Ingredients:

  • 4 large flour tortillas (10-inch/25 cm)
  • 1 cup (120 g) corn tortilla chips, crushed
  • 1 lb (450 g) ground beef or chicken
  • 1 teaspoon (5 g) taco seasoning
  • 1 cup (100 g) shredded cheddar cheese
  • 1/2 cup (80 g) sour cream
  • 1/2 cup (75 g) diced tomatoes
  • 1/2 cup (80 g) shredded lettuce
  • 1/4 cup (40 g) sliced jalapeños (optional)
  • 1 cup (240 ml) diced tomatoes (for optional salsa)
  • 1/4 cup (60 ml) chopped cilantro (for optional salsa)
  • 1 lime, juiced (for optional salsa)
  • Salt and pepper, to taste (for optional salsa)

Instructions:

  1. In a skillet, brown the ground beef (or chicken) over medium heat. Drain excess fat.
  2. Stir in taco seasoning and cook according to package instructions.
  3. On a large plate, lay out one tortilla.
  4. Spread 2 tablespoons of sour cream in the center.
  5. Layer in the ground meat, cheese, diced tomatoes, lettuce, and jalapeños.
  6. Top with crushed tortilla chips for crunch.
  7. Fold the edges of the tortilla towards the center to form a sealed wrap.
  8. Heat a bit of oil in the skillet over medium heat.
  9. Place the wrapped crunchwrap seam-side down in the skillet and cook until golden brown (about 3-4 minutes).
  10. Carefully flip and cook the other side until crispy and golden (another 3-4 minutes).
  11. In a mixing bowl, combine diced tomatoes, cilantro, lime juice, and season with salt and pepper.
  12. Cut the crunchwrap in half and serve hot with salsa.