Prepare the Filling:

1. Cook the Meat: Heat the vegetable oil in a large skillet over medium heat. Add the ground chicken or beef to the skillet and cook, breaking it apart with a spoon, until it’s fully browned and cooked through. Drain any excess fat if needed.
2. Season the Meat: Add the taco seasoning and water to the meat. Stir to combine, making sure the meat is evenly coated with the seasoning. Let the mixture simmer for about 5 minutes until it thickens and is well incorporated.

Assemble the Crunchwrap Supreme:

3. Warm the Tortillas: In a separate skillet, warm the large flour tortillas for about 20-30 seconds on each side to make them more pliable for folding.
4. Layer the Ingredients: On each warm tortilla, spread a layer of the seasoned meat in the center, leaving some space around the edges. Then, add a crunchy taco shell, breaking it slightly if necessary to fit.
5. Add Cheese: Sprinkle shredded cheddar and mozzarella cheese over the taco shell. This will melt and hold the wrap together.
6. Add Fresh Ingredients: Top with a generous layer of shredded lettuce, diced tomatoes, sour cream, guacamole, and salsa (if using).

Fold and Cook the Crunchwrap:

7. Fold the Tortilla: Carefully fold the edges of the tortilla over the filling to form a hexagon shape, making sure it’s securely sealed.
8. Cook the Crunchwrap: Heat a non-stick skillet over medium heat. Place the folded Crunchwrap seam side down in the skillet. Cook for 2-3 minutes, or until the tortilla is golden brown and crispy. Flip it over and cook the other side for another 2-3 minutes. Repeat with all the Crunchwraps.
9. Serve: Once the Crunchwraps are crispy on both sides, remove them from the skillet and cut them in half. Serve immediately with your favorite sides like rice, beans, or extra salsa.