In a skillet over medium heat, brown your ground beef (or turkey) until fully cooked. Drain any excess fat. Add the taco seasoning and follow the package instructions, usually adding water and simmering for a few minutes.

Lay a tortilla flat on a clean surface. In the center, layer some of the seasoned meat, a drizzle of nacho cheese, shredded lettuce, diced tomatoes, shredded cheese, and crushed tortilla chips.

To wrap it like a pro, fold the edges of the tortilla towards the center, creating pleats. Ensure all filling is enclosed, forming a hexagon shape.

Heat a nonstick skillet over medium heat. Place the Crunchwrap seam-side down on the skillet and cook for 3-4 minutes until golden brown. Flip and cook for another 3-4 minutes.

Slice it in half to reveal the tasty layers within. You can top it off with sour cream or salsa for added flavor.