Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, taco seasoning, salt and pepper, sauce and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain excess fat, set aside.
Crunchwrap Assembly. Lay a large tortilla on a flat surface. Start with a layer of cheese mix, beef, and one more layer of cheese mix.
Next add tostada and a tablespoon of sour cream, and a dollop of mashed avocado or guacamole.
Follow with a layer of chopped lettuce leaves, chopped onion, and tomatoes.
Then, once you’ve layered all ingredients, just place a small cutout tortilla or mini tortilla (I used really small ones from the store) on top and fold edges over that.
Next, place the wraps on a nonstick pan with a bit of oil over low-medium heat. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve immediately!