ml
  • taco seasoningKruiden en specerijen36 g
  • shredded cheddar cheese (shredded)Zuivel150 g
  • tostadasBakkerij6 stukken
  • lettuce (shredded)Groente en fruit150 g
  • tomatoes (diced)Groente en fruit2 stukken
  • sour creamZuivel240 g
  • butter (melted)Zuivel45 g
  • sour cream (for the sauce, or Greek yogurt)Zuivel80 g
  • mayonnaiseVoorraadkast75 g
  • milk (or water)Zuivel80 ml
  • lime (juiced)Groente en fruit1 stuk
  • taco seasoning (for the sauce)Kruiden en specerijen6 g
  • dried parsleyKruiden en specerijen2 g
  • paprikaKruiden en specerijen1 g
  • garlic powderKruiden en specerijen1 g

per portie

Voedingswaarden

615kcal

Koolhydraten
43 g
Eiwitten
27 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Bakplaat ×2
  • Koekenpan
  • Mengkom
  • Garde
  • Bakkwast

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Fold and brush with butter

    • Fold the tortillas over the top to fully enclose the filling.
    • Brush the top with melted butter.
    Stap 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.
    Stap 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.
    Stap 6

  7. Flip, slice and serve

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