1: In a bowl, mix together chicken cubes, salt, garlic powder, smoked paprika powder, and black pepper.
2: Heat 2 tablespoons of oil in a skillet over medium-high heat, add chicken, and cook until browned and cooked through, about 5-7 minutes.
3: In another bowl, combine mayonnaise, sour cream, garlic powder, black pepper, smoked paprika powder, salt, hot sauce, and minced parsley for the sauce. Mix well and refrigerate.
4: Take a large flour tortilla and spread some of the prepared sauce in the center.
5: Spoon 3-4 tablespoons of cooked chicken onto the tortilla, then add cheese, Tostada chips, lettuce, tomato, onion, and a dollop of sour cream.
6: Place a smaller tortilla on top, fold edges of the large tortilla toward the center, then invert the Crunchwrap seam-side down.
7: Heat oil in a large skillet over medium heat and cook the Crunchwrap for 3 minutes until golden brown.
8: Flip and cook the other side for an additional 3 minutes, then serve immediately.
