Step 1: To start we begin by heating up our ground beef in a nonstick pan, over medium heat. As the beef starts to sizzle we add in our blend of spices including powder, paprika, and cumin. To achieve the seasoning we sprinkle salt and freshly ground black pepper. Stir the mixture together. Cook until the beef turns a brown color, which usually takes about 5-7 minutes. Once cooked transfer the beef to a bowl drain any fat from the pan and quickly wipe it clean.

Step 2: Next we move on to preparing our tortillas. We take four tortillas. Stack them together. In the middle of the stack, we place a tostada shell. We then use a knife to trace around the shell creating four smaller rounds from the larger tortillas.

Step 3: Now comes the fun part. Assembling our Crunchwrap! We take one of the remaining tortillas. Place a generous scoop of our seasoned beef in the center. We drizzle over some nacho cheese sauce, followed by a crispy tostada shell. On top of each shell, we add a spoonful of cream then sprinkle on some lettuce juicy tomatoes, and a blend of shredded cheddar and Monterey Jack cheeses. Let your creativity guide you as you layer, on these ingredients.

To complete the Crunchwrap take one of the smaller tortilla rounds. Place it on top. Now let’s shape it into the Crunchwrap shape. Begin by folding the edges of the tortilla over the center creating pleats as you go along. For a hold flip the Crunchwrap over.

Step 4: The next step is to make it nice and crispy. In the skillet add vegetable oil and heat it on medium. Carefully place your crunch wrap in the pan with the seam side down. Let it cook until the tortilla turns color, which should take around 3 minutes on each side. Repeat this process with the remaining Crunchwraps.