Place a large non-stick skillet over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spatula, until fully browned and no pink remains (approximately 7-8 minutes).

Drain any minimal excess moisture from the skillet. Stir in the taco seasoning and water. Reduce heat to low and simmer for 3-5 minutes until the sauce has thickened and coated the meat. Remove from heat.

Warm the large flour tortillas in a microwave for 15-20 seconds to increase pliability and prevent tearing during the folding process.

Lay one large tortilla on a clean work surface. Spread 2 tablespoons of nacho cheese sauce in a 4-inch circle in the center.

Place approximately 1/2 cup of the seasoned beef over the nacho cheese.

Place one corn tostada shell directly on top of the beef layer.

Thinly spread 1/4 cup of Greek yogurt over the top of the tostada shell.

Top the Greek yogurt with 1/2 cup shredded lettuce, 1/4 cup diced tomatoes, and 1/4 cup shredded Mexican blend cheese.

Fold the edges of the flour tortilla toward the center, pleating the edges as you go, until the filling is completely enclosed in a hexagonal shape.

Wipe the skillet clean and return to medium heat. Lightly coat with cooking spray.

Carefully place the crunchwrap in the skillet, seam-side down. Press down slightly with a spatula and sear for 2-3 minutes until the folds are sealed and golden brown.

Flip the crunchwrap and sear the other side for an additional 1-2 minutes until crispy. Repeat for the remaining portions and serve immediately.