Say goodbye to fast food hello to the idea that bigger sometimes does mean better! This is my Family-Sized Crunchwrap Supreme, and it's both bigger and better than its fast food counterpart. Made from ground beef, black beans, and a crunchy tostada shell, this Crunchwrap is perfect for serving the whole family... or simply enjoying on your own!
Ingredients
- 8 Burrito-Sized Flour Tortillas
- 1 Pound Ground Chicken you can also use ground beef or ground turkey, if preferred
- 2-3 Tablespoons Taco Seasoning
- 1 14.5 Ounce Can Black Beans drained and rinsed
- 1 Cup Guacamole
- 2 Cups Romaine Lettuce chopped
- 1 Cup Baby Tomatoes halved or quartered
- 6 Hard Tostada Shells
- ½ Cup Sour Cream optional
- 1 Cup Shredded Mexican Blend Cheese
Instructions
- To make this Crunchwrap, start by preparing the meat. Cook the ground chicken (or beef, or turkey, or plant-based crumbles) according to your preferred method and set it aside.
- Next, place as sheet of parchment paper onto your countertop and lay out the four burrito-sized tortillas so that they're overlapping. See the video above to see how it should look!
- Then, layer in the beans, the ground meat, guacamole, lettuce, tomatoes, and hard tostada shells.
- Fold in all of the edges of the tortillas and close the wrap as tightly as possible.
- Carefully transfer the wrap to a large skillet, on the stove, over medium heat. I recommend placing the crunchwrap in the pan, fold-side down.
- Allow the crunchwrap to cook in the pan until it's browned to your liking. Then, flip and cook the other side.
- Once it's down, carefully transfer the cooked crunchwrap to a large plate or cutting board and cut it into quarters.
- Serve with more guacamole, sour cream, or hot sauce, if desired. Then, serve and enjoy!
Calories: 1078kcal | Carbohydrates: 57g | Protein: 62g | Fat: 71g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 264mg | Sodium: 1163mg | Potassium: 2435mg | Fiber: 14g | Sugar: 7g | Vitamin A: 6183IU | Vitamin C: 32mg | Calcium: 802mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
