Prepare the Beef Filling:

• Heat a large skillet over medium-high heat.
• Add ground beef and cook, breaking it up with a spatula, until no longer pink.
• Drain excess grease.
• Stir in taco seasoning and ¼ cup water, then simmer for 10 minutes.

Assemble the Crunchwraps:

• Lay a flour tortilla on a clean surface.
• Spread 2 tbsp queso in the center.
• Add ½ cup taco meat on top of the queso.
• Place 1 tostada shell over the meat.
• Spread a thin layer of sour cream over the tostada.
• Top with lettuce, tomato, cilantro, a sprinkle of lime juice, and shredded cheese.

Fold the Crunchwrap:

• Start at the bottom of the tortilla and fold the edges toward the center.
• Continue folding until all the fillings are enclosed.
• If needed, cut a small piece of another tortilla and place it over any open gap.

Cook the Crunchwraps:

• Heat a non-stick pan over medium heat and spray with cooking spray or drizzle with oil.
• Place the crunchwrap seam-side down and cook for 2-3 minutes per side, until golden brown and crispy.
• Repeat for all crunchwraps.

Serve & Enjoy:

• Serve hot with extra queso, salsa, or guacamole on the side!