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Make the taco seasoning mix by combining the garlic powder, onion powder, oregano, ground cumin, paprika, chili powder, black pepper, and cayanne pepper.
Brown the ground beef and add the taco seasoning mix, tomato paste, and all-purpose flour. Cook until thickened.
Make the nacho cheese sauce by combining the evaporated milk, regular milk, and a slurry of cornstarch and water. Add the pickled jalapeño juice, salt, black pepper, and cayanne or chili powder. Shred the cheddar cheeses and add to the sauce.
Make the chipotle sauce by mixing the sour cream, chipotle sauce, mayo, pickled jalapeño juice, cumin, garlic powder, onion flakes, chipotle powder, and salt.
Assemble the crunchwraps by layering a large flour tortilla with the beef, nacho cheese sauce, tostada shell, lettuce, tomatoes, and sour cream. Fold the tortilla over to create a crunchwrap shape.
Serve the crunchwraps with the chipotle sauce on the side.