Homemade Crunchwrap With Seasoned Ground Beef

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 2-3 minutes.

Add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through.

Stir in the taco seasoning until the beef is evenly coated. Remove from heat.

Lay the large flour tortilla on a flat surface. Spoon the seasoned beef into the center.

Drizzle the warm nacho cheese sauce over the beef.

Place the tostada shell on top of the beef and cheese layer.

Spread the sour cream evenly over the tostada shell.

Top with shredded lettuce, diced tomatoes, and shredded cheese.

Place the small piece of tortilla in the center on top of the fillings. This will help seal the wrap.

Carefully fold the edges of the large tortilla up and over the center, creating pleats to completely enclose the fillings.

Heat a clean skillet over medium heat and lightly coat with cooking spray.

Place the crunch wrap seam-side down in the hot skillet. Cook for 2-3 minutes, or until golden brown and crispy.

Flip the crunch wrap and cook the other side for another 2-3 minutes until golden brown.

Remove from the skillet, slice in half, and serve immediately.