Mix Flour, salt, and baking power in a bowl. Drop in tallow and mix with hands until evenly distribute. Add water to bowl and mix until a shaggy mass forms. Dump out on clean counter top and knead with lightly flowered hands until the dough comes together.

Divide dough into 16 evenly shaped balls. Coat with 1 Tsp of evoo and with cover plastic wrap on counter top. Let rest for 30 min.

Using a tortilla press or rolling pin, press out dough rounds into thin circles. It’s important to get them as thin as possible. They should be about 8″ in diameter.

Once all dough rounds are pressed out, heat a large cast iron skillet over medium high heat. Keep the pan dry, no oil. Cook each tortilla for 30-60 sec per side, until lightly browned and tasty looking. Can be made a day ahead and stored in the fridge.

Combine avocados, diced red onion, diced jalapeno, lime juice, salt, pepper, garlic, and chili powder in a large bowl. Mash with a fork until desired smoothness is achieved.

Cover tightly with cling wrap and can be stored in fridge overnight. Just make sure the cling wrap is in contact with the guacamole, to avoid oxidation.

Dice tomatoes, red onion, and jalapeno. Combine in a bowl with lime juice and seasoning, mix well. Cover and let rest in fridge overnight.

The night before, mix together marinade ingredients. Divide marinade into 2 gallon storge bags. Place chicken in one bag and steak in the other. Avoid cross contamination.

Heat grill to high heat and cook meats to desired doneness. Steak to 130 degrees internal for medium rare. Chicken to 165 degrees.

Lay out tortillas to start building crunch wraps. Layer as follows: cheese, protein, cheese, tortilla chips, lettuce, tomato, and sour cream. Starting from one side, fold stuffed tortilla on itself. Place seam side down, so it doesn’t open.

Heat a large skillet on grill over medium high heat. Toast crunch wraps seam side down until golden brown and seam is sealed. Flip and toast other side. Attempt to not eat a crunch wrap directly off the grill.

Serve with toppings and enjoy!