It feels like a Homemade Crunchwrap Supreme kinda weekend to me 💃🏻 Making holiday drink recipes (round up coming Sunday), and the Spicy Santa had me feeling some type of way. Let me know what you’re cooking up this weekend!
Heat a large pan over medium heat. Add in ground turkey or beef and let it brown on the pan. Season your taco seasoning and follow the instructions on the packet. Use a wooden spatula to break up the turkey into small pieces. It should be finished in about 5-7 minutes.
While the meat cooks, place 4 large flour tortillas on a large cutting board. Place a tostada in the center of the tortilla and cut around it to get a smaller tostada sized tortilla. Set aside.
Place the taco meat on a large flour tortilla and top with melted pepper jack cheese (or queso), salsa and Greek yogurt (or sour cream).
Place a tostada on top of your “crunch layer” (I cooked a Siete Foods almond flour tortilla in some avocado oil on a skillet until it got crunchy on both sides - you could also use tortilla chips or regular tostadas!).
Add mashed avocado, shredded lettuce, and tomatoes on your tostada or crunch layer.
Add the smaller tortilla we cut earlier on top of that layer and gently begin to fold in the large tortilla to form your crunchwrap. If you need some extra help, I have a video on IGTV!
Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy. You can also bake them!
Cut in half and serve with a marg! 💚
