Add a little oil to a large frying pan and preheat it on medium heat for 2 minutes.

Add the beef mince and flatten it with the back of a spoon into an even layer. Let it cook undisturbed for a few minutes so it forms a golden crust.

Break it up with a spoon, then season with salt, pepper, paprika, cumin, and chilli powder. Stir and fry for another 3 minutes.

Add the tomato purée and water. Cook for 6–7 more minutes, stirring occasionally. Set aside.

For a quick cheese sauce, melt 3 slices of American-style cheese with a splash of milk in the microwave or on the hob until smooth.

You can also use jarred nacho cheese or make a proper cheese béchamel if you prefer — but this quick version works well and saves time.

Drain on kitchen towel and let cool slightly before assembling.

Sour cream

Shredded lettuce

Diced tomatoes

Grated cheddar or Spicy Mexican cheese (optional)

Lay one large tortilla on a clean surface. In the centre, layer the ingredients in this order:

Nacho cheese sauce

Seasoned beef mince

Sour cream

Lettuce

Tomatoes

Grated cheddar (optional)

Place the small tortilla (or a trimmed circle from a larger one) on top of the filling, as seen in the video tutorial This helps hold everything together when folded.

Now fold the large tortilla inwards, section by section, pressing each fold down firmly before moving to the next, until the filling is completely enclosed in a sealed shape — usually a rough hexagon.

Place your clean frying pan back on medium heat (no oil needed). Carefully place the Crunchwrap seam-side down in the pan.

Cook for 2–3 minutes until the bottom is golden and sealed. Flip and toast the other side for another 2 minutes.

Once both sides are nicely golden and the wrap feels firm, it’s ready. If the inside has cooled, you can microwave it for 10–15 seconds before serving.