Pork Rind Crunchwrap

Ingredients

• 1 bag Southern Recipe Small Batch Sea Salt & Cracked Black Pepper Pork Rinds

• 1/4 lb. Taco meat

• 1 Tbsp. Taco seasoning mix

• 1 10" Flour tortilla

• 1/4 cup Nacho cheese sauce

• 1/2 cup Shredded lettuce

• 1 Tbsp. Tomatoes, diced

• 1 small Flour tortilla

Directions

1. Crumble taco meat into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.

2. Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.

3. Place a layer of pork rinds on top of the cheese. Top with lettuce and tomato.

4. Center the small tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.

5. Place the sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

6. Serve immediately.