Step 1

Add olive oil to large pan over medium heat. Once hot, add in ground beef and cook until no longer pink. Drain grease. Add in taco seasoning and water. Mix to combine. Leave to simmer for 3 minutes, then set aside.

Step 2

Lay one flour tortilla on flat surface. From bottom edge, cut halfway up tortilla to center. Add cooked nacho cheese and cooked ground beef to lower left quadrant of tortilla. Add small handful of shredded lettuce and tomatoes to top left quadrant. Add crushed tortilla chips to top right quadrant. Finish with sour cream and shredded cheese in lower right quadrant.

Step 3

Fold ground beef & nacho cheese quadrant up to lay on top of lettuce & tomato quadrant.

Step 4

Fold first two quadrants over to lay on top of tortilla chip quadrant.

Step 5

Fold first three quadrants down to lay on top of cheese & sour cream quadrant.

Step 6

Melt butter in non-stick skillet over medium heat and carefully place crunchwrap in hot pan. Cook 1 to 2 minutes per side, or until golden brown.

Step 7

Repeat process for remaining crunchwraps.