Preheat your oven to 375° and heat a large skillet with a tbsp of avocado oil. Line a baking sheet with parchment paper and set aside for your crunch layer.
Once hot, add your ground meat to the skillet. Break apart as it cooks, then mix in the seasonings and water once browned. Transfer the meat into a bowl and set aside. Clean your skillet then return to the stove, keeping warm. You’ll finish the Crunch Wrap here.
Use scissors to cut off about an inch of the outside of the smaller tortillas. Place four of these tortillas on your baking sheet and lightly cover with extra avocado oil. Bake them for 10 minutes or until golden, creating tostadas, then set aside.
Next, top the tostadas with sour cream, tomatoes, lettuce and onion and set them aside to have them ready for your assembly. You will need to work fast so I found this helpful!
This is the tricky part! You absolutely HAVE to heat your burrito sized tortilla, or else it will crack apart. You should also do this one at a time and work quickly or else the burrito will lose the flexibility. To heat, place your tortilla in your skillet with a tsp of avocado oil. Let heat for 10-15 seconds on each side, or until flexible, being sure to flip carefully.
Remove the large tortilla from heat when ready and add ¼ of your meat to the center, spread evenly. Place the tostada (with toppings already assembled) on top, then cover with an uncooked tortilla on top.
Create pleats with the large tortilla by carefully folding toward the center. Gently move the Crunch Wrap, pleat side down, into your skillet with a little extra avocado oil, if needed. Let cook for 3 minutes or until the pleats seal together, then flip for an additional three minutes.
Repeat with the remaining 3 Crunch Wraps and enjoy!
