Taco Bell Crunchwrap

Cook the ground beef in a pan until browned.

Add taco seasoning and water, then stir until well combined.

Shred the lettuce and chop the tomatoes.

On a large tortilla, spread nacho cheese sauce in the center.

Layer the cooked taco meat on top of the cheese.

Place a hard taco shell on top of the meat.

Spread creme fraiche over the taco shell.

Add the shredded lettuce and chopped tomatoes.

Sprinkle with shredded cheese.

Place a small tortilla on top to act as a lid.

Fold the edges of the large tortilla tightly over the small tortilla to enclose the fillings.

Heat a little oil in a pan over medium heat.

Place the crunchwrap seam-side down in the pan and cook for a few minutes.

Flip and cook the other side until both sides are golden brown and crispy.

Remove from the pan, cut in half, and serve immediately.