Chicken Crunchwrap Supreme

Serves 4

Ingredients:

Directions:

1. Add the ground chicken to a large skillet and season with the chili powder, paprika, cumin, salt, and pepper. Cook over medium heat, breaking apart as it cooks, until cooked through. Remove to a paper towel lined plate to absorb the grease and wipe the skillet clean.
2. Stack 4 of the large tortillas and place a tostada in the center. Use a paring knife to trace around the edge of the tostada to cut 4 smaller flour rounds. Discard the outer part of the large tortillas. Set the small rounds aside.
3. Assemble the Crunchwrap Supremes. Divide the ground chicken evenly to the center of the remaining 4 large tortillas. Leave a large border. Drizzle the nacho cheese over the meat. Place a tostada shell on top of the meat. Spread sour cream over each tostada shell. Then, top with lettuce, tomato, cheddar cheese, and Monterey jack cheese. Place a small flour tortilla on top of the cheese.
4. Working one at a time, tightly fold the edges of the large tortilla toward the center, creating pleats. Invert the Crunchwrap so the pleats are on the bottom, containing the ingredients on the inside. Repeat until all 4 have been folded.
5. In the same skillet you used to cook the meat, heat a small amount of oil over medium heat. Add one Crunchwrap seam-side down and cook until the tortilla is golden brown, about 3-4 minutes, then flip and cook on the other side until golden brown. Repeat with the remaining Crunchwraps.
6. Serve and enjoy!