• Add 2 tablespoons of nacho sauce to the center of the burrito size tortilla. Place 1/3 of the taco meat on top of nacho sauce.
  3 12-inch burrito size tortillas, 1/2 pound seasoned taco meat, 1/2 cup nacho cheese sauce
• Cover tostada with a layer of sour cream and place on top of taco meat, sour cream side up.
  3 tostadas, 1/4 cup sour cream
• Top sour cream side with lettuce, cheese and end with the tomatoes.
  1 cup shredded lettuce, 1 cup shredded Mexican cheese blend, 1/4 cup diced tomatoes
• Fold the tortilla inwards, layering each edge over the other until the burrito shell is closed.

Air Fryer Instructions

• Spray air fryer basket with oil and place crunch wrap in the basket, folded side down. Spray top with oil and cook on 350 for 7 minutes. Flip the crunchwrap and cook for an additional 3 minutes.

Oven Instructions

• Place the crunchwraps, folded side down, on a cookie sheet lined with foil or parchment paper. Cook on 400 degrees F for 10 minutes or until the outside tortilla starts is lightly browned.

Stove Top Instructions

• Place about 1 tablespoon of oil in a large skillet. Heat over medium heat. Once the oil is hot, add the crunchwraps (folded side down) to the pan. Cook for 3-4 minutes on each side. Repeat in batches if needed.