Combine all ingredients except the oil in a small mixing bowl and mix well
Crunchwrap Instructions
Drizzle the chicken (in your bowl) with olive oil (or whatever oil you choose to use).
Pour your homemade taco seasoning over the chicken and mix well.
Take your seasoned chicken, throw in a cooking pan on your stovetop, and cook on medium heat until the chicken is done.
Throw about 1/3 cup of water in with your cooking chicken (this helps make the chicken juicy).
Wrap three tortillas in a damp paper towel and heat them in the microwave (I set it for 28 seconds) to make them soft.
Take 1 tortilla, cut it into four equal parts, and set aside-you will need this to close up your crunch wraps.
Lay your tortilla flat and put a dollop of salsa con queso in the centre (spread out evenly BUT MAKE SURE you leave a wide edge so that you can close it up later).
Spread your chicken on top of the queso sauce.
Lay your tostada shell on top of the queso and chicken.
Add the toppings of your desire on top of the tostada (I took sour cream and spread across the tostada, then added lettuce, tomatoes, and shredded cheese)
Take one of your pieces of the tortilla you cut in 4’s earlier and lay it on top (in the centre) of the tostada filling.
Wrap your tortilla edges up toward the centre until they close around the filling.
Take your wrapped tortilla and place it in a warm non-stick pan (folded side down). Honestly, you don’t have to be a ninja to pull this off. It’s not as intimidating as it seems.
Press down sightly with a spatula to seal the folds and brown.
Carefully flip it over once the sides are sealed and browned and brown the other side. These steps don’t take long at all.