Ingredients:
1 lb ground beef
Salt and pepper, to taste
1/4 cup diced onions
1/4 cup diced pickles
1/2 cup shredded lettuce
1/2 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
4 large flour tortillas
1 cup shredded iceberg lettuce
1 cup diced tomatoes
1/4 cup diced onions
1/4 cup diced pickles
1/4 cup Thousand Island dressing
Directions:
In a skillet over medium heat, cook the ground beef until browned and no longer pink. Season with salt and pepper to taste. Drain excess fat.
Stir in the diced onions and pickles. Cook for an additional 2-3 minutes, until onions are softened. Remove from heat and set aside.
Place a large flour tortilla on a flat surface. Layer shredded lettuce, cheddar cheese, Monterey Jack cheese, and the beef mixture in the center of the tortilla.
Fold the edges of the tortilla over the filling, creating a square shape.
Heat a non-stick skillet over medium heat. Place the crunchwrap seam-side down in the skillet and cook until golden brown and crispy, about 3-4 minutes per side.
Repeat with the remaining tortillas and filling ingredients.
In a small bowl, mix together the shredded iceberg lettuce, diced tomatoes, onions, pickles, and Thousand Island dressing.
Serve the crunchwraps warm, topped with the lettuce-tomato mixture.