Crunchy Taco Wrap (Print Version)

# Ingredients:

→ Meats & Spices

01 - 1 tsp chili powder

02 - 1/2 tsp paprika

03 - Ground beef, 1 lb

04 - A pinch of black pepper and kosher salt

05 - 1/2 tsp cumin

→ Crunchwrap Fixings

06 - 1/2 cup nacho cheese

07 - Shredded Monterey Jack, 1 cup

08 - Chopped tomatoes, 1 cup

09 - Large tortillas, 8

10 - 1 tbsp cooking oil

11 - 4 crispy tostada shells

12 - Shredded lettuce, 2 cups

13 - 1 cup sour cream

14 - Shredded cheddar, 1 cup

# Instructions:

01 - In a pan, cook the seasoned beef until it’s fully browned and no pink is left, roughly 6 minutes. Drain out the grease and set aside.

02 - Using a tostada shell as your guide, cut out 4 smaller circles from the tortillas.

03 - On a large tortilla, add beef first, then cheese sauce, followed by the tostadas, sour cream, lettuce, tomatoes, and cheeses. Lay a smaller tortilla on top and fold the edges inward to seal.

04 - Heat oil in a pan and place your wraps folded side down. Cook until golden on both sides, about 3 minutes each.

# Notes:

01 - Feel free to swap out or add toppings you like.

02 - Be sure to fold wraps tightly so nothing spills out.

03 - Best enjoyed fresh while still crispy!

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