Make the pico de gallo

• Dice the tomatoes, onion and jalapeño and chop the cilantro.
• Combine in a bowl with the lime juice and salt, then mix well.

Cook the beef

• Brown the ground beef in a frying pan over medium heat, breaking it up.
• Stir in the taco seasoning and a splash of water and cook until thickened.

Warm the tortillas

• Warm the flour and corn tortillas briefly in a dry pan so they fold without cracking.

Assemble the mini crunchwraps

• Spread sour cream on a flour tortilla and top with beef, cheddar, lettuce and pico de gallo.
• Place a corn tortilla on top and fold the edges of the flour tortilla over it to seal.

Toast the crunchwraps

• Heat a little oil in the pan and toast each crunchwrap seam-side down until golden and crisp.
• Flip and toast the other side, then serve hot.