Instructions

• First, cut a smaller circle from four of the tortillas. Use the tostada shell as a pattern. Now you have four full-sized flour tortillas, four smaller flour tortilla circles and four tostadas. Discard the scraps from creating the four smaller tortilla circles.
• Heat a skillet over medium high heat. Add in the ground beef, Taco Tuesday Blend and Habanero Extra Virgin Olive OIl and stir to combine. Saute until completely cooked through and there is no visible pink-about 10 mins. Move to a plate.
• Do not wipe out skillet and add onions. Add a little extra oil if needed and saute onions until golden brown and soft-about 5 minutes. Set Aside.
• To build the crunchwraps: Place a full-sized flour tortilla on a work surface. Spoon meat and onions onto on the center of the tortilla, leaving the edges exposed. Layer cheese on top of the meat. Place the tostada on top of the cheese. Place shredded lettuce on the tostada.
• Place the smaller flour tortilla circle on top of the lettuce. Begin folding exposed edges of the larger flour tortilla up and over the top. Start each section slightly on top of the previous section to seal the crunchwrap.
• Drizzle Habanero Extra Virgin Olive Oil to coat the bottom of a nonstick skillet set over medium heat. Carefully transfer the crunchwrap to the skillet with the folded side down. Cook until golden brown – about 5 minutes.
• Carefully, using a large spatula, turn and cook the other side. Cook for another 5 minutes or until crispy.
• Serve with sour cream, avocado, salsa and pickled red onions.