Dice the tomato, shred the lettuce, slice the onion, and mashed the avocado. Season the avocado with sea salt and mix in the cilantro.
Using a tostada sized bowl to measure, cut two circles out of two of the tortillas and set them aside. Discard the rest.
Heat a skillet to medium heat and add the lentils. Add the spices along with ¼ cup of water and mix well. Let the lentils cook until the water has reduced.
Add half the lentils to the centre of each of the tortillas and spread out to the size of the tortilla. Top with shredded cheese and sour cream then place a tostada over top. Gently press down to flatten. Spread the mashed avocado on to the tostada then top with lettuce, tomato and onion.
Place the cut circle tortillas on top of the filling and press gently to flatten. Begin pulling the sides of the bottom tortilla up to close the wrap over the circle tortilla.
Place the crunchwraps seam side down on to a skillet heated to medium heat and cook until the bottom is crisp and browned. Flip and continue the second side until the same.