Add avocado, coriander and lime juice in a bowl and mash together to make the guacamole. Season with salt and pepper and set aside
Dice onion into cubes and sauté in olive oil. Once translucent, drain the black beans and add to the pan along with the taco seasoning.Sauté for a few minutes until beans are nicely coated in the seasoning and have been heated.
Heat the 4 tortillas in the oven on a low heat to soften them.
Place a large tortilla on a chopping board and add some chipotle sauce to the centre. The sauce should cover a similar size to the small street taco tortilla shape.
Add a layer of beans to the sauce and then a sprinkle of cheese on top. Lay corn chips on top to cover the cheese, then a good amount of guacamole.Add a layer of diced tomatoes, jalapeños, and some shredded lettuce.
Place the small street taco on top and gently press down to flatten the layers beneath.
Tightly fold the edges up of the large tortilla over to the center, holding each fold whilst working all the way around the tortilla. The filling should be covered and you will have 6 to 7 folds.
Place large pan or skillet over medium heat with a spray of olive oil spray. Place the crunchwrap so that the folded sides are face down.
Press down with your hand or a spatula to seal the sides of the crunchwrap
After a few minutes once the bottom is golden brown, flip the crunch wrap to toast the bottom also for a couple of minutes
Remove from the pan, cut in half and dig in!
Note this recipe is for 2 full crunchwraps and you will have leftover guacamole and black bean mixture