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If you are not a vegetarian, or lactose intolerance, you can give this homemade crunchwrap supreme a try. It is a lot healthier than it sounds. I used grass-fed organic ground beef along with organic cheese and gluten-free tortillas. It is simple and easy to make, perfect for a quick lunch or even breakfast.

Prep: 20 mins


  • 2 tablespoons avocado oil

  • 1 pound ground beef

  • 4 (12-inch) gluten free quinoa flour tortillas

  • 1 cup mixed cheese

  • 4 tostada shells

  • 1/2 cup sour cream

  • 1 cup shredded lettuce

  • Cherry tomatoes, diced

  • 2 teaspoons smoked paprika

  • 1 teaspoon organic rosemary

  • 1 teaspoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1/2 teaspoon organic oregano

  • 1 teaspoon kosher salt

  • Hot sauce, cilantro


Step 1: Preheat the oven to 400° F.

Step 2: In a large skillet, heat the avocado oil over medium high heat, add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Add the chili powder, paprika, garlic powder, red pepper flakes, oregano, and salt. Drain excess fat; set aside.

Step 3: Make the tostadas. Line the corn tortillas up on a sheet pan and rub lightly with oil. Transfer to the oven and bake 6 minutes. Flip, and bake another 4-5 minutes, until crisped. While warm, sprinkle with Italian seasoning blend for extra flavor.

Step 4: Warm a large tortilla in a pan then brush with water to dampen. Lay flat on a surface. In the center, layer the meat, a sprinkle of mixed cheese, Add 1 tostada on top, spread with hot sauce, lettuce, tomatoes, and cilantro. Place 1 small tortilla on top, brush with water, then fold the edges of the large tortilla in, pressing to seal. Repeat with the remaining wraps.

Step 5: Heat avocado oil in a skillet, add 1 crunchwrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with hot sauce, salsa or any sauce of choice.

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