In a skillet over medium heat, brown the lean ground beef until fully cooked and no longer pink. Drain any excess fat and stir in the taco seasoning.

Place your large flour tortilla flat on a clean surface. In the center, layer the cooked beef, shredded cheddar cheese, lettuce, diced tomatoes, sour cream, and salsa.

Gently fold the edges of the tortilla toward the center to form a pocket around the fillings.

Heat a non-stick skillet over medium heat. Place the folded Crunchwrap seam-side down and cook for 3-4 minutes until golden brown.

Flip the Crunchwrap and cook for another 3-4 minutes until crispy on both sides.

Remove from skillet, cut in half diagonally, and serve hot. Drizzle with optional hot sauce if desired.