Taco Bell Crunchwrap

Ingredients
1 ½ pounds lean ground beef or ground turkey
1 small yellow onion chopped
2 Tablespoons taco seasoning
1/4 cup water
1 cup shredded cheese
10 “ 6 burrito-size flour tortillas
6 tostada shells or a handful of tortilla chips
1 cup sour cream or mayo
2 cups shredded lettuce
1 tomato diced
cooking spray or oil

Instructions
In a large skillet, over medium-high heat, cook and crumble ground protein and onion, until completely cooked. Drain grease, if any. Stir in the taco seasoning mix.

Place the flour tortillas on a large plate. Optional, microwave for 20 seconds to warm them.
Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Sprinkle with some cheese. Top meat with one tostada shell or crispy corn tortillas.

Spread a thin layer of sour cream or mayo over the tostada shell. Top with lettuce and tomato.
To fold the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. There will be a spot left open in the center; cut a piece of another flour tortilla, and tuck it in the center, so it's fully covered.

Repeat with all remaining tortillas, tostadas and fillings. You’ll have 6 crunch wraps total.
Spray a large, non-stick skillet with cooking spray or oil. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps.

Serve immediately.