In a skillet over medium heat, add olive oil. Once hot, add the ground beef and cook for about 5-7 minutes or until browned. Drain any excess fat if necessary.

Stir in the taco seasoning and follow package directions, usually adding a small amount of water and simmering for a few minutes.

In another pot, warm the refried beans over low heat until heated through, stirring occasionally.

Lay one flour tortilla flat on a clean workspace.

Begin layering your fillings: Start with a few tablespoons of refried beans in the center, followed by a layer of seasoned ground beef, a sprinkle of shredded cheese, a dollop of sour cream, and a handful of lettuce and diced tomatoes.

Place another tortilla on top of the fillings and carefully fold the edges of the bottom tortilla over the top tortilla, ensuring all fillings are enclosed.

Repeat with the remaining tortillas and fillings to create additional Crunchwraps.

In the same skillet used for the ground beef, add a little more olive oil and place the assembled Crunchwraps seam side down. Cook for 3-4 minutes on each side or until golden and crispy.

Once cooked, cut in half, serve with your favorite salsa, and enjoy!