Cook the bacon slices in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon and drain on paper towels. Set aside.
In a medium bowl, whisk together the eggs, milk, salt, and black pepper until fully combined.
Heat 1 tablespoon of butter in the same skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are scrambled and just set, about 3-4 minutes. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave until pliable, about 20 seconds in the microwave.
To assemble each crunchwrap, lay one flour tortilla flat. Spread 1/4 cup of scrambled eggs in the center.
Top the eggs with 2 slices of cooked bacon, 1/4 cup shredded cheddar cheese, 2 tablespoons salsa, and one small tostada shell.
Fold the edges of the tortilla up and over the filling, pleating as needed to fully enclose the filling and tostada shell, forming a circular wrap.
Heat the remaining 1 tablespoon of butter in a large skillet over medium heat. Place the assembled crunchwrap seam side down in the skillet and cook for 2-3 minutes until golden brown and crispy.
Carefully flip the crunchwrap and cook the other side for another 2-3 minutes until golden brown and the cheese is melted.
Remove from skillet and let rest for 1 minute before serving. Repeat with remaining tortillas and fillings.