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Sheet Pan Crunchwrap Supreme
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Sheet Pan Crunchwrap Supreme

1 hServes 8Nutri-Score D€€
from @thecontrarianmoney9 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • burrito-size tortillasBakery8 pieces
  • ground beefMeat900 g
  • beef brothPantry240 ml
  • taco seasoningSpices36 g
  • shredded cheddar cheese (shredded)Dairy150 g
  • tostadasBakery6 pieces
  • lettuce (shredded)Produce150 g
  • tomatoes (diced)Produce2 pieces
  • sour creamDairy240 g
  • butter (melted)Dairy45 g
  • sour cream (for the sauce, or Greek yogurt)Dairy80 g
  • mayonnaisePantry75 g
  • milk (or water)Dairy80 ml
  • lime (juiced)Produce1 piece
  • taco seasoning (for the sauce)Spices6 g
  • dried parsleySpices2 g
  • paprikaSpices1 g
  • garlic powderSpices1 g

per serving

Nutrition

615kcal

Carbs
43 g
Proteins
27 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Baking tray ×2
  • Frying pan
  • Mixing bowl
  • Whisk
  • Pastry brush

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Fold and brush with butter

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

  7. Flip, slice and serve

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