| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 1 serving |
Ingredients
- 2 cups shredded Monterey Jack cheese
- One 10- to 12-inch flour tortilla
- 1/2 pound your choice cooked and chopped meat
- 2 tablespoons sour cream or Mexican crema
- 2 tablespoons guacamole
- One 5-inch corn tostada
- 1 1/2 cups shredded iceberg lettuce
- 1/2 cup shredded purple cabbage
- 2 tablespoons pico de gallo or salsa
- 1/2 cup pickled jalapenos
- 1 cup nacho cheese sauce
Instructions
- Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat.
- Spread Mexican crema and guacamole on the top of a corn tostada.
- Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese.
- To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes.
- Cut in half and serve with pickled jalapenos and nacho cheese for dipping.