Air Fry corn tortilla on 350 until crispy (approx. 6 minutes). If you do not have an air fryer, then heat on a nonstick pan until crispy on both sides (approx. 10 minutes)
Cook meat and drain off excess fat to prevent meat from reabsorbing fat (allowing fat to reabsorb will cause soggy crunch wraps!). Season with the taco seasoning
Assemble crunchwrap. Put meat, sour cream, salsa con queso, tomato, light sour cream in the middle of the burrito tortilla. Put the crunchy corn tortilla (tostada) on top. Put the Mexican cheese on the tostada and gently fold the excess tortilla on top. Carefully flip onto a hot nonstick pan and cook until cheese is melted; this acts as the adhesive to hold it all together. Flip and cook on the other side for another minute.
Serve warm and enjoy!
Notes
"Passive cooking time" is the time that you are not actively cooking/ constantly watching the item. In this recipe, it accounts for the time that the airfryer takes to cook the corn tortilla.