Sauté the aromatics

• Heat the oil in a large skillet over medium-high heat.
• Add the diced white onion and minced garlic and cook until the onion is translucent.

Brown the beef

• Add the ground beef and cook, breaking it up with a spoon, until browned.

Season the taco meat

• Add the garlic powder, onion powder, smoked paprika, cumin, black pepper, salt, jalapeño and tomato paste.
• Stir well and cook until the flavors combine and the meat is cooked through.

Layer the filling

• Spoon the taco meat onto a large tortilla.
• Top with a tostada (or nacho chips), lettuce, tomato, red onion, sour cream, guacamole, salsa, cheddar and Monterey Jack.
• Place a mini tortilla on top of the filling.

Fold the Crunchwrap

• Fold the edges of the large tortilla toward the center, creating pleats.
• Invert the Crunchwrap so the pleats are on the bottom, securing the filling.
• Fold gently to avoid tearing the tortilla.

Toast the Crunchwrap

• Heat oil in a skillet over medium heat.
• Cook the Crunchwrap seam-side down until golden, pressing down lightly for even browning.
• Flip and cook the other side.

Repeat and serve

• Repeat with the remaining Crunchwraps.
• Serve immediately.