In a large skillet over medium heat, heat oil. Add onion and cook, stirring occasionally, until softened, about 7 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chile and tomato paste and cook, mashing with a wooden spoon, until tomato paste is darkened slightly, about 2 minutes. Add cumin and coriander; season with salt.

Add lentils and ¼ cup cold water. Stir to combine, then cook, stirring, mashing some lentils occasionally, and adding 1 Tbsp. water if skillet is too dry, until lentils are heated through and partially mashed, and no liquid remains, about 5 minutes.

Cut out as many 2 ½" squares as you can from 3 tortillas; you may not use all of them.

Add a scoop of spiced lentils to the center of each remaining 8 tortillas, leaving a generous border for folding. Drizzle with chipotle queso, then top with a tostada shell. Spread tostada shell with an even layer of guacamole, then top with lettuce and tomato.

Place tortilla square cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

In a medium skillet over medium heat, heat a thin layer of oil until shimmering. Add one wrap at a time, seam side down, and cook, turning halfway through, until golden, about 3 minutes per side. Transfer to a plate. Repeat with remaining wraps.