Crunchwrap Supreme Recipe
CHEESY SAUCE, BROWN RICE
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Ingredients
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For the Crunchwrap
For the Beef Filling
For the Cheesy Sauce
For the Brown Rice (side or inside option)
Method
For the Brown Rice (prepare first)
- 1
Cook rice
Rinse 1 cup brown rice under cold water until water runs clear. Combine rinsed rice, 2 cups water, 1 tsp olive oil and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer 40–45 minutes until tender and water is absorbed. Remove from heat and let rest covered 10 minutes, then fluff with a fork.
For the Beef Filling
- 2
- 3
Brown the beef
Increase heat to medium-high, add 1 lb ground beef to the skillet. Break it up with a spatula and cook until no longer pink, about 6–8 minutes.
- 4
Season and simmer
Stir in 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tbsp tomato paste, 1/2 cup broth, 1 tsp salt and 1/2 tsp black pepper. Reduce heat to medium and simmer until mixture thickens and most liquid has evaporated, 5–7 minutes. Taste and adjust salt/pepper if needed. Keep warm.
For the Cheesy Sauce
- 5
Make roux
In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for 1–2 minutes to remove raw flour taste but do not brown.
- 6
Add milk and thicken
Gradually whisk in 1 cup whole milk until smooth. Continue to cook, stirring frequently, until sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
- 7
Finish cheese sauce
Lower heat to low, remove from direct high heat, and stir in 1 cup shredded cheddar and 1/2 cup Monterey Jack until melted and smooth. Add 1/4 tsp ground mustard (or 1/2 tsp Dijon), 1/2 tsp salt and 1/8 tsp cayenne. Keep warm; if it gets too thick, stir in up to 2 tbsp milk to reach pouring consistency.
Assemble and Cook Crunchwraps
- 8
Prep tortillas and tostadas
Lay out 6 large flour tortillas on a clean work surface. Warm them briefly in the microwave (10–15 seconds) or in a dry skillet so they are pliable. Place one crispy tostada shell in the center of each tortilla.
- 9
Layer fillings
Spoon about 1/6 of the seasoned beef (approximately 3 heaping tablespoons) onto the center of each tostada. Add about 2–3 tablespoons of the warm cheesy sauce over the beef. If using brown rice inside, add 2 tablespoons of cooked brown rice on top of the cheese. Sprinkle about 2–3 tablespoons (a small handful) of shredded cheddar over the sauce. Add a tablespoon of diced tomato and a tablespoon of shredded lettuce. Dollop 1/2 tablespoon sour cream on top.
- 10
Fold the crunchwrap
Working with one tortilla at a time, fold the edges of the flour tortilla up and over the tostada toward the center in 6–8 sections, creating pleats so the filling is enclosed in a sealed disc. Press gently to compact layers. If needed, warm the tortilla a few seconds to make pleating easier.
- 11
Toast sealed side
Heat a large nonstick skillet over medium heat and add 2 tsp vegetable oil, swirling to coat. Place the sealed-side down in the hot skillet and cook 2–3 minutes until golden brown and crisp. Carefully flip and cook the other side 2–3 minutes until golden and heated through and cheese inside is melted. Press gently with a spatula while cooking to help seal. Work in batches so skillet isn’t crowded. Wipe skillet between batches if residue builds up.
- 12
Finish
Transfer cooked Crunchwraps to a plate and let rest 1 minute. Serve hot with any remaining cheesy sauce for dipping and extra brown rice or salsa on the side.