Heat the avocado oil in a medium skillet over medium heat, then pan-fry the small tortilla in the oil for a couple minutes per side, until crisp. Lightly salt if desired and set aside. *Make sure your small tortilla is the right size. You’ll want it to be about the same diameter as your burger patty, so if need be, you can use a biscuit cutter or round cookie cutter to make it smaller, or you can cut a couple/few circles of the perfect size from one big burrito tortilla.
In a large cast-iron skillet over medium heat, warm burrito tortilla just enough to make it more pliable. This will prevent tearing and make it easier to fold.
Load up your warm burrito tortilla in the following order, layering everything in the center: shredded cheese, veggie burger patty, sour cream, diced tomato, baby spinach, cilantro.
Place your pan-fried small tortilla on top of everything, then fold the edges of the burrito tortilla around the small tortilla to make a little round burrito package.
Place the crunchwrap seam-down in the large, hot cast-iron skillet for a minute or so to seal the seam, then flip and heat another minute or so on the other side. Serve warm.