Homemade Crunchwrap Supreme

large flour tortillas

round corn chips (I use three per wrap)

1 pound ground beef

1 package taco seasoning

  1 1/2 Tbsp taco seasoning

sour cream

nacho cheese (or shredded Mexican blend cheese)

shredded lettuce

diced tomatoes

Brown ground beef in a skillet, then add taco seasoning. Set aside.

Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier.

Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese if using shredded cheese place a dollop of sour cream on. Place the three corn chips in a triangle on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.

Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this around the the tortilla until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply some from another flour tortilla and place it on the exposed area, then wrap the tortilla again. 

Spray a frying pan with cooking spray.  Carefully place the Crunchwrap, seam-side down, in the pan. Cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. mmmm