To make the salsa chicken- Place 2 lbs chicken breasts, 1 jar of salsa, and 1 packet of taco seasoning in a crockpot on low for 6 hours. Once it's done cooking, shred the chicken.

Lay one of the large tortillas out and place some of the shredded salsa chicken in the middle. It should be a thin layer as wide as a tostada. Pour 2-3 tablespoons of nacho cheese sauce over the chicken. Next, layer a tostada shell over the chicken mixture. On top of the shell, layer the shredded lettuce, chopped tomatoes, and 2 tablespoons of sour cream.

Place a skillet over medium heat to start warming on the stovetop.

If your tortilla can wrap all the way to the center without a gap, you can skip this step. If not, you will need to tear off a piece of an extra tortilla to cover the center.

Gently pull one part of the tortilla to the center over all the middle layers. Holding that piece in the middle, grab another edge of the tortilla and pull it towards the center. Keep going around the outer circle until it is all wrapped up and the center is covered.

Place the wrapped side that you just worked on down into the warm skillet. Let cook for 30 seconds to seal the crunchwrap shut. After 30 seconds, flip and cook the other side for 30 seconds.

Cook remaining crunchwraps and serve.