Crunchwrap Supreme with Jalapeño Ranch Dressing & Dip

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• 16 oz ground turkey, beef, or plant based alternative 
• 2 tsp. chili powder
• 1/4 tsp. cumin
• Salt & Pepper, to taste
• 1/4 tsp. paprika
• 1 tsp. garlic powder

• 8 flour tortillas, burrito size or larger 
• 4 corn tostadas
• 1/2 cup nacho cheese sauce
• 1 small head of lettuce, shredded
• 4 medium tomatoes, chopped
• 1/2 cup colby jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• Toby’s Jalapeno Ranch Dressing & Dip, to taste
• 1/4 cup green onions, sliced

Gather all ingredients. Heat a large skillet on medium high heat. In a large bowl combine your ground meat of choice, chili powder, cumin, salt, pepper, paprika, and garlic powder, then mix well until fully combined. Add the cooking oil and seasoned meat to the skillet and cook for 15-20 minutes until fully cooked, stirring frequently. 

Trace the outline of a tostada on one of the flour tortillas using a knife and cut out a circle that size. Set aside. In a flour tortilla, add some cooked meat and a dollop of nacho cheese. Top with a tostada, then add a bit of lettuce, tomatoes, colby jack and cheddar cheese, and a generous drizzle of Toby’s Jalapeno Ranch Dressing & Dip. Carefully transfer to a clean skillet.

Cook on each side for 5-8 minutes until browned. Make sure the folded side is cooked fully before flipping or the wrap will fall apart. Repeat steps to make 4 total crunchwraps.

Plate your wraps and drizzle with more Jalapeno Ranch. Sprinkle with green onions, serve, and enjoy!