Cook ground beef in a skillet that was sprayed with non-stick spray, on medium heat, until completely browned.
Stir often until fully cooked, then drain any grease out of the ground beef.
Add 2 Tbsp Taco Seasoning and 2 Tbsp Water to the cooked ground beef and stir.
Simmer the seasoned meat for 15 minutes.
Prep all of the vegetables and then set aside in bowls. For example, shred the lettuce, slice olives, cut tomatoes, dice peppers, shred cheddar cheese and get all of the other ingredients you desire prepped.
Then warm a large griddle to 350 degrees.
Place a large flour tortilla on a cutting board or plate to prep the Crunchwraps.
Scoop refried beans in the center and spread to a 2–3-inch circle.
Place a spoonful of taco meat on top and sprinkle with shredded cheddar cheese.
Grab a few tortilla chips OR tostadas and spread Greek yogurt OR sour cream on the tops and lay them on the beef with the spread side up.
Then place any desired vegetables on top of the tortilla chips or if you are using giant tortillas, a Tostada works perfect!
When all of your desired foods are set on the chips, carefully fold in an edge and work your way around the flour tortilla making sure to close any gaps.
Place the Crunchwrap folded side down on the hot griddle, being careful to not get burned.
Grill for 3-4 minutes until the folded side is seared and closed and then flip and cook the opposite side.
When finished, remove the Crunchwraps from the griddle and serve with extra refried beans, guacamole, salsa, Greek yogurt OR sour cream, or taco sauce. Enjoy!!