The Manning's Cookbook

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Crunchwrap Supreme ​

INFO

Servings: 4 Cook Time: 25 minutes

Ingredients ​

For the Filling ​

  • 1 tablespoon canola or vegetable oil
  • 1 pound ground beef
  • ¼ cup coarsely grated yellow onion
  • Salt and pepper
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ancho chile powder (or ½ teaspoon cayenne pepper)
  • ½ teaspoon garlic powder

For Assembly ​

  • ⅔ cup sour cream
  • 4 teaspoons adobo sauce (from 1 small can chipotles in adobo), or your favorite hot sauce, to taste
  • 4 extra-large, burrito-size (10-inch) flour tortillas (see Tip)
  • ¾ cup jarred or homemade queso
  • 1 heaping cup very thinly sliced iceberg lettuce (cut into short, wispy strands)
  • ¾ cup homemade or storebought pico de gallo, drained
  • 4 tostada shells
  • Canola or vegetable oil, for frying
  • Hot sauce, for serving

Instructions ​

  1. Prepare your filling: In a large nonstick skillet, heat the oil over medium-high. Add the beef and onion, season aggressively with salt and pepper, and cook, breaking into tiny pieces, until the beef starts to brown, about 5 minutes. Stir in the tomato paste, then the cumin, paprika, ancho chile powder and garlic powder, and cook, stirring occasionally, until fragrant and any excess liquid evaporates, about 3 minutes. Transfer the mixture to a medium bowl. Using a paper towel, wipe out the skillet.

  2. Prepare the spicy sour cream: In a small bowl, mix together the sour cream and adobo sauce; season to taste with salt and pepper.

  3. Prepare the assembly line: On a large flat surface, set out the flour tortillas. (You'll need your tortillas to be pliable without tearing, so if need be, you can warm them directly in the skillet over medium heat to soften just until soft and pliable.) Add ½ cup filling to the center of one tortilla, flattening the filling into an even, 4-inch circle just a bit smaller than the width of your tostadas. Spread with 3 tablespoons queso over the filling. Top the mixture with a tostada, pressing it slightly to make sure the meat mixture is evenly distributed. Evenly spread 2 scant tablespoons of the spicy sour cream on top of the tostada. Top evenly with a heaping ¼ cup shredded lettuce, then 3 tablespoons drained pico de gallo.

  4. Enclose the filling: Enclose the filling by folding over one flap of the tortilla "border" to cover the filling, repeating the pleat every inch or two. The tortilla should fully enclose your filling, but an opening smaller than 1 inch at the center is just fine. (You can also use slightly less filling, or add a piece of tortilla to cover the gap; see Tip.)

  5. Heat and cook: Heat 1 tablespoon oil in the skillet over medium, then carefully add the wrap, setting it seam side down. Cook until golden and crisp, 2 to 3 minutes per side.

  6. Serve immediately: Serve immediately, with hot sauce and the remaining spicy sour cream, for dipping or slathering as you eat, dousing the wrap bite by bite. Repeat with remaining wraps, adding oil as needed to the pan before searing.

Additional Information ​

Tip ​

If you can't find 10-inch tortillas, opt for the very largest ones you can find. Ideally, you want the tortilla to fully cover the fillings. If you're having trouble cut (or tear!) 2- or 3-inch pieces from another tortilla and set it on top of your salsa, in the center, before folding over the tortilla to fully enclose.