In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat.

Stir in the taco seasoning and follow the package instructions, usually adding a bit of water. Let it simmer for 5-10 minutes.

While the beef simmers, lay the large tortilla flat on a clean surface. Place the small corn tortilla in the center of the large tortilla.

Spread a layer of the seasoned beef over the corn tortilla. Top with shredded cheese, lettuce, diced tomatoes, and a dollop of sour cream.

Drizzle salsa over the top for extra flavor.

Carefully fold the edges of the large tortilla towards the center, creating pleats as you go to secure the filling inside.

Heat a non-stick skillet over medium heat and spray with cooking spray.

Place the folded Crunchwrap seam-side down and cook for 3-4 minutes until golden brown and crispy.

Gently flip the Crunchwrap and cook the other side for an additional 3-4 minutes.

Remove from the skillet, let it cool for a minute, then cut in half if desired.

Serve with your favorite toppings on the side such as guacamole, jalapeños, and lime wedges.