To assemble each crunchwrap, lay a large tortilla flat and spread about 1 Tbsp of vegan cheese sauce onto the center of it. (Spread the sauce in a circle that’s about the size of a tostada, then stack your fillings on top. Make sure there is still enough of a border around the tortilla to fill it and fold in the edges!)
Add a scoop of bean mixture (~¼ of the mixture) on top of the cheese sauce.
Spread vegan sour cream on a tostada, then place the tostada on top of the meat.
Top with shredded lettuce, tomato, and vegan cheese shreds.
Place a small tortilla round on top of the cheese, then fold the edges of the large tortilla inward toward the center.
After folding up one edge, press the side of the tortilla down flat, fold it over to the middle, and create “pleats” that will hold when pressed on the griddle. Press, fold, and pleat until crunchwrap is assembled.
Rest prepared crunchwraps with the seam-side down to ensure they stay together while assembling the others.
Repeat assembly process with remaining crunchwraps.