Homemade Crunchwrap

Heat a large pan over medium heat. Add in ground turkey or beef and let it brown. Season with taco seasoning and follow package instructions. Use a wooden spatula to break up the meat 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 each tortilla and cut around it to get a smaller tostada-sized tortilla. Set these smaller tortillas 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 (or a crunchy Siete Foods almond flour tortilla cooked in avocado oil, or tortilla chips) on top of your “crunch layer” of cheese, salsa, and yogurt.

Add mashed avocado, shredded lettuce, and diced tomatoes on your tostada or crunch layer.

Add the smaller tortilla we cut earlier on top of that layer. Gently begin to fold in the edges of the large tortilla to form your crunchwrap, sealing the filling inside. (Refer to an IGTV video for extra help if needed).

Add the assembled crunchwrap, fold side down, to an oiled, hot pan over medium heat. Cook for 1-2 minutes on each side until browned and crispy. You can also bake them.

Cut in half and serve!