Begin by heating a skillet over medium heat and add the lean ground beef. Cook for about 6–8 minutes, breaking it apart with a spatula until browned and no longer pink. Drain any excess fat, then sprinkle in your taco seasoning. Stir well and simmer for an additional 2–3 minutes until the beef is fully coated and fragrant.

In a small saucepan, combine shredded cheddar cheese and a splash of milk over low heat. Stir continuously for about 3–5 minutes until the cheese is melted and smooth.

Lay out a large flour tortilla flat on your countertop or cutting board. Place a small corn tortilla directly in the center of the larger tortilla.

Start assembling your Crunchwrap by spooning a generous scoop of the seasoned beef onto the small corn tortilla. Drizzle your melted nacho cheese over the beef, followed by a dollop of sour cream. Add a handful of shredded lettuce and diced tomatoes, then top with shredded cheddar cheese.

Carefully fold the edges of the large tortilla over the filling, pinching the folds together to create a circular envelope shape.

Heat a drizzle of olive oil in a skillet over medium heat. Once hot, place the folded Crunchwrap seam-side down in the skillet. Cook for about 3–4 minutes or until the bottom is golden brown and crispy. Carefully flip it over and cook for an additional 3–4 minutes on the other side.

Once cooked, remove the Crunchwrap from the skillet and let it sit for a minute before slicing in half. Serve with salsa, guacamole, or your favorite hot sauce.