Cook the filling: Heat a large skillet over medium-high heat. Add vegan protein and cook according to package directions until heated through and slightly browned, about 8 minutes.

Add taco seasoning and water to the skillet. Simmer for 3-5 minutes until liquid is absorbed and mixture is well-seasoned. Keep warm.

Assemble the crunchwraps: Lay one large tortilla flat on a clean work surface. Spread 1/4 of the seasoned protein in the center, leaving a 2-inch border.

Top with vegan cheese, then 1/4 of the refried beans, lettuce, tomatoes, salsa, and onions.

Place one tostada shell on top of all the fillings, pressing down gently to compact everything.

Fold into hexagon: Bring one edge of the tortilla up and over the tostada, creating the first side of your hexagon. Continue folding around, creating six distinct folds that overlap slightly.

Cook: Heat a large skillet or griddle over medium heat. Place crunchwrap folded-side down first. Cook for 2-3 minutes until golden and crispy.

Carefully flip and cook the other side for 2-3 minutes until equally golden. Serve immediately with guacamole, sour cream, or extra salsa.