Crunch Wrap Supreme

12 sun dried tomato (large, and basil tortillas, or your favorite flavor)

1 pound lean ground beef

1 packet taco seasoning

15 ounces diced tomatoes (I used diced tomatoes with chilies)

6 tostadas

1 cup colby jack cheese (shredded)

1 cup lettuce (blend)

1/2 cup greek yogurt

1/2 cup salsa

  1. Brown meat, then drain.
  2. Add the packet of taco seasoning and can of diced tomatoes. Stir, then remove from heat.
  3. Heat a clean pan, or griddle, over medium heat.
  4. Place tostada shell on top of a tortilla.  Use tostada as a stencil to trace around to cut out a smaller circle in the center of the tortilla.  Repeat until you have 6 circles. Alternative: Use fajita sized tortillas to skip cutting out circles. 
  5. Onto whole tortillas, divide meat mixture evenly into center of tortilla.
  6. Place a tostada on top of the meat.
  7. Spread Greek yogurt onto tostadas.
  8. Add cheese, salsa, and lettuce on top of the tostada.
  9. Top with the cut smaller tortilla circles, then bend corners of large tortilla around the top to seal shut.
  10. Spray pan or griddle with non-stick cooking spray or brush with oil.
  11. Cook crunch wrap for 3 minutes on each side, or until browned.
  12. Serve immediately.

*Recipe from  Check here for tips and reviews!