Season the ground beef with salt, black pepper, and onion powder. Divide it into four equal portions and shape each into a thin, round patty.

Cook the patties in a skillet over medium-high heat for about 2-3 minutes per side, until browned and cooked through. Set aside.

Place a large flour tortilla on a clean surface. In the center, spread about 1-2 tablespoons of Thousand Island dressing. Add one cooked beef patty on top.

On top of the patty, add a slice of American cheese, a small handful of shredded lettuce, some diced pickles, and a sprinkle of onions.

Place a tostada shell (or small corn tortilla) over the toppings to create a sturdy base for folding.

Carefully fold the edges of the large tortilla up and over the tostada shell, working your way around to create pleats.

Keep folding until the tortilla completely wraps the filling. If needed, place a small piece of an extra tortilla in the center to seal any gaps.

Heat a non-stick skillet or griddle over medium heat. Add a little vegetable oil and place the folded side of the Crunchwrap face down in the skillet.

Cook for 2-3 minutes, until golden and crispy. Flip and cook the other side for another 2-3 minutes. Repeat with the remaining Crunchwraps.

Cut the Crunchwrap in half for easy serving, and enjoy the melty, crunchy goodness!