In a medium bowl, mix together the cream cheese, Monterrey Jack cheese, scallion, fish sauce, white pepper, and crab meat until well combined.
In a small bowl, mix together the apricot preserves and sambal until well combined. Set aside.
Cut one flour tortilla into quarters. Then lie a flour tortilla on a cutting board or counter. Add a small handful of wontons in the center. Then dollop ¼ of the crab filling on top of the wontons. Top that with one piece of the quartered tortilla. Then fold up the sides of the main tortilla to wrap around the filling making a hexagon-like shape. Place folded side down and repeat with the remaining tortillas and filling.
Add a little butter to a pre-heated pie iron or skillet. Toast over medium heat for about 3-5 minutes on each side or until both sides are GBD (golden, brown, and delicious, obviously!) and the crunch wrap is heated through.