Crunchwrap with Spicy Beef and Baked Cheese

PREPARING

1. In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, lemon juice, salt, and pepper. Stir until the sauce becomes smooth, then place it in the refrigerator.
2. Heat 1 tablespoon of oil in a pan over medium-high heat. Add the minced beef and fry, breaking it up with a spatula, until evenly browned.
3. Add all the spices: chili powder, smoked paprika, cumin, coriander, garam masala, onion powder, garlic powder, salt, and pepper. Mix thoroughly with the meat.
4. Add the hot sauce or salsa and cornstarch. Stir and fry for another 1–2 minutes until the mixture thickens and becomes glossy. Remove the pan from the heat.
5. Preheat the oven and line a baking sheet with parchment paper. Divide the shredded mozzarella into 4 equal portions and form them into flat, round discs on the baking sheet, matching the size of the small tortillas. Bake until the cheese melts, fuses together, and lightly browns. Set aside to cool.
6. Lay a large wheat tortilla flat. Spread a generous layer of chilled garlic sauce in the center, and place a portion of warm beef on top.
7. Place a baked cheese disc on top of the meat, spread a little sauce over it, and then add shredded lettuce, diced tomatoes, and shredded yellow cheese.
8. Cover the filling with a small tortilla. Fold the edges of the large tortilla upwards and tightly over the filling, creating pleats all around until the center is completely enclosed. Flip the crunchwrap seam-side down.
9. Heat a little oil in a pan, place the crunchwrap seam-side down, and press down gently. Fry for 2–3 minutes until golden and crispy, then flip and toast the other side. Cut in half and serve immediately.