In a large skillet, heat olive oil over medium-high heat. Cook onions for 1-2 minutes until translucent. Add finely chopped crimini mushrooms and ground beef. Cook for about 5 minutes or until the beef is no longer pink. Stir in the taco seasoning. Cook for another 2-3 minutes. Set aside.
Lay one flour tortilla on a flat surface. Spread 2 tablespoons of the mushroom-meat mixture onto the center of the burrito size flour tortilla.
Drizzle a dollop of nacho cheese over the mushroom-meat mixture. Top meat with 1 tostada shell then spread a thin layer of sour cream over the tostada shell.
Top with a small handful of shredded lettuce, diced tomatoes, and shredded Mexican cheese then a mini soft taco-size flour tortilla. Make sure not to overstuff the crunchwrap so it doesn’t break apart while it cooks.
Fold the edges of the burrito-sized tortilla towards the center until completely covered.
In a hot skillet, generously spray with cooking spray. Carefully place the crunch wrap seam side down onto the skillet. Cook for 2-3 minutes until golden brown.
Carefully, flip it over and cook the other side until golden brown. Cut in half and serve immediately. Enjoy!