Homemade Crunchwrap

In a hot pan, brown the ground beef, breaking it up as it cooks.

Season the beef with salt and spices (like taco seasoning) and cook until fully browned.

Strain the cooked beef through a sieve to remove excess fat, reserving the fat in the pan.

In the same pan with the rendered beef fat, fry a small corn tortilla on both sides until golden and crispy. Set aside.

Prepare the pico de gallo by combining diced Roma tomatoes, diced onion, lime juice, chopped cilantro, and a pinch of salt in a bowl. Mix well.

To assemble, lay a large flour tortilla flat and sprinkle shredded cheese in the center.

Microwave the tortilla with cheese for about 15-20 seconds to slightly melt the cheese.

Layer the cooked ground beef on top of the melted cheese.

Place the crispy fried tortilla on top of the beef, then spread a layer of sour cream over it.

Top with a spoonful of pico de gallo and a handful of shredded lettuce.

Carefully fold the edges of the large tortilla in towards the center, creating a sealed hexagonal package.

Place the crunchwrap seam-side down in a hot, dry pan and cook for 2-3 minutes until golden brown.

Flip and cook the other side for another 2-3 minutes until also golden brown.

Remove from the pan, slice in half, and serve immediately.