Step 1

In a large skillet over medium-high heat, add the ground beef, breaking it up with a spoon into crumbles. Cook until no longer pink, about 5 minutes. Drain the grease, then add the taco seasoning, water, and Cholula hot sauce. Simmer for 4-5 minutes. Season with salt to taste.

Step 2

In another large skillet, heat 1 teaspoon of oil over medium heat.

Step 3

Place a large tortilla on a cutting board or plate. Spread 2 tablespoons of cheese sauce in the center of the tortilla.

Step 4

Working quickly, layer with ¼ cup of taco meat, a tostada shell, 2 tablespoons of sour cream, ⅓ cup of shredded lettuce, 2½ tablespoons of tomatoes, and ⅓ cup of shredded cheese. Top with a smaller flour tortilla.

Step 5

To wrap the crunch wrap, start folding one edge of the large tortilla over the center of the filling. Continue folding the tortilla in small sections, overlapping the folds as you go around, until the entire tortilla is folded over the fillings and forms a sealed disc.

Step 6

Place the crunch wrap folded side down in the hot skillet. Cook until it turns golden brown, about 2-3 minutes. Flip and toast the other side until golden brown, about 2-3 minutes.

Step 7

Repeat steps 2-6 to make 5 more crunch wraps. Serve with a side of hot sauce.

Step 8

Enjoy!