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