Mini Crunchwrap Supremes
Servings: 20
Calories: 192kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean, ground beef
- 1 packet taco seasoning
- ¼ cup water
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1 cup milk
- 4 ounces shredded cheddar cheese
- 20 round tortilla chips
- 20 teaspoons sour cream, divided
- 2 roma tomates, seeded and diced
- 1 ½ cups finely shredded lettuce
- 40 (5 inch) flour tortillas
Instructions
- Place a large skillet over medium-high heat and add oil. Add beef and brown, 2 to 3 minutes. Sprinkle seasoning over beef and add water. Stir together until beef is cooked through and evenly seasoned. Lightly season with salt and pepper, if needed, and remove from heat.
- Place small saucepan over medium heat and melt butter. Add flour and whisk together for 1 minute. Whisk milk into saucepan, lower heat to medium-low and continue to stir, until thick enough to coat the back of a wooden spoon.
- Remove from heat and begin adding shredded cheese, a small handful at a time, until fully incorporated and a smooth and creamy sauce forms. Lightly season with salt and set aside.
- Using a 2 inch circle cutter, cut circles out of half the tortillas, discard the borders or save for another use.
- To assemble: Place a full tortilla onto a clean surface and top with ⅔ to 1 tablespoon of seasoned ground beef, leaving a 1 inch border around the tortilla.
- Top beef with a tablespoon of cheese sauce and evenly spread over the surface. Top cheese with a tortilla chip and gently press down. Top tortilla chip with a teaspoon sour cream and a small amount of shredded lettuce and diced tomatoes.
- Place a cut out tortilla round over the lettuce and tomatoes and gently press down. Repeat until all tortilla have been built, but not yet sealed together.
- At this time place a large cast iron or nonstick skillet over medium-high heat.
- Taking the edge of the base tortilla, carefully crimp over the top tortilla (this part can be a little tricky), and once fully crimped, carefully turn the crunchwrap over, crimp-side down, and place onto the hot skillet. Gently pressing down to seal.
- Allow crunchwrap to sear for 1 to 2 minutes, flip and sear for an additional minute.
- Remove from heat and transfer to a serving dish. Repeat steps 9-11 until all crunchwraps have been pressed and sealed.
- Serve immediately.
Nutrition
Calories: 192kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 419mg | Potassium: 180mg | Fiber: 1g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 2mg