Cook the lentils with the water according to the package instructions. If no instructions are provided, heat the lentils and the water in a saucepan over medium heat. Bring to a simmer, cover, and cook for 20-30 minutes, or until the lentils are soft. Drain any excess water and set aside.

In a separate saucepan or skillet, heat oil over medium heat. Add the chopped onion and cook for 5-7 minutes until softened. Stir in the taco seasoning and cook for 1 minute until fragrant.

Add the cooked lentils, salsa, and a small splash of water to the onions. Stir to combine and cook for 2-3 minutes, occasionally mashing some of the lentils until the mixture is heated through and partially mashed.

Place a scoop of the lentil mixture in the center of a large tortilla, forming a small circle and leaving a generous border along the edges for folding. Sprinkle cheese over the lentils, then layer flat tortilla chips evenly on top of the cheese. Scatter lettuce and tomatoes over the chips.

Fold the edges of the tortilla tightly towards the center, creating pleats. Carefully flip the crunchwrap so the pleats are on the bottom.

Spray a skillet with cooking spray and heat over medium. Place the crunchwrap seam-side down in the skillet and cook for about 3 minutes per side, until golden. Slice in half and serve.