Ingredients:
Large Flour tortillas
Small corn tostadas (or fried corn tortillas)
1.5 pounds of Ground beef Taco seasoning (chili powder, cumin, onion (dehydrated or finely chopped and sauteed.), black pepper, salt)
1/3 of a cup of Tomato Sauce
1 to 1.5 cups of water
1 to 2 TBSP of sugar
Sour cream (1 TBSP per Crunchwrap)
One tomato chopped into ¼ inch cubes
Cheddar cheese ( at least a ¼ cup of loose cheese per crunch wrap)

Equipment needed:
You will also need a sandwich press, a waffle press with flat plates, or a skillet and a HEAVY cast iron pan. 

Concerns: First you need to know that I am a guy so I don't typically measure unless I am baking. I did not use all the taco meat since I am planning on making taco salad later this week. I would guess that one and half pounds of G. Beef would make about 6 to 7 Crunchwraps. I fried some corn tortillas to make tostadas but if I had to do it again I would just buy tostadas from the store. You will also need some fairly large flour tortillas or you will need to cut down the tostadas so that the tortilla will wrap all the way around the filling.

Directions:
Cooked and drain the meat, add in the taco seasoning, water, tomato sauce, and sugar and let it reduce until the sauce sticks to the meat. Warm up the flour tortillas, and make sure the meat is hot. Take your warm tortilla and put about a ¼ to a 1/3 cup of taco meat in the center of the flour tortilla, place the tostada on top centered on the tortilla. Put a ¼ to a 1/3 cup of loose cheddar cheese on the tostada along with a dollop of sour cream and a sprinkling of tomatoes. Then fold the flour tortilla around the filling so that it looks like this:

 Next you will need to put it in the sandwich press, waffle iron or on a preheated skillet with a preheated cast iron pan on top. Leave it there until it has browned and the cheese is melted. If you want you can brush or spray a little oil or butter on the top and bottom of the Crunchwrap to promote browning.