• Grind your venison in a LEM Big Bite #8 grinder.
• Heat a skillet over medium high and add 2 T of avocado oil.
• Once hot, add the venison to the skillet and brown.
• Add seasoning with 3/4 C of water to the skillet.
• Bring to a boil.
• Turn down to medium low for 10 minutes stirring occasionally. Cook until a majority of the water has evaporated.
• If you have tostadas use those.
• If you have corn street tacos brush them with avocado oil and put them into a 450°F oven for 3 minutes. Flip them over and cook for another 3 minutes or until crisp.

Creating your Crunchwrap

• Place your big burrito sized flour tortilla on a flat surface.
• Place 3 heaping T of meat in the center of the tortilla.
• On top of the meat place 2 T of queso and gently spread to cover the meat.
• Place the tostada on top of this.
• Top the tostada with sour cream, lettuce, onions, tomatoes, shredded cheese, and any other toppings you would like. I do 1-2 T of each to ensure the tortilla will close around it.
• If needed, place the small flour tortilla over top and crimp the big flour tortilla around everything. Do this by carefully folding in each side roughly 5-6 times.
• Heat a clean skillet over medium heat.
• Place your crimped crunchwrap side down first to seal it shut.
• This should take around a minute but make sure it is browned and sealed off.
  
• Flip and brown the other side and ENJOY!!