Step 1

Brown 1lb of meat in a skillet over medium/high heat. Spoon out extra oil & liquid (discard).

Step 2

In a small bowl, whisk together water & corn starch to form a "slurry." Set aside.

Step 3

Return skillet & meat to the stove & add 2 tbsp. of Homemade Taco Seasoning. Pour "slurry" over meat & stir until seasoning is well distributed. Simmer meat over medium-low heat until thick, 3-5 minutes.

Step 4

Keep the meat covered while you assemble the crunchwraps.

Step 5

Working one at a time or as an assembly line, spoon a few teaspoons of the cooked taco meat onto the center of each large tortilla, leaving some space around the edges.

Step 6

Next, add 1 tbsp of nacho cheese sauce on top of the meat. Place a tostada shell on top of the nacho cheese sauce. Spread a 1 tbsp of sour cream over the tostada shell.

Step 7

Add shredded lettuce, diced tomatoes, shredded cheese, and any other desired toppings (jalapeños, black olives, etc.) on top of the sour cream.

Step 8

To fold the Crunchwraps, start by folding the edges of the tortilla up and over the filling towards the center. (If your tortillas are too small to completely cover the filling, place a flour street taco or 4" cut-out of a flour tortilla on top BEFORE folding the edges over.)

Step 9

Continue folding the edges around the filling, overlapping them as you go, until you have a hexagon-shaped package. (Don't worry if it's wonky looking - it won't matter once you sear them!)

Step 10

Place the Crunchwrap seam-side down on a preheated skillet or griddle.

Step 11

Cook the Crunchwraps on medium heat for 2-3 minutes on each side, or until the tortilla is golden brown and crispy. You can use a spatula to press down gently on the Crunchwrap while cooking to help seal it together.

Step 12

Once browned, remove the Crunchwrap from the skillet (if slicing, allow them to cool slightly). Serve your homemade Crunchwrap Supremes with your favorite dipping sauces, such as salsa, guacamole, or additional sour cream.