Crunch Wraps
400 g cooked ground beef with taco seasoning
6 slices of Mexicana cheese
100-150 g salsa
Finely shredded iceberg lettuce
1 tomato, diced
6 tbsp sour cream
1 dl shredded cheese
Nacho cheese tortilla chips
6 large soft flour tortillas
Place 1 slice of Mexicana cheese in the center of each tortilla.
Top the cheese with 2-3 tablespoons of the cooked ground beef, followed by 1 tablespoon of salsa.
Add a small amount of shredded lettuce and diced tomato, then drizzle 1 tablespoon of sour cream on top.
Sprinkle ½ to 1 tablespoon of shredded cheese over the sour cream, and arrange a few nacho chips on top.
Gently press down on the filling to slightly crush the chips, making it easier to fold the tortilla.
Fold the edges of the tortilla in toward the center, usually in 5-6 motions. If you can’t completely seal the filling, place the tortilla seam-side down on a baking sheet lined with parchment paper.
Preheat the air fryer to 200°C and bake the tortillas with the seam side down for 4-5 minutes. Flip them over after 3 minutes to ensure even cooking.