Chili Cheese Crunch Wraps

Preheat a griddle or large skillet over medium-high heat.

Add the ground beef to the hot griddle and begin to break it apart.

Season the beef with chili powder, cumin, garlic powder, onion powder, and paprika. Continue cooking until the beef is fully browned with no pink remaining.

Lower the heat, then add the minced garlic and the can of chili beans to the cooked beef.

Stir everything to combine and let it cook for a few minutes until the beans are heated through.

To assemble, lay a large tortilla flat and spread a layer of nacho cheese sauce in the center.

Top the cheese sauce with a generous scoop of the chili beef mixture.

Add a layer of chili cheese flavored corn chips.

Top with diced tomatoes and a drizzle of sour cream.

Finish with a sprinkle of shredded Colby Jack cheese.

Fold the crunch wrap by grabbing one edge, pulling it to the center, and then continuing to pinch and fold the edges around in a circle to create a sealed hexagon shape.

Place the crunch wrap seam-side down on the griddle over medium-low heat.

Cook for 2-3 minutes per side, until the tortilla is golden brown and toasted.

Remove from the griddle, slice in half, and serve immediately. Drizzle with BBQ sauce if desired.