Prep Time30 minsCook Time15 minsTotal Time45 mins
1 lb Ground American lamb
2 tbsp Olive oil
2 tsp Paprika
2 tsp Cumin
1.50 tsp Chili powder
0.25 tsp Salt
0.25 tsp Black pepper
0.25 cup Salsa
1 tsp Ketchup
6 10-12in flour tortillas
6 Tostadas
12 Cheddar cheese, shredded
1 Tomato, deseeded & diced
1 Iceberg lettuce, shredded
1Heat the olive oil in a large pan and then add the lamb.
2Cook the lamb over a medium heat until it starts to crumble and turn brown.
3Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well.
4Transfer the lamb mixture to a bowl.
5Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap.
6Lay a tortilla on the table and add about 1/4 cup of the lamb to the center.
7Take a tostada and roughly break it up on top of the lamb.
8Add some cheese then tomato and lettuce making sure not too overstuff the tortilla.
9Start 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.
10Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan.
11Heat 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.
Ingredients
1 lb Ground American lamb
2 tbsp Olive oil
2 tsp Paprika
2 tsp Cumin
1.50 tsp Chili powder
0.25 tsp Salt
0.25 tsp Black pepper
0.25 cup Salsa
1 tsp Ketchup
6 10-12in flour tortillas
6 Tostadas
12 Cheddar cheese, shredded
1 Tomato, deseeded & diced
1 Iceberg lettuce, shredded
Directions
1Heat the olive oil in a large pan and then add the lamb.
2Cook the lamb over a medium heat until it starts to crumble and turn brown.
3Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well.
4Transfer the lamb mixture to a bowl.
5Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap.
6Lay a tortilla on the table and add about 1/4 cup of the lamb to the center.
7Take a tostada and roughly break it up on top of the lamb.
8Add some cheese then tomato and lettuce making sure not too overstuff the tortilla.
9Start 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.
10Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan.
11Heat for about 2-3 minutes then flip it over and repeat on the other side.
Ground American Lamb Crunchwrap Supreme
