Ingredients
- 12 oz. Ground Duck
- 2 Tbsp. Chili Powder
- 1 Tbsp. Cumin
- 4 large Flour Tortillas
- 3 tostada tortilla shells
- 1/3 Cup Nacho Cheese
- 1/3 cup of sour cream
- 2/3 Cup Shredded Lettuce
- ½ cup Roma tomatoes, diced
- 1 Tbsp. Oil
Direction
- Preheat griddle to medium heat.
- Brown ground duck on the griddle for 5-10 minutes. Mix in the chili powder and cumin in the last few minutes of cooking. Set aside in a bowl.
- Assemble the crunch wrap next. Start by laying out 3 large flour tortillas and top each with 1/3 of the ground duck.
- Spread 1-2 tbps. of nacho cheese on each tostada shell. Place on top of the ground duck cheese side down. On the other side of each the tostada shell, top with sour cream, lettuce, and tomatoes.
- Cut the extra tortilla into fourths. Top the crunch wrap stacks with ¼ of tortilla then slowly fold the edges around to form the crunch wrap.
- Heat the oil on the griddle. Place each crunch wrap seam side down and cook for 2-3 minutes per side. Serve with extra sour cream if desired.