Homemade Crunchwrap Supreme♡

Add the beef mince to a large frying pan over medium-high heat. Break it apart with a spatula and cook until browned all over.

Add the tomato paste, taco seasoning, onion powder, garlic powder and chilli flakes to the browned beef. Stir well so the mince is evenly coated in the seasoning.

Add the chopped jalapeños and salsa to the beef mixture. Stir through, then allow the mixture to cook down until rich and well combined. Set aside while you prepare the remaining fillings.

To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the plain flour and whisk together to form a smooth paste.

Gradually pour in the milk while whisking continuously until the sauce becomes smooth and begins to thicken.

Add the grated cheddar cheese a handful at a time, stirring until completely melted and smooth. Add chopped jalapeños and cayenne pepper to taste, then keep warm over a low heat.

For the fresh salsa, combine the diced tomatoes, chopped coriander, lime juice and a pinch of salt. Stir together and set aside.

Take 4 of the flour tortilla wraps and use a small bowl as a guide to cut a smaller circle from the centre of each one. You should have 4 small tortilla circles in total. Keep the remaining 2 wraps whole for assembling the Crunchwraps.

Heat a little oil in a frying pan. Fry 2 of the small tortilla circles until golden and crisp, then transfer to a plate and allow them to cool slightly. Leave the other 2 tortilla circles soft and unfried, as these will be used to cover the filling and help seal the Crunchwraps.

Lay one of the whole flour tortilla wraps flat. Spoon some of the jalapeño cheese sauce into the centre, followed by a generous layer of the seasoned beef.

Place one of the crispy fried tortilla circles on top of the beef. Spread over the sour cream, then add the guacamole, shredded lettuce and fresh tomato salsa.

Place one of the soft tortilla circles over the filling. Fold the edges of the large tortilla wrap up and over the small circle in overlapping sections until the filling is completely enclosed.

Heat a dry frying pan over medium heat. Place the Crunchwrap seam-side down and cook until golden and sealed, then flip and toast the other side until crisp and golden.

Repeat with the second Crunchwrap. Slice each one in half and serve immediately while the outside is crisp and the cheese sauce is still warm.