To make this Crunchwrap, start by preparing the meat. Cook the ground chicken (or beef, or turkey, or plant-based crumbles) according to your preferred method and set it aside.
Next, place as sheet of parchment paper onto your countertop and lay out the four burrito-sized tortillas so that they're overlapping. See the video above to see how it should look!
Then, layer in the beans, the ground meat, guacamole, lettuce, tomatoes, and hard tostada shells.
Fold in all of the edges of the tortillas and close the wrap as tightly as possible.
Carefully transfer the wrap to a large skillet, on the stove, over medium heat. I recommend placing the crunchwrap in the pan, fold-side down.
Allow the crunchwrap to cook in the pan until it's browned to your liking. Then, flip and cook the other side.
Once it's down, carefully transfer the cooked crunchwrap to a large plate or cutting board and cut it into quarters.
Serve with more guacamole, sour cream, or hot sauce, if desired. Then, serve and enjoy!