Kimchi Pork Crunchwrap Supreme
Ingredients:
1 lb ground pork
4 flour tortillas, large burrito sized
2 tortilla tostadas, taco sized
2 cups lettuce, chopped into thin strips
1 cup kimchi, roughly chopped
2-3 tbsp kimchi juice
1 cup tomatoes, roughly chopped
1 cup scallions, thinly sliced
1 ½ cups shredded mexican cheese blend
½ cup sour cream
2 tbsp avocado oil
1 tbsp ground mushroom powder (any kind really)
salt
Steps:
Heat 2 tbsp of oil in a 10 inch cast iron skillet over medium-high heat. Add in pork. Using a spatula, break apart the pork. Add mushroom powder and mixing everything together. Season with salt and cook for about 3 minutes stirring frequently. Clear a spot in the center of your pan and add in your kimchi. Stir to combine and cook for another 5 minutes, stirring frequently.
Take 2 of your tortillas and, using your knife, cut out a smaller circle from their centers (removing about 2-3 inches all the way around).
Time to assemble. Starting with your full tortilla as your base, add your ingredients in the following order: pork, cheese, tortilla tostada, sour cream, lettuce, tomato, scallions and cheese. Make sure to keep about 2-3 inches available for folding all the way around and don’t overload your toppings (they stack up quickly). Finish by adding one of the cut tortilla circles on top of the ingredient mount. Then, tightly fold the edges of the large tortilla toward the center, creating pleats. Quickly flip the Crunchwrap over so pleats are on the bottom and they stay together nicely.
Warm 1 tbsp of avocado oil in a 10 inch cast iron skillet over medium heat. Cook your crunchwraps until golden brown, about 3-5 minutes on each side and starting with the pleated side down. Use a chef’s press or another cooking weight if you have it. Add in the kimchi juice to the pan for added color.
Cut in half down the center and enjoy!