Start by gathering and prepping all ingredients so assembly moves smoothly. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces as it cooks, about 5-7 minutes until no pink remains. Drain excess grease if needed, then add the taco seasoning and onion powder, stirring well to coat. Cook for another minute until fragrant. Transfer the seasoned beef to a plate and set aside. I like using 80/20 ground beef because it has just enough fat to stay flavorful without leaving a pool of grease that needs draining.

Using a tostada as a template, cut 4 small circles from 4 of your tortillas—this creates the perfect-sized top layer for your wrap. Set these aside. Shred your lettuce into thin 1/4-inch strips and dice your tomato into small 1/2-inch pieces. Arrange all your prepped vegetables and toppings (cheese sauce, sour cream, shredded cheddar, cooked beef from Step 1, and the tostadas) in small bowls near your workspace for quick assembly.

Lay one of the remaining 4 large tortillas flat on your work surface. In the center, place about 3 tablespoons of the cooked beef from Step 1, then top with 3 tablespoons of cheese sauce. Place one tostada directly on top of the beef and cheese. Now layer on your toppings: spread 2-3 tablespoons sour cream over the tostada, then add a small handful of shredded lettuce, a small mound of diced tomato, and about 3 tablespoons of shredded cheddar cheese. Place one of your tortilla circles from Step 2 on top as the final layer.

Fold the four edges of the large tortilla up and over the small tortilla circle on top, creating a flat square package with all edges folded underneath—this sealing is what holds everything together during cooking. I find that folding tightly helps the wrap stay intact when you flip it. The wrap should be compact and sturdy.

Heat a large skillet or griddle over medium heat and lightly spray with cooking spray. Once hot, carefully place the folded wrap seam-side down into the pan—the seam-side down is crucial because it seals and holds everything together. Cook for 2-3 minutes until the bottom is golden brown and crispy, then gently flip and cook the other side for another 2-3 minutes until equally crispy and the cheese has melted slightly. You'll want medium heat here so the outside crisps without burning before the inside heats through.

Transfer the finished crunchwrap to a cutting board and let it rest for 1 minute so the cheese sets slightly. Cut diagonally in half and serve immediately while warm and crispy.