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Cook ground beef in a skillet until browned. Drain excess fat.
Add diced bell pepper and onion to the skillet with the beef. Cook until softened.
Stir in taco seasoning, garlic, and beef bone broth. Cook for another 2-3 minutes until the liquid is absorbed.
In a separate bowl, mix Greek yogurt, light mayo, lime juice, chipotle pepper sauce, honey (if using), garlic powder, salt, and pepper to create the sauce.
Warm the large tortillas slightly to make them pliable.
Spread a layer of the chipotle sauce on each large tortilla.
Layer the beef mixture, cheese, lettuce, and tomato/pico de gallo onto the center of each tortilla.
Place a small corn tortilla or tostada on top of the filling.
Fold the edges of the large tortilla over the filling to create a sealed wrap.
Grill or toast the crunch wraps in a lightly oiled skillet or panini press until golden brown and crispy on both sides.