Chorizo Crunchwrap

Directions

1. Preheat the Blackstone griddle to medium heat and drizzle and spread oil on the griddle top.

2. Cook the ground meat on the griddle, stirring frequently. Once thoroughly cooked, remove the meat from the griddle.

3. Reduce the griddle heat to low.

4. Lay out the large flour tortillas and place a few spoonfuls of cheese in the center. Add spoonfuls of cooked meat, followed by shredded lettuce and diced tomatoes.

5. Drizzle crema or sour cream over the ingredients.

6. Place one tostada on top, and sprinkle with additional cheese.

7. Fold each tortilla into a 6-sided crunchwrap (consider adding a street taco-size tortilla inside if there are too many ingredients).

8. Drizzle and spread oil on the griddle top, then add the crunchwraps fold-side down. Gently press them down.

9. Flip the crunchwraps when the first side is browned, and remove from the griddle once both sides are browned.

10. Cut each crunchwrap in half and garnish with crema, cilantro, and salsa.