Copycat Crunchwrap

Ingredients

• 150g (5.5 oz) lean ground beef, 90%
• 1 large (70g / 12in) flour tortilla
• 40g (1/3 cup) cheddar, grated
• 50g (1 cup) iceberg lettuce, shredded
• 40g (2.5 tbsp) salsa
• 40g (2.5 tbsp) Greek yogurt, 0%
• 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt
• 3 tbsp (45ml) water, for the beef

Method

1. Brown the beef in a dry pan over high heat. Leave it undisturbed 3 min first so it crusts, then break it up.
2. Keep going until the water it releases has boiled off completely and the meat starts to sizzle in its own fat, about 5 min.
3. Add the cumin, paprika, garlic powder, salt and the 3 tbsp water. Cook 1 min more until it clings together and the pan is dry again.
4. Warm the tortilla 15 seconds a side so it will fold without cracking.
5. Pile the beef in the centre in a tight circle about 10cm / 4in across, leaving a wide clear border.
6. Layer the cheese, yogurt, salsa and lettuce on top, keeping the stack low - height is what makes it burst.
7. Fold the border into the centre in overlapping pleats, working around in one direction, and press down.
8. Griddle seam-side down in a dry pan over medium 2-3 min without moving it, until sealed and golden, then flip for 2 min.