Finely dice the 5 cherry tomatoes and 20 g red onion.

Shred the 40 g iceberg lettuce and grate the 40 g light cheddar.

Heat the frying pan over medium-high heat and spray it with cooking oil spray.

Fry the 250 g lean beef mince for 2 to 3 minutes. Break it apart with the spatula until browned.

Add the 20 g taco seasoning and crumble in the beef stock cube. Stir to coat the beef evenly.

Stir 45 g of salsa into the beef mixture. Add up to 30 ml boiling water if the mixture needs loosening.

Place one large flour tortilla wrap on a clean work surface. Spoon half of the beef mixture into its center.

Layer half of the tortilla chips and half of the remaining salsa over the beef. Add half of the sour cream.

Add half of the shredded iceberg lettuce and diced vegetables. Sprinkle over half of the grated light cheddar.

Place one mini flour tortilla wrap over the filling. Fold the edges of the large tortilla tightly over it to form a sealed hexagon.

Repeat the assembly with the remaining ingredients to make the second crunchwrap.

Cook both crunchwraps seam-side down in the sprayed pan for 2 minutes. Turn and cook for 2 more minutes until golden and crisp.