In a large skillet set to medium-high, add 1 Tbsp. oil.
Once hot, add ground meat and taco seasoning. Crumble meat as it cooks, 3-5 minutes. Drain excess grease and set aside.
Wrap tortillas in damp paper towels. Microwave for 30 seconds, until warm and soft.
Pour nacho cheese in a microwave-safe bowl. Heat for 30 seconds, until warm.
Lay out tortillas on a work surface. Scoop about 1/2 cup ground meat in the center of each tortilla. Spoon 1/4 cup nacho cheese over beef. Top with 1 tostada shell. Evenly spread sour cream on top. Sprinkle on lettuce, tomato and shredded cheese.
Fold tortilla edges up and over the center. Work all the way around, folding tightly.
Heat remaining 1 Tbsp. oil in the same skillet. Once hot, add wrap seam-side down. Cook until the underside is golden brown, about 2 minutes. Flip and cook wrap about 1-2 minutes more.
Slice, serve warm, and enjoy!
Notes
• Depending how much ground meat and filling you have leftover, this recipe makes 4 to 6 crunchwraps.• You can use 10-inch tortillas instead of 12-inch tortillas. Just be aware, the wrap won't close completely - this is fine. Close tortilla as tightly as you can over the shredded cheese layer and pan fry cheese-side down first. The fried cheese will seal the tortilla!• I got the crunchy tostada shells at Wal-Mart, not my local grocery store. Hot tip, if you're having trouble finding them!