Sheet Pan Crunchwrap Supreme
Sheet Pan Crunchwrap Supreme
Ingredients
For the Crunchwrap
- 8 burrito-size tortillas
- 2 pounds ground beef
- 1 cup beef broth
- 6 tablespoons taco seasoning, or homemade blend
- 1 1/2 cups shredded cheddar cheese
- 6 tostadas
- 2 cups shredded lettuce
- 2 tomatoes, diced
- 1 cup sour cream
- 3 tablespoons butter, melted
- 1 onion, diced, optional
- 6 cloves garlic, minced, optional
- 3 tablespoons chili powder, for homemade seasoning, if not using store-bought
- 3 tablespoons cumin, for homemade seasoning, if not using store-bought
- 2 tablespoons garlic powder, for homemade seasoning, if not using store-bought
- 2 tablespoons paprika, for homemade seasoning, if not using store-bought
- 1 tablespoon onion powder, for homemade seasoning, if not using store-bought
- 1 tablespoon oregano, for homemade seasoning, if not using store-bought
- 1 tablespoon salt, for homemade seasoning, if not using store-bought
- 1 tablespoon black pepper, for homemade seasoning, if not using store-bought
For the Creamy Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup milk or water
- 1 lime, juice of
- 1 tablespoon taco seasoning
- 1 tablespoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 420°F. Lay 7 burrito-size tortillas around the edges of a sheet pan so that their centers sit on the lip of the pan, allowing them to overlap slightly. Place one tortilla flat in the middle of the sheet pan. Spread about 3/4 cup of sour cream evenly across the tortillas covering the bottom of the pan.
⏱️ 5 min•🌡️ 420
- 2
In a large skillet, cook the 2 pounds of ground beef over medium-high heat until browned. If using, add the diced onion and minced garlic and cook until softened. Drain any excess grease. Stir in the 6 tablespoons of taco seasoning (or the homemade blend) and 1 cup of beef broth. Continue to cook, stirring occasionally, until the liquid is absorbed.
⏱️ 10 min
- 3
Add the cooked beef mixture evenly over the sour cream layer on the tortillas. Then, layer 1 1/2 cups of shredded cheddar cheese over the beef. Place the 6 tostadas on top of the cheese. Next, add 2 cups of shredded lettuce, followed by the 2 diced tomatoes.
⏱️ 5 min
- 4
Place another burrito-size tortilla in the middle, on top of the lettuce and tomatoes. Spread the remaining 1/4 cup of sour cream on this top tortilla. Carefully fold the outer tortillas over the top to fully enclose all the ingredients, creating a large crunchwrap.
⏱️ 5 min
- 5
Brush the top of the folded crunchwrap with 3 tablespoons of melted butter. To help it crisp up, place another baking sheet directly on top of the crunchwrap on the sheet pan.
⏱️ 2 min
- 6
Bake the crunchwrap at 420°F for 20 minutes with the top baking sheet on. After 20 minutes, carefully remove the top baking sheet and continue to bake for an additional 7 minutes, or until the top is golden and crispy.
⏱️ 27 min•🌡️ 420
- 7
While the crunchwrap is baking, prepare the Creamy Taco Sauce. Add all the sauce ingredients (1/3 cup sour cream, 1/3 cup mayonnaise, 1/3 cup milk or water, juice of 1 lime, 1 tablespoon taco seasoning, 1 tablespoon dried parsley, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder) to a medium bowl. Whisk until smooth and fully combined. If you have time, let the sauce sit for 15-30 minutes in the fridge to allow the flavors to meld.
⏱️ 5 min
- 8
Once baked, carefully remove the sheet pan crunchwrap from the oven. Flip it onto a large cutting board. Using a large knife or pizza cutter, slice the crunchwrap into individual portions. Serve warm with the prepared creamy taco sauce for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Crunchwrap Supreme
For the Crunchwrap
- 8 burrito-size tortillas
- 2 pounds ground beef
- 1 cup beef broth
- 6 tablespoons taco seasoning, or homemade blend
- 1 1/2 cups shredded cheddar cheese
- 6 tostadas
- 2 cups shredded lettuce
- 2 tomatoes, diced
- 1 cup sour cream
- 3 tablespoons butter, melted
- 1 onion, diced, optional
- 6 cloves garlic, minced, optional
- 3 tablespoons chili powder, for homemade seasoning, if not using store-bought
- 3 tablespoons cumin, for homemade seasoning, if not using store-bought
- 2 tablespoons garlic powder, for homemade seasoning, if not using store-bought
- 2 tablespoons paprika, for homemade seasoning, if not using store-bought
- 1 tablespoon onion powder, for homemade seasoning, if not using store-bought
- 1 tablespoon oregano, for homemade seasoning, if not using store-bought
- 1 tablespoon salt, for homemade seasoning, if not using store-bought
- 1 tablespoon black pepper, for homemade seasoning, if not using store-bought
For the Creamy Taco Sauce
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/3 cup milk or water
- 1 lime, juice of
- 1 tablespoon taco seasoning
- 1 tablespoon dried parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- 1
Preheat your oven to 420°F. Lay 7 burrito-size tortillas around the edges of a sheet pan so that their centers sit on the lip of the pan, allowing them to overlap slightly. Place one tortilla flat in the middle of the sheet pan. Spread about 3/4 cup of sour cream evenly across the tortillas covering the bottom of the pan.
⏱️ 5 min•🌡️ 420 - 2
In a large skillet, cook the 2 pounds of ground beef over medium-high heat until browned. If using, add the diced onion and minced garlic and cook until softened. Drain any excess grease. Stir in the 6 tablespoons of taco seasoning (or the homemade blend) and 1 cup of beef broth. Continue to cook, stirring occasionally, until the liquid is absorbed.
⏱️ 10 min - 3
Add the cooked beef mixture evenly over the sour cream layer on the tortillas. Then, layer 1 1/2 cups of shredded cheddar cheese over the beef. Place the 6 tostadas on top of the cheese. Next, add 2 cups of shredded lettuce, followed by the 2 diced tomatoes.
⏱️ 5 min - 4
Place another burrito-size tortilla in the middle, on top of the lettuce and tomatoes. Spread the remaining 1/4 cup of sour cream on this top tortilla. Carefully fold the outer tortillas over the top to fully enclose all the ingredients, creating a large crunchwrap.
⏱️ 5 min - 5
Brush the top of the folded crunchwrap with 3 tablespoons of melted butter. To help it crisp up, place another baking sheet directly on top of the crunchwrap on the sheet pan.
⏱️ 2 min - 6
Bake the crunchwrap at 420°F for 20 minutes with the top baking sheet on. After 20 minutes, carefully remove the top baking sheet and continue to bake for an additional 7 minutes, or until the top is golden and crispy.
⏱️ 27 min•🌡️ 420 - 7
While the crunchwrap is baking, prepare the Creamy Taco Sauce. Add all the sauce ingredients (1/3 cup sour cream, 1/3 cup mayonnaise, 1/3 cup milk or water, juice of 1 lime, 1 tablespoon taco seasoning, 1 tablespoon dried parsley, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder) to a medium bowl. Whisk until smooth and fully combined. If you have time, let the sauce sit for 15-30 minutes in the fridge to allow the flavors to meld.
⏱️ 5 min - 8
Once baked, carefully remove the sheet pan crunchwrap from the oven. Flip it onto a large cutting board. Using a large knife or pizza cutter, slice the crunchwrap into individual portions. Serve warm with the prepared creamy taco sauce for dipping.
⏱️ 5 min