In the bowl of a stand mixer add the flour, baking powder, and salt whisk by hand to combine.

Pour half the milk into the bowl and using a dough hook, mix the dough on medium speed, gradually add more of the milk until it has all been added.

Once everything has come together and the dough is smooth, remove it from the mixing bowl and place in a lightly oiled bowl. Cover and let the dough rest 45 minutes to an hour.

When the dough has rested, divide it all into 2 inch rounds. Place the rounds on a floured surface and roll them all out about ⅛ to ¼ inch thick. You can either roll them with a rolling pin or flatten and stretch them using your hands.

Add the vegetable oil to a skillet and heat it up over medium high heat. When the oil is ready, begin frying the chalupa wraps one wrap at a time by carefully placing them in the oil, frying for 2-3 minutes per side.

The wraps should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel lined plate to soak up any excess oil.

Allow the wraps to rest a little before filling.

Heat a large skillet up over medium high heat.

Place the ground beef into the skillet with the onions and cook the meat until it is nearly entirely browned, about 5-8 minutes.

Add in the ¼ cup of water and taco seasoning, stir to coat all the meat entirely. Continue to cook until the beef has fully cooked and all the water has evaporated.

Fill the chalupa wraps with a generous serving of meat, pico de gallo, cheese, avocado, lettuce, and sour cream.

Serve fresh!