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For the Cinnamon Twists: Heat the oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

Carefully add a handful of wheat twists to the hot oil. Fry for 30-60 seconds, or until they puff up and turn golden brown. Do not overcrowd the pot; fry in batches if necessary.

Using a slotted spoon, remove the fried twists from the oil and transfer them to a bowl lined with paper towels to drain excess oil.

In a separate small bowl, combine the granulated sugar and ground cinnamon. Mix well with a spoon until thoroughly combined.

Transfer the warm, crispy fried twists to a larger bowl. Pour the cinnamon sugar mixture over the twists.

Toss the twists gently to ensure they are evenly coated with the cinnamon sugar. Set aside.

For the Crunchwraps - Meat Filling: In a large skillet or pan, brown the ground beef over medium-high heat, breaking it up with a spoon.

Once the beef is mostly browned, add the minced onions and minced garlic to the pan. Cook for 3-5 minutes, until the onions are softened.

Stir in the diced tomatoes (undrained), coarse black pepper, dark chili powder, dried oregano, paprika, ground cumin, Mediterranean sea salt, and red cayenne pepper. Mix all ingredients well.

Reduce heat to medium-low and simmer the meat mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

For the Crunchwraps - Assembly: Lay one large burrito tortilla flat on a clean surface.

Place about 1/4 cup of the cooked meat mixture in the center of the large tortilla.

Spoon about 1 tablespoon of queso on top of the meat.

Place one tostada directly on top of the queso.

Layer about 1/2 cup of shredded lettuce on the tostada, followed by 1 tablespoon of diced tomatoes.

Squeeze about 1 tablespoon of sour cream over the tomatoes and lettuce.

Place one smaller soft taco tortilla directly on top of the sour cream layer, pressing down gently.

Carefully fold the edges of the large burrito tortilla over the small taco tortilla, pleating it as you go to enclose all the fillings. Continue folding until you have a hexagonal shape with all ingredients sealed inside.

Melt 1/2 tablespoon of unsalted butter in a large non-stick skillet over medium heat.

Place the folded crunchwrap into the pan, seam-side down. If you have a tortilla press or a heavy pan, place it on top of the crunchwrap to press it down and ensure even browning.

Cook for 3-5 minutes, or until the first side is golden brown and crispy.

Flip the crunchwrap and cook the second side for another 3-5 minutes, until it is also golden brown and crispy. Repeat for remaining crunchwraps, adding butter as needed.

Remove the crunchwrap from the pan. Cut in half and serve immediately with the Cinnamon Twists.


For the Cinnamon Twists: Heat the oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

Carefully add a handful of wheat twists to the hot oil. Fry for 30-60 seconds, or until they puff up and turn golden brown. Do not overcrowd the pot; fry in batches if necessary.

Using a slotted spoon, remove the fried twists from the oil and transfer them to a bowl lined with paper towels to drain excess oil.

In a separate small bowl, combine the granulated sugar and ground cinnamon. Mix well with a spoon until thoroughly combined.

Transfer the warm, crispy fried twists to a larger bowl. Pour the cinnamon sugar mixture over the twists.

Toss the twists gently to ensure they are evenly coated with the cinnamon sugar. Set aside.

For the Crunchwraps - Meat Filling: In a large skillet or pan, brown the ground beef over medium-high heat, breaking it up with a spoon.

Once the beef is mostly browned, add the minced onions and minced garlic to the pan. Cook for 3-5 minutes, until the onions are softened.

Stir in the diced tomatoes (undrained), coarse black pepper, dark chili powder, dried oregano, paprika, ground cumin, Mediterranean sea salt, and red cayenne pepper. Mix all ingredients well.

Reduce heat to medium-low and simmer the meat mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.

For the Crunchwraps - Assembly: Lay one large burrito tortilla flat on a clean surface.

Place about 1/4 cup of the cooked meat mixture in the center of the large tortilla.

Spoon about 1 tablespoon of queso on top of the meat.

Place one tostada directly on top of the queso.

Layer about 1/2 cup of shredded lettuce on the tostada, followed by 1 tablespoon of diced tomatoes.

Squeeze about 1 tablespoon of sour cream over the tomatoes and lettuce.

Place one smaller soft taco tortilla directly on top of the sour cream layer, pressing down gently.

Carefully fold the edges of the large burrito tortilla over the small taco tortilla, pleating it as you go to enclose all the fillings. Continue folding until you have a hexagonal shape with all ingredients sealed inside.

Melt 1/2 tablespoon of unsalted butter in a large non-stick skillet over medium heat.

Place the folded crunchwrap into the pan, seam-side down. If you have a tortilla press or a heavy pan, place it on top of the crunchwrap to press it down and ensure even browning.

Cook for 3-5 minutes, or until the first side is golden brown and crispy.

Flip the crunchwrap and cook the second side for another 3-5 minutes, until it is also golden brown and crispy. Repeat for remaining crunchwraps, adding butter as needed.

Remove the crunchwrap from the pan. Cut in half and serve immediately with the Cinnamon Twists.
