Place a flour tortilla on a flat surface. Reserve an extra tortilla and cut it into four wedges – you’ll use it to patch up the bottom of each crunchwrap
Add all of the fillings, but do not overstuff or overfill! Spread out a layer of the Vegan Nacho Cheese Sauce in the middle, in roughly the same size as the tostada shell, but leave a generous border.
Add some of the Vegan Taco Meat on top, spreading out to the border of the cheese sauce. Spread some Vegan Sour Cream onto a Tostada Shell. Place the tostada shell on top of the vegan ground beef, sour cream side face up.
Top the sour cream with a small handful of chopped tomatoes, followed by a few spoons of salsa, a small handful of shredded lettuce, a few spoons of the Guacamole, and a few cilantro leaves. Place one of the extra tortilla cut-wedges on top of the fillings.
To fold, start with the bottom of the flour tortilla and fold the edge up over the center. Continue this process, for a total of 6 folds (like a hexagon) and press down to ensure the tortilla doesn’t unfold.
Cook the crunchwraps. Heat a skillet with a bit of oil over medium heat. Add a crunchwrap, seam-side down and cook for 2-3 minutes, until the surface is golden brown. Flip and cook for another 2-3 minutes until the second side is golden-brown. Take off the heat, slice in half, and enjoy!