This air-fryer Crunchwrap Supreme is a fun homemade take on the Taco Bell favorite, with seasoned beef, melty nacho cheese, a crisp tostada, and fresh toppings.
A QUICK NOTE
Keep the filling near the center so the tortilla can fold tightly around it. Place each crunchwrap seam-side down in the air fryer and cook in batches without crowding.
INGREDIENTS
1 pound lean ground beef
2 tablespoons low-sodium taco seasoning
2 teaspoons ground cumin
1 teaspoon onion powder
⅓ cup water
4 (12-inch) flour tortillas
1 cup nacho cheese
4 large tostada shells
1 large tomato, diced
½ cup shredded lettuce
½ cup low-fat sour cream
4 (6-inch) flour or corn tortillas
Olive oil cooking spray
Salsa, for serving
DIRECTIONS
1. Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles. When no pink remains, drain any excess liquid and return the beef to the skillet.
2. Stir in the taco seasoning, cumin, onion powder, and water. Reduce the heat and simmer until most of the water evaporates and the meat is evenly coated. Remove from the heat.
3. Preheat the air fryer to 400°F for 5 minutes.
4. Place one large tortilla on a flat surface. Add one-quarter of the beef mixture to the center, followed by about one-quarter of the nacho cheese. Place a tostada shell on top, then add one-quarter of the tomato, lettuce, and sour cream.
5. Place one small tortilla over the filling. Fold the edges of the large tortilla tightly up and over the smaller tortilla, working around the circle.
6. Spray the air-fryer basket with olive oil. Place the crunchwrap seam-side down in the basket and lightly spray the top.
7. Air fry for about 4 minutes, flipping halfway through and spraying lightly again, until crisp and golden. Repeat with the remaining crunchwraps.
8. Serve with salsa.
