Sheet Pan Crunch Wraps
Sheet Pan Crunch Wraps
Ingredients
For the Sheet Pan Crunch Wraps
- 8 large flour tortillas
- 1 1/2 cups nacho cheese sauce, such as Pace mild
- 1 pound ground beef, cooked and seasoned
- 2 cups shredded cheddar cheese
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 2 tablespoons butter, melted
For Serving (Optional)
- 1/2 cup sour cream, for dipping
- 1/2 cup salsa, for dipping
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 350°F. Spray a large sheet pan generously with cooking spray to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
Arrange the large flour tortillas on the prepared sheet pan. Overlap them slightly in the center and ensure some tortillas hang over the edges of the pan. The goal is to cover the entire bottom of the pan, including the middle and edges, with tortillas.
⏱️ 5 min
- 3
Spread the nacho cheese sauce evenly over the central area of the tortillas, creating the base layer. Then, evenly distribute the cooked and seasoned ground beef (or turkey) over the cheese sauce.
⏱️ 5 min
- 4
Sprinkle the shredded cheddar cheese generously over the ground meat layer. Place the tostada shells on top of the shredded cheese layer, spacing them out evenly.
⏱️ 5 min
- 5
Gently spread the sour cream over the tostada shells. Top with the shredded lettuce. Carefully fold the overhanging tortilla edges inward towards the center, completely covering all the filling. If needed, place an additional tortilla in the very center to ensure no filling is exposed.
⏱️ 5 min
- 6
Brush the top surface of the folded tortillas with the melted butter. Place a second sheet pan directly on top of the assembled crunch wrap. This will help press it down and ensure even crisping.
⏱️ 5 min
- 7
Bake for 20 minutes with the top sheet pan in place. After 20 minutes, carefully remove the top sheet pan and continue baking for another 5 to 10 minutes, or until the tortillas on top are golden brown and crispy.
⏱️ 25 min•🌡️ 350
- 8
Remove the sheet pan crunch wrap from the oven and let it rest for a few minutes before transferring it to a large cutting board. Cut into individual serving portions (squares or rectangles). Serve warm with extra sour cream, salsa, and chopped green onions, if desired. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Crunch Wraps
Ingredients
For the Sheet Pan Crunch Wraps
- 8 large flour tortillas
- 1 1/2 cups nacho cheese sauce, such as Pace mild
- 1 pound ground beef, cooked and seasoned
- 2 cups shredded cheddar cheese
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 2 tablespoons butter, melted
For Serving (Optional)
- 1/2 cup sour cream, for dipping
- 1/2 cup salsa, for dipping
- 1/4 cup green onions, chopped
Instructions
- 1
Preheat your oven to 350°F. Spray a large sheet pan generously with cooking spray to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
Arrange the large flour tortillas on the prepared sheet pan. Overlap them slightly in the center and ensure some tortillas hang over the edges of the pan. The goal is to cover the entire bottom of the pan, including the middle and edges, with tortillas.
⏱️ 5 min - 3
Spread the nacho cheese sauce evenly over the central area of the tortillas, creating the base layer. Then, evenly distribute the cooked and seasoned ground beef (or turkey) over the cheese sauce.
⏱️ 5 min - 4
Sprinkle the shredded cheddar cheese generously over the ground meat layer. Place the tostada shells on top of the shredded cheese layer, spacing them out evenly.
⏱️ 5 min - 5
Gently spread the sour cream over the tostada shells. Top with the shredded lettuce. Carefully fold the overhanging tortilla edges inward towards the center, completely covering all the filling. If needed, place an additional tortilla in the very center to ensure no filling is exposed.
⏱️ 5 min - 6
Brush the top surface of the folded tortillas with the melted butter. Place a second sheet pan directly on top of the assembled crunch wrap. This will help press it down and ensure even crisping.
⏱️ 5 min - 7
Bake for 20 minutes with the top sheet pan in place. After 20 minutes, carefully remove the top sheet pan and continue baking for another 5 to 10 minutes, or until the tortillas on top are golden brown and crispy.
⏱️ 25 min•🌡️ 350 - 8
Remove the sheet pan crunch wrap from the oven and let it rest for a few minutes before transferring it to a large cutting board. Cut into individual serving portions (squares or rectangles). Serve warm with extra sour cream, salsa, and chopped green onions, if desired. Enjoy!
⏱️ 5 min