Mini Crunchwrap Sliders
All the cheesy, crunchy goodness of a crunchwrap, just bite-sized! Perfect for parties, game day, or snacking.
Recipe -
Mini Crunchwrap Sliders
Prep Time10 Minutes
Servings20
Cook Time20 Minutes
Ingredients
1 Tbsp. Extra Virgin Olive Oil
1 lb. Ground Beef
Taco Seasoning
1 Tbsp. Unsalted Butter
1 Tbsp. All Purpose Flour
1 Cup of Milk
4 oz. Shredded Cheddar Cheese
20 Round Tortilla Chips
20 Tsp. Sour Cream
2 Roma Tomatoes, seeded and diced
1 1/2 Cups Lettuce, finely shredded
Flour Tortillas, soft taco size
Directions
- In a large skillet, over medium-high heat, add oil. Add the ground beef and taco seasoning, and brown. 2 to 3 minutes.
- Add 1/4 cup of water. Stir together until ground beef is cooked through and evenly seasoned. Lightly season with salt and pepper, and remove from heat.
- Place a small saucepan over medium heat and melt butter. Add flour and whisk together for 1 minute.
- Whisk the milk into a saucepan, lower the heat to medium-low, and continue to stir until the sauce is thick enough to coat the back of a wooden spoon.
- Add shredded cheese, a small handful at a time, until fully incorporated and a smooth and creamy sauce forms.
- Using a 2-inch circle cutter, cut circles out of the tortillas.
- Start to assemble: place a tortilla onto a clean surface and top with 1 tablespoon of seasoned ground beef, leaving a 1-inch border around the tortilla.
- Top the beef with a tablespoon of cheese sauce and spread it evenly over the surface. Top cheese with a round tortilla chip and gently press down. Top tortilla chip with a tablespoon of sour cream and a small amount of shredded lettuce and diced tomatoes.
- Place a cut-out tortilla round over the lettuce and tomatoes, and gently press down.
- Taking the edge of the base tortilla, carefully crimp it over the top tortilla. Once fully crimped, carefully turn the crunchwrap over, crimp-side down.
- Allow crunchwrap to sear for 1 to 2 minutes, flip, and sear for an additional minute.
- Remove from heat and transfer to a serving dish.
- Enjoy!
10 minutes
Prep Time
20 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
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Wrapped Iceberg Lettuce - 1 Each
$1.99
Not Available
Directions
- In a large skillet, over medium-high heat, add oil. Add the ground beef and taco seasoning, and brown. 2 to 3 minutes.
- Add 1/4 cup of water. Stir together until ground beef is cooked through and evenly seasoned. Lightly season with salt and pepper, and remove from heat.
- Place a small saucepan over medium heat and melt butter. Add flour and whisk together for 1 minute.
- Whisk the milk into a saucepan, lower the heat to medium-low, and continue to stir until the sauce is thick enough to coat the back of a wooden spoon.
- Add shredded cheese, a small handful at a time, until fully incorporated and a smooth and creamy sauce forms.
- Using a 2-inch circle cutter, cut circles out of the tortillas.
- Start to assemble: place a tortilla onto a clean surface and top with 1 tablespoon of seasoned ground beef, leaving a 1-inch border around the tortilla.
- Top the beef with a tablespoon of cheese sauce and spread it evenly over the surface. Top cheese with a round tortilla chip and gently press down. Top tortilla chip with a tablespoon of sour cream and a small amount of shredded lettuce and diced tomatoes.
- Place a cut-out tortilla round over the lettuce and tomatoes, and gently press down.
- Taking the edge of the base tortilla, carefully crimp it over the top tortilla. Once fully crimped, carefully turn the crunchwrap over, crimp-side down.
- Allow crunchwrap to sear for 1 to 2 minutes, flip, and sear for an additional minute.
- Remove from heat and transfer to a serving dish.
- Enjoy!