Crunchwrap Recipe

Warm proteins

If using pulled pork or brisket: warm in a saucepan over medium-low heat with 2–4 tablespoons of water or stock until heated through (about 5–8 minutes). If using cooked ground beef: brown and break up in a skillet over medium heat until no pink remains, drain excess fat and season with salt and pepper. Keep warm.

Crisp tostada shells

If your small corn tortillas are not already crisp, heat 1/4 inch oil in a skillet over medium-high heat. Fry each small tortilla 30–60 seconds per side until golden and crisp. Drain on paper towels. Alternatively, bake at 400°F (200°C) for 8–10 minutes until crisp.

Warm tortillas & cheese sauce

Wrap the large flour tortillas in a damp paper towel and microwave 20–30 seconds to make them pliable. Warm the nacho cheese sauce gently in a small saucepan or microwave until pourable.

Prep garnishes

Shred lettuce, dice tomatoes and onions, and set out sour cream, salsa/pico de gallo, and pickled jalapeños.

Lay one warmed large flour tortilla flat on your work surface. Place one small crisp tostada shell (or crisped corn tortilla) in the center of the large tortilla.

Spoon about 1/2 cup of your chosen protein onto the center of the tostada shell, spreading slightly but keeping clear of the edges so it doesn't tear the large tortilla.

Drizzle about 2 tablespoons of warmed nacho cheese sauce over the protein, then sprinkle about 1/4 cup shredded cheese on top of the sauce.

Add 2 tablespoons sour cream and 2 tablespoons salsa or pico de gallo on top of the cheese and protein layer.

Add about 1/2 cup shredded lettuce and 2 tablespoons diced tomatoes. Add pickled jalapeños or diced onions if using.

To fold: fold the edge of the large tortilla up and over the tostada, making pleats around the perimeter so the tostada and fillings are enclosed in the tortilla. Press gently to seal; it will form a pleated disk. Make sure the tortilla overlaps fully.

Heat a large nonstick skillet or griddle over medium heat and add 1 tablespoon vegetable oil or butter. When hot, place the folded crunchwrap seam-side down in the skillet.

Cook 2–3 minutes until the bottom is golden and crisp, then carefully flip using a spatula and cook another 2–3 minutes to crisp the other side and melt the cheese inside. Press gently with the spatula while cooking to help seal.

Transfer to a cutting board and let rest 1 minute, then slice in half diagonally. Repeat with remaining tortillas and ingredients, adding remaining oil or butter as needed.

Serve immediately with extra salsa and sour cream on the side.