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Servings: 4
Calories: 1320kcal
Ingredients
- 1 pound ground beef
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon paprika
- 1 cup pickles sliced
- 4 large flour tortillas burrito size
- 4 medium flour tortillas soft taco size
- 4 corn tostadas
- 2 tablespoons sesame seeds
- 2 cups mild cheddar cheese shredded
- 2 cups iceberg lettuce shredded
- 1 medium yellow onion chopped
- 2 tablespoons olive oil
Sauce Ingredients:
- 1 cup mayonnaise
- 2 tablespoons dill pickled relish
- 1 teaspoon granulated sugar
- 1 teaspoon white wine vinegar
- 1 tablespoon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it apart, until browned, about 7–10 minutes. Drain the grease and stir in the salt, pepper, paprika, garlic powder, and onion powder. Mix well and remove from heat.1 pound ground beef, 1 tablespoon onion powder, 1 tablespoon garlic powder, ½ teaspoon salt, 1 tablespoon paprika, ½ teaspoon pepper
- In a medium bowl, whisk together the mayonnaise, dill pickle relish, granulated sugar, white wine vinegar, mustard, paprika, salt, and pepper until smooth. Set aside.1 cup mayonnaise, 2 tablespoons dill pickled relish, 1 teaspoon granulated sugar, 1 teaspoon white wine vinegar, 1 tablespoon mustard, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon pepper
- Lay a large flour tortilla flat and spread a layer of sauce in the center, about the size of the tostada. Add an even layer of seasoned ground beef, followed by shredded cheddar cheese. Place a tostada on top, then add shredded lettuce, pickles, diced onion, and sesame seeds.1 cup pickles, 4 large flour tortillas, 4 corn tostadas, 2 tablespoons sesame seeds, 2 cups mild cheddar cheese, 1 medium yellow onion, 2 cups iceberg lettuce
- Place a small flour tortilla over the toppings and press down gently. Fold the edges of the large tortilla inward, overlapping them to seal. Flip the crunchwrap to keep the folds in place.4 medium flour tortillas
- Heat a skillet or grill pan over medium heat and add olive oil. Once hot, place the crunchwrap seam-side down and cook for 2–3 minutes until golden brown. Flip and cook for another 2–3 minutes until crispy. Repeat with the remaining crunchwraps. Serve warm with extra sauce.2 tablespoons olive oil
Notes
- Brown the beef evenly: Breaking the meat apart as it cooks ensures even browning and the best texture.
- Drain excess grease: Removing extra grease keeps the tortillas from getting soggy.
- Use a fresh tostada shell: The tostada is key to adding that crunch, so make sure it’s crispy before assembling, add even more crunch by adding tortilla chips.
- Secure the fold: Placing the smaller tortilla on top before folding makes sure everything stays inside.
- Cook seam-side down first: This helps the tortilla seal properly and hold its shape.
- Use low heat for melty cheese: If the cheese isn’t melting enough, lower the heat and let it warm through a little longer.
- Serve with extra sauce: A little extra of that special big mac sauce on the side makes these crunchwraps even better.
Nutrition
Calories: 1320kcal | Carbohydrates: 55g | Protein: 42g | Fat: 104g | Saturated Fat: 31g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 33g | Trans Fat: 2g | Cholesterol: 161mg | Sodium: 2937mg | Potassium: 745mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1978IU | Vitamin C: 5mg | Calcium: 584mg | Iron: 6mg
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