1. In a skillet, slight warm up the flour tortillas.
2. Assemble the crunch wraps by layering your desired toppings. Start with by placing the tostada shell in the middle of the flour tortilla. Layer pinto beans, nacho cheese, guacamole, and then layer the remaining ingredients on top of each other.
3. Fold the edges of the flour tortilla up and over the center. Fold as tight as possible. Repeat with remaining tortillas.
4. Heat oil in a large skillet on medium-high heat. Place the wrap into the skillet, seam-side down and cook until golden brown, about 2 minutes. Flip the crunch wrap and cook for another 1-2 minutes. Repeat with remaining.
5. Top with Hot Sauce & Serve Immediately!