Vegetable Mexican Crunchy Wraps

Ingredients

2 cups sauteed mushrooms or add any cooked veg of your choice.

4 large tortillas (thin unleavened pancake made from cornmeal or wheat flour), 4 or 8 for extra crunch

Corn tostada shells

8 tsp Mexican chilli sauce

8 tsp sour cream

Some hot sauce

4 cheese singles or more as per your taste

1 cup tomatoes (chopped)

1 cup chopped fresh lettuce

4 tbsp butter / olive oil.

Method

• Take a tortilla and smear 2 tsp chilli over the centre a 4-5” round followed by a cheese single and a tostada Shell 2 for extra crunchiness.
• Add ¼ of the following sour cream, cooked vegetable / mushrooms, tomatoes and lettuce and spread them to cover the tostada.
• Sprinkle sauces of your choice (hot sauce, ketchup, etc) and fold the tortilla over the fillings, starting from one point and working around the circumference.
• Hold it firmly together and turn over onto a heated pan.
• Sprinkle some butter/oil and fry till brown and harden it as desired on both sides.