Step 1: Prepare the Protein Filling

1. Cook the Meat: In a skillet over medium-high heat, add a tablespoon of olive oil. Add ground beef or chicken.
2. Season: Once browned, drain the excess fat and add taco seasoning with a splash of water. Let it simmer for about 5 minutes until thickened.

Step 2: Set Up Your Assembly Area

1. Lay the Tortilla: Place a large flour tortilla on a clean, flat surface.
2. Layer the Ingredients:
   • Spoon some of the cooked beef or chicken into the center of the tortilla.
   • Place a tostada shell on top of the meat.
   • Spread nacho cheese sauce over the tostada and add a dollop of sour cream.
   • Layer with shredded cheese, lettuce, diced tomatoes, and jalapeños (if desired).

Step 3: Fold and Cook

1. Fold the Tortilla: Carefully fold the edges of the tortilla over the center, making overlapping pleats to seal.
2. Cook the Crunchwrap: Preheat a skillet over medium heat and add a light coating of olive oil or butter. Place the Crunchwrap seam-side down in the skillet.
3. Crisp and Seal: Cook for about 3-4 minutes on each side or until golden brown and crispy. Make sure the seams are sealed well before flipping.