1Put two corn tortillas in an air fryer at 350 degrees for 10 minutes.
2Get a non-stick pan and place it on a high heat, until it gets nice and piping hot.
3Take 1 lb of 93/7 ground beef straight out of the package and place it in the hot non-stick pan, without breaking it up. Let it sit there for 4 minutes.
4Flip the beef block and chop it into small pieces. Keep the heat high.
5Add 160 cc of water to the ground beef.
6Add 1 packet of taco seasoning to the ground beef and water mixture.
7Mix everything together and let it simmer on a low heat (4 out of 10) for 3 to 4 minutes until all the water evaporates and you have a thick sauce.
8Take the beef off the heat and put it into a bowl, let it cool down for a few minutes.
9In a bowl, mix 240 grams of Greek yogurt, a pinch of garlic powder, a pinch of onion powder, a pinch of salt, and 30 cc of hot sauce.
10Add smoked paprika to the sauce.
11Take a flour tortilla and place it on a wooden surface.
12Add 10 grams of Mexican blend cheese to the bottom.
13Add 100 grams of ground beef on top of the cheese.
14Place a crispy tostita on top of the beef.
15Spread a fat spoonful of sauce on top of the tostita.
16Add lettuce and tomatoes on top of the sauce.
17Sprinkle some more Mexican blend cheese on top.
18Wrap the tortilla. Fold one side, then the opposite side, then the other two sides, pressing firmly to seal it.
19Place your crunchwrap in a non-stick pan on a 6 out of 10 heat for 2 minutes to get a good sear. Flip and let it sit for another 2 to 3 minutes until the other side gets crispy.
20Take off the heat and place on a wire rack to cool down.