Homemade Crunchwrap with Beef and Cheese

Name: Homemade Crunchwrap with Beef and Cheese
Total time: 50 min
Ingredients: 1½ tbsp olive oil; 1 lb ground beef; 1⅔ tsp paprika; 1 tsp garlic powder; 1 tsp cayenne pepper; ⅓ tsp black pepper; 0.5 beef bouillon cube; ⅓ cup diced green bell pepper; 1 small yellow onion; 3 tbsp tomato sauce; large flour tortillas; cheese slices; cheese

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Najat

Photo by Najat

This crunchwrap recipe is packed with seasoned ground beef, melty cheese and a crunchy tostada, folded into a square and toasted in a skillet. A crispy cheese crust makes it extra good. It’s an easy homemade crunchwrap, no drive-thru needed.

50 minutes

6 Portions

Easy

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Filling

I used 100% ground beef for this crunchwrap recipe. Let the beef soak up the spices while it cooks, and add the spices like cayenne to taste, depending on how much heat you like. Don’t overfill your tortillas, though: too much filling makes them hard to fold into a neat square.

Tortilla

I used durum wheat tortillas. They’re thin, soft and easy to fold without tearing. Make sure to use large tortillas so you have enough room to fold.

Crispy Cheese Crust

Toast all of the crunchwraps first. Then turn the heat down to high, sprinkle shredded Mexican-blend cheese into the pan and wait until it melts. Press a crunchwrap into the melted cheese.

To get it out of the pan, you can lift it out with a spatula or flip the pan over onto a plate. Keep in mind that the cheese is melted, so flipping the pan may spill some of it.

Ingredients

Portions

BEEF FILLING

1½ tbsp olive oil, (25 ml)

1 lb ground beef, (500 g)

1⅔ tsp paprika, (5 g)

1 tsp garlic powder, (3 g)

1 tsp cayenne pepper, (3 g)

⅓ tsp black pepper, (1 g)

0.5 beef bouillon cube, (5 g)

⅓ cup diced green bell pepper, (50 g)

1 small yellow onion, finely diced (100 g)

3 tbsp tomato sauce, (50 g)

wraps

large flour tortillas, (10-inch)

cheese slices

cheese slices, (cheddar or Monterey Jack)

cheese

Instructions

Voor de wraps met gehakt de ingredienten klaar leggen

Set out all of your ingredients.

Gehakt bakken in een koekenpan met paprikapoeder, knoflookpoeder, cayennepeper en zwarte peper.

Heat the olive oil in a skillet over medium-high heat. Add the ground beef, paprika, garlic powder, cayenne and black pepper. Crumble the beef bouillon cube over the pan. Cook for 3 to 4 minutes.

Gekruid gehakt met groene paprika, ui en tomatensaus in een koekenpan.

Stir in the green bell pepper and onion and cook for 4 to 5 minutes. Add the tomato sauce and cook until everything comes together. Let the filling cool.

Wrap gevuld met een plakje kaas, saus en gekruid gehaktmengsel.

Lay a tortilla on a clean work surface and place a slice of cheese in the center. Add sauce to taste, then spread about ⅓ cup (80 g) of the beef filling on top. Leave enough space around the edges.

Wrap met gehaktvulling waarvan de zijkanten en uiteinden naar binnen worden gevouwen.

Fold in the sides of the tortilla, then fold the top and bottom over to make a tight package. Place it seam side down.

Gevouwen gehaktwraps met de naad naar beneden, klaar om in de koekenpan te bakken.

Repeat with the remaining tortillas.

Gevulde gehaktwraps die goudbruin en krokant worden gebakken in een koekenpan.

Heat a skillet over medium-low to medium-high heat and lightly grease it with oil. Cook the burritos for 2 to 3 minutes per side, until golden brown and crispy.

Gehaktwrap op gesmolten Tex-Mex-kaas in een koekenpan voor een krokante kaasrand.

Lower the heat to medium-low. Sprinkle a small handful of shredded cheese in the center of the pan and let it melt slowly. Place a filled wrap on the melted cheese and cook until the cheese is golden and crispy. Remove from the pan and repeat with the other wraps.