Cheesy Crunchwrap

Cheesy Crunchwrap

Makes 4 Makes 4
Ready in 20 min. Ready in 20 min.


  • 450 g ground beef
  • 3 tbsp canola oil
  • 1 onion finely chopped
  • 6 cloves of garlic minced
  • 1 tbsp tomato paste
  • 3 tbsp taco seasoning
  • 4 large flour tortillas
  • 4 tostada shells
  • 100 g Emborg Shredded Monterey Jack Cheese
  • 200 g shredded lettuce
  • 50 g diced tomatoes
  • 60 g sour cream
  • 15 g chopped fresh coriander
  • 200 g canned peeled tomatoes
  • 2 tbsp extra virgin olive oil
  • 1 tsp hot sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp fresh coriander

This Crunchwrap recipe is perfect for preparing a quick and easy dinner or a fun weekend lunch with friends. With its perfect blend of textures and flavours, this dish is sure to become a new favourite in your household.


  1. Heat a frying pan over medium-high heat and brown the ground beef in 1 tablespoon of cooking oil, stirring frequently, until fully cooked. Push the beef to the side.
  2. In the same frying pan, add the remaining cooking oil and cook the onions and garlic until translucent. Add the tomato paste and stir until well combined.
  3. Add taco seasoning and cook for an additional 2–3 minutes, stirring to coat the meat with the seasoning. Add diced tomatoes and stir. Set aside.
  4. To make the salsa, mix all the ingredients together. Blend if you prefer a smoother texture.
  5. Heat one flour tortilla in a hot frying pan for 1 minute on each side until warmed through and pliable.
  6. Remove the tortilla from the frying pan and place it on a plate and cover it with a towel.
  7. Place a tostada shell in the centre of the tortilla.
  8. Spoon a portion of the cooked beef on top of the tostada shell.
  9. Drizzle Emborg Shredded Monterey Jack Cheese over the beef.
  10. Add the shredded lettuce, salsa, sour cream, chopped coriander on top of the beef.
  11. Fold the edges of the flour tortilla up and around the filling, creating pleats as you go.
  12. Place the prepared Crunchwrap, seam side down, in a hot skillet and cook for 2 minutes on each side, until the tortilla is crispy and golden brown.
  13. Repeat with the remaining tortillas and filling.
  14. Serve the Crunchwrap very hot, garnished with additional coriander and sour cream, if desired.