Taco Bell Crunch Wrap Copycat

Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla. Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes. Now it’s time to fold the crunch wrap. Starting at the 12 o’clock position, grab the flour tortilla at the edge and fold it over until it reaches the center of the tomato layer. Then repeat this at the 2, 4, 6, 8, and 10 o’clock positions until you’ve gone around the entire tortilla and have a total of 6 folds. All the contents should be enclosed inside a hexagon shaped package at this point. Set it aside and repeat with the rest of the tortillas and filling.

Heat a large cast iron skillet over medium heat and spritz it with a little nonstick cooking spray. Add a crunch wrap into the skillet, folded side down and weighing it down with another cast iron skillet. When the first side is toasted well, flip it over and toast the second side. Serve hot. Repeat toasting the rest of the wraps.

Note: I had to visit my local Hispanic market to find the 12-inch “mega” burrito-size flour tortillas and 6-inch crispy corn toastadas.