Place beef roast in slow cooker.

In a small bowl or measuring cup, combine 1/4 cup warm water and the Tones Beef Base. Stir until the beef base is dissolved, then pour over the roast.

Pour the salsa over the roast, spreading it evenly across the top.

In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and taco seasoning. Mix well, then sprinkle evenly over the roast.

Cover and cook on low for 8–10 hours, or until the roast is tender and easily pulls apart with a fork.

Remove the roast from the slow cooker and shred using two forks. Return the shredded beef to the slow cooker and stir it into the juices.

Now you're ready to make the crunch wraps! Follow the directions below to assemble and cook.

Lay a tortilla on a flat surface and spoon 1-2 tablespoons nacho cheese sauce in the center of the tortilla. Spread the cheese sauce around in a circle a few inches in diameter.

Next, spoon a few tablespoons of shredded beef mixture over top of the nacho cheese sauce leaving 1-2 inches around the edges.

Add additional toppings if desired (lettuce, tomatoes, etc.)

Place the tostada shell over top of the beef and cheese mixture making sure to keep the shell in the center of the tortilla.

Finally, fold the tortilla over top of all the ingredients making a hexagon shape.

Once the tortilla is folded, transfer it to a hot frying pan or a griddle with a few tablespoons of oil. Place the crunch wrap seam side down.

Cook each side for 1-2 minutes until golden brown.

Repeat this process for each crunch wrap.

Serve and enjoy!