Start by cutting one of the tortillas into a smaller circle. Use the tostada as a template by laying the tostada on top of the tortilla. Cut around the tostada to get a 5-inch across tortilla (the same size as the tostada). If you have both a 9-inch and a 5-inch tortilla, you can skip this step. Or, if you have one very large soft tortilla that can seal everything up on its own that will work too.
Take the uncut, 9-inch tortilla and spread the refried beans in the middle, covering an area the same size as your tostada.
Season the beans with chili powder, then sprinkle on 2 tablespoons of the cheese.
Place the tostada over the beans, very gently pressing down.
Gently spread the avocado over the tostada, then season with salt.
Top the avocado with the shredded lettuce and tomato.
Dollop on the sour cream, then sprinkle the remaining 3 tablespoons of cheese on top.
Lay the 5-inch cut tortilla on top of the cheese, gently pressing down.
Now it's time to fold and seal the tortillas. Take one section of the large tortilla and fold it over, crossing on top of the smaller tortilla. Moving in a circle, fold sections of the large tortilla over the smaller tortilla until your Crunchwrap is complete. I had 6-7 folds or edges on mine. (A circle of the smaller tortilla will be exposed in the center.)
While you are assembling your Crunchwrap, heat a medium sized nonstick skillet over medium-low heat. Lightly grease with avocado oil.
Once the pan is hot and your Crunchwrap is assembled, carefully transfer the Crunchwrap to the pan, seam side down. Press down gently with a spatula.
Cook for about 5 minutes on each side or until light golden brown and heated through.
Serve with hot sauce, lime wedges, and scallions or chives for topping, if you wish.
