Instructions

• 1

  Preheat the oven to 400° F.

• 2

  In a large skillet, heat the olive oil over high heat. Add the ground meat and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add Kevin’s taco sauce.

• 3

  Meanwhile, make the tostadas. Line 6 corn tortillas up on a sheet pan and rub lightly with olive oil. Transfer to the oven and bake for 6 minutes. Flip, and bake for another 4-5 minutes, until crisped. Set aside.

• 4

  To assemble, lay 1 large tortilla on a flat surface. In the center, layer the meat, a sprinkle of the Mexican cheese. Add 1 tostada on top, spread with yogurt, lettuce, tomatoes, and cilantro. Place 1 small corn tortilla on the top, then fold the edges of the large tortilla in, pressing down to seal. Repeat with the remaining wraps.

• 5

  Heat a drizzle of olive oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm.