Try these delicious Cheesy Crunchwrap. 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. Click here for full recipe.

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Cheesy Crunchwrap

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.

20 mins

4 persons

Ingredients

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    Instructions

    • Start by finely chopping onion, tomatoes, coriander, and lettuce and mincing the garlic.

    • Heat a frying pan over medium-high heat and brown the ground beef in 1/3 of the canola oil, stirring frequently, until fully cooked. Push the beef to the side.

    • In the same frying pan, add the remaining canola oil and cook the onions and garlic until translucent. Add the tomato paste and stir until well combined.

    • Add taco seasoning and cook for an additional 2–3 minutes, stirring to coat the meat with the seasoning. Add chopped tomatoes and stir. Set aside.

    • To make the salsa, chop the peeled tomatoes and coriander and mix all the ingredients together. Blend if you prefer a smoother texture.

    • Heat one flour tortilla in a hot frying pan for 1 minute on each side until warmed through and pliable.

    • Remove the tortilla from the frying pan and place it on a plate and cover it with a towel.

    • Place a tostada shell in the centre of the tortilla.

    • Spoon a portion of the cooked beef on top of the tostada shell.

    • Drizzle Emborg Shredded Monterey Jack Cheese over the beef.

    • Add the shredded lettuce, homemade salsa, Emborg Sour Cream and coriander on top of the beef.

    • Fold the edges of the flour tortilla up and around the filling, creating pleats as you go.

    • 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.

    • Repeat with the remaining tortillas and filling.

    • Serve the crunchwrap hot, garnished with additional coriander and Emborg Sour Cream, if desired.

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    emborg
    20 mins
    4 persons

    Cheesy Crunchwrap

    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.
    Cheesy Crunchwrap - Emborg Singapore



    4 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Start by finely chopping onion, tomatoes, coriander, and lettuce and mincing the garlic.

      • 2. Heat a frying pan over medium-high heat and brown the ground beef in 1/3 of the canola oil, stirring frequently, until fully cooked. Push the beef to the side.

      • 3. In the same frying pan, add the remaining canola oil and cook the onions and garlic until translucent. Add the tomato paste and stir until well combined.

      • 4. Add taco seasoning and cook for an additional 2–3 minutes, stirring to coat the meat with the seasoning. Add chopped tomatoes and stir. Set aside.

      • 5. To make the salsa, chop the peeled tomatoes and coriander and mix all the ingredients together. Blend if you prefer a smoother texture.

      • 6. Heat one flour tortilla in a hot frying pan for 1 minute on each side until warmed through and pliable.

      • 7. Remove the tortilla from the frying pan and place it on a plate and cover it with a towel.

      • 8. Place a tostada shell in the centre of the tortilla.

      • 9. Spoon a portion of the cooked beef on top of the tostada shell.

      • 10. Drizzle Emborg Shredded Monterey Jack Cheese over the beef.

      • 11. Add the shredded lettuce, homemade salsa, Emborg Sour Cream and coriander on top of the beef.

      • 12. Fold the edges of the flour tortilla up and around the filling, creating pleats as you go.

      • 13. 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.

      • 14. Repeat with the remaining tortillas and filling.

      • 15. Serve the crunchwrap hot, garnished with additional coriander and Emborg Sour Cream, if desired.