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1
Place a soft burrito size tortilla on a flat surface and spread 2 tablespoons of the salsa con queso into a 5-inch circle right in the center of the tortilla.
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2
Layer the remaining ingredients on top of the salsa con queso in the following order: 1/4 cup taco meat, 1 corn tostada, 2 tablespoons sour cream, 2 tablespoons shredded lettuce, and 2 tablespoons diced tomatoes.
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3
Now its time to fold the crunch wrap.
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4
Starting at the 12 oclock position, grab the flour tortilla at the edge and fold it over until it reaches the center of the tomato layer.
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5
Then repeat this at the 2, 4, 6, 8, and 10 oclock positions until youve gone around the entire tortilla and have a total of 6 folds.
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6
All the contents should be enclosed inside a hexagon shaped package at this point.
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7
Set it aside and repeat with the rest of the tortillas and filling.
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8
Heat a large cast iron skillet over medium heat and spritz it with a little nonstick cooking spray.
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9
Add a crunch wrap into the skillet, folded side down and weighing it down with another cast iron skillet.
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10
When the first side is toasted well, flip it over and toast the second side.
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11
Serve hot.
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12
Repeat toasting the rest of the wraps.
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13
Note: I had to visit my local Hispanic market to find the 12-inch mega burrito-size flour tortillas and 6-inch crispy corn toastadas.
