Make the pico de gallo

• Dice the tomatoes and the white onion to the same size and add them to a bowl.
• Chop the cilantro and add it in, then squeeze in the juice of a lime.
• Season with salt and pepper and set aside to marinate while you prep the rest.

Make the guacamole

• Mince the red onion and the seeded jalapeño, chop the cilantro and add everything to a bowl.
• Cube the avocados and add them, keeping the guac chunky.
• Squeeze in the juice of a lime, add the olive oil, salt and pepper and mix gently.

Melt the queso

• Pour the evaporated milk into a saucepan over low heat.
• Slowly add the white American and pepper Jack, stirring often until smooth.
• Stir in the diced green chilies, the paprika and the salt.

Cook the beef

• Heat a little oil in a pan and add the ground beef, letting one side brown for caramelization.
• Season with paprika, onion powder, garlic powder, chili powder and black pepper.
• Stir in the sour cream, the Mexican cheese blend and the ketchup.

Layer the crunchwrap

• Place a large tortilla down and spread the beef in the center.
• Top with shredded cheese, a drizzle of queso, sour cream, shredded lettuce and Doritos.
• Add the pico de gallo, the guacamole and a little more shredded cheese, then top with a small tortilla.

Fold and seal

• Fold the edges of the large tortilla up over the small one, pleating until fully closed.
• Sprinkle a little cheese around the crease to act as glue.

Toast the crunchwrap

• Heat a little oil in a pan and place the wrap seam-side down, pressing gently with a spatula.
• Cover the pan so the cheese steams and the seam seals.
• Flip and toast until golden on both sides.