copycat taco bell crunchwraps

Cook your meat and season with taco seasoning and a little water to taste. I put mine in my food processor because I like it really ground up, but you don’t have to do that! I’ve also used a blender too if you don’t have a food processor. Anyways, put a few scoops of seasoned meat in the center of a tortilla. Spread some Rico’s nacho cheese sauce on top of the meat. You can also add shredded cheese but I didn’t think it needed any! I also added some chopped up black olives. Then break apart a tostada and layer that on top of the nacho cheese. Spread light sour cream on top of the tostada and add lettuce and tomato. Then cut one of the low carb tortillas into a smaller circle and set that on top. Fold the bottom tortilla over the top layering the folds so it lays nicely. Heat a pan over medium heat and spray with nonstick spray. Place the Crunchwrap seams side down and place something heavy on top until golden brown, then flip it over. I served with Mexican cheesy rice; the recipe is a few posts back, I just left out the shredded chicken