heat a small pan over medium heat

add diced onion and garlic and saute for about 1 minute, until soft and fragrant

add ground chicken and brown the chicken for about one minute then start breaking up the chicken

season the chicken with the seasonings then completely cook the chicken until all the pink is gone

add the Taco Bell sauce and bring to a slight simmer then set aside

on a clean surface, set out the large wrap

place the meat in the center of the wrap then top with the queso and spread it out evenly. Top with the shredded lettuce

paint the tostada with the greek yogurt then place on the lettuce/crunchwrap

top with the salsa, spreading it out evenly, then the shredded cheese

heat a pan over medium heat, greased with cooking spray

place the soft corn tortilla over the crunchwrap

bring all the edges of the large tortilla up and over the small, soft tortilla. Don't be afraid to pull it in tight. The large tortilla will not cover the whole small tortilla, just the edges

carefully grab the crunchwrap and flip it over so the open edges are on the bottom. Hold it carefully as to not bust it open. Place the crunchwrap on the heated pan, open edges side down. Be sure all the large tortilla edges are folded over and on the heated pan

heat for about two minutes then flip the crunch wrap. The edges should be sealed together. Cook for another 2-3 minutes, until slightly browned