April 10, 2018

Ground American Lamb Crunchwrap Supreme


Recipe Provided By
"Foodness Gracious"
Prep Time

30 min

Cook Time

15 min

Total Time

45 min



grate with 5 crunchwraps scattered on top with dipping sacues


  • 1 pound ground American Lamb
  • 2 tablespoons olive oil
  • 1/4 cup salsa
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon ketchup
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 flour tortillas, 10 to 12 inch
  • 6 tostadas
  • 12 ounces cheddar cheese, grated
  • 1 tomato, deseeded, diced
  • 1 head iceberg lettuce, shredded


In a large pan, heat oil; add lamb. Cook lamb over medium heat until it starts to crumble and turn brown. Add salsa, paprika, cumin, chili powder,; ketchup, salt and pepper; stir well. Transfer the lamb mixture to a bowl. 

Place a tortilla on a flat surface; add about 1/4 cup lamb mixture to the center. Roughly break up a tostada on top of the lamb. Add some cheese, tomato and lettuce; make sure not to overstuff the tortilla. Pull in the sides of the tortilla around the outer edge; seal the insides. It’s okay if a little can still be seen. Using the same pan the lamb was cooked in, wipe out excess oil. Over medium heat, carefully place crunchwrap with seam side facing down; cook for 2 to 3 minutes. Flip crunchwrap over; cook for 2 to 3 minutes. 

Hint: Place crunchwraps on a pan and keep warm in the oven while preparing others.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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