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Crunch Wrap Supreme Recipe Salsa Roja Layers 1760719934.017111

crunch wrap supreme recipe Salsa Roja Layers

  • Author: Amanda Miller
  • Total Time: 50 minutes
  • Yield: 4-6 servings 1x
  • Diet: General

Description

This crunch wrap supreme recipe with Salsa Roja Layers transforms a takeout favorite into a fresh, hearty, and utterly satisfying family meal. It promises crispy edges and a creamy center, making it perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 4–6 large flour tortillas, 10-12 inch
  • 4–6 crispy tostada shells
  • 1 pound ground beef
  • 1 packet taco seasoning, 28 g
  • 1 can refried beans, 425 g
  • 1 cup nacho cheese sauce
  • 1 cup Salsa Roja
  • 0.5 cup sour cream
  • 1 cup shredded lettuce
  • 0.5 cup diced tomatoes
  • 1 cup shredded cheddar cheese

Instructions

  1. Cook Beef: Brown 1 pound ground beef over medium heat until no longer pink (about 5-7 minutes); drain excess fat, then stir in taco seasoning according to package directions, simmering until thickened (1-2 minutes).
  2. Warm Fillings: Warm refried beans and nacho cheese sauce separately in small saucepans or microwave-safe bowls until hot and smooth (about 2-3 minutes).
  3. Prepare Tortilla: Lay out one large flour tortilla on a clean surface. Spread a thin layer of refried beans in the center, leaving a 2-inch border.
  4. Add Beef and Cheese: Add a scoop of seasoned ground beef over the beans, then a dollop of nacho cheese sauce.
  5. Add Salsa Roja: Spread a generous layer of Salsa Roja over the cheese.
  6. Add Tostada Shell: Place a crispy tostada shell directly on top of the Salsa Roja.
  7. Layer Toppings: Spread a thin layer of sour cream on the tostada, then top with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
  8. Fold Wrap: Fold the edges of the large tortilla tightly over the filling, working your way around to create a hexagonal shape, completely sealing the wrap. If needed, use a small piece of tortilla to cover any exposed filling.
  9. Cook First Side: Heat a large skillet or griddle over medium heat. Cook the crunch wrap seam-side down first for 3-5 minutes until golden and crisp.
  10. Cook Second Side: Flip and cook on the other side for another 3-5 minutes until golden and heated through, pressing gently to ensure even browning.

Notes

For busy cooks, use pre-cooked ground beef, pre-shredded cheese, and your favorite store-bought nacho cheese sauce or salsa for speed. Do not overfill the tortilla to prevent tearing during folding. Ensure your pan is not too hot; if the tortilla browns too quickly, reduce the heat immediately to avoid a burnt exterior and cold interior.

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap (380 g)
  • Calories: 650 calories
  • Sugar: 8 g
  • Sodium: 1100 mg
  • Fat: 38 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 7 g
  • Protein: 35 g
  • Cholesterol: 100 mg

Keywords: crunch wrap supreme, Salsa Roja, homemade, easy dinner, family meal, game day, ground beef, crispy, weeknight

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Find it online: https://easydashrecipes.com/crunch-wrap-supreme-recipe-salsa-roja-layers/