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Lay the tortillas around the edges of a sheet pan so the centers sit on the lip of the pan, then place one tortilla flat in the middle. Spread about ¾ cup sour cream across the tortillas.
In a skillet, cook the ground beef with taco seasoning and beef broth until browned and the liquid is absorbed.
Add the beef over the sour cream, then layer shredded cheese, tostadas, shredded lettuce, and diced tomatoes.
Add a tortilla with sour cream in the middle. Fold the tortillas over the top to fully enclose everything, then brush with melted butter.
Top with another baking sheet and bake at 420°F for 20 minutes. Remove the top sheet and bake for another 7 minutes until golden and crispy.
For the sauce, add all ingredients to a bowl and whisk until smooth and fully combined.
Let sauce sit for 15–30 minutes in the fridge if you have time.
Flip the crunchwrap out onto a cutting board, slice it up, and serve with the creamy sauce.