Description
These Mini Crunchwrap Supremes are bite-sized bundles filled with seasoned beef, creamy cheese sauce, crisp tortilla chips, lettuce, tomatoes, and sour cream, all folded into tortillas and seared until golden. Perfect for parties, game days, or weeknight dinners!
Ingredients
Scale
- 1 tbsp extra virgin olive oil
- 1 lb lean ground beef
- 1 packet taco seasoning
- ¼ cup water
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup milk
- 4 oz shredded cheddar cheese
- 20 round tortilla chips
- 20 tsp sour cream
- 2 Roma tomatoes, seeded and diced
- 1 ½ cups finely shredded lettuce
- 40 (5-inch) flour tortillas (20 whole, 20 cut into rounds)
- Optional: lime juice, hot sauce, or diced jalapeños
Instructions
- Brown beef: Heat oil in a skillet, add beef, and cook until browned. Stir in taco seasoning and water. Cook until fully seasoned and set aside.
- Make cheese sauce: In a saucepan, melt butter, whisk in flour for 1 minute, then slowly add milk. Stir until thickened, remove from heat, and whisk in shredded cheese until smooth.
- Prep tortillas: Cut 20 tortillas into small 2-inch rounds to use as toppers.
- Assemble: Place beef in center of a tortilla, add cheese sauce, a tortilla chip, sour cream, lettuce, and tomato. Top with a small tortilla round.
- Fold: Fold edges of bottom tortilla over the center to seal.
- Cook: Place seam-side down in a skillet and cook 1–2 minutes per side until golden brown and sealed.
- Serve: Remove and serve hot with salsa, guacamole, or extra sour cream.
Notes
- Warm tortillas before folding to prevent tearing.
- Do not overfill—the less filling, the easier to fold and seal.
- Use cheese or sour cream as “glue” if needed to help seal edges.
- Cook over medium heat to avoid burning before sealing.
- Store leftovers in an airtight container for up to 3 days and reheat in a skillet for crispiness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Snacks, Appetizers, Dinner
- Method: Pan-Seared
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 mini crunchwrap