Cheesy Beef Fiesta Crunchwrap

In a large skillet over medium heat, cook the ground beef, taco seasoning, and diced onion until the beef is no longer pink, about 5-7 minutes. Season with salt and pepper.

Drain the grease from the skillet, and set aside.

Heat 4 of the large whole wheat flour tortillas in the microwave for 10-20 seconds to make them pliable.

To assemble each Crunchwrap, place a scoop of cooked beef filling in the center of one of the remaining 4 large tortillas, leaving enough space around the edges for folding.

Top the beef filling with cheese queso dip, followed by a tostada shell.

Spread sour cream on the tostada shell, then add lettuce, tomatoes, and shredded cheese.

Place a heated tortilla on top and starting at the top, fold over the edge towards the center, working your way around, creating pleats in the tortilla. Make sure to fold tightly without breaking the tortilla.

Hold the assembled Crunchwrap with the pleats on the bottom.

Wipe the skillet clean, place it back on medium heat, and spray with non-stick cooking spray.

Place the Crunchwrap pleat-side down in the skillet and cook for 2-3 minutes until the tortilla turns golden. Carefully flip and cook for an additional 2-3 minutes.

Repeat with the remaining Crunchwraps, spraying the skillet with non-stick cooking spray as needed.