In a skillet over medium heat, brown the ground beef, breaking it apart with a spatula. Drain excess fat, then sprinkle in taco seasoning and water. Bring to a boil, reduce heat, and let simmer for 5 minutes. Stir in shredded cheese until melted, then remove from heat.

Take a flour tortilla and spoon a generous portion of the beef mixture into the center, leaving the edges clear for folding.

Beginning at the bottom, fold the tortilla towards the center, creating 5–6 pleats. Once sealed, place the crunchwrap seam-side down. Repeat this process for the remaining tortillas.

Heat a skillet over medium heat and optionally add oil. Cook each crunchwrap seam-side down for about 2 minutes, flipping to achieve that golden-brown, crispy exterior on both sides.

Transfer the warm crunchwraps onto plates and cut them in half for easier handling. Serve with your favorite salsa or sour cream for dipping.