Place a large skillet on a stove top over medium heat.

Add ground beef, taco seasoning, and diced onion. Brown meat until not longer pink (about 5-7 minutes) and onions are translucent.

Drain grease from pan and set aside.

Take 4 of the large tortillas and using a tostada shell as a stencil, place the tostada shell in the center of one of the large tortillas. Using a small sharp knife to trace around the edges of the shell, cut out 4 smaller flour tortilla circles that are the same size as the tostada.

To make sure that your 4 uncut tortillas are pliable, quickly toss them in the microwave for 10-20 seconds.

To build the Crunchwraps, place a scoop of the cooked ground beef in the center of the remaining 4 large tortillas (making sure to leave lots of edges so that you can fold in the sides).

Top ground beef with cheese sauce and then place a crunchy tostada shell on top. Spread sour cream on the shell, then top with your favorite toppings (we used lettuce, tomatoes, and shredded cheese).

Place the smaller flour tortilla that you cut out on top and then starting at the top, fold over the edge towards the center. Work your way around the tortilla, folding in the edge towards the center as you go, making "pleats" in the tortilla. Make sure you do this pretty tightly, but be careful to not break the tortilla.

Quickly flip the Crunchwrap upside down and set it down so that the pleats are on the bottom of the Crunchwrap holds it shape.

Using the same skillet that you cooked the meat in, wipe it clean and then place it back on the stove over medium heat. Once it warms up, spray the skillet with non-stick cooking spray. Place the Crunchwrap "pleat-side" down and cook for 2-3 minutes or until the outside of the tortilla starts to turn golden, then flip it over and cook for 2-3 more minutes.

Repeat with the remaining Crunchwraps, spraying with non-stick cooking spray in-between.