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– 12 “burrito size” flour tortillas
– 6 corn tortillas
– 1 lb ground beef
– 1 pkg taco seasoning of your choice
– 1 jar of taco cheese (found in the same aisle as the mexican foods/or chips)
– 1 container of sour cream
– 3-4 tomatoes (depending on size)
– 1 bag/head of iceberg lettuce
**please note these quantities and measurements for filling crunch wraps are estimates, you should adjust filling amounts to suite your own tastes
HOW TO MAKE IT :
Preheat oven to 400 degrees F. Use one corn tortilla to cut a circle of the same size out of 6 of the flour tortillas. Put the 6 cut out flour tortillas aside. (Reserve outside of the 6 flour tortillas for making homemade tortilla chips if desired.) Place 6 corn tortillas on a baking sheet (spread out) and bake until crispy (mine took about 7 minutes – I would recommend starting with 5 minutes and then checking every 2-3 minutes until they are done to your liking). Put oven to “warm”.
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