Recipe provided by | FOODNESS GRACIOUS
Servings: 6 Preparation Time: 30 minutes Cook Time: 15 minutes
INGREDIENTS
1 pound American ground lamb
2 tablespoon olive oil
2 teaspoon paprika
2 teaspoon cumin
1- 1/2 teaspoon chilli powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup salsa
1 teaspoon ketchup
6 flour tortillas 10-12 inch
6 tostadas
12 ounces cheddar cheese grated
1 tomato deseeded and diced
1 iceberg lettuce shredd
DIRECTIONS
Heat the olive oil in a large pan and then add the lamb
Cook the lamb over a medium heat until it starts to crumble and turn brown
Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well
Transfer the lamb mixture to a bowl
Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap
Lay a tortilla on the table and add about 1/4 cup of the lamb to the center
Take a tostada and roughly break it up on top of the lamb
Add some cheese then tomato and lettuce making sure not too overstuff the tortilla
Start to pull in the sides of the tortilla around the outer edge making sure to seal the insides. It’s okay if a little still can be seen.
Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan
Heat for about 2-3 minutes then flip it over and repeat on the other side
Tip: Place your crunchwrap on a pan and keep it in a warm oven while you make the others
