1. Warm the flour tortillas in a stack in the microwave at full power for 20 seconds. You want them soft and flexible, so they’re easy to work with. Lay four tortillas out on the counter, assembly line style. 2. Add 1/3 cup diced chicken to the center of each flour tortilla. 3. Over the chicken, add 1-2 Tablespoons of black beans. 4. Sprinkle 1/2 teaspoon of taco seasoning over the filling. 5. Add 1/3 cup of shredded cheese over the sour cream and taco seasoning. 6. Center a tostada over the top of the filling. Press gently, but firmly, to spread everything out to the edge of the tostada. 7. Add 1 Tablespoon of shredded lettuce and chopped tomatoes on top 8. Cover the top of each crunch wrap with 2 Tablespoons of guacamole. 9. Cut the left over flour tortilla into wedge-shaped quarters. Lay one of the quarters on top of the guacamole in each of the four crunch wraps you’re building. This triangle will help seal your crunch wrap and prevent filling leakage. 10. Begin folding the edges of the large tortilla up and toward the center of the crunch wrap and over that quartered tortilla. Work all the way around the crunch wrap, pleating and folding until the it is completely closed. 11. Heat avocado oil (or butter) in a skillet. When the oil is hot, place a crunch wrap, folds down in the hot skillet. Heat about 1 minute or until the bottom is crispy golden brown. Flip the crunch wrap and brown the other side. I actually press down on the crunch wrap as it’s cooking to be sure most of the surface stays in contact with the skillet. 12. Remove from the skillet and continue by cooking the other crunch wraps.