• Add the ground beef or turkey to a skillet over medium heat and cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese - just an ounce or two.
• Now it’s time to layer! You want to make sure your tortillas are pliable and soft. If they have been in the fridge and they are cold, I suggest microwaving them for 10 to 15 seconds. This prevents breakage.
• Heat a drop of olive oil in a nonstick skillet or griddle over medium-low heat. You want this to be hot and ready to go once the crunch wrap is layered.
• Place the large tortilla down first. Spoon some of the beef into the center - I use about a quarter of the meat in the skillet. Drizzle on the house sauce. Sprinkle on some of the cheddar cheese. Gently press the tostada shell on next - or use a few tortilla chips in a single layer. I add another sprinkle of cheese, another drizzle of sauce. Then I add some cherry tomatoes, a handful of lettuce and pickled onions.
• Place the small flour tortilla on top. Fold up the edges of the large tortilla around the small one. It can be tricky the first few times to hold down all the edges - but you will get the hang of it. Quickly and carefully flip the crunchwrap down into the skillet. Cook it for about 5 minutes or until it is sealed shut. Carefully flip and cook the other side for another 5ish minutes.
• Serve immediately with extra house sauce! Slice down the center and eat!

house sauce

• Whisk all ingredients together until smooth and combined. You can make this a day or so ahead of time!