Lay a burrito tortilla on a plate, and add taco meat in the center about as wide as the size of your tostada.

Drizzle with nacho cheese sauce.

Spread the top of a toastada with sour cream, and place it sour cream side up on top of the meat and cheese on the tortilla.

Add spinach and tomatoes.

Spread sour cream lightly around the perimeter of the burrito that is still showing.

Take a piece of another tortilla and place it on the center of the spinach and tomato covered tostada.

Fold part of the burrito over the top of the tostada and continue folding it around the perimeter of the burrito until it is fully closed up. The sour cream should help it all stick together.

Heat a small pat of butter on a griddle over medium heat unit melted.

Place the Crunchwrap on the griddle and cook on one side until well toasted, then flip.

When Crunchwrap has been toasted well on both sides, remove from heat and serve. Enjoy!