Step 1

The trick with these is to not overfill them. It can be tempting to add too much of each topping, which will make it hard for them to close. Err on the side of caution with the first one, and feel your way from there.

Step 2

Lay out one of the large tortillas. Layer the ingredients as follows: Copycat Taco Bell Quesadilla Sauce, then layer some Ground Turkey Taco Meat, next spread over some Stretchy Queso Dip, top with a tostada, spread over some sour cream, salsa, tomatoes, lettuce, cilantro, and finally the small flour tortilla.

Step 3

Tuck and fold the edges of the large tortilla, working your way around the circle so that the folds overlap each other.

Step 4

Pre-heat a medium skillet over medium heat. Add oil to the pan. Place the crunchwrap seam side down.

Step 5

Saute for a few minutes on each side, or until golden brown on both sides. I find that it helps to lightly push down on the crunchwrap while it’s sauteing the seam side. It helps it get a better sear to hold the seams together.

Step 6

Eat as is, or top with Easy Pico de Gallo, super delicious Creamy Green Sauce, or incredibly simple Creamy Avocado Yogurt Dip.