Preheat the oven to 375 degrees and line a baking sheet with parchment paper
In a food processor, combine the walnuts, drained chickpeas, taco seasoning and water. Pulse until the beans and walnuts are broken down and the mixture resembles ground beef.
Spread the mixture on a baking sheet and bake for 30 minutes, stirring at the halfway mark.
Roughly dice the potato and carrot and add them to a small pot with the cashews. Fill with water and bring to a boil.
Boil on high for 10 minutes.
Drain and add the mixture to a high-speed blender. Add the almond milk, Taco seasoning, and nutritional yeast and blend until smooth.
Cut four of the flour tortillas into quarters. Cut the corners to be rounded.
Working one at a time, place the chickpea beef mixture in the center of each tortilla. Top with the nacho cheese and tostada shell. Spread the sour cream in an even layer over the tostada shell; top with lettuce, and tomato. Repeat with remaining tortillas.
Fold the edges up and over the center. Continue to work your way around the tortilla, folding as tight as possible.
Heat the olive oil in a large skillet. Place wrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 1-2 minutes longer.