In a large skillet, over medium-high heat, cook and crumble ground beef and onion, until beef is no longer pink. Drain grease. Stir in the taco seasoning mix, water and minced garlic. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 minutes.
Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them.
Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Place a couple of tablespoons of Mexican cheese over the meat. Top meat with one tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
To fold the crunch wrap, Place the cut 6” center piece of tortilla in the middle and start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings so it’s fully covered.
Repeat with all remaining tortillas, tostadas and fillings. You’ll have 6 crunch wraps total.
Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunchwrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden brown. Carefully, flip over and cook other side until golden-brown. Repeat process with all crunch wraps. Serve immediately with a salsa sauce of your choice & Mexican rice.
