In a nonstick skillet over medium heat, brown the ground beef, breaking it up with a spatula. Sprinkle in chili powder, ground cumin, and paprika, stirring for about 6 minutes until fully cooked. Drain any excess fat and set aside.

Stack 4 large flour tortillas and place a tostada shell in the center of the top tortilla. Cut out four smaller rounds from the outer tortilla, creating a ring.

Lay the large tortilla on a clean surface and start layering with seasoned beef, nacho cheese, tostada shell, sour cream, shredded lettuce, chopped tomatoes, and cheese.

Place a small tortilla round on top of the filling and fold the edges of the large tortilla towards the center to seal.

In the same skillet, heat a tablespoon of vegetable oil over medium heat. Add the assembled Crunchwrap seam-side down and cook for about 3 minutes until golden and crispy. Flip and cook another 3 minutes.

Remove from the skillet, let rest for a minute, and cut in half diagonally to serve.