Kimchi & Pork Crunchwrap Supreme Recipe (with Video)

Preparing the Pork and Kimchi Filling
1. Heat 2 tbsp of oil in a 10 inch cast iron skillet over medium-high heat.
2. Add in pork.
3. Using a spatula, break apart the pork.
4. Add mushroom powder and mix everything together.
5. Season with salt and cook for about 3 minutes stirring frequently.
6. Clear a spot in the center of your pan and add in your kimchi.
7. Stir to combine and cook for another 5 minutes, stirring frequently.
Preparing the Tortillas
1. 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).
Assembling the Crunchwrap
1. 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.
2. 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).
3. Finish by adding one of the cut tortilla circles on top of the ingredient mount.
4. Then, tightly fold the edges of the large tortilla toward the center, creating pleats.
5. Quickly flip the Crunchwrap over so pleats are on the bottom and they stay together nicely.
Cooking the Crunchwrap
1. Warm 1 tbsp of avocado oil in a 10 inch cast iron skillet over medium heat.
2. Cook your crunchwraps until golden brown, about 3-5 minutes on each side and starting with the pleated side down.
3. Use a chef’s press or another cooking weight if you have it.
4. Add in the kimchi juice to the pan for added color.
Serving the Crunchwrap
1. Cut in half down the center and enjoy.