Crunchy Taco Wrap

Ingredients

• 2 tbsp olive oil
• 1 lb ground chicken
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp oregano
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tbsp tomato paste
• 1 tbsp all purpose flour
• 1 tsp chicken bouillon powder
• ½ tsp granulated sugar
• ½ cup water
• Kosher salt
• 5 large flour tortillas (10-12 inches)
• 1 ⅓ cup shredded TexMex cheese
• 4 corn tostadas (or 4 taco shells split in the middle)
• ½ cup sour cream
• 1 cup shredded romaine/iceberg lettuce
• ½ cup diced roma tomatoes

Directions

1. To a large frying pan on high heat add the olive oil. Once hot, add the ground chicken, and stir, breaking up the chicken into small crumbles.
2. Season the chicken with the cumin, chili powder, oregano, smoked paprika, garlic powder, and onion powder. Stir, and toast the spices for 30 seconds. Then add the tomato paste, flour, chicken bouillon powder, and sugar. Mix well to coat the chicken. Cook for 1 minute to cook out the flour.
3. Add the water, and mix well. Bring to a simmer and cook for an additional 3-4 minutes to thicken the sauce. Season with kosher salt to taste.
4. To assemble, place a tortilla on a cutting board. Add ½ cup of the chicken mixture to the centre of the tortilla, and top with ⅓ cup of the cheese. Place the tostada in the centre, and spread 2 tbsp of sour cream on top. Top with ¼ cup of the shredded lettuce, and 2 tbsp of the diced tomatoes.
5. Cut one of the tortillas into quarters. Place a quarter on top. Then slowly fold over the bottom tortilla over the fillings to create a round parcel.
6. Place the stuffed tortilla, folded side down, in a large frying pan on medium-high heat. Cook for 1-2 minutes on each side or until slightly golden brown.
7. Serve hot.