How to make it
In a large skillet, over medium-high heat, cook and crumble the ground beef and onion until beef is no longer pink. Drain grease. Stir in Lee Kum Kee Hoisin Sauce, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Minced Garlic and water. Continue to cook until it starts to boil. Reduce heat to low and let simmer for 5 more minutes.
Warm the nacho cheese sauce or queso cheese in a microwave-safe bowl.
Place the flour tortillas on a large plate. Microwave for 20 seconds to warm them. Lay one flour tortilla on a flat surface. Spread 1/2 cup of taco meat onto the center of the tortilla. Drizzle a couple Tbsp. of nacho cheese over the meat. Top meat with one tostada shell or crispy corn tortilla. Spread a thin layer of Lee Kum Kee Sriracha Mayo over the tostada shell. Top with lettuce, tomato and shredded Mexican cheese.
To assemble the crunch wrap, start with the bottom of the flour tortilla and fold the edge up over the center. Continue to work your way around, folding the flour tortilla over the center fillings. Depending on the size of your tortilla, there might be a spot left open in the center; cut a piece of another flour tortilla and tuck it in the center, so it’s fully covered. Repeat with all remaining tortillas, tostadas and fillings.
Spray a large, non-stick skillet with cooking spray. Heat over medium heat. Place one crunch wrap seam-side down onto the skillet. Cook for 1 to 2 minutes, or until golden-brown. Carefully, flip over and cook the other side until golden-brown. Repeat the process with all crunch wraps. Serve immediately. Enjoy!