If you haven't already, shred your cooked chicken and set aside.
Place the flour tortillas on a plate and warm in the microwave for about 20 seconds to make them more flexible.
Lay one tortilla on a flat surface. Spread 2 tablespoons of nacho cheese in the middle of the tortilla.
Place ½ cup of shredded chicken on top of the nacho cheese.
Layer on the tosada, 2 tablespoons of sour cream, a sprinkle of lettuce and tomato, and top with shredded Mexican cheese.
Fold one half of the wrap overtop to as far into the center of your fillings as possible. continue folding, aiming for a pentagaon to octogon shape.
Repeat with all burritos.
Place your olive oil in a deep skillet and heat over medium heat.
Place your crunchwrap supreme, seam-side down, onto the skillet. Cook for 2-3 minutes until golden brown, then flip and cook for additional 2-3 minutes.
Repeat with the rest of your crunchwraps and eat immediately.