Crunchwraps

Crunchwraps

Ingredients:

Ground chicken (or beef)
Olive oil
1 cup water
Taco seasoning
Flour Tortillas
Nacho cheese (we use Old El Paso)
Corn Tostadas (they don't exist here, but we break up taco shells to improvise)
Sour cream
Lettuce, shredded
Tomato, chopped
Shredded Monteray Jack Cheese

Directions:

1. Heat up the olive oil in a pan and add the ground chicken to brown.

2. Mix water and taco seasoning and add to meat, cook until the liquid boils off. Set aside to cool a little bit.

3. Meanwhile, get all of your other ingredients ready to go and prepare a clean frying pan lightly oiled and on medium heat.

4. Layering Order:

Tortilla
Nacho Cheese
Meat
Tostada
Sour Cream
Lettuce
Tomato
Shredded Monteray Jack

5. Fold up the sides to make a square and place seam-side down in the hot pan. It takes about 1 1/2 to 2 minutes to brown, then flip.